VASK Dining Room
Chef Chele from Crimson Resort and Spa
VASK Tapas is the only Philippine restaurant to make it on the Asia’s 50 Best Restaurants list last year and the man behind is Chef Jose Luis “Chele” Gonzales who, in his travels around the Philippines, inspired a menu of Spanish modern gastronomy techniques with a twist of local
flavors. Thanks to Crimson Resort and Spa Mactan, Cebuanos will soon get a taste of it too by summer.
Chef Chele is a name regarded with compliments at Vask Tapas in Taguig, Manila—a cozy ambiance where the Basque country and Northern Spain are experienced through the palate. At a bar and a show kitchen you can witness authentic Spanish tapas like tasty baked scallops with béchamel sauce and cheese, and grilled and smoked octopus with potato emulsion and crispy paprika arranged to perfection under your nose. Before you taste of these they call the vieras gratinadas and the pulpo a la gallega you can prime the tang with a glass of champagne. Tapas refer to small Spanish savory dishes served with drinks at a bar, and come summer, a wide variety of delectable pintxos and classic Spanish tapas are to land on the menu at
Crimson Resort and Spa for every Cebuano to taste and appraise.
Cochinillo Tacos
A particular favorite is the Rabo al Vino Tinto or slow cooked oxtail with red wine and potatoes. The pescado con refrito de ajos or grilled catch of the day with garlic, sherry vinegar and potatoes is also satisfying to the belly.
Chef Chele’s amuse-bouche comprised of Croqueta de Txipiron (Black ink squid Spanish croqueta), Jamon and Parmesan mousse
Pintxo, Crispy Oysters and Spicy Paprika Mayonnaise and Cilantro. The warm cakey texture of the black ink squid oozes in the tongue which brings out the savory flavor of the croqueta.
Pintxos
An amuse-bouche is a single, bite-sized starter which is not ordered from the menu, but is served for free and according to the chef’s selection alone. Such are served with complementing wine to prepare the guest for the meal and to offer a glimpse into the chef’s approach to the art of cuisine.
The Wagyu Beef Carpaccio with Parmesan Ice cream and Pine Nuts is an odd serving of meat and ice cream which is, oddly enough, quite good to the palate.
The menu is categorized into two, the traditional menu which embodies the unique personality of the Basque country and Northern Spain, and the modern menu which is influenced by French cuisine while utilizing Spanish innovation techniques that bring out a lighter and more refined version of the traditional dishes and flavors.
Chef Chele’s gastronomic concoctions landed 39th of Asia’s Best 50 last year which guests at Crimson Resort and Spa Mactan will soon get to taste the very flavors of Northern Spain mainly on the Basque country cuisine where Chef Chele Gonzalez regards his comfort food at home and traditions. His tasting menu is a collection of his journeys in different Philippine provinces which is why each also has a hint of that familiar local flavor. Refined and very personable, Chef Chele chose Philippines as our culture and traditions are closely similar with his back in Spain.