BGC’s Gallery Vask makes it to Asia’s 50 Best Restaurants
Gallery Vask, the Philippines’ best restaurant in 2016, made it to the list of Asia’s 50 Best Restaurants and ranked 39.
Asia’s 50 Best Restaurants described the cuisine in Gallery Vask, the only Philippine restaurant in the list, as modern Spanish with a Filipino twist.
Its stand out dishes are Tiradito of raw tuna loin, kinilaw gel with coconut milk, calamansi, and tabon-tabon. Its menu is built around the philosophy of using native Philippine produce in innovative dishes.
Its chef, Jose Luis “Chele” Gonzalez, is from northern Spain and has a culinary degree from Arxanda. He opened Gallery Vask with architect and artist Juan Carlo Calma.
Its signature plate includes adlai, a local cereal that government is currently promoting, that is is served with bagoong paste and sea urchin, pigeon, and gotu kola hearts.
Its degustation menu are the alamat, a long version, and the lakbay, a reduced course option. The alamat has 16 plates from its signature sour ribs to a sticky rice and mango dessert it calls buen viaje or good journey.
Gallery Vask, which seats only 20, is also an art space that changes constantly depending on the Filipino art that Calma showcases.
Chele Gonzalez has in the past created dishes at #GalleryVask inspired by #kinilaw. His latest take on this Filipino favorite is displayed in Tiradito, one of the highlights of his new menu. Silky slices of tuna loin are enveloped in coconut milk, flavored with kuzu and tabon-tabon, a common souring ingredient in the city of Iligan. When eaten with pickled arosep, one bite bursts into delicately spicy and tangy flavors, giving one an elevated experience of this humble Filipino dish.
Interiors of Gallery VASK with the full view of the kitchen. #galleryvask A photo posted by Gallery VASK (@galleryvask) on