THE BLACK PIG is a Charcuterie (shop for prepared meat products), Bar & Restaurant by Chef Carlos Garcia, former chef at London-based Michelin Star French Restaurant, Gauthier Soho.
He -- together with first time restaurateur couples Steve & Tricia McDonald and Anton & Berna Garriz -- teamed up to offer well-curated, European-inspired dishes with Spain’s black Iberico pig as the highlight. They also offer signature draft beers and a good selection of wines.
The Black Pig has already been making waves in the foodie community. I couldn't believe that such a place could exist in the Alabang area at first, but it's great that it's located in the south for a more casual feel. It's also great that they're family-oriented and most importantly, affordable.
Here's our The Black Pig experience...
RAMBLA is a Spanish Mediterranean restaurant from the owners of LAS FLORES, with Spanish Chef Pepe Lopez as head chef, and named after the famous street La Rambla in Barcelona.
They specialize in Catalan Spanish food with Mediterranean influences. Its modern menu is like VASK, using Modern Gastronomy techniques, plus LU's Mediterranean food.
It was fun ordering something new and exciting. But I think we got carried away trying out all the new dishes and pairing it with wine and their signature cocktail drinks.
Check out RAMBLA this holiday season!
After launching the Vask Tapas Bar featuring traditional Basque cuisine, he is now ready to launch his signature 14-Course Modern Asian-European Degustacion. It's an exciting integration of his learnings from the top fine dining restaurants in Spain, using modern gastronomy techniques and infusing Asian flavors and ingredients.
This is THE degustacion that Manila will be known for in the culinary world, something we can all be proud of! :)
(WARNING: It is best to experience the degustacion without reading this post and just let Chef J. Luis surprise you and introduce you to his signature dishes.)
Here's a photo essay of our experience at Chef J. Luis' 14-Course Modern Asian-Western Degustacion...
12/23/13 Update: VASK has new reservation numbers: +63 920 974-4742 or +63 917 806-5292
A lot of people are excited about the must-eat place of 2013 in Manila -- Chef J. Luis Gonzales' VASK.
Chef J. Luis worked for some of the top restaurants in the world -- #2 El Celler de Can Roca, #3 Mugaritz, and #8 Arzak -- all based in Spain. He also worked at El Bulli (and had a short stint in Noma).
He decided to move to Asia and worked for Sofitel and Shangri-La Boracay initially. But he was really passionate about establishing a Basque Restaurant in Manila where he can showcase his creativity, introducing both the traditional tapas and modern cuisine using the latest culinary/molecular gastronomy techniques.
The name VASK is inspired by its cuisine from the Basque Country, which is called País Vasco in Spanish. The Spanish dialect prefers the use of K so they named the resto VASK to refer to Modern Basque Cuisine. Coincidentally, the Clipp Center facade (designed by Ed Calma) uses V, A, K elements.
We celebrated Easter with the family at VASK with their special set menu of traditional Basque Cuisine (P1,950+/person). Here is our Happy Easter experience:
Related Blog Posts:
What's New in BGC Restaurants in 2013?