Reviews Gallery By Chele

Name: Gallery By Chele
Address: 11th Avenue, Taguig City, Luzon, I-1634
Telephone: +63 917 546 1673
Rating: 94

Kenneth Cordero

Ive been to the top restaurants of the San Pellegrino’s World’s 50best but I have yet to experience Filipino cuisine elevated to such level. Gallery Vask offers that same level of sophistication worthy of a Michelin star. I’m truly impressed by the layers of complex flavors in each dish. I’m proud that such world class fine dining exists in the motherland.

Carolyn DeGuzman

Great service with incredibly delicious food! Had the Lacbay Menu with an additional 3 courses. This is a must eat spot if you are in Manila. Not a casual affair so don't come in shorts and flip flops. Prepare to indulge your taste buds...

Kevin Hoshino

Wonderful experience! We loved the food, presentation and service! Everything was excellent! The best dining experience we had in the philippines

Paul Buenvenida

WOW!! taste memories of my childhood in every dish- thank you for the experience

Borja Sin Sema

Absolutly amazing!!! The best gastronomic experience i've had in a long time

Tonette Lapus- Mendiola

Delicious food, great service, interesting artwork and ambiance. I'd want to go back!

James Williams

Great dinner last night took the legend menu and was thoroughly impressed , took the wine matches and upgraded to pingus with out mains , thanks a lot for showing our visitors amazing pinoy food

Jonathan Redoblado

Awesome experience!! Every dish will give you different experience. Salute!

Matec Villanueva

Awesome experience from the time you step out of the elevator till you leave. The service, the ambiance, the drinks and the food were near perfect. Bravo. We promise to come back to try the Alamat.

Crispian Tan

This is the reason to come to Manila if you have no business or interest to do so !

Ryan Borja Capitulo

Food is outstanding! I love the celebration of indigenous Filipino ingredients and cuisine with a Spanish twist! Mabuhay!��

Carlos Otermin

Best dining experience in the Philipinnes, made me feel back home!

Em Branzuela

We had a great time dining at Gallery by Chele last Saturday.

At the bar, we were served with bite-sized dishes. One that stood out for me was the bonbon, a "kare-kare in a bite" dish dipped in bagoong sauce. I can still imagine the burst of flavors once I got into its core.😋

Along with that, we had a gin cocktail beautifully drizzled with Palawan honey and infused with shiitake mushroom. I rarely drink alcohol but this one became a major highlight of my evening. So glad they recommended it.

We also had a tour of their garden designed according to permaculture principles aiming to maintain sustainability in their kitchen. Having seen pansit-pansitan grown there actually brought back some highschool research memories.😁

Chef Chele himself showed us around the Stvdiolab which is the heart of creativity and innovation in the Gallery.

My personal favorites among the dishes from their 9-course tasting menu were the smoked duck with carrots and orange sauce, wagyu with kangkong, chocolate panna cotta with crispy black rice and the smoked bibingka.

7 months ago

Sab Go

Formerly Vask, Gallery is a pretty well known establishment already. Food was interesting, and they tour you around the restaurant’s personal garden where they pick fresh ingredients from everyday. They support sustainability by growing their own vegetables and even turn leftover food into compost. Would come back here again when they change the menu. I suggest making a reservation in advance as the place gets pretty packed.

7 months ago

Olivia Mejia

Hostess was not as attentive. You'd think they'd find a way to get us seated, but no. We had to point out that we've been waiting for an HOUR

8 months ago

Monika Veron

Formerly Vask, This place has since been renovated to a beautiful, self sustaining restaurant. Each dish feels like a fusion of talents from the team who work so hard in the kitchen (and out) to make brilliant plates, and drinks too! I had a tour of their garden where they grow their own herbs and plants for cooking as well as inside their lab where they make their own vinegar etc from scratch! oh my god I was blown away. Love the idea of making things from scratch, then you know it’s real cooking. And probably what’s best for our bodies! I super love this place!!! The dishes are delish! Just beautiful. Best tasting menu in Manila!

