Gallery Vask
I have been hearing about this restaurant called Vask in Fort Bonifacio Manila for the last 4 years but have never been.
It was No 35 on the list of Asia’s 50th Best Restaurants.
Their cuisine is described as “anthropological cuisine”.
Then they closed. Hmm I should have moved faster.
I was delighted to hear that Chef Chele Gonzalez who ran Vask has now reemerged with a restaurant in May 2018 with a fresh new concept called Gallery by Chele.
It’s located in the exact same space, on the fifth floor of the Clipp Center in Bonifacio Global City.
Chef Jose Luis ‘Chele’ González.
Chef Jose Luis ‘Chele’ González.
Born in Torrelavega, northern Spain, González received a culinary degree from Arxanda, Bilbao, before going on to cook at some of the world’s best restaurants, including Arzak, El Bulli, El Celler de Can Roca and Mugaritz.
He later moved to the Philippines, opening Gallery Vask in 2013, and now Gallery by Chele in partnership with Chef Carlo Villaflor.
His food celebrates local ingredients in the Philippines refined by Spanish culinary techniques.
I was particularly heartened to hear his food described thus:
“I believe Gallery by Chele offers bistronomy cuisine – a culinary movement characterised by locally sourced, seasonal ingredients that are prepared using gastronomy techniques presented in a less intimidating, bistro-like fashion. In other words, it’s unpretentious fine dining.”
Dinner at Gallery by Chele
The restaurant was beautiful – urban modern, sleek lighting, cosy yet cutting edge.
I was having dinner with business associates and we decided to order the 5 course tasting menu instead of the 9 course.
We were stuffed by the end of the night so choosing the 5 course was sensible.
Here comes the food porn:
Amuse Bouche
The Wine
I brought along a bottle of 2003 Chateau Margaux Pavilion Rouge and it was drinking beautifully.
Well structured and a beautiful nose.
The Sustainable Food Garden
After the amuse bouche, we were invited by one of the sous chefs to visit an outdoor area where they grew their own vegetables and herbs for fresh sustainable produce.
The Food Lab
After the garden, we were brought to a room behind the main kitchen where the chefs conceptualised dishes, cured meats, fermented vinegars etc.
The 5 course journey
The meal proper starts when we returned to our seats.
Pearls
8-10
Zero
Sour Ribs
Pandan
Epilogue
Verdict
A delightful experience.
The passion of the chefs in the food were evident.
Everything tasted fresh and the attention to the sauces lifted many of the dishes to a different level.
The use of traditional Filipino produce with a Spanish styled tapas dishes worked really well.
My favourite dishes of the evening ?
The first amuse bouche which comprised of Uni, pomelo, osmanthus flower sitting on a shrimp red rice cracker with calamansi dressing.
The snake farm Wagyu with a calamansi soy dressing accompanied by a delicious red rice was amazing too.
And at about S$70 per head for this level of dining experience, it was an absolute steal.
Gallery by Chele
5F Clipp Center, 11th Ave corner 39th St, Bonifacio Global City, Taguig, Metro Manila, Philippines
Tel: +632 218 3895
Mobile: +63 917 546 1673
Website: gallerybychele.com
Facebook: gallerybychele
Instagram: gallerybychele
Email: reservations@gallerybychele.com
Operating Hours: 5-6PM, 10:30PM-12:30AM (bites and cocktails) / 6-10:30PM (dinner service)
THE WOLF AND BULLDOG CHRONICLES 