Try This: Gallery by Chele Features Modern Techniques with Local IngredientsJune 28, 2018
Gallery Vask has consistently been recognized by prestigious restaurant awards both nationally and internationally since its inception in 2013, from Esquire’s Restaurant of the Year in its first year to 2 successive years on Asia’s 50 Best in 2016 and 2017. Under the creative vision of chef Chele Gonzalez, the anthropological cuisine of Vask elevated the local awareness of what food could do and be. This year, Gallery Vask has evolved from the degustación-only restaurant into the more relaxed and comfortable yet continuously innovative Gallery by Chele, allowing the option for à la carte orders.
Wooden panels and window slats hug the interiors, containing a sprawling space warmed with a gentle yellow glow. A bar welcomes guests, before they enter the dining place that hides in the corner a coffee cart. And behind the counter of the open kitchen is creative maverick Chef Chele Gonzalez, who walks us through the one dish we insist you try when you visit Gallery by Chele: Pearls and Clams.
The dish’s creative interpretation of “pearls” is the use of sago as a base for the dish in place of rice so that the result is something not quite solid, not quite liquid. The playful texture is indeed fun, a word we would use to describe just what Gallery by Chele’s dishes are to the Chef behind them.
GALLERY BY CHELE
A restaurant that highlights modern techniques using local ingredients.