Gallery by Chele is the evolution of 2 time Asia’s 50 best restaurant Gallery Vask by Chef Chele Gonzalez. The tapas area is gone and replaced by a function room with access to the veranda while the main dining area is now more than double in size with a beautiful view of the open kitchen. The new space uses a lot of wood from the bar to the ceiling, with artistic pieces by Kenneth Cobonpue peppered throughout. Gallery by Chele has also transitioned to a fine casual dining with a more inviting menu and dining options from nibbles and bites with drinks to ala carte to tasting menus. Tasting menu are available as 3, 5 and 8 course and range from P1,500 to P2,900
Chef Chele strives to use as much local produce as possible and are working directly with many producers, all over the Philippines.
Tomato Mochi (P250). A tomato and basil flavored mochi ball filled with salmon, kesong puti and tinapa. A chewy exterior yielding to the creamy flavor bomb filling.
Black Crisp (P200). A thin, black crisp made from shrimp then topped with uni, celery and corn dots. This one was pretty good and I really enjoyed the burst of corn and uni flavors.
Black Blini (P295). Made to mimic the Russian appetizer but using a blood rice cakes topped with sour cream and salmon roe. Not a fan of dinuguan which this dish reminded me of.
Empanaditas (P250). Crisp shell with tuna and chili filling.
Breakfast (P200). A longsilog in bite form, adlai puff filled with longganisa and topped with a quail egg. Tasty with lots of different fun textures that play in your mouth.
Moringa Toast (P380). A light malunggay/moringa brioche topped with bone marrow spread and locally endemic glutinous corn. This was my least favorite bites, felt the brioche was on the dry side and I’m not particularly fond of bone marrow also.
Meringue de Sal (P160). At first glance it looked somewhat like a macaron but in actuality it’s 2 pieces of crisp meringue with a mousse made from chicken adobo in between. Familiar flavors executed in a whimsical way.
Brioche Buns (P395). A play on cuapao but using a soft brioche bun filled with shredded Chinese beef stew with star anise crowned with a dollop of pinakurat mayo.
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Gallery by Chele is offering their happy hour “Unwind at 5” promo. From 5pm to 7pm, diners can enjoy unlimited orders of their signature cocktails and selected wines at P695 only. An additional P350 includes a plate of Omakase Bites, 5 pieces of their bites to pair with the drinks.
Ube Chawanmushi (P295). Tinapa dashi custard with purple yam. The custard was visually stunning with a purple hue from the yam and was silky smooth. The purple yam flavored was too light though, a bit overpowered by the tinapa dashi.
Tiger’s Milk (P395). Oyster ceviche with cashews. Inspired by both kilawin and ceviche but using calamansi and kamias and finished off with drops of emerald cilantro oil. Be sure to get a piece of oyster and a piece of cashew together when eating.
Silly Too Na (P750). Grilled to perfection tuna belly topped with pickled chili and served with malunggay pesto and red win cherry tomatoes and ricotta cheese salad on the side. A show of cooking expertise as the fish retains all it’s juiciness yet is firm, the pickled chili gives it a nice spicy punch.
8-10. Josper grilled octopus on a bed of charcoal roasted vegetable mash topped with pickled shallots. The octopus is perfectly grilled with good charring and aroma while allowing the seafood taste to come out. It’s the vegetable mash, made from pureed eggplant, green chili, garlic, onion, and red pepper, that carries the dish with the pickled shallots providing a nice contrast.
Cochinito (P620). Pork neck marinated in herbs and spices then grilled, served with jackfruit and bokchoy. This was my favorite dish of the night, Chef Chele expertly infuses the flavor of a lechon in a single piece of grilled pork. One bite and you’ll immediately taste it. The jackfruit adds a sweet contrast if you find the flavors cloying.
A La Parilla (SRF Wagyu Ribcap P1950/100 grams, Aged USDA Angus Striploin P950/100 grams). We tried two different steaks prepared the same way, simply with salt and pepper. The ribcap easily won on tenderness but the aged striploin countered with a stronger beef flavor. I prefer the striploin, which was tender enough with a nice chew and superior beefy flavor.
Ube Torrija (P350). The classic Spanish dessert is given the ube treatment. This dessert uses ube bread dipped in Don Papa rum topped with torched coco custard and served with coconut ice cream on the side. The ube flavor is way more pronounced in this dessert and you’ll definitely taste the Don Papa rum.
Coco Nuts (P295). Jackfruit flavored ice cream topped with pomelo bits and coconut chips. Break and mix everything together for a very refreshing, slight sweet ending.
Gallery by Chele5/F Clipp Center
11th Avenue cor. 39th Street
Bonifacio Global City, Taguig City, Philippines
Contact No.: (632) 218-3895, (63917) 546-1673
Operating Hours: 5pm to 1am daily