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.

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