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!
Continue reading "RAMBLA Rockwell: Spanish Mediterranean Cuisine by Chef Pepe Lopez @RamblaPH" »
Read First: VASK: Traditional Basque Cuisine and Modern Gastronomy @VaskManila
Chef J. Luis Gonzales has worked for 3 of the Top Restaurants in the World for 2013 -- #1 El Celler de Can Roca, #4 Mugaritz, and #8 Arzak, all in Spain.
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...
Continue reading "VASK Gallery: Chef J. Luis' 14-Course Modern Asian-Western Degustacion! @VaskManila" »
7/11 Update: VASK has new reservation numbers: 0908 1912-702 or 0915 507-7047
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?
Continue reading "VASK: Traditional Basque Cuisine and Modern Gastronomy @VaskManila" »