Sunday, June 8, 2014

Vask, A Fifth Time ♥ ♥ ♥ ♥

 

I very, very, very rarely go to the same restaurant for lunch and dinner on the same day. 

BUT last April 13...

1. I had lunch with Edward at Vask

2. Chef Chele announced they have a new degustation menu

3. I was leaving for a long vacation the next morning

4. Chef Chele added that they only had 2 seats left

AYAYAY!

 

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It was indeed a full house at The Gallery when we returned that evening. And it was also a
full house inside The Tummy after the 4-tapas-2-mains-3-desserts lunch, and after an
American buffet cocktail reception prepared by the US Embassy.

 

 

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Yet I still managed to polish each and every plate of Vask's new
14-course Carluccio degustation. YES, THAT GOOD. 

 

 

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It was an extremely busy night in the kitchen, but Chef Chele had everything under control

 

 

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Welcome cocktail 

 

 

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Cheese amuse bouche 

 

 

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Crusty bread served with award-winning olive oil

 

 

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Magellan's Dimsum

 

 

I was delighted to see that they kept my favorites from the old menu, and replaced my not-so-favorites with new dishes that blew me away. 

Chef Chele kept us oohing and aahing course after course, starting with this smokin' tuna pod.

 

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Tuna Pod
Kalamata olives, basil, tuna, lemongrass ice cream 

 

 

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Beer Urchin
Sea urchin, beer clams, foie gras, orange

 

  

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Look how plump, buttery and creamy the uni tongues!

 

 

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Ravine
King crab, aligue, local crab, coconut meat, avocado cream, cilantro, pumpkin pebbles, buko soup

 

 

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One thing I admire about Chef Chele is his love for our local ingredients, 
as can be seen in this bowl of an all-star Filipino cast given a fun, molecular
twist. Here he used a dripper to add fresh buko juice into the plump 
and sweet crustacean medley. Easily one of my favorites of the night.

 

 

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Wood
 Grilled baby squid in a broth made with onions and… wait for it… Yamazaki single malt!!!
We finished this to the very last drop. Hick! 

 

 

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Metal
Sous vide Iberian pork, okra seeds, french oyster, neri-uni and umeboshi sake sauce.
The pork was torched to a crisp, the okra risotto popped in my mouth, the sweet-tangy
sauce caressed my palate, and the shiso leaves brought a twinkle to my eyes.

 

 

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"House Tea"
Mint udon noodles that you eat with a tweezer! Just a little whimsy to keep things fun.

 

 

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We moved next door to Curve halfway through the meal. It is a wonderland with inverted umbrellas
and stuffed teddy bears! Will show you more later, the place itself deserves its own post!

 

 

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Foie in a Rock
Earl grey and barley emulsion, barley crumbs, plum smoked, mirin plum pickled, foie gras

 

 

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Last time it was foie and banana. This time it is foie and smoked plum!

 

 

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Atlantic
Japanese sole, Iberico pil pil, pansit pansitan, bok choy, crispy quinoa.
 The fish sauce infusion was such a surprise! Another adventurous Filipino-inspired dish!

 

 

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Palm Crisp
I can eat 10000000000 pieces of this heavenly coconut sorbet! ♥

 

 

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Earth
Grilled wagyu, stalk, miso, oil beetroot, ginger creme fraiche, ginger confit, cilantro roots.
THE PLATING!!! 

 

 

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AND THAT MARBLING!!!!!!!!!!!!!
We were enveloped in complete silence and total bliss the next 8 minutes. 

 

 

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Roger Rabbit
Baby carrot sous vide, nutmeg, greek cardamom yogurt, truffle crumbs, tomato basil sorbet

 

 

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Taho
Milk sheep tofu, caramel tapioca, ginger syrup.
Another winning Filipino creation by the chef! 

 

 

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And then, like a kid on Christmas morning, he excitedly showed us
the works of this paper toy. 

 

 

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"TAHO"

 

 

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Inside was a list of all the ingredients used in the dessert

 

 

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The taho also came with a side of caramel caviar (can you say genius?) and ginger essence
so you could adjust the taste according to your liking

 

 

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 Pop
Warm chocolate balls, strawberry oregano coulis, ginger ice cream, mangosteen

 

 

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Sakura
Yuzu mousse, yogurt sponge, dalandan crumbs, sencha ice cream

 

 

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Chocolates, Chocolates, Chocolates

 

My jaws and cheeks were fatigued from too much smiling by the end of the night. But I couldn't help it. My tummy was happy, my spirit even happier. 

 

 

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Chef Chele has outdone himself with the new Carluccio degustation.
It is one of my best dining experiences in Manila and I highly
recommend it to everyone whose soul needs a little uplifting.

 

See my previous Vask posts:

Vask
Vask, Revisited
Vask, A Third Time
Vask, A Fourth Time

Vask: 5th Floor, CLIPP Center, 11th Avenue corner 39th Street, Bonifacio Global City, Taguig.
Tel: +632 217-6563, +63915-5077047, +63917-8065292

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