Discovery Primea’s Flame restaurant and Canada Beef collaborate for a culinary celebration spotlighting premium cuts, global flavors, and the soul of Canadian craftsmanship.
Overlooking the Makati skyline, Flame at Discovery Primea has long been a stage for inspired cooking and bold creativity. This time, the city’s discerning diners are treated to a month-long culinary spotlight—one that pays homage to the rich, layered flavors of Canadian Beef, interpreted through the hands of executive chef Luis Chikiamco.
The collaboration, dubbed “Fire & Flavor,” is more than a showcase of premium ingredients—it’s a celebration of shared values, craftsmanship, and the quiet joy of truly good food.
“We had everything we needed to bring out the best in Canada Beef—the expertise of chef Luis, the power of our Josper oven, and a shared passion for flavor,” said Discovery Primea general manager David Pardo Ayala, himself an accomplished chef. “We’re proud to be working together on this flavorful collaboration.”
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Chef Luis, who trained and worked in France, Mexico, and other culinary capitals before returning to Manila, is no stranger to quality ingredients. For this menu, he shines a thoughtful spotlight on Canadian Beef’s unique characteristics: its consistent marbling, balanced meat-to-fat ratio, and what he describes—quite charmingly—as “toothsome.”
“Toothsome,” he explains, is that perfect bite—neither too soft nor too chewy—an ideal texture that holds up across diverse preparations and cuisines. “It’s a quality that allows Canadian Beef to find a flavorful middle ground, whether grilled, braised, or served raw,” Chikiamco shares. “It’s subtle, versatile, and extremely adaptable.”
This culinary versatility takes center stage in a lineup of dishes that range from comforting to elevated, East to West.
The preview began with a BBQ Canadian Beef Brisket Pastrami Slider—smoky, tender, and warmly received by a crowd that included Alberta’s Minister of Agriculture and Irrigation RJ Sigurdson, Canada Beef VP Albert Eringfeld, and Brodie Haugan, a rancher representing Alberta’s beef community. Together with representatives from the Canadian Embassy in the Philippines, they spoke passionately about the Canadian ranching experience: its humane practices, sustainability efforts, and the pristine Alberta landscape that nurtures some of the world’s finest beef.
Chikiamco’s menu pays homage to this care and craft with dishes that surprise and satisfy in equal measure. His Canadian AAA Chuck Flap Carne Asada Taquito brings a Latin flair, while the Canadian Angus Eye Roll Menchi Katsu Nuggets nod to Japanese comfort food with an elegant crunch. Both showcase Canadian Beef’s chameleon-like ability to work with global flavors.
A standout moment came with the Canadian AAA Rib Eye Beef Tartare—a confident, clean preparation that lets the quality of the beef take center stage, unmarred by overpowering seasoning. Then there was a deeply warming Vietnamese-style Canadian Beef Short Plate Pho, made even more welcome by Manila’s gloomy weather. The broth hinted at chef Luis’ love for soy-forward, umami-rich layers—a signature of his cooking that regulars at Flame might already recognize.
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More indulgence followed: a beautifully seared Dry-Aged Rib Eye Rossini, complete with lush foie gras, and a Braised Canadian AAA Short Rib paired with a silky celeriac purée. Each dish was thoughtful, refined, and ultimately approachable—hallmarks of Chikiamco’s philosophy.
The final note was a homey, Canadian-inspired Maple Syrup Burnt Cheesecake with pecan crust and blueberries. It was a warm ending to a story that started in Alberta’s pastures and unfolded in one of Makati’s finest dining rooms.
Through chef Chikiamco’s hands, Canadian beef is hearty, honest, and quietly elegant—very much like the spirit of the land it comes from.
Fire & Flavor runs at Flame, Discovery Primea until July 7, 2025. For reservations, call +632 7955 8888 or email primea.restaurants@discovery.com.ph.
