Vask has been on the receiving end of a fair amount of hype—and for good reason. Serving Basque cuisine with interesting forays into molecular gastronomy, the restaurant is a hit with Manila’s more adventurous (and deep-pocketed) diners.
How adventurous are we talking? Think chocolate bubbles, frozen beet root powder, and parmesan cheese mousse. “I know that the food we serve is very unique and modern, so I expected it to be controversial. We reinvent tapas—the kind of food that we traditionally prepare in Spain. People will either fall in love with it or hate it,” Vask’s head chef Luis Gonzales reveals to Red magazine.
Though the buzz may be multivarious and distracting, for Luis, who once worked under Ferran Adria at El Bulli, the goal is simple: “The average customer spends around two hours in a restaurant. When they spend two hours of their time in Vask, I want it to be a trip for them, an experience. It should be two hours of fun and adventure. I want them to feel in love! I want them to feel butterflies!”
Vask. 5/F Clipp Center, 11th Avenue, Corner 39th St., Bonifacio Global City. For reservations, call or text (0917) 587-2400.
