On the 'Edge' at Discovery Primea
Discovery Primea opens their doors for the first time to Edge this January. With expansive views of Makati and Fort Bonifacio from the 16th floor, guests are invited to experience a new concept at the property, with gastronomic culinary creations from the property’s executive chef Luis Chikiamco, and innovative drinks from head bartender Lenon Aguilar.
The bar's curated selection of bar chow is inspired by a world of flavours: Catalonia, Paris, Japan, Latin America, and Korean cuisine. Dishes like the Warm Salmon “Nigiri” put a new twist on conventional sushi dishes, with crispy sushi rice, and caramel soy. Another inspired dish is the trio of Kataifi Prawns, served in shot glasses filled with guacamole, sweet chilli sauce, and salsa brava, fried perfectly crisp and juicy. With fine mix of both savoury and sweet, the bite-sized Cochifrito, a skewer of roast pork, grilled peaches, shallot jam, and a chickpea cake.
For a heartier choice from the menu, the Wagyu Cubes make for an exquisite choice, with the tender beef, a ground white and black sesame “soil”, garlic slivers, and a Madeira-mirin, served in a glass vessel. For an unconventional take, the Grilled Octopus is prepared with a distinctly sweet Korean marinate, grilled, and served on a bed of house-made pickles for a contrasting crunch.
The drinks at Edge are a mix of famous sips, revived classics, playful original creations and sophisticated mocktails. Home-brewed elements are at the core of Edge's identity, with specialty infusions a common place.
With specially styled liqueurs and syrups, aged in-house with the help of a number of Portholes, guests will discover flavours only found at Edge. These Portholes are a unique infusion vessel, originally designed as a custom device for the bar chefs of The Aviary in Chicago, IL., now finding a home at both Edge and the adjacent Flame Restaurant to create fresh, new flavours.
Signature drinks like the Noli Me Tangere make for a dramatic sip, with smoked wood chips, and barrel aged Bacardi ocho. For guests looking for playful and unconventional mocktails, there is the Khao San, taking the flavors of a Tom Yum soup, and in a frothy coconut drink. For a taste of Filipino flavours, The Baroo is a fine choice with Very Old Captain Rum, with housemade pickled green mangoes, served with powdered shrimp paste (bagoong) on the side. Another distinctly Filipino drink is the Good Morning, Makati which takes Manille dalandan liqueur, fresh orange juice and Lambanog (local coconut arrack), served with orange marmalade and dragon fruit slices atop a slice of toast.
“As the last outlet to open at the hotel, it couldn’t have come with a more glorious view. We’ve turned this quaint space into a luxurious garden bar that could very well be the pièce de résistance of the hotel” according to Discovery Primea General Manager David Pardo de Ayala.
“We’re incredibly excited to present our concept of what a bar can truly be, from the bites, to the original cocktails, to the bar’s wide selection of spirits. We’ve put together a very formidable collection of the familiar and obscure that we’d love for our guests to try out, while taking in the incredible view.”
Edge is open to serve guests from 4PM to 12 midnight from Monday to Thursday, and up to 2 AM on Fridays and Saturdays. For reservations, call the Edge at +632 955 8888 local 71620.