9 months ago

Ant Sierra

I was here for a media preview of the Samsung Galaxy Fold a couple of weeks ago and it was one of the best dining experience I've ever had. It has an amazing intimate ambiance that's complimented by an incredible menu. The Tunamansi was to die for and the their tenderloin was cooked to perfection—it gradually melted in my mouth, bursting with flavor. IMHO it's one of the best date spots in BGC and I'd definitely come back again.

10 months ago

Mark Matibag

I tried the 9-course tasting menu.
I like transitions to different rooms, different mood and ambience for different dishes.
I loved the stories and Chef Chele's inspiration behind the dishes.
Play on textures was nice.

Oct 04, 2019

Heide Naguit

#35 on the list of 2018 Asia's 50 Best Restaurants

Southeast (barbeque beef, candied cashew, kale), jamon iberico, La guava (tomato, tofu, ginger), stem (eggplant, keffir yoghurt, mungbean emulsion), holy mole (chicken, purple rice, chocolate), pintos (corn tamales, corn mousse, grilled corn, burnt milk ice cream), ube torrija (coconut, rhum, brioche), coco-nuts (jackfruit, pomelo, kaffir lime), treasures (chocolate, banana, coffee).

I liked the holy mole, chicken was cooked perfectly, and chocolate goes with it. The four desserts were all super good. My favorite is the ube torrija, the brioche was perfect, and the rhum complements the whole dish. My next favorite is the pintos, the corn three-ways were wonderfully executed. And, the coco-nuts reminds me of the bilo-bilo that my mom used to cook. Super good.

Pandesal and coconut butter, Black blinis (salmon roe, sour cream, blood rice cake), tomato mochi (cheese, basil), brioche bun (beef, banana blossom, pinakurat mayo), black crisp (uni mousse, corn, celery), meringue de sal (chicken, soy, mousse), moringa toast (brioche, bone marrow, corn), tiger's milk (oyster, ceviche, cashew), tiradito (yellow fin, kinilaw, pickled arosep), climate 30° (pomelo, garden's herb, green mango). Everything good, except the black blinis, and the brioche bun was too salty. Loved their pandesal, and the black crisp--all the sauce/mousse on it were packed with flavor. I liked the moringa toast too and the tiger's milk--surprised to learn that the huge oysters are local produce. Kudos to @chefchelegonzalez and his team for supporting local farmers.

Sep 14, 2019

Tin

I loved our 9-course meal! It was indeed a journey of the Philippines through taste. Food was great and the cocktails were also amazing. While they serve tasting portions, you will definitely still feel full and satisfied at the end of the meal.

Aug 16, 2019

Alexandra Montenegro

I must say, Chef Chele's duck rice is definitely a must try from the ala carte menu! His version of the Filipino bibingka is very interesting, one is not enough. Yes, it's that good! Can't wait to try the other dishes soon.

Aug 05, 2019

Dhanica Ghienne Mharrie Lim

We had the 9-course menu and I really liked their food. From quality of food to the service. Nice ambience also. I also like that their ingredients are 90% local which support our local farmers. I love how the flavours of every dish blended well. Will definitely comeback, and next time i will try the ala carte menu and get their steak because their steak is solid! 👌🏻

Aug 03, 2019

Eden Felix

Perfection! Amazing tasting menu with vegetarian options. Excellent beverage menu (coravin program is a huge plus). Ambience was classy but comfortable(I saw some people in flip flops). Friendly and professional staff. Definitely Michelin star level in terms of the overall experience.

Jul 13, 2019

Larry Cayco

My wife and I went here to sample their 9-course tasting meal and we weren’t disappointed. I was afraid the portions wouldn’t be enough but they were surprisingly filling; each dish had a multitude of flavors that worked really well. 10/10, will visit again. :)

Jun 25, 2019

Travelling Foodie

Gallery by Chele re-opened its doors on May 2018 with a new concept while staying true to its vision of “Modern Cuisine. Local Ingredients”. Did you know? Before it closed in late 2017, Gallery VASK was listed in Asia’s 50 Best Restaurants

Sep 16, 2019

Dins Rodriguez

Had dinner here and opted for their 5-course meal. I was literally eating for a little over 2 hours, my so-called keto + IF were thrown out the window.. but it was worth it 😋

I can’t remember the names of each dish, but the staff (Raymart) patiently explained what was being served.

