Gallery VASK

5/F Clipps Center, 11th Ave. cor. 39th St., Bonifacio Global City, Taguig, Metro Manila

Gallery VASK
4.7
4.5 Stars

6 Reviewers

  • 5 stars 4
  • 4 stars 2
  • 3 stars 0
  • 2 stars 0
  • 1 star 0
  • 7 Reviews
  • 5 Recommend
  • 6 Reviewers
Category:
Spanish
Business Hours
Reopens: 6:30p - 8:30p
Phone
+639175461673

Hours

  • Sunday
    • Closed
  • Monday
    • Closed
  • Tuesday
    • 6:30p - 8:30p
  • Wednesday
    • 6:30p - 8:30p
  • Thursday
    • 6:30p - 8:30p
  • Friday
    • 6:30p - 8:30p
  • Saturday
    • 6:30p - 8:30p

Payment Options

Cash, MasterCard, Visa

More Business Info

Reservations:
Yes
Kids Menu:
No
Delivery:
No

Most Recent Reviews

Reah A.
5.0 Stars

Haven of genius culinary creations. Beautiful roofdeck equals tons of selfie by the moonlight. The dry and windy weather in February makes now the perfect time to head down to Vask.

It's an artsy place within an artsy building, Clipp Center, located at the quieter side of BGC.

Warning:
If youre driving a lowered vehicle, park somewhere else. Same advice if youre a scaredy cat like me. The driveway to the 4th floor parking is scaringly steep and wall-less.

Vask is at the 5th floor, so we took the elevator that looks like an oven from the inside , the walls resembling the surface of an iron pan grill.

Elevator opens to a view of the usual hall. But as you walk towards the Vask entrance, the pieces of art here and there will make you stop and stare. For the less creative like me, Of course I "demanded" an explanation128540. I was hoping the staff could answer me; she did answer me by saying she didn't know the answer.

Every dish is a highlight and to an equal extent, all of it present a visually and palatably exciting experience.

After dinner, we proceeded to the roof-deck. And out there, it was so beautiful. The night was perfect - unusually cold and dry, you can feel the gentle breeze touch your face.

Lazing about on those stylish yet comfy leather sofas was the best thing ever. We finished the night off with coffee, sweets and tons of selfies. Truly a night to remember.

Please read my blog on VASK at https://100newdiningexperience.wordpress.com/

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Ken K.
4.0 Stars

Food styling was fun. Taste is superb too. Serving a little too small for the price. Maybe because it's supposed to be gourmet 128540

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Joseph H.
5.0 Stars

I loved it.

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Diana d.
5.0 Stars

Truly a magical experience of food and art! I can't wait to go back again!128513

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Alby L.
4.0 Stars

I liked it.

  • No. of Comments: 4
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Alby L.
4.0 Stars

Food is superb! Each dish is science + art on a plate. They are a feast for the senses - visually delightful, appetizing aroma, and a mix of flavors, tenperature and textures in your mouth. I picked the ten-course meal and I enjoyed every single dish, though some are better than the others. One of my favorites - Beer Urchin. Fresh sea urchin and dried orange topped with powdered foie gras and black beer foam. OMG! The brine-y urchin, sweet orange, bitter beer and creamy foie gras all in one spoonful. The foie gras has been frozen and served in powdered form. It melted on contact with my tongue. First, the cold felt a bit shocking, then I tasted the creamy flavor, then it interacts with the urchin, orange and beer. It was brilliant! Another favorite - Ravine. Layers of avocado and cilantro creme, coconut meat, flaked blue crab meat, a sprinkling of aligue, squash pebbles which was cooled in liquid nitrogen. The dish is served smoking from the frozen squash pebbles, then buko juice is poured into the bowl by the server. Just like beer urchin, this one engages all the senses with the aesthetics, temperature, texture and flavor of the dish. It was amazing. Lastly, my favorite dessert - Cassava. It might seem simple but it's quite complex. Cassava was simmered in carabao's milk for three hours resulting to a firm and super creamy (not starchy!) cassava pieces. It was topped with two kinds of milk skin - toasted and sprinkled with Biasong (kaffir zest). OMG, the milk skin is to die for. I asked how they make the skin and the server invited me into the kitchen. The kitchen staff showed me how they do it. Awesome! Other than the food, I love the open kitchen. It's not like most open kitchens I see in restaurants. Here, the guests are welcome to watch the food preparation and the kitchen staff are more than happy to explain how they do things.

The only thing I wasn't impressed with is the interiors. Considering this is Vask's fine dining section, the interiors fell short of my expectations. It was too plain. I would have wanted a better backdrop for that glorious food.

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Monique A.
5.0 Stars

Late post ..from last week...

The Gallery ,Vask fine dining is Good for dates , place can seat 20..where It is recommended to try the degustation menu and enjoy the offer of an ever changing menu repertoire from the open kitchen prepared by chef Luis " Chele " Gonzales himself ..

As u enter, u notice that there was great attention to detail in design which also translates to the food. It is no surprise, Chef 'Chele' has cooked and trained in the world’s best restaurants namely the legendary El Bulli under the great Ferran Adria, considered the best in the world. He also worked in the kitchens of El Cellar do Con Roca, Mugaritz, Arzak and Noma(mostly 2-3 Michellin star)..Every three, four months, the menu combinations changes... Keeping only the best sellers .it's for the few who have discerning palate, People who can distinguish & appreciate the quality of Spanish haute cuisine, touched with Asian inspiration .
A 14 course menu ..usually comes with a free bottle of Spanish wine ..and cost around 5k per person , sometimes theres fewer tasting courses & cost way less like 2k. U'll need to set aside a good amount of time for this. It's a "sit-savor-enjoy the moment-put away your cellphone" kind of dinner. enjoy and lavish ur date with ur attention 9786️. So... I wasn't able to take pics of everything ... Lol.

Worth mentioning is Vask’s ever accommodating and friendly manager, Besay Gonzalez. He is the best.1108811088110881108811088

  • No. of Comments: 12
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