Gallery Vask

Awarded the Best Restau­rant in Philip­pines 2017 by Asia’s 50 Best, Gallery Vask, helmed by chef Jose Luis ‘Chele’ González, brings Filipino flavours and in­gre­di­ents to the fore. The dishes served here are mostly in­spired by chef González’s trav­els, and of­ten high­lights un­usual in­gre­di­ents that he finds.

Sig­na­ture plates in­clude Ad­lai, a na­tive ce­real of­ten used in the Philip­pine high­lands in­stead of wheat and rice. The grain is teamed with ba­goong paste made from fer­mented shrimp and aro­mat­ics, served with sea urchin and pi­geon and fin­ished with gotu kola hearts, an aro­matic herb tra­di­tion­ally used for medic­i­nal pur­poses. The es­tab­lish­ment of­fers two tast­ing jour­neys: The ‘Ala­mat’ long ver­sion and the ‘Lak­bay’ re­duced­course op­tion. The lat­ter of­fers 16 plates, from the sig­na­ture sour ribs to the Buen Vi­aje dessert of sticky rice and mango. 5/F Clipp Cen­ter, 11th Av­enue/ cor­ner 39th Street, Boni­fa­cio Global City, Taguig, 1634 Metro, Manila Tel: 63 917 546 1673; gallery­

Toyo Eatery

The lat­est win­ner of the “Miele One To Watch Award for Asia”, Toyo Eatery is helmed by chef Jordy Navarra. It serves height­ened Filipino dishes us­ing lo­cal in­gre­di­ents, and is a re­flec­tion of Navarra’s her­itage, mem­o­ries, train­ing and ex­pe­ri­ence. The es­tab­lish­ment’s name is Ta­ga­log for soy sauce, a Filipino condi­ment that may be an every­day house­hold in­gre­di­ent, but is also com­plex and takes time and dex­ter­ity to cre­ate, much like the dishes served at Toyo.

Chef Navarra once made head­lines for turn­ing pop­u­lar Ta­ga­log chil­dren’s folk song Ba­hay Kubo into a dish—putting to­gether all 18 vegeta­bles men­tioned in its lyrics in an atyp­i­cal salad (there are no let­tuce leaves here)—it was re­garded by many as one of the most in­ven­tive Filipino dishes to date. 2316 Chino Ro­ces Av­enue, Makati, 1231 Metro Manila, Philip­pines Tel: 63 917 720 8630; face­­oeatery

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