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Spanish

#Restaurants, Food

Chefs Digest: Gallery By Chele

Chele Gonzales is probably one of the Philippines’ most high-profile chefs, who has made an impact on fine dining and culinary circles in Manila.  He garnered international fame from his then-restaurant, ‘Vask’, which was ranked amongst the best in all of Asia, having landed Best in Philippines and 35th in Asia in 2017 by The Wolds 50 Best.

2018 marks a new beginning for Chele, with the closing of Vask and rebranding his operations to introduce Gallery By Chele.

 

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According to Chele, Gallery is the next evolution of Vask and this time around, he has officially partnered with Chef Carlo Villaflor—who has worked under him for years—to take the next step on their culinary journey.

The duo brings the same skills and experience that made Vask the best in the Philippines and applies those tried and true methods to Gallery By Chele.  With Chele’s global perspective and Carlos’ knowledge of local flavors and ingredients, they have crafted a menu for Gallery that is a step away from the high-end atmosphere of Vask for a more laid-back and casual dining experience.  

Gallery By Chele
5F Clipp Center, Bonifacio Global City, Manila, Philippines
Email: [email protected]le.com
Facebook: @gallerybychele
Instagram: @gallerybychele
Website: gallerybychele.com
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#Restaurants, Food

VASK: Awesome San Sebastian Weekend Brunch in Manila! @VaskManila

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VASK MANILA‘s San Sebastian Weekend Brunch features eat-all-you-can Spanish Tapas with Cochinillo and Paella, and drink-all-you-can Kalimotxo. It’s like the best of San Sebastian Cuisine every weekend lunch.

The food is cooked and served in small batches, unlike a typical buffet where everything is cooked in advance and displayed the entire time. The Spanish food selection is well-curated and the kitchen ensures that foodies will rave about each item.

Here’s a photo essay of our yummy San Sebastian Weekend Brunch experience at Vask…

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#Restaurants, Food

VASK Gallery: 40 Days & 40 Nights Degustation (Chef J. Luis Gonzalez x Chef Julieta Caruso) @VaskManila

4/16/2016 Update: VASK GALLERY: 15-Course Alamat Menu (2016) of Asia’s 39th Best Restaurant! 

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VASK Gallery’s 40 Days & 40 Nights Degustation is a collaboration of Chef J. Luis Gonzales and Chef Julieta Caruso, former Head Chef of Mugaritz (World’s Top #6 in San Sebastian, Spain), based on their 40-day food trip to discover authentic Filipino flavors all over the Philippines.

The limited degustation menu highlighted native and everyday local ingredients presented in gastronomic dishes. Much of the inspiration behind this effort came from their collective desire to acknowledge the deep historical connection the Philippines shares with Spain, through sustainable cooking.

The resulting flavors from the collaboration were very memorable. Witnessing what can be done with Filipino ingredients was a mind-blowing experience. This was one epic dinner that changed the way I look at Filipino cuisine and made me feel proud to be part of culinary history in the making in Manila.

Here’s our 40 Days & 40 Nights Degustation experience…

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#Restaurants, Food

EMILIO MORO: Best Tinto Fino (Pure Tempranillo Spanish Grape Variety) Wine in Manila! @RAMBLAPH @jmoroes

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EMILIO MORO Winery was established in 1891 in Northwest Spain. Now run by the 3rd generation of Moros, José & Javier, they produce one of the best Tempranillo (Spanish grape variety) Wines in the world. 

José Moro was in Manila for a visit and created a beautiful 4-course Spanish meal with wine pairing at RAMBLA.

I’ve started to appreciate wine because it adds a different dimension to my meal experience. I also love hearing the story behind the wine because I get to know more about the passion and culture of the family who created it.

Here’s a photo essay of our Rambla x Emilio Moro dining experience…

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#Restaurants, Food

THE BLACK PIG! Alabang’s Secret Charcuterie, Bar & Restaurant by Chef Carlos Garcia @theblackpigmnl

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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…

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#Restaurants, Food

RAMBLA Rockwell: Spanish Mediterranean Cuisine by Chef Pepe Lopez @RamblaPH

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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!

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#Restaurants, Food

VASK Gallery: Chef J. Luis’ 14-Course Modern Asian-Western Degustacion! @VaskManila

Read: VASK Gallery: 40 Days & 40 Nights Degustation (Chef J. Luis Gonzalez x Chef Julieta Caruso) @VaskManila

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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…

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#Restaurants, Bonifacio Global City, Food

VASK: Traditional Basque Cuisine and Modern Gastronomy @VaskManila

4/16/2016 Update: VASK GALLERY: 15-Course Alamat Menu (2016) of Asia’s 39th Best Restaurant!

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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:

VASK MODERN TAPAS & GASTRONOMIC CUISINE
5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig
(Beside CVC Law Building. Near The Goose Station and St. Michael the Archangel Church in BGC)
Telephone: +632 217-6563
Mobile
: +63 920 974-4742 or +63 917 806-5292
Email: [email protected]
FacebookVASK Modern Tapas & Gastronomic Cuisine
Twitter@VaskManila

Operating Hours: Dinner Time only. Two seatings: 6.30pm and 8.00pm.

 

Related Blog Posts:

What’s New in BGC Restaurants in 2013?

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