The chefs created plates that tipped the hat to their respective heritages. Thus, diners got to see touches of Korean, Spanish and Filipino cuisine
in their repertoire
Gallery by Chele is 10 years old! And they’re celebrating this milestone in a grand way—as they should, since the past decade hasn’t exactly been that easy for them, and to overcome all those challenges is a feat definitely worth commemorating.
“The past 10 years have been very emotional for me,” says Chele Gonzalez.
“We have journeyed through various stages in the history of our restaurant, experiencing both highs and lows. In the past, we encountered formidable financial challenges and navigated the obstacles presented by the pandemic.
“Throughout it all, we persevered and are rebuilding our identity, our reputation and the business itself. These experiences served as a powerful motivation to establish stronger foundations.”
And that’s exactly what they’re trying to do with the string of collaborations lined up for the celebrated and awarded chef. The first was with chef Sun Kim of Meta, listed at No. 17 on the elusive list of Asia’s 50 best restaurants.
Genuinely impressed
Having known the Singapore team since they opened eight years ago, Gonzalez has witnessed their growth and evolution and has much respect and admiration for the Michelin-starred group.
“When I had the opportunity to dine at Meta, I was amazed,” says Chele. “I loved what I ate and I was genuinely impressed by the exceptional level of their cuisine and execution.” And for those reasons, he decided to fly them over to Manila to be a part of the restaurant’s momentous year.
Kim, who is no stranger to the the Philippines, was quick to say yes to the invitation. “I have been to Manila several times for holiday, collaborations and food festivals before the pandemic. Manila always has great energy and vibes,” the Busan native says.
“For this trip, I was very impressed by how F&B people are well connected and supportive of each other. I was also impressed by the amazing local produce, especially the seafood.” He liked them so much that for their four-hands menu, the duo championed scallops and fish, among many others.
There was a mound of blue crab adorned with herbs and edible flower petals perched on toasted meringue, cold noodles bathed in kimchi sauce crowned with tender slices of Palