Blue swimmer crab (Watarigani) with side of jelly fish in roasted sesame sauce

Cookies & Milk - the adult version.

Fell in love with this simple and delicious treat at first bite!

Share this with your bestie or sweetie. You can ask the restaurant to split the portion into two - which is what we did.

Currently my favourite place for waffles and a latte!

The waffle is crispy on the outside with a soft, fluffy and buttery interior.

This one comes with vanilla bean ice-cream, caramelised bananas and Milo crumble --- a recipe for happiness!

DIY healthy salad bowls at this cycle-themed cafe.

Good vibes and inviting space... pretty food that's pretty good too.

If in doubt, try the basil pesto dressing.

63 degree egg, black vinegar hollandaise,
horseradish baby spinach, spring onion waffle

Interesting combination. Fresh eggs done well. Pulled pork could be slightly less salty, though it went well with the spring onion waffle.

Appetiser of choice for truffle lovers - Sea bream sashimi with black truffle & seasoned kelp.

Beans from Common Man Coffee Roasters.
This is the most legit place for coffee at The Cathay Building. Walk (quickly) pass Starbucks and head here...

This dish looks pretty but that's about it.

Egg whites were runny/watery... ended up pushing them to the far side of my plate. Rosti was mushy, dense and a tad too oily.

Bacon saved this dish from failure.

Overall it tasted was "ok", but nothing to shout about. At $17, definitely overpriced.

Gallery Vask's Pingol Bato: Dalandan, fermented ginger ale, pili nuts, yogurt

My kingdom for a leaf! This is definitely on my TOP 10 list of most exciting desserts. The begonia leaf (what the Aetas community in Pampanga call Pingol Bato) has a sweet sour taste - imagine if the green apple and a lemon drop had baby ;)

Instructions from Chef Chele was to break them into pieces and mix with the daladan mousse, meringue, ginger ale granita and yogurt.

Light and pleasing. Simply the most delightful ending to an excellent meal which brought Filipino flavors and ingredients to the fore.

Gallery Vask's "Tear Drop": tuna cheeks, sibujing, kalingag, jamon iberico

"Teardrop" refers to Adlai, or Job’s tears. Now trending as a superfood, this grain is commonly grown in the northern regions of the Philippines where temperate climate and rich soil provide optimal conditions for starchier grains.

Sitting majestically on the bed of teardrop is the star of the menu - seared tuna cheeks, smoked in taro leaves and cooked in beef jus with kalingag (a cinnamon tree native to the Philippines). Prepared this way, the tuna is flavourful and tender, and triumphs beef cheeks in my book.

Add sibujing (native shallots from the Visayan region), and jamon iberico peppered over the teardrop, and the entire experience is just heaven in a each bite!

Helmed by Chef Jose Luis "Chele" Gonzalez who hails from Spain, Gallery Vask's cuisine is a meld of cultures, traditions, inspirations and fresh local ingredients translated into delicious fusion flavours. The Tear Drop is an exemplary example of Chef Chele's philosophy and innovation.

Gallery Vask's "Mole": beef tongue, peas and a dash of citrus

A very refined dish, even when it's giving you tongue...

Surprisingly good hybrid dessert that will please even the most jaded amongst us who are "so over" the baked chocolate soufflé trend from a few years (or a decade) back.

To break it down - this is half cake + half souffle with a soft moist center that makes the texture very interesting (will not spoil it for you, try it for yourself!).

Also, it's not too sweet and the roasted peanuts give an added depth in terms of flavour. Served with homemade vanilla ice-cream so you get another kick out of the interplay between hot and cold with each bite.

If soufflés can be personified, Boruto's version would be described is "light and flirty". You'll probably order it again the next time you visit...