New on the Menu: Vask's Weekend Brunch Buffet
Chef Chele Gonzalez goes for basic Spanish with this smorgasbord.
Vask Modern Tapas & Gastronomic Cuisine
5/F Clipps Center, 11th Avenue corner 39th Street, Bonifacio Global City
Contact: 217-6563, 0917-806-5292
Open from 11:30 a.m. to 2:30 p.m. and 6 p.m. to 2 a.m. (Monday to Saturday)
(SPOT.ph) Mention Vask and you imagine innovation: sous vide egg, foie gras chips, Parmesan mousse, milk meringue-these are just some of the delicious images that customers often conjure in their minds. Chef Jose Luis "Chele" Gonzalez has become synonymous to envelope-pushing and mind-bending culinary artistry, but on weekends, he takes a break with traditional Spanish fare.
Yes, Chef Chele makes simple food too-and he does it well. Vask's new weekend brunch buffet (P1,395+), available on Saturdays and Sundays, 11:30 a.m. to 2:30 p.m., has all the makings of an actual tapas bar in Spain.
These fried squid bits or rabas have been lightly breaded for a crunchy exterior, retaining a tender texture that cuts with hardly any resistance.
The mejillones or mussels, along with bell peppers and onions, hide a creamy scoop of tinted béchamel, breaded, then deep-fried until golden.
The roast suckling pig is cooked sous vide for 16 long hours before being roasted. The dish is placed in the buffet in parts to guarantee fresh-off-the-oven juiciness and crispness.
The pulpo or octopus has been cut to bite-sized pieces, peppered with paprika, then placed on a bed of boiled potatoes.
Cubes of tender potatoes are fried and smothered in a rich tomato sauce.
This is one dish you'd want to soak your bread in. The clams have been cooked in white wine and garlic, then at the last minute, chopped parsley is thrown into the pan.
These mini morsels of calamansi and green tea financiers double as something to cleanse the palate.
Anchovy fillets swim and marinate in olive oil, garlic, parsley, and vinegar.
Pop these chopped nut-covered truffles in the mouth for a sweet and salty finish.
These golden croquettes reveal a creamy savory filling with mushrooms.
A cocido-like stew is the base for Vask's paella.
The restaurant's version of callos is rich, bold-flavored, and full of tender meat.
Other dishes that make the menu are pintxos, carnitas, and tortilla de patatas. Beverages are also bottomless. The choices include two types of iced tea and kalimotxo-a red one made with red wine, cranberry juice, orange juice, casis, and cola; and a white one made with white wine, mango juice, orange juice, lemon juice, and peach Schnapps.
This is Chef Chele on a break.