Vask Modern Tapas & Gastronomic Cuisine – a gastronomic haven for all foodies with 4 different and unique concepts to experience Chef J. Luis Gonzalez‘s amazing creations – Dining Room for casual tapas, Deck for outdoor lounging, Gallery for fine dining and Curve for indoor lounging.
Chef J. Luis Gonzalez or “Chele” is the man behind these awesome dishes that I will be showing you. Although born in Santander Spain, Chef Luis’ cooking style has been influenced by his many travels especially in Asia and has helped him apply new concepts and techniques in the kitchen in order to discover new flavors. This has helped him create a distinctive awareness of how to combine innovative techniques with an Asian perspective using locally available produce.
We set off with some cocktails at the DECK.
Open from 6:00PM to 2:00AM / Monday to Saturday
Available for event bookings and functions.
I had Costa del Sol as suggested by their server.
Citrus Vodka, Triple Sec, fresh kiwi & cucumber and Mountain Dew. A nice, soft, refreshing and cool drink to get you started.
The Deck is just next to the Dining Room. A beautiful outdoor seating and a nice spot to loosen up while listening to some house music.
You also get a decent view of the sunset, too!
And this fork and spoon see-saw is probably the most photographed area at Vask.
We were served our degustacion at the DINING ROOM.
Lunch Service:
11:30AM – 2:30PM / Monday to Saturday
Dinner Service:
1st Seating: 6:30PM and 2nd Seating: 8:30PM / Monday to Saturday
Don’t be intimated by the Dining Room. It bears a casual setting that’s dimly-lit in the evening with tables for groups or for pairs. The food dished up in this area are both modern and traditional and inspired by flavours of the northern part of Spain especially in the Basque country that Chef Luis replicated. Dishes are served in small bites that go well with your favorite vino or cocktail drink.
It was an honor to meet Chef Luis and to learn a thing or two about molecular gastronomy from him even for a short while before starting with our degustacion.
For first timers, a degustacion or tasting/sampling session consists of several courses that last considerably long durations to fully appreciate the diverse food being served in small portions. Take your time and relish the food and the company you are with.
As with all degustacion, a menu is provided with a description.
During our dinner, they were introducing a new menu. Vask’s menu changes every so often, you see.
For starters, we were served an assortment of PINTXOS (tapas or pinchos).
As pintxos were followed by more pintxos, having a few good sips of wine in between was in order.
Croquettas de Jamon y Pollo
Jamon and chicken made into balls and deep fried to perfection. Moist, flavorful and easy to eat.
Croquettas de Gambas
Same as the first croquettas but this time using shrimps.
Mejillones Tigre
You must try Vask’s spicy crispy mussels! Served in its shell and coated with breading. The slight heat and a touch of sweetness is crazily delicious!
Rabas, Carnitas, Crispy Shrimp with Jamon Iberico in Jerez reduction.
For our PLATED dishes, Wagyu Carpaccio was served first.
Normally one would just use lemon, salt and pepper to season this dish with. But Vask’s version in pine nuts and parmesan ice cream just made this Carpaccio even more irresistible. Not to mention, the crispy parmesan gave it a sexier texture.
Rule of thumb: Never eat carpaccio served by establishments with questionable and unreputable sources for obvious reasons.
Huevos con Txistorra
This is another irresistible dish! 62 degrees Sous Vide Egg, Chistorra Chorizo, breadcrumbs and Dates Mushroom with Truffle Oil. Simply mix it all together and you’ll get sweet, savory, earthy and rich flavors in one perfect bite. It can either be your tasty side dish or wonderfully partnered with garlic rice
Here comes the MAIN part and it gets more exciting!
Cochinillo
This quarter of Lechon de Leche is arguably the pièce de résistance of Vask’s main dishes! It is served with green salad and stewed potatoes.
Tenderloin
Juicy and well rested grilled US Tenderloin with bacon, mashed potatoes and beet root chips in post wine demi-glace. This is actually a meal in itself already.
Bakalao Confitade
Confit Bakalao, Pipermaela, Garlic Vas ali oli with crispy Jamon Iberico
Porcini Risotto with Parmesan Chips
Atun Crujiente – Tuna cubes sprinkled with black sesame on a bed of caramelized onions and sauteed Foie gras on the side.
PRE-DESSERT at the GALLERY:
Limited seating of 20 persons and guests are expected to seat themselves between 6:30-8:30 to fully enjoy the 14-course degustation menu.
This fine dining Gallery opened last October 2013 to showcase Chef Luis’ creative conceptual cuisine and this was where we had our pre-desserts. Yes, you heard that right, folks… two (2) pre-desserts amazingly concocted by Chef Luis.
Palm Crisp
The Palm Crisp was one helluva dessert! The dish is absolutely amazing… not only the taste, but how this dessert was created by Chef Luis using sophisticated techniques!
Chef Luis squeezed some of the coconut cream on a spoon and immediately dropped it to the liquid nitrogen. Within mere seconds, the coconut cream froze making it the dessert we immediately fell in love with – Palm Crisp. Cold and crispy on the outside, powdery and airy on the inside. Think of it as a sophisticated meringue.
Taho
We grew up eating taho. Well, most of us for that matter. It has practically been a part of the lives of majority of Pinoys. Chef Luis’ version using milk sheep tofu, caramel tapioca and ginger syrup gives this familiar Filipino delight a new and interesting take. Though I am not fond of ginger, I found it quite pleasing.
DESSERT at CURVE:
Open from 6:30PMto 2:00AM / Monday to Saturday
Available for event bookings and functions.
Curve is a cozy and wonderful spot to lounge at after dinner. It is another pretty venue for all kinds of events. The modern, eclectic and one of a kind art pieces you’ll see at Curve were hand-picked by Architect Carlo Calma while the industrial light fixtures are by Lilianna Manahan. The furnitures you will see inside were created by renowned designers giving each item its own character and individuality.
For our final stop, 4 desserts were served here to cap off the night.
What topped my list was the Torrija!
Slightly toasted brioche in milk and anise ice cream. The anise flavor was evident, but not overwhelming. The combination of ingredients and flavors went very well together.
Deconstructed Lemon Cake, Calamansi Tart and Caramel Chocolate Lava.
Chef Luis’ amazing dishes are a work of art! Beautifully and meticulously plated and very well thought out.
Book a seat now and have an incredible culinary experience at VASK.
You won’t miss the building where Vask is located at. The Clipp Center, in my opinion, is similar to edifices reminiscent of the 70′s era.
Contact Details
5/F Clipp Center
11th Avenue corner 39th Street
Bonifacio Global City, Taguig
T: 217-6563
C: 0917-8065292
Facebook: facebook.com/VaskManila
Instagram: vaskmanila
How much is the total damage? =)