Gallery by Chele
Chef Chele González has veered wildly from his Spanish roots and gone instead into reinterpreting and transforming Filipino cuisine, a feat only a few, such as a master like himself, can achieve.
• Commence with a purple yam concoction, the taco with roast pig in mayonnaise.
• Follow it with the rice cracker topped with ceviche in garlic emulsion.
• Segue to the rice in chicken stock, duck egg yolk, and togarashi (Japanese seven spice blend), and the chef’s tribute to bistek Filipino, the Wagyu short ribs, slow-cooked for 28 hours into melt-in-your-mouth perfection, marinated in soy sauce and calamansi.
• Finish it off with pandan ice cream over a coconut milk and sugar reduction, nata de coco, and dulce de leche.
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