My first visit to Tapenade at Discovery Primea was back in 2014, drawn by rumors of “Unlimited Oysters” in the Salad Room.
For just 500 pesos, it was the ultimate bargain in Metro Manila, and I returned frequently with friends to gorge on the fresh bivalves.
During one of these visits, I met Executive Chef Luis Chikiamco, who warmly invited me to explore the rest of his menu.
Tapenade already boasted a world-class, stone-baked pizza oven. Naturally, I ordered the Salumi pizza—loaded with guanciale, fennel sausage, bacon, and mozzarella—and fell in love at first bite. Next, I tried the simpler Cacio e Pepe pizza. Sprinkled with whole pink peppercorns, it offered a teasingly spicy contrast to the rich cheese,
I was instantly hooked, remaining a loyal regular for the next six years.
Brotherhood and Resilience
By 2020, Chef Luis and I had become close friends. When the pandemic hit, he used his unexpected free time to launch a home business called Yakiniku Ikouze, which offered spectacular, bespoke Japanese steaks.
Alongside his wife, Makat, I helped market the packaged meats, which uniquely came with their own manga comic book. Eventually, lockdowns eased, and he returned to Tapenade and its fine-dining sister restaurant, Flame.
Our collaboration continued as the hotel shifted back into full swing. However, our bond truly deepened into brotherhood in 2024 after I suffered a severe stroke that left me comatose for months.
While I was recovering, Chef Luis stepped up to ensure the success of my charity dinners, proving the depth of his character.
A Modern Culinary Philosophy
Recently, we reunited at Tapenade after more than two years apart. Though we have both leaned into healthier lifestyles—Chef Luis is now 90% vegetarian and I am 50% vegetarian—I suspended my rules for an epic cheat day.
Chef Luis now features a monthly menu of limited-edition specials.
To start, we sampled the “Los Macarrones de La Lola,” featuring al dente rigatoni coated in a smoky paprika chorizo and tomato sofrito. We also tried the deceptively simple All’Acqua di Pomodoro, a beautiful spaghetti dish made with tomato essence, fresh basil, and plenty of butter.
For the main course, the classic Salumi pizza remained an absolute masterpiece with its rich, smoky crust. Meanwhile, the Caramella Blu pizza offered a brilliant balance of caramelized onions, mozzarella, blue cheese, and fresh arugula.
We also loved the savory Lucban Longaniza Risotto and the vibrant burrata served with hot honey.
Finally, we checked on the famous Salad Room. While rising costs have replaced the oysters, the energy remains high.
It is now packed with fresh seafood, vegan greens, artisanal breads, and decadent soft-baked cookies. Best of all, a new section features authentic, crispy churros paired with a chocolate dip as thick as the classics from La Cibeles.
Ultimately, this meal perfectly reflects the chef’s evolved philosophy: simple, highly intentional dishes where everything makes marvelous sense together.
Sixteen years later, Chef Luis Chikiamco is still actively redefining the culinary experience for the fans of Tapenade.
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