Through The Years, At Discovery Primea's Tapenade...

For over a decade, the fresh and vibrant notes of the sun-kissed Mediterranean cuisine at Tapenade lit up the ever-changing dining scene in Makati. And it continues to shine bright as ever with its repertoire of Mediterranean inspired dishes. Since my very first visit back in 2015, Tapenade in Discovery Primea has always been top-of-mind for Mediterranean flavors. Eleven years later, it still is...

For establishments to reach its milestone eleventh year says a lot, and that's a big deal in the competitive food and beverage industry that's forever changing, adapting and evolving. Helmed by Executive Chef Luis Chikiamco since day one, Tapenade at Discovery Primea stayed true to its promise of serving the freshest flavors of the Mediterranean. A recent visit revealed new dishes for Executive Chef Luis Chikiamco's own picks for the month as well as enduring bestsellers from the menu. Read on to see what's on the table. At Tapenade in Discovery Primea...

Tapenade, and Discovery Primea have been part of my food blog's journey documenting the inaugural opening and its different campaigns and offerings through the years since 2015. My first memorable experience of Discovery Primea was at Tapenade with its rich Italian, Greek, Spanish and Moroccan inspired flavors (see my post, Discover Mediterranean Flavors At Discovery Primea's Tapenade from March 2015). Since then, I've featured Tapenade as it explored the many and diverse flavors and cuisines of the Mediterranean (see some of my posts, Serious Beef. At Restaurant Tapenade. from 2016 showcasing their signature Bistecca alla Fiorentina, Savor The Flavors Of The Mediterranean Summer With Tapenade's All-New Menu from 2018, Mas Paella! Celebrate World Paella Day At Discovery Primea's Restaurant Tapenade from eight years ago, Inspired Mediterranean Flavors: A Taste Of The Mediterranean At Discovery Primea's Restaurant Tapenade from 2019, Dining In The Next Normal: Mediterranean Flavors Continue To Shine At Discovery Primea's Restaurant Tapenade from the long days of the quarantine experience in 2020 and Stay Home And Have Brunch With Discovery Primea's Tapenade On The Go Delivered To Your Doorstep from 2021). Tapenade at Discovery Primea continues to adapt and evolve responding to the changing market with new menus, expanding and diving much deeper into the region's varied cuisines. That day, we sampled some of Executive Chef Luis Chikiamco's picks for the month but first, some tasty starters...

From their extensive selection of tapas and antipasti, the Chicken Nuggets (P 520) with that sweet, spicy and savory play on flavors. Each bite opens up the palate with its unrestrained flavors with tender and mildly crisp chicken draped in spicy honey bbq glaze complemented by the vibrant hints of lemon, capers and fresh parsley...

...followed by the Tomatoes with Burrata and "Miele Piccante" (P 650) with sun-ripened cherry tomatoes, hot honey and silky smooth burrata. Executive Chef Luis Chikiamco weaves a medley of contrasting flavors with the fresh tartness of cherry tomatoes tempered by the soothing heat of hot honey and elegantly smoothened by the creamy burrata for that balanced finish. It's fresh and bold flavors like these that takes you straight to the Mediterranean right here at Tapenade. 

Executive Chef Luis Chikiamco then served the first of four picks for the month at Tapenade starting with the Mozzarella di Buffala Salad (P 480) with garden fresh organic greens, seedless grapes, Kalamata olives and candied walnuts tossed in a nutty and creamy hummus dressing. 

The sumptuous bowl of fresh and clean notes led by the Mozzarella di Buffala brings its indulgent richness to the salad followed by the tart sweetness of cherry tomatoes and seedless grapes, pronounced briny hints of kalamata olives and the subtle sharpness of the fresh basil and peppery hints of arugula neatly bound together by the velvety and nutty hummus dressing. 

Executive Chef Luis Chikiamco's second pick for the month at Tapenade is the Lucban Longanissa Risotto (P 650) for a playfully inventive rendition infused with local flavors with soffritto, Spanish Pimenton de la Vera and the traditional local sausage. And it works. Prepared in the classic style with creamy Arborio rice with the smoky sweetness of slow-cooked bell peppers and fragrant Spanish paprika, the upfront garlicky notes of the local sausage competes the dish for a new and unique flavor experience. The dish "gracefully marries the elegant technique of Italian risotto with the bold, smoky soul of a beloved Filipino ingredient," explained Executive Chef Luis Chikiamco. 

Executive Chef Luis Chikiamco's third pick for the month is the Los Macarrones de la Lola (P 750), a comforting take with Spanish chorizo with its flavorful and even nostalgic smoky and sweet paprika notes. Imagine Spanish chorizo and indulgently rich and thick tomato sofrito sauce enriched with sweet onions and garlic on firm al dente rigatoni with just the right burst of added richness from the olive oil, lemon and parsley drizzle. It's the rich and rustic flavors you'd expect from your abuela's kitchen, recreated at Tapenade. 

