CHECK IT OUT: Vask Gallery at Bonifacio Global City, Makati City

From one of Manila’s must-see restaurants, a 14-course degustacion menu that will appeal to all your senses

Vask Gallery
5/F Clipp Center, 11th Avenue corner 39th Street, Bonifacio Global City, Makati City
Tel. No. 217-6563
Available from 6 p.m. onwards

 

 

(SPOT.ph) When people dine out, they seek more than just good food; they look for a great dining experience. So when Vask, with its promise of new flavors and fancies, opened early this year, people were buzzing over the new dining destination inside that eye-catching geometric edifice on the far side of Bonifacio Global City. But before the year ends, Vask is once again pushing the envelope by extending their services and offering a 14-course degustation in a more private setting.

 

TLC in every bite

 


The Vask Gallery just beside the main eating area has only 20 available seats for dinner from Tuesday to Saturday. Guests are housed in an intimate room with an open kitchen that allows for visual entertainment: chefs playing with their choice of kitchen toys-modern cooking equipment like a sous vide machine or the water oven and innovative ingredients like liquid nitrogen. The kitchen layout is so precise that the chefs move in an almost synchronized rhythmic routine.

 

Grilled seabass paired with earthy flavors from the pea pearls and basil jus.

 

The crowd favorite, Cochinillo, served with jelly-like pumpkin and vanilla sauce.

 

Executive chef J. Luis Gonzalez dances to the beat of his guests. Unbeknownst to the diners, he keeps a close eye on how fast or slow they eat to avoid a lapse in between courses. As if he doesn’t have enough on his hands, he takes note of the time each dish leaves the kitchen to help him orchestrate the couse of the entire meal.

 

Boquerones composed of kalamansi, beetroot, anchovy, and breadcrumbs. The olive marmalade adds a sweet pop in every bite.

 

Sous vide baby carrots with truffle crumble and a refreshing sorbet made of tomato and basil

 

Indulging on 14 courses may seem a bit tedious, but then again, every dish comes as a surprise. Each plate is placed before the diner at the same time, with a chef helpfully explaining what ingredients went into the dish and how it was prepared. While taste may be relative, one can't deny the attention put into the presentation. The plates are custom-made, the utensils are unique-every element contributes to the overall visual impact of the dish: foie gras and bananas kept in a black pod; tuna and lemongrass ice cream on a smoking platform; chocolates and santan flowers scattered on a mirror; beer in the form of foam; goat's cheese transformed into powder. The food is whimsical and playful, tickling your senses with the clever combination of flavors, textures, and colors.

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Fork-tender Wagyu beef with apple-wasabi sauce and sliced radish

 

Inspired by his trip to Vietnam, Chef Luis composed this tuna dish topped with a lemongrass ice cream.

 

 

The degustation menu is priced at P4,900 per head, inclusive of 12% vat. The price may elicit some head-scratching and raised eyebrows, but for the adventurous eater willing to charge the meal to experience, the Gallery certainly won't disappoint.

 

P.S. While you’re busy indulging in the delicous 14-course set, owners of Vask are already working on a third project: the metro's most luxurious function room, complete with caviar and fine wine.

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