Chef Collaborations - 4 Hands X 1 Menu

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...