The dish also plays on textures to complement the layers of flavors, from the tangy freshness to just a whisper of heat from the spices to the satisfying chew. The Los Macarrones de la Lola warms the palate with its comforting flavors, and it's easy to see why this dish made the list for Executive Chef Luis Chikiamco's picks for the month. 

And finally, the Pizza Caramella Blu (P 850) rounds out Executive Chef Luis Chikiamco's picks for the month at Tapenade. Fresh off Tapenade's brick oven, the Pizza Caramella Blu with caramelized onions, fresh arugula, Blue Cheese and Mozzarella on a crisp rustic crust brings a delectably salty and sweet medley of flavors with each bite. The white pizza variation brings elegantly balanced layers of sweetness from the caramelized onions and the distinct notes of tangy Blue Cheese complemented by the mild peppery hints of arugula and the silky finish of Mozzarella. The perfectly charred blisters on the edges of the crisp crust completes the experience. The Blue Cheese clearly is the star of the pizza, ably supported by a stellar cast of fresh and premium ingredients. 

In between bites, enjoy soothing sips of the Fresh Watermelon Shake, as Executive Chef Luis Chikiamco served more from Tapenade's repertoire of culinary creations...

...like the Spaghetti All'Acqua di Pomodoro (P 550) highlighting pure elegance in its simplicity with tomato essence, butter and fresh basil. It's a deceptively simple and minimalist dish, yet the delicate and nuanced flavors lingers long on the palate for another must-try pasta offering from Tapenade's kitchen. 

The trio of fresh ingredients with the tomato essence, butter and basil combine for pure, clean and uncluttered notes. A dish intentionally kept to a bare minimum, it's a surprising rendition yet packed with flavor. That gradual release of richness after each bite of the soft yet firm al dente noodles is proof that a good pasta dish doesn't have to be complicated. That old saying "less is more" perfectly describes this dish, and this one's high up on my list.

Tradition is at the core of Tapenade's menu with the classic carbonara done the old school way. The Spaghetti Carbonara (P 650 Solo/P 1,690 To Share) with crisp Guanciale, black pepper and egg yolk Parmesan sauce is a carbonara purists dream. With no cream added and using only Guanciale or cured pork jowl with a generous sprinkling of freshly ground black pepper, Executive Chef Luis Chikiamco highlights culinary tradition in one of many dishes at Tapenade. 

"Guanciale, not Pancetta" from the traditionalists comes through loud and clear in this execution. With a much higher fat content than the usual pork belly used for Pancetta and bacon, Guanciale adds a butter-like savory texture to any dish when rendered with deeper and intense pork flavors. The egg yolk and Parmesan sauce delivers all the indulgent savory textures and flavors for the base while the sharp notes of the Guanciale along with freshly ground black pepper cuts through the creamy richness for that elegantly balanced finish. At Tapenade, old school still rules in many of the dishes on the menu. 

Sous-vide and pan-roasted, the delicate notes of the tender and juicy chicken with lightly crisp edges take the spotlight for the next dish. The Pollo Marsala (P 1,250) with sauteed root vegetables and thick mushroom marsala sauce is another hearty number from Tapenade's savory playlist with hearty and rustic flavors. 

The earthy sweetness of the roasted root vegetables like potatoes and carrots and the nutty and fruity hints of the Marsala sauce with mushrooms gives this dish a flavorful depth complementing the sous-vide pan-roasted boneless chicken. The Sicilian wine-based sauce adds a complex yet comforting layer of rich notes to the dish, complemented by the supporting cast of root vegetables and mushrooms. Another dish anchored on tradition, the Pollo Marsala is a complete meal in itself. 

In the menu from the very beginning, the Salumi (P 890) continues to be a popular bestseller at Tapenade. Why? Imagine a crisp and rustic crust topped with Italian Guanciale, fennel sausage, bacon and creamy Mozzarella and you get the picture. It's easy to see why this pork-centric variant with Mozzarella and tart tomato-based sauce in a slice continues to be a hit at Tapenade. 

For dessert, Executive Chef Luis Chikiamco served two decadent options with the Tiramisu (P 450) with Mascarpone cream and espresso Lady Finger cookies...

...and the Baklava (P 380) with filo pastry, rose water, honey and pistachios to cap another Mediterranean feast at Tapenade. These are the enduring flavors of the Mediterranean, served daily at Tapenade for over a decade. And through the years, these vibrant flavors continues to shine at Discovery Primea...

For more on Restaurant Tapenade at Discovery Primea, you can visit their website at https://www.discoveryprimea.com/welcome-to-tapenade and their FB Page at https://www.facebook.com/DiscoveryPrimeaMakati/ or call +63 2 7955 8888 for inquiries.

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