‘Modern cuisine. Local ingredients’
Once upon a time, there was Vask Tapas Room and Vask Gallery by Vask, both run by a Spanish chef named Chele Gonzalez. Vask Gallery even made it to the 50 Best Restaurants in Asia list. Of course, all good things sometimes have to come to an end...maybe for the better!
After a three-month renovation and closure of Vask now comes a totally new restraurant — Gallery by Chele. Gallery by Chele has transformed the space of Vask Gallery to include a bar, lounge and dining area that embody the restaurant’s mantra “Modern Cuisine. Local Ingredients.”
Once a degustation-only experience, Gallery by Chele takes casual elements to afford its diners a relaxed and memorable experience. It now offers bites, small plates and big plates a la carte alongside its signature dishes; and short and long-tasting menus that can be customized with vegan and vegetarian options. Chele heads the team with chef Carlos Villaflor.
The interiors of Gallery by Chele have been softened and warmed by dominantly wood surfaces. Partner-owner and architect Carlo Calma designed the space to create an atmosphere of a barn house situated within a building, in the city. This concept is further enhanced by the rainforest details in the furniture of internationally recognized Filipino designer Kenneth Cobonpue. Chele also handpicked and, to an extent, designed the restaurant’s earthenware, stone and pottery where his wonderful dishes are served.
Chele’s “bites” are quite popular. You can pop them in the mouth and they are great with drinks. They are perfect as predinner appetizers. Eight types of bites are included in the menu. I fell in love with the Black Crisp (actually made of shrimp) with uni mousse and the tuna tartare (with aromatics like three kinds of basil) on a purple cracker. I suggest the Pearl and Clams (tapioca in clam broth and seaweed with clams and river prawns) and the Tiger’s Milk (oyster ceviche).
The main courses I enjoyed included the sour ribs (Snake River Farms Wagyu — one of the very few imported ingredients in the restaurant), the amazingly tender and flavorful local tuna belly, and the very soft and juicy chicken mole, which I thought I loved the most.