Each meal was creatively presented, brought to life by the vibrant colors, unique ingredients and the stories they tell. Every bite is a burst of differing flavors and texture, that I would involuntarily moan in delight every time 👍🏼

Wanted to hug the chef and his crew afterwards, or at least give them a standing ovation for a job well done—but I guess the total bill is thank you enough (haha). It was a bit steep, but super sulit, based on the overall experience—ambiance, customer service, quality and quantity of food, etc.

Highly recommended, if willing to spend more than the usual dinner budget 😊

Feb 13, 2019

Carlo Yu

Great Food and Service. We were seated at the bar where we were able to see all the concocted drinks right in front of us and see the food being prepared on our right. What an experience!

Feb 09, 2019

Ravisiva

Amazing food and cocktail creations here! Cuisine is Filipino with Spanish influences. We decided to go a la carte although tasting menus are available.

Our cocktails were Pomelo Whiskey Sour (excellent with green tea kaffir, pomelo and bourbon); Loco for Coco (excelled but strong with beetroot cacao, rum & absinthe); Verde (ok with soju & cucumber).

Our starters were Empanaditas (excellent - with fish filling); Ube Chawanmushi (excellent with lovely silky texture - with purple yam, custard and tinapadashi); Tomato Mochi (ok with cheese and basil)

Our mains were Stem (excellent and unique eggplant dish); Tiradito (small portion but excellent yellowfin kinilaw); Holy Mole (excellent dish of grilled chicken); Silly Too Na (excellent tuna belly dish).

We got a couple of desserts - Coco Nuts (excellent with jackfruit and pomelo) and Treasures (excellent banana and chocolate dessert)

Jan 12, 2019

Joseph Raul Umali III

Food was pleasing to the eyes and tastebuds. I would give plus points as the ambience is very classy. There’s nothing very exceptional about the food items on the tasting menu that extremely wowed me.

But I personally liked the adobong octopus tortilla and caviar pie. The service was excellent and Chef Chele was very accommodating. I would still recommend this restaurant to my friends.

Dec 11, 2018

Marianne In Manila

So Vask the Spanish tapas bar and restaurant is gone, replaced by Gallery by Chele, which has expanded the work Chele Gonzalez started when he launched Gallery Vask, which in turn carried the Alamat and Lakbay menus that helped land Chele Gonzales his Asia's Best Restaurant accolades.

Since I've had the Alamat menu before, I'm glad to say that the research and conceptual thinking into method and flavour continues, as Chef Chele reinvents new Filipino classics in beautiful, unusual, unpredictable ways. With tasting menus in 3, 5, and 8-course options which will keep you just around the P2,000 mark -before cocktails or wine - he sets us once again on an exciting journey of discovery.

Even at three or five courses (which is what we ordered), there are a number of amuse-bouches that will come before your actual meal. The tomato mochi, with risotto and smoked tinapa, coupled with the squid ink "craquelin" or blinis with uni and corn mousse, are just some of the current starter amuse bouches - a wonderful exercise in palate calibration. There are two more I want to describe, but let's leave some room for you to discover them.

We started with a Ceviche with basil oil (no oyster, sadly, so we got scallop), but wow. Topped with cashew and pili, and the gentle flavour of the leche de tigre, this course was simply gorgeous. Then we moved to the Pulpo course - octopus in an inasal marinade, nasal broth, and gentle slivers of pickled papaya.

After that came the fish and beef courses - the fish being a brilliant red snapper accompanied by the finest, creamiest aubergine puree I've ever had - velvety on the tongue, with a smoky finish; while the beef wagyu was paired with spinach "laing", a coconut-flavored emulsion with just the lightest hint of spinach flavour and color.

Dessert, while inventive, did not win me, but it's not Chele's fault. I'm not a fan of kaffir lime desserts. The pudding was again ultra-fine, the delicate pomelo meringue cracker a defining accent on his dessert composition.

