Vask = Love

My meal at Vask was like a ridiculously successful first date. How?

1)      I can’t stop thinking about it.
2)      I keep telling all my friends how great it was.
3)      I’m trying to find ways to get together  to go there again.

I haven’t had a meal this good in a while. It’s reminiscent of the meals I used to have in New York. When I found out that Chef Jose Luis Gonzalez (the Vask Magician) worked in the legendary El Bulli for a year, it all made sense. No wonder the food in Vask is unlike anything Manila has ever seen. I was blown away.

First, the space. Well-lit, modern, spacious and buzzing with energy. It’s casual so you don’t have to look the part to enjoy the food. Prepare to speak loudly as the noise level gets kinda high.

Amuse yourself with the Hidden Mickeys.

You can opt to sit near the kitchen so you can see them prep.

Don’t forget to check out the view deck. It has a beautiful view and perfect for the lovebirds.

Next: the Food!!!

I was lucky enough to be able to be one of the first to check out Vask. For their soft opening, Chef Gonzalez created a degustation comprised of Vask’s would-be signature dishes. Here is the menu:

Pintxo – Toasted Bread, Curried Prawn, Green Asparagus
Foie Gras on Mango Toast – Mango, Caramelized Foie Gras Mousse

The bread first – difficult to bite at first because it’s crunchy but this is a fun appetizer. The curry flavor distinct but not overpowering and complements the shrimp and asparagus quite well.

The light and airy Foie Gras Mousse is heaps of fun in one bite. The caramel and mango give the foie gras a nice sweetness.

Sea Urchin – Foie Gras Powder, Beer, Orange, Uni

Okay I don’t enjoy Uni (in general) so I’m not a good person to speak to this dish. My friends said it was yummy though. I don’t have any comments.

Huevos, Hongs y Cebolla – 62 Sous Vide Egg, Porcini Mushroom, Garlic, Breadcrumbs, Port Wine Sauce, Onion Foam

This is breakfast comfort food in a tiny bowl. At first I was confused because there seem to be a lot of components to this dish but you know, all of them work. Breadcrumbs for texture, mushrooms for earthiness, port wine for sweetness, garlic and onion of course to give it a nice bold flavor and of course the egg. Delicious. If cholesterol were a mythical thing, I would eat this dish daily for breakfast.

Tuna in Dashi Kombu – Calamansi Infusion, Quinoa Risotto, Algae

Not only is this delicious, it’s also quite healthy. A perfectly seared piece of tuna topped with yummy quinoa. I like the hint of calamansi. I love quinoa and pairing it with Tuna made me fall in love. My only complaint is that my tuna was a bit salty, I think the seasoning wasn’t spread evenly enough because some bites were really salty and some were not.

Wagyu – Mushroom Textures, Mashed Potato, Foam, Saute, Sauce

The description doesn’t give too much away. I guess it’s because few words can accurate express how amazing this dish was. The meat, cooked to medium (though the chef recommends it medium rare), was buttery soft and practically melted in my mouth. Seasoned perfectly, you don’t need to add much. It stands on its own, However, the mushrooms and mashed potato were the perfect complement to the steak. I wanted to lick my marble plate clean. When my friend wasn’t looking, I almost stole a chunk of her steak. That’s how good it is. It’s really is like having a celebration in your mouth.

Creamy Tapioca – Green Cardamom and coffee infusion, Ginger Confit, Crispy Violet, Green tea Ice Cream.

I must say, not my favorite dish. I’m not fan of ginger and while I can eat it (or dishes flavored with it), I prefer it to be subtle. This dish, to me, tasted like it was ginger, tapioca and nothing else. I didn’t even really get the green tea flavor. The violet powder is interesting, it’s not just there for decoration. Make sure you eat it too. I liked the concept of the dish however, I’m not sure it works as well in application. Maybe a different combination of flavors. Better yet, lighter on the ginger. Then again, who am I to tell a acclaimed chef how to design his desserts?

Vask also has an extensive drink menu. Make sure you try their cocktails which are really innovative. We opted for something more traditional.

48 hours later and I’m still daydreaming about Vask, that yummy tuna and that divine wagyu. I’m going to take my family there for my birthday just so they can try it too. Can’t wait to go back. This means it’ll be my second date with Vask in a week’s period. I hope this is the beginning of a wonderful new relationship.

Vask Modern Tapas & Gastronomic Cuisine