Update 12/21/2018: As featured in 10 Best New Restaurants in Manila (2019 Homegrown Edition)!
Gallery by Chele is a new restaurant concept by Chef Chele Gonzales and Carlo Villaflor based on the learnings from Vask Gallery and Tapas Bar.
It’s flavor-forward; celebrating local ingredients in the Philippines refined by Spanish culinary techniques.
I like the casual, open ambiance with inviting wood and nature-inspired interiors.
You can order a la carte and even dine in the bar area even without a reservation. Best of all, the tasting menus are priced reasonably.
Gallery by Chele
5F Clipp Center, Bonifacio Global City, Manila, Philippines
Operating Hours: 5 pm to 1 am, Tuesday to Saturday
(Dinner seatings begin at 6 pm with last call at 10:30 pm.)
Telephone: +63 2 218-3895
Mobile: +63 917 546-1673
Email: reservations@gallerybychele.com
Facebook: @gallerybychele
Instagram: @gallerybychele
Website: gallerybychele.com
Related Blog Post: Chefs Digest: Gallery By Chele
First Things First
Go early if you can, to catch the beautiful vantage point of the Manila sunset.
You can hang out in the Japanese-inspired bar or the lounge while you wait for your group to arrive.
They are featuring different Mixologists opening with Liquid Maestro, Kalel Demetrio with this Mixology Menu.
Gin ‘N Herbs, ₱395. Melon • Elder Flower • Lemon
I like this Melon-flavored, gin-based drink to stimulate your appetite and kick off the discussions.
(Clockwise from top)
Guava Mojito, ₱375. Guava • Tarragon • Homemade Spirits
Butter Ball, ₱495. Pink Pepper Corn • Cinnamon • Rosemary
Pomelo Whiskey Sour, ₱595. Green Tea Kaffir • Pomelo • Celery • Bourbon
Rosa de Amor, ₱495. Pomelo • Green Tea • Parachute Leave • Juniper
Rache, on the other hand, loved their signature Guava Mojito with hints of mango.
You can also order the Pomelo Whiskey Sour to pair with the bites or starter dishes.
Gallery by Chele Menu • Tasting Menu
Most of the dishes are new, with a few carryovers from Vask labeled as classics.
The ala carte prices range from ₱300-₱550 while the 3-5 course tasting menu starts at ₱1,500 -₱3,000.
Bites
(clockwise from top)
Moringa Toast, ₱380. Brioche • Cone Marrow • Corn
Meringue de Sal, ₱160. Chicken • Soy • Mousse
Breakfast, ₱200. Longganisa • Pickles • Quail Egg
Tomato Mochi, ₱260. Cheese • Basil
The bites are small (good for 1 bite), but bursting with flavor and play with different textures.
To start the meal, they have an Ube Focaccia and Pickled Beans to open your appetite.
If you are a big group, make sure to reserve the long community table at the back.
Vegetarian
“La Guava”, ₱320. Tomato • Tofu • Ginger
I like how they cater to and include vegetarian preferences.
Stem, ₱340. Eggplant • Kaffir • Mung Bean Emulsion
This is an unusual flavor combination for an eggplant dish; but it works.
Green Elixir, ₱280. Cucumber • Lemon • Basil • Rosemary
This is the best non-alcoholic drink, where you get to enjoy the pure flavor of the ingredients.
Starters
Tropical Crab, ₱420. Pomelo • Cucumber • Lime
Most of the dishes are seafood-based, like this crab, partnered with kale and carefully-crafted sauces.
Fired! Pulpo, ₱550. Octopus • Chicken Jus • Papaya
The Spanish know how to cook their octopus.
Pearls and Clams, ₱495. River Prawn • Moringa • Seaweed
This is the best-seller, with chunks of prawn and mini-sago, resembling a risotto dish.
Grey Wacke Marlborough Sauvignon Blanc New Zealand 2015
For wine pairing, start with this Sauv Blanc from Grey Wacke with a nice, crisp finish.
Mains
Mahi – Iberico, ₱850. Dorado • Peas • Callos
Looks can be deceiving for this fish dish, finished with crisp slices of Iberico.
Holy Mole, ₱550. Chicken • Sorghum • Chocolate
The chicken itself is white, bland meat, made special with our Filipino version of the mole.
Beef Curry, ₱650. Sweet Potato • 100g of Beef • Spices
My favorite; a chunk of beef, coated with curry, partnered with mashed kamote.
The curry sauce is thick and full of flavor, complementing the color of the sweet potato.
Bana-Lu. Lobster • Eggplant • Okra
If you order the 7-course tasting menu, it features the signature lobster-okra creation.
12 Lunas Tempranillo
Order this Tempranillo to cut through the rich flavor of the sauces.
Desserts
Ube Torrija, ₱350. Coconut • Rum • Brioche
Your favorite Spanish torrija with flavors of ube, coco custard, Don Papa; served with coco ice cream on the side.
Coco – Nuts, ₱295. Jackfruit • Pomelo • Kaffir Lime
Langka ice cream with coco chips and pomelo accents.
Ending with a petit four version of Langka mochi and pastillas.
Final Thoughts
I love this new gallery restaurant because of the thoughtful fusion of flavors and textures, at the same time, removing the white linens and fine dining snobbishness.
The new bar concept and cocktails are worth a visit and you are not forced to do the tasting menu.
It’s a cool place to celebrate a special occasion or reunion; or to showcase what Manila has to offer.
Start with the Tropical Crab or Pearls and Clams. Order the Beef Curry or Mahi-Iberico for your mains. End with Ube Torrija and the Coco-Nuts. Budget about ₱1,500/head + drinks for a dinner date for two.
But, I must admit, I miss the pintxos and the dessert sungka of the old Vask.
Congratulations to Chef Chele and Chef Carlo for the successful launch of Gallery by Chele!
Gallery by Chele
5F Clipp Center, Bonifacio Global City, Manila, Philippines
Operating Hours: 5 pm to 1 am, Tuesday to Saturday
(Dinner seatings begin at 6 pm with last call at 10:30 pm.)
Telephone: +63 2 218-3895
Mobile: +63 917 546-1673
Email: reservations@gallerybychele.com
Facebook: @gallerybychele
Instagram: @gallerybychele
Website: gallerybychele.com
Related Blog Post: Chefs Digest: Gallery By Chele
Live an Awesome Life,
Founder, www.OurAwesomePlanet.com
Disclosure: Our experience was courtesy of Chef Chele. I wrote this article with my biases, opinions, and insights.
P.S. Can’t wait to try out the new experiments they are cooking up in their new laboratory beside the resto. You can also rent this for a private Chef’s Table-like setting for confidential meetings.
