Journey To The West

Uni and lardo on a bed of pasta tossed in fermented prawn butter and topped with caviar. This was soooo yummy. Thank you @drewnocente for letting us sample this.
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It was served with fresh pasta rather than angel hair as they had run out of the latter. I can only imagine how much better it would have tasted with angel hair!
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By Chef @chelegalleryvask during the recent four hands with Chef @aitortxuchef. We couldn’t believe it when we were told they were tuna cheeks. Tasted just like beef, if not even better.
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Cooked in beef jus with kalingag bark (cinnamon) and served on a bed of African cereal with Jamon Iberico (Iberian ham). We were told to take a sniff of the cinnamon from Mindanao only after we had finished our dish. Very aromatic!
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This was my favourite dish of the collaboration. The tuna cheeks were so tender and the taste sublime 😋.
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Beef tongue with peas by Chef @chelegalleryvask during a recent collab with Chef @aitortxuchef. Superbly executed and tender, easily one of the best beef tongues I’ve had. So simple yet so tasty.
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Butter poached Irish oyster in bicol express, which is a Filipino stew typically made from long chillies, coconut milk, lemongrass and tamarind. My first time having an oyster prepared like this. Very tasty!
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Made from a purple yam which is very popular in Philippines by Chef @chelegalleryvask during a recent collab with Chef @aitortxuchef.
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I like how Chef Chele is so passionate about using local ingredients from Philippines. In fact, he brought along with him over 90kgs worth of ingredients!
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By Chef @chelegalleryvask during a recent collab with Chef @aitortxuchef. They had worked together before at Nerua (Guggenheim Bilbao Museum) and Mugaritz (San Sebastian). It was no surprise that both chefs worked really well together during the collab.
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We knew we were off to a great start the minute we tasted the sardines but then again, I love strong tasting oily fish!
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By Chef @n6a6t6e in a recent collab with Chef @drewnocente . Although traditional, it was very well executed. Creamy, smooth and not too sweet 😍.
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I truly enjoyed the dinner. Both Chef @drewnocente and Chef @n6a6t6e complemented each other really well.
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By Chef @drewnocente during a recent collab with Chef @n6a6t6e. I may be biased as I love ❤️ panda cotta. It was light and not too sweet. My type of dessert.
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Dish by Chef @n6a6t6e during a recent collab with Chef @drewnocente. I really liked the tonnato which essentially is freshly made Italian tuna mayo. Traditionally served with sliced cold veal, this rendition with ox tongue was super yummy. Loved it 😍.
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Dish by Chef @drewnocente in a recent collab with Chef @n6a6t6e. My first time having kangaroo meat. Not what I expected and not gamey at all. Loved the presentation too!
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This was a dish by @n6a6t6e during a recent collaboration with Chef @drewnocente. The combination of blue cheese and honey comb was surprisingly yummy. Loved the texture of the honey comb and how it softened the strong taste of the blue cheese.
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With pine nuts and croutons. I love both mushroom and burrata so it would be hard to go wrong with this dish 😍.
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