Cocktail and wine pairings are offered for each tasting, and this will work just as a la carte wine menu, which is a great peruse.

Chef Chele is going to be very busy with this relatively new incarnation, with many guest chefs coming from Hong Kong, Singapore, Thailand, and Europe almost every week. It's clear what he and his partners aim for - and I hope they get it next year.

Dec 01, 2018

Ariel

I was fortunate to be able to attend Chef Chele Gonzalez’s Serie Kuynaria dinner event a couple of nights ago at Chef Chele’s restaurant Gallery by Chele located in BGC.

Serie Kuynaria is Chef Chele’s series of host dinners where he provides a collaborative dining experience bring in the top chefs from around the world to collaborate with Chef Chele’s Filipino/Spanish based cuisine.

I was lucky enough to enjoy the latest eclectic/collaborative experience bringing together executive Chef Jethro Vincent and Chef Braden White from The popular Bali restaurant Bikini.

Along with the disturbingly delicious cocktails served, designed by Chef Chele’s mixologist partner Kalel Demetrio, the entire evening in the eclectic ambiance of the Gallery restaurant was mind blowingly magnificent.

My favorite dishes were Chef Chele’s octopus (#staroftheshow), salmon roe caviar, along with the yellow fin tuna in green chili.

I look forward to bringing back family and friends for a night out very soon.

I highly recommend Gallery by Chele for a night out with friends and family, or an intimate night out with the significant other.

Nov 15, 2018

Andrew Fornier

Vask 2.0 is vastly improved from its pretentious predecessor, with a much more welcoming ambience and an emphasis on local flavors and ingredients. Overall it was delightful and the cost actually decent for all that you receive. Just a couple issues: (a) a lot of the dishes, though perfectly cooked, were just lacking in depth of flavor. Seasoning could have been more aggressive. (b) Toyo Eatery has already been doing the local-sourced elevated Filipino cuisine thing for a while, and they just do it better. If you’ve been to neither, do Gallery first and then Toyo.

Sep 17, 2018

Mary Love Siy

I always look forward to visiting restaurants that give our usual fare a modern take. Though more often than not, restaurants fail to deliver a unique gastronomic experience worthy to be called "new" or modern. But one restaurant blew me away with just one bite. The flavors I grew up with were transformed into something different yet the same, making me crave for more.

Sep 27, 2018

Harvard

Since every bite matters, Gallery by Chele embraced this through their Bites, a quality bite-sized creation with cross-cultural creativity. As you enter this elusive place you will spot a 10 seater bar, an open and interactive kitchen, lounge area and a bigger main dining.

This location used to be Gallery Vask. It is now transformed with a more casual ambiance with a focus on Bites, small plates and innovative drinks via their premium bottles of spirits. A reservation is no longer a must, just walk in here after a long day at work. You may come in your corporate or even a set of more relaxed clothing.

If you are in the mood for unusual drinks, the Liquido Maestro, Kalel Demetrio will wow you with unusual combinations of alcohol using both modern and traditional concepts. You can also expect the use of local ingredients infused with fermented and dry fruits. These beverages fit the Gallery's new menu, as seen in their suggested pairings.

While the rest sip their alcoholic glasses, I took a different route since I don't drink. I got two specially curated healthy pieces, fruity with a hint of spice, Pear Elixir (pear, melon, turmeric, coco sugar) and really refreshing Perk Up (cucumber, lemon, basil, rosemary). The others who were part of this invite received 7 types of cocktails, and I took a photo of them for you.

