I have always been a big fan of Spanish Chef Jose Luis Gonzalez. He came to the Philippines a few years back after a career in gastronomy in some of the world’s best restaurants like El Bulli, Arzak, El Celler de Can Roca, Mugaritz and Noma. His stint here was at the Sofitel Manila and then Shangri la Boracay, but I always thought having to conform in the big hotels stifled his creativity.
Now no holds barred, he is like a mad scientist in geeky glasses creating new menus with his molecular gadgets and texturas at the kitchen lab of Vask Modern Tapas and Gastronomic Cuisine. Vask at the Fort is an upcoming recipe for success with its amazing food, good wine, strong team, great music, hip and stylish interiors.
Modernist cuisine is an experience or a new way of appreciating food. There is a certain sophistication to understanding how ingredients are transformed, altered, combined or deconstructed. I am a purist but I always enjoy how Chef Luis thinks outside the box. Inspired by Northern Spain and the Basque, he combines flavors and textures that tickle the senses. It is a guessing game and the satisfaction is in that “eureka!” moment of figuring out what was just served to you. Wild !
Pre- opening menu for friends and family night :
Salmon and Crab Tartare, Curry Prawns and Green Asparagus
Sous Vide Tuna Confit
Marinated Anchovy and Beetroot
Ravioli de Parmesan
Sea Urchin Moshi
Salpicon de Marisco
Foie Gras on Mango Toast
Crispy Shrimp and Honey Vinegar
Pulpo a la Gallega
Seabass con Romesco y Puerros