Bar fare & light snacks at The Gilarmi Lounge, Discovery Primea

Makati City – You might not heard about it but your parents might, Gilarmi Apartment, the building that once stood at Ayala Avenue, is now a towering building called Discovery Primea. And located on its lobby, the Gilarmi lounge, pays homage to the famed landmark.

The Gilarmi lounge serves Filipino-inspired bar fare, light snacks, high tea, draught beers from around the world and upgraded classic cocktail, making it an ideal venue for small groups and cozy rendezvous.

I was invited a few weeks ago and attended a food tasting and wine pairing. And because I’m not a fan of liquors I opted not to do the pairing, but instead I savour the food! I’ve let my other blogger friends to judge about the wines.

Here’s what we had.

1. Riviera Fizz Paired with Filipino Cerviche

Known to Filipinos as “Kilawin“, Cerviche is a universal recipe with countries from South America to Europe havign their own version. Chef Luis upgraded this classic dish by having spiecd infused coconut vinegar and cococnut milk for a refreshing roll on the palate.

2. Guyabano-Tarragon Mojito paired with Pinoy Rockefeller

Oyster Rockefeller is an all-time favorite made from creamed spinach and hollandaise sauce. Chef Luis gave this a Filipino twist by using kangkong and a hollandaise infused with Calamansi or local lime instead of lemon as well as coconut vinegar instead of white wine vinegar.

3. Tropical Gin Fizz paired with Sisig sa Riles

The popular sisig was upgraded by Chef Luis in in a very unqiue way. The sisig is cooked in three ways – the pork is braised until it is tender, then grilled before chopping and sauteed in a pan and topped with a 63 degree celsius egg. The taste was tender, crisp and spicy.

4. Cilantro sour paired with Tuna Brochettes

Chef Luis’ Tuna Brochettes uses the mist tenderest part, tuna loin, it is then marinated with a classic lime and soy based sauce. Chef luis added a twist that can be found in the red chili and garlic gremolata on top for a unique bite. The red chili enhances the taste of the tuna making it more tasty.

5. Blue Caipirinha paired with Chicken Wings Inasal

We all know chicken inasal so Chef Luis created his version of the dish. The classic chicken wing was seasoned ala inasal – a traditional Filipino chicken marinade of garlic, spcies, lemon grass, annatoo oil and vinegar – creating a dish that is both familiar and special. I love this dish, i notice that the more burnt the chicken is the more tasty it is.

6. Cherry Blossom Whisky sour paired with Binondo Cua Pao

Chef luis created the BCP or the Binondo Cua Pao using mantau bread filled with his rendition of char siu pork or pork bbq. The pork was slow cooked combined with pickled cucumbers crating a sweet with a soury kick.

Offer is available, daily 5PM – 8PM for only PHP 595++