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Gallery Vask

Manila, Philippines

Philippine ingredients given a modernist makeover

Chief reason to visit: An integral part of a high-concept art gallery, this 20-cover restaurant is a true one-off, fusing avant-garde European techniques with Filipino ingredients and traditions.

Who's the chef? Originally from Cantabria, 'Chele' González has worked at many of Spain's most influential restaurants from El Bulli to El Celler de Can Roca. His cooking style is playful and technically accomplished, exploring the diverse food culture of his adopted home.

What to eat: Choose between the 'sensory journey' of the 'Alamat' tasting menu or the more concise 'Lakbay' menu. Dishes created in the open kitchen include a kind of tiradito, which reworks a traditional Filipino raw fish recipe with tuna loin, covered in a sweet and sharp gel and pickled seaweed, or 'buen viaje' – a combination of sticky rice, mango and tablea (Filipino chocolate).

What else? González is a serial collaborator, working with some of Spain's highest-profiles chefs on special dinners and pop-up events.

On the pass

  • José Luis 'Chele' González

Style of food

  • Modern Spanish with a Filipino twist

Standout dish

  • Tiradito of yellow fin tuna with 'kinilaw' gel and pickled arosep
  • 5/F Clipp Center, 11th Avenue/ corner 39th Street, Bonifacio Global City, Taguig, 1634 Metro, Manila
  • http://galleryvask.com/