1. Aperitif (Gin - Homemade Citrus Herb Cognac - Cynar - Talinum)

2. Melon Martini (Vodka - Kaffir - Green Tea)

3. Loco to Coco (Beet Root Cacao - Rum - Absinthe)

4. Pomelo Whiskey Sour (Green Tea Kaffir - Pomelo - Celery - Bourbon)

5. Biasong Margarita (Tequila - Mango Ginger Schrub - Kaffir - Liqueur)

6. Salt 'N Peppa (Gin - Pineapple - Pomelo - Celery)

7. Butter Ball (Pink Pepper Corn - Cinnamon - Rosemary)

Anyway, let's talk about the Gallery's food, in particular, the Bites, their main offering. Chef Jose Luis “Chele” Gonzales talent was evident in his mix of multiple cuisines, mostly Filipino and Japanese in neatly crafted pieces. @Konyoqueen and I were guessing every time what was in every single dish, we both missed one or two ingredients. The integration was seamless and well thought of.

Here is a rundown of the Bites we had with its primary components. Go ahead and experience these for yourself! Most of it was more than interesting and beyond delicious!

Tomato Mochi. Kesong puti, tinapa, salmon and basil wrapped Mochi style.

Purple Cracker. Yellowfin tuna tartare seasoned with ginger, lemongrass.

Black Bilinis. Salmon roe, fermented kefir milk, pig's blood. A rendition of the Filipino classic, Dinuguan at Puto.

Meringue de Sal. Buttery meringue, flavors of chicken Adobo in egg emulsion.

Black Crisp. Squid ink in shrimp cracker with celery, corn and uni mousse.

Breakfast. Longganisa, atchara and quail egg in a rice cracker.

Moringa Toast. Glutinous corn, moringa toast, malunggay, bone marrow butter.

Empanaditas. Pork Sisig empanaditas, aioli and edible flowers, green sili.

Humba. Pork in sweet soy.

We also had a bunch of other stuff, making this night quite a stretch of new found flavors. My favorite among this next list would be the Tiradito, a Peruvian inspired dish of yellowfin tuna Ceviche made different with coconut milk integrated with both the sourness of tamarind and vinegar. It also has the explosive arosep or tiny sea grapes.

The other small plates and starters were the following:

Ube Chawanmushi. Japanese steamed egg, purple yam, smoked tinapa, dashi, umibudo.

Silly Too Na. Seared tuna belly with malunggay. Side of red wine cherries and ricotta cheese.

Sour Ribs. Snake River Farm Wagyu.

Gallery by Chele has Unwind at 5, from opening at 5pm till 7pm. This limited time promo gives customers unlimited signature cocktails and select wines, for only Php 695. For just an additional Php you can pair with five kinds of Omakase Bites.

Aug 02, 2018

Hungry Travel Duo

I always look forward to trying new food. True, I have my old time favorites. But just the mere thought of experiencing new flavors, textures, and even cooking techniques always excites me. Fresh from my endless foodtrip in Sri Lanka, I ventured into a one-of-a-kind food tasting at the new Gallery by Chele BGC. And it was indeed a night of endless pours, gastronomic delight, and awesome conversations.

Aug 06, 2018

PigOutSundays

Of Longsilog, puto't dinuguan, adobo pandesal, kilawin and okoy by internationally renowned Chef Chele of Spain's El Bulli hailed world's best restaurant five times....

Aug 01, 2018

FOOD IS LIFE PH

Gallery by Chele is the evolution of Gallery Vask. Helm by Chef Chele Gonzalez a very renowned chef in the world. Having worked in Spain’s El Bulli, the only dining place to hold the title of “World’s Best Restaurant” five times as listed by the S. Pellegrino and Denmark’s Noma, which beat El Bulli in 2010.
Wow with that kind of credential we are so lucky that he brought his craft here in the Philippines through Gallery by Chele.

With that kind of Chef I was really intimidated going to this place but wow I was surprised how casual and inviting the place was. The 1st thing you'll see when you alight from the elevator is the cocktail bar. It is setup a bit lower that the typical bar to give more openness for a conversation with the barista. This bar and lounge is set-up as the waiting area for you to chill while they prepare your table. Another interesting thing about this place is the lovely art and furniture that they have. The furniture are of Kenneth Cobunpue while the art pieces are mostly by Carlo Calma.Perfect combination.

For the night we had a gastromic tour to some of the specialty of Galley by Chele.
Bites:
🌟Blinis - a puto made of pork's blood giving it a innovative combination of puto dinuguan in one. This is topped by salmon roe with sour cream in the middle. Very Filipino yet so unique and good.

