Gallery by Chele

WHY GO

Chef Chele González has veered wildly from his Spanish roots and gone instead into reinterpreting and transforming Filipino cuisine, a feat only a few, such as a master like himself, can achieve.

TATLER TIPS

• Commence with a purple yam concoction, the taco with roast pig in mayonnaise.

• Follow it with the rice cracker topped with ceviche in garlic emulsion.

• Segue to the rice in chicken stock, duck egg yolk, and togarashi (Japanese seven spice blend), and the chef’s tribute to bistek Filipino, the Wagyu short ribs, slow-cooked for 28 hours into melt-in-your-mouth perfection, marinated in soy sauce and calamansi.

• Finish it off with pandan ice cream over a coconut milk and sugar reduction, natadecoco, and dulcedeleche .

MORE THAN PHP 2,000 PER PERSON PRIVATE ROOMS PHP 1,200/BOTTLE DINNER TUES TO SAT 6:00 PM - 10:30 PM

Bibingka , pili nuts, cream cheese, egg yolk

Cacao ceviche, catch of the day, local lime

home (squid, onion, pickled chilli)