8/F W Global Building, 9th Avenue corner 30th Street, Bonifacio Global City
Tel. No. 0917-553-0197
Open daily from 5 p.m. to 1 a.m.
(SPOT.ph) The small portions in tapas let people taste and order more without feeling too full. Chefs Rob Pengson and Jerome Orpiano borrow this Spanish tradition for their latest project, VYNE. Taking different cuisines from around the world, VYNE’s team of owners (also responsible for HYVE and SKYE) presents a gastronomic tour without the jetlag-or the tummy ache.
Singaporean Chili Crab Bun
Wellington Beef Sliders (P495)
Ripe mango salad with nuoc cham dressing and crispy shreds of catfish turns the Scallops (P300) toward Thailand. The beautiful seared scallop sitting on a round of lightly toasted pita is a visual tease, with bright flavors to complement the impending summer. The Singaporean Chili Crab Bun (P380), which sandwiches a bite-sized crab and fresh cilantro between a mantao fritter, flaunts a more modest flavor. Use the spicy condiment on the side to give it the kick it needs.
Breaded Aji Tamago
Korean Chicken (P380)
Pork Chasu Bun (P295)
A thin coat of golden breadcrumbs hugs the soft-boiled quail eggs in the aptly named Breaded Aji Tamago (P200). It has a crown of lumpfish caviar and is flourished by slices of smoked salmon. A moat of chives and crème fraiche guards the beautiful golden egg, like it’s a genuine treasure- which it is, for the palate. Another updated interpretation of a usual combination is the Patatas Bravas (P250), which VYNE transforms into multiple layers of sliced potatoes with a fried quail egg and piperade. Pop them in your mouth and you’re reminded of exceptionally rich potato wedges, thanks to the smooth, soft yolk.
Sisig Empanadas (P250)
Mini Crab Cakes (P380)
Lamb Meatballs (P385)
VYNE’s tapas result from the chefs playing around with flavors, ingredients, and presentation, like the subtly sweet apple mayo paired with the mini crab cakes, croquettes dusted with seaweed powder, lamb meatballs bathed with a tamarind balsamic glaze, and sisig stuffed inside an empanada and served with a lime-harissa dip. The same principle applies to their other offerings. The Apple and Bleu Cheese Salad (P285), for example, is a Waldorf made over with rings of crisp, green apples surrounded by cranberry, arugula, and a lovely honey yogurt dressing.
Apple and Bleu Cheese Salad
Octopus and Scallops (P390)
Intriguing pairings provide new flavor and textural profiles for the main courses. The Parmesan-crusted Chicken Roulade (P420) ties really well with the mushroom ragout; the ham jus reinforces the meaty taste of the pork confit; and the braised charred leek takes the seared salmon to another level.
Cool street art
A kind of deconstructed chevron
To match the spunk of VYNE's tapas, the owners hired artists to paint graffiti in the space. Jessie Zamoranos, Bergel Conception, Alvin Manlangit, and Errol Orbita took to the walls and gave a hip vibe to the room. Glass walls and an al fresco section give it a welcoming charm. Yes, if you want a play on flavors and a tummy-tour of the world, VYNE’s the place to be.