Gallery VASK

Philippine Tatler Best Restaurants - - ANTHROPOLOGICAL -


Chef-pa­tron Chele Gon­za­lez and his team take you on a master­fully crafted gas­tro­nomic jour­ney through the Filipino’s culi­nary her­itage. One is bound to be both awed and in­spired.


There are three types of menus you can se­lect from. Go the whole stretch with the Ala­mat menu, a 15-course tour de force. If not, there is the 10-dish Lak­bay and the sev­en­course Tanaw. All dishes are pre­sented so cre­atively, with a nod to the his­tory and prove­nance of what you are en­joy­ing. One can to­tally ap­pre­ci­ate the thought process that was in­volved in con­cep­tu­al­is­ing the meal. Stand-outs are the tira­dito, which is yel­lowfin tuna; the mole; and the sour ribs, which are exquisitely done wagyu. Desserts like the Yam Yam and the pan­dan eclair leave you amazed and want­ing to come back for more.

Yam Yam More than php 2,000 per per­son PR IVATE ROOMS


Ti­nola chawan­mushi

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.