Vasking: Enjoying Traditional and Modern Spanish Cuisine at Vask

At Vask's garden deck

At Vask’s garden deck

My friend, Marivic, first spoke about Vask a few months back. I think it was in February or March when she dined there and posted some photographs from Manila’s restaurant scene’s newest baby. She was very fortunate to have tried Vask even before it opened to the public.

The main man behind Vask is Chef José Luís “Chele” González, a Spaniard who was once part of El Bulli, Arzak, Mugaritz, Noma, and El Celler de Can Roca. The mention of these esteemed establishments associated with Sr. González indeed sent waves to Manila’s discerning foodie circles and individuals. Eventually, Vask caught steam and has enticed even the “un-discerning”.

Enjoying my tapas

Enjoying my tapas

I first tried Vask in May to welcome my “Birthday Week” with a close friend, Nicole. We both felt we were entering into uncharted territory in Manila: molecular cuisine.

With Nicole

With Nicole

Fortunately, we ordered a balanced menu:

Huevos, Hongos y Cebolla

Huevos, Hongos y Cebolla

Huevos, Hongos y Cebolla,

Pimientos rellenos de bakalao

Pimientos rellenos de bakalao

Pimientos Rellenos De Bakalao,

Croquetas de pollo

Croquetas de pollo

and Croquetas.

We also had some tortilla de patata con jamon Serrano

A generous tortilla de patata con luscious slivers of jamon Serrano

A generous tortilla de patata con luscious slivers of jamon Serrano


and a complimentary soup of lentejas con chorizo (I think they used morcilla).

How was my over-all first Vask experience?

One word: EXQUISITE.

Dali-esque furniture and design aesthetics

Dali-esque furniture and design aesthetics

The food was excellent. Not perfect, but excellent. I found the bacalao a tad too fishy. I don’t know how it was cooked in the pimientos but it retained so much fishy taste I doubted if it was soaked properly. The sauce too was overpowering and the pimientos themselves were wilted and overcooked. Presentation-wise, it didn’t look too inviting as compared to the other dishes.

The Huevos, Hongos y Cebolla was a revelation. It was my first ever molecular dish and the “foam” just mesmerized me. How did it taste? Stellar. At first I didn’t know how to describe it. But soon, as the morsels lingered on my tongue, a whole symphony of flavors played. It was hard to identify at first but soon there was the taste of fresh egg, sea weed, garlic, onions and a bit of spice. The dish, I mentioned, was a stellar performance.

The croquetas were cooked perfectly. Nothing amazing but it was delicious. The tortilla de patata con jamon Serrano was superb. Generous, fluffy and tasty!

What else made the experience exquisite?

Funky nights at Vask

Funky nights at Vask

Everything else, I could say. From the moment we were greeted by well-dressed greeters (yes! They have greeters! Not security guards! GREETERS. This is a wake-up call to other restaurants.) to the polite and helpful wait staff, the dining experience in Vask was delightful.The ambiance was also enjoyable. It was Dali-esque, in fact! There was a spoon-and-fork seesaw and “hidden Mickeys” on the walls and ceilings of the restos. The deck had a view of Makati and The Fort, and the purple lights there added an undeniable funky and cool vibe to the alfresco area. Even the glasses were reminiscent of Dali! Slanted, you’d think you were either dizzy or drunk!

Fast forward to 6 more dining experiences and I returned to Vask on my 7th time last week.

comida

comida

This time, it was a reunion with a high school friend, Chiara, and her witty novio, Jack. It was also very timely as my date that evening, Moncie, was celebrating her birthday the following day. It was a lovely and cheery birthday salubong, she admitted.

What made it a pleasant evening?

Again, service played a key role. We were allowed to enjoy our drinks at the funky deck, and then directed to our seats inside when it started to drizzle. Glasses of water came automatically.

The food that evening was superb.

First, we have complimentary soup of pulpo or octopus. I then requested that all the other dishes be served simultaneously.

The dishes we ordered were croquetas de pollo,

Kurobota cheeks. PERFECT

Kurobota cheeks. PERFECT

Risotto with Blank Ink

Kurobota cheeks, Risotto con tinto negro and their famous

Chuleton!!! Jack asked the waiter to have the fat further cooked to which the smart waiter said: a la chicharon?

Chuleton!!! Jack asked the waiter to have the fat further cooked to which the smart waiter said: a la chicharon?

Txuleton. Every single dish was of superior quality.

Our group for Moncie's birthday salubong

Our group for Moncie’s birthday salubong

Try out Vask, and “vask” in the delightful dining experience it offers.

No trip to Vask would be complete without a photo of this emerging famous artwork :)

No trip to Vask would be complete without a photo of this emerging famous artwork🙂

About hechoayer

Things made yesterday still influence us until today. Things made today will influence us tomorrow. Things of the essence such as faith, culture, food, music and values should never disappear nor eroded by the times. Instead, these must be recorded, lived and shared. Something made yesterday - hecho ayer - can be tomorrow's saving grace. Never ignore the past.
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2 Responses to Vasking: Enjoying Traditional and Modern Spanish Cuisine at Vask

  1. AnnaTan says:

    Oh! I’m definitely checking this place out soon. Thanks for the great review!😀

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