30 new exciting treats at Vask Tapas Room

I have been eating many times at Gallery Vask that I’ve sort of neglected one of my favorite restaurants in the metro, Vask Tapas Room. These two restaurants are right beside each other in Bonifacio Global City.

I almost forgot how good the food at Vask Tapas Room was until I dined there again recently. I tried out several of its 30 new dishes.

Chefs Chele Gonzalez, Carlos Villaflor and Ivan Sai z have all cont r ibuted to the expanded new menu. Some dishes, like the Rabo al Vino Tinto, are made from the recipes of Chele’s mother. Pictured dishes here are what I liked the most.

My favor ite appetizers were the Txipirones Croqueta and Cochinillo Taco. The squid croqueta had the mild, salty sea taste from the squid ink that made me devour the tiny croquette and ask for more. The spiced suckling pig went so well with the mango salsa and bean mousse.

The 62- degree egg with foie gras was another killer dish where the flavors blended perfectly with the flaky puff past r y cr umbs and silk y mashed pot atoes. Highly recommended for desser t were the deconstructed carrot cake and the rose watermelon sangria. I didn’t get to try all 30 dishes but I trust these three chefs to serve only the best. I am certain all of them are excellent!

Vask Tapas Room also offers a Sunday brunch where a group can order Option 1 (three cold tapas, three hot tapas, three main courses and three desserts) or Option 2 (four cold tapas, four hot tapas, three main courses plus steak and four desserts). Add a certain amount and one gets unlimited Cava. What a deal!

Do check out Vask Tapas Room’s new dishes. Don’t worry, our old favorites are still there, too!

( Vask Tapas Room is located at the 5th Floor of Clipp Center, 11th Avenue cor. 39th, Bonifacio Global City, Taguig. For inquiries and reservations, call 0917- 8065292.)

Food photos by PEPPER TEEHANKEE on a Canon PowerShot S120 Crispy oyster with spicy paprika mayonnaise and cilantro Txipirones Croqueta Crab-hollandaise pintxo.

Photo by CARMINA SANCHEZ- JACOB Chefs Carlos Villaflor, Chele Gonzalez and Ivan Saiz.

Cochinillo t a cos: Spic e d suckling pig, mango salsa, frijoles mousse and sour cream.

Tuna tartare with basil, Kalamata olives and lemongrass ice cream.

Rabo al Vino Tinto is slow cooked oxtail with red wine and rustic potatoes.

Rose watermelon sangria is made of Don Papa Rum, orange, apple, green tea soil and mascarpone ice cream.

Deconstructed carrot cake with compressed strawberry, toffee mousse, goat milk ice cream and walnuts.

62- degree egg with foie gras, porcini, mashed potato, port wine jus and puff pastry crumbs.

Chicken stuffed with chorizo, bacon mashed potatoes and sous vide carrots.