Chef Bruce Ricketts
Mecha Uma
Plating
Accesorize
I just wanted to show #TheGirlAndTheBull chef Gab Bustos what REAL plating is like. *Z snap*
Pasta in a Coffee Shop
Toby's Estate's Rigatoni
Crumbled Spanish chorizo with spicy tomato sauce and basil oil.
Chalap!
Jutes For Breakfast
The morning after...
Leftovers can be magical - burrata made by the man behind Gino's Pizza -- Jutes Templo, plus some blistered cherry tomatoes, Laudemio olive oil, Pedro Ximenez vinegar, and sea salt. Mop it up with pandesal, and you're good to go!
Secret Weapon X
Tagliatelle with tomato pesto sauce and my secret weapon: Jutes Templo's burrata (pangit pakinggan! Haha!)
Teddy's Burger Philippines
100% pure chuck, special sauce, cheddar cheese, tomato, onion, lettuce on a potato bun.
It's premium and you'll pay for it - and you will also lick the juices off your arm.
Yes, I do believe it's a contender!
🍔🙌😜 #TeddysBurgersPHFollowing
Fried Chicken Paprikash in Gravy
Fried Chicken Paprikash in Gravy
One color, yes, but it hits the spot!
Fried Chicken Paprikash - crispy chicken with a paprika cream sauce on rice.. yun o.. my ladies lunch special. 😜
Melting Pot Kitchen & Bar.
Vask
The thing with eating here at Gallery VASK is you allow yourself to go on a journey, to soak stories in, and experience new things. Not the place for meat and potatoes, but if you open yourself to it, you will be rewarded. One of my favorite things from last night is this dessert of humble cassava, with coconut ice cream and torched carabao's milk. The effort they put into this is crazy (especially with the boiled and torched milk!) and it tasted awesome! 🙌
I love this picture because it captures a lot of things: the images of foreign chefs Chele (VASK) and Julieta (formerly of Mugaritz in San Sebastián) - who've scoured the Philippines to make a modern meal of all local ingredients and using flavors familiar to us but through their personal interpretations (Chele says he now knows how the great Brazilian chef Alex Atala felt when he fell in love and cooked with ingredients from the Amazon) --- but more importantly, the two chefs showing their playful side, showing us how a meal like this should be enjoyed: with a sense of childlike wonder and whimsy. It may not be for everyone, but I'm happy that things like this are happening on our shores. Our food scene moves forward.
— with Juan Carlo Calmaand Chele Gonzalez.