🌟Tomato Mochi - this one is a Mochi made of tomato filled with kesong puti and topped with basil. This one is Filipino, Japanese and Italian dish combined in one. Mochi X Kesong Puti X Burrata. Brilliant! Love it.

🌟Meringue de Sal - this one is a meringue that looks like a pandesal but at the same time taste like chicken adobo. At first we were thinking that taste is so familiar but couldn't guess it until given a clue.

🌟Steamed Brioche - this one remind me of pata tim in cua pao. Their version is brioche with spices and beef in it. This one is really good. The flavor was so good!

🌟Black Crisp - Lovely dish! A very thin black corn chip topped with uni mousse and celery. This is like eating a nori that taste like corn chips with a super duper awesome flavor uni mousse. Wow!

🌟Breakfast - have you tied eating breakfast in one bite? Haha this one is a one bite breakfast. Longganisa, pickles, quail egg in a crisp adlai. Captured the lovely taste of longganisa with the awesome texture of the crisp adlai.

🌟Moringa Brioche - Bone marrow, moringa brioche topped with corn. Love the overall flavor of the bone marrow and brioche. The corn is just a bit hard for me.

Dinner:
🌟 8-10 - one of my fave for the night. Octopus with charcoal vegetable mash and pickled shallots. Love the charred flavor of the tako. The vegetable mash was also really good giving added flavor the tako.

🌟Ube Chawanmushi - told you matcha, ube is here to stay haha. Before everything got a matcha version this time ube is started to be experimented with different dish. This chawanmushi is really unique not only because of the ube but also because of the tinapa dashi. Love this so much but ube was a bit overpowered by the stronger flavor of tinapa. But you'll still get that ube flavor hint in it.

🌟Silly Too Na - the star of the night. Perfect for its name. Look so simple and ordinary but this is the dish that wow as all. Perfectly cooked tuna belly tender juicy in every way. Partnered with a cherry tomato pesto salsa. Locally sourced and only sustainable fish use. Awesome!

🌟Cochinito - Litson pork neck minus the crisp skin. Love the blend of the pork meat with jack fruit and vinaigrette bokchoy. All different direction of flavor blending perfectly well.

🌟A La Parilla - the true star of the night just out shined by the Tuna. Charcoal grilled sirloin steak. Age perfectly. Love the marble of the meat. Perfectly medium rare. Sadly didn't get to try the wagyu version of this. The sweet potato mash that comes with it was also really good.

Dessert:
🌟Torrija - coconut rum brioche. They really have some awesome soft brioche here. One the best dessert of the night.

🌟Coco Nuts - this one is another creative dessert jack fruit, pomelo and kaffir lime with crisp coconut meat. This one is another dish that made it possible for each flavor to shine. Love the hint of pomelo while the zest of kaffir lime blends with the coconut soup.

🌟Petit four - four bite size dessert. What stuck with me among the four bite was the durian pastillas. It was so good. I think even anti-durian will love it. No smell just that wonderful flavor.

Overall after having that awesome dishes and experience. It came to my mind instead of splurging on buffet where dishes are mostly of much lesser quality why not splurge in a course dinner here. You got an awesome well renowned Chef plus the experience and top notch dishes. This is the wiser choice for me.

3-course dinner 1500PHP
5 course dinner 1950PHP
8 course dinner 2900PHP

Jul 27, 2018

Raina Cheng

I’ve said this once before, and I’ll say it again: “Good food keeps you guessing.”. There were times when I was thrown across time and space to reminisce past memories unlocked by a single bite. The flavors leave you stumped because they taste different, but there’s something oddly familiar about them. Gallery by Chele (evolved from Gallery VASK) has succeeded in enshrouding its dishes in mystery. Using modern and ancient techniques of fermentation and infusion on local ingredients, Chef Jose Luis “Chele” Gonzales crafts dishes that are an amalgamation of cuisines, dominantly Filipino and Japanese. [Read More]

Jul 26, 2018

Reviews Gallery By Chele

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