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After ten courses down, there will always be space for dessert. .
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Few main key ingredients for each dessert. One of my key favorite would be their TARO! .
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The different display of texture surrounded with one single common ingredient. Itâs sweetness was surprising comforting. Even after so many courses down, no heaviness was felt. GREAT!
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Seared snapper, braised pork cheek and sous vide beef short rib. .
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The execution of the fish was perfect. Nice crisp skin and flaky meat. BUT this hundred years old recipe was something I wonât try again. Overpowering cinnamon and sour sauce. đ±đ±đ±
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I forgot about the name of the green âfour leafs cloverâ. But the balance in the flavors were great. Savory pork, sweet potato and spicy clover. Insanely good. .
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Sous vide Beef rib should be great. However one deadly downfall, it is way too saltyyyyyyy. .
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Gallery VASK got their inspiration from local ingredients and local recipes but with a twist.
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Kinilaw, Sauté Squid, freshwater shrimp and braised curry banana heart. .
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Some dish didnât totally made sense but some blown my mind. .
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FIRST, the sautĂ© squid filled with âwok heiâ but it didnât seem sautĂ© at all! Soft tender squid clothed with savory smokey sauce. The technique and presentation and taste đŻ. .
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SECOND, instead of using mixing in the local fruit (tabon-tabon fruit), vinegar and coconut milk. They aged the tuna with kombu then topped with âkinilawâ sauce.
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Last meal served in this kitchen. They will close their restaurant for mini renovation. .
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Mini Pandesal, Wagyu Cracker with sour sauce, salted egg prawn, steamed chicken soup with umi sauce and seaweed, purple rice cracker with smoked mackerel, mustard leaf wrap. .
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All of the starters had a contrast of texture. Interesting flavors based on traditional Filipino cuisine (Sour + Savory).
