El Bulli.
Two words, three syllables, and I was sold.
After all, the Ferran Adria-trained Chef Luis Gonzalez is the closest link I'll ever have to the now-defunct restaurant in Spain.
Of course, Luis also worked in Noma, El Celler de Can Roca, Mugaritz, and Arzak. These are currently the 1st, 2nd, 3rd and 8th best restaurants IN THE WORLD. FYI.
I really dig the open kitchen concept and will make sure to fight for this table next time
so I can witness all the exciting molecular gastronomy action
The Dining Room
Hi Andre and Tahnee! :)
The breads were crusty, warm and wonderful
Vask - basil and pepper infused rum, triple sec, apple liqueur, cider.
This was fierce!!!
Eivissa - chili infused vodka, coconut cream, fresh lime juice
Of course, I had to order something with coconut and cream. I found this too heavy and
wished I went for the signature drink, too.
We had the 7-course degustation.
Pintxo
Toasted bread, curried prawn, green asparagus
Foie Gras on Mango Toast
Mango, foie gras mousse, caramelized
Sea Urchin
Foie gras powder, beer, orange
Huevos, Hongos y Cebolla
62 degree sous vide egg, porcini mushroom, garlic, breadcrumbs, port wine sauce, onion foam
Tuna in Dashi Kombu
Calamansi infusion, quinoa risotto, algae
Wagyu
Mushroom textures, mash potato, foam, saute, sauce
My beef was a perfect medium rare
Creamy Tapioca
Green cardamom and coffee infusion, ginger confit, crispy violet, green tea ice cream
Compliments of the chef. Yay, chocolates!
Next door to The Dining Room is The Gallery which will soon be home to fine dining meals
The Deck has stunning views of Fort and Makati...
And all the ongoing construction in the area. Lol. :P
The Fort is booming.
So is Vask. And so is the hot owner as hot as her hot pink top.
Congratulations, Jean! :)
Vask: 5th Floor, CLIPP Center, 11th Avenue corner 39th Street, Bonifacio Global City, Taguig. Tel: +63917-5872400
