Discovery Primea’s Flame Restaurant is showcasing exotic yet familiar Colombian cuisine through its “Flavors of Colombia” event, led by guest chef Alex Nessim.
A Taste of Colombian Street Food
In a special preview for members of the press, Colombian chef Alex Nessim demonstrated the preparation of two classic snacks from his homeland: Patacones con Ceviche, a marinated shrimp served on a deep-fried plantain, and Encocado de Cangrejo, a rich crab dish cooked in coconut milk with herbs and spices. These dishes, though simple in Colombia, are a staple in daily life and reflect the essence of the country’s street food culture.
“These snacks are affordable and common in Colombia, something students or office workers could easily bring home,” Nessim explained as he prepared the ingredients, mixing ceviche with ketchup and mayonnaise and kneading arepa dough, a corn-based bread similar to a mix between a tortilla and Indian naan.
While these snacks are far from fancy, the flavors were anything but ordinary to the Filipino palate. The crab dish, with its creamy coconut milk base, resembled familiar flavors like Bicol express or a comforting home-cooked curry, while the ceviche offered a balance of sweet, salty, and tangy flavors reminiscent of Filipino kinilaw or even local spaghetti.
Celebrating Colombian Cuisine
Flavors of Colombia is now in its third year at Flame Restaurant, made possible by Discovery Primea’s Colombian general manager, David Pardo de Ayala. The event is an effort to introduce Manila to Colombian cuisine, which is less known compared to the more familiar fare from Argentina or Brazil.
This year, Chef Nessim has curated a tasting menu featuring dishes such as:
- Pulpo del Pacífico – Shizugawa octopus confit with annatto oil and sourdough bread
- Tartar de Gambas – Lightly-cooked shrimp with cassava textures and tamarind aguachile
- Pescado a la Parrilla – Josper-grilled barramundi with herb butter
- Pato al Jerez – Pan-roasted duck magret with white chocolate brioche and seared foie gras
- Crema de Café – Colombian coffee crème brûlée
Advocating Sustainable Fishing
Chef Nessim is not only known for his culinary expertise but also for his commitment to sustainable fishing practices. Based in Cali, Colombia, where he runs the restaurants Pica and Selfish Bar, he also founded Pescando Pacifico in 2015, a project dedicated to promoting eco-friendly fishing methods while preserving Colombia’s unique culinary traditions.
As part of this initiative, Nessim works with local fisherfolk who use traditional fishing techniques that don’t rely on mechanical fuel-powered equipment. He also highlights the work of women in Colombia’s mangroves, who carefully harvest black-shelled ark clams, ensuring the species’ sustainability by allowing them to reproduce naturally.
A Unique Experience for Conscientious Foodies
The Flavors of Colombia event offers more than just a meal—it presents a cultural and ethical dining experience. The tasting menu combines lesser-known Colombian flavors with ingredients familiar to Filipino diners, such as annatto, cassava, and tamarind. Chef Nessim’s dedication to sustainability also ensures that diners can enjoy their meal knowing it supports eco-friendly practices.
The special dinner event will be held on 26 September and is priced at PHP 4,800++ per person, with an optional wine pairing available for an additional PHP 2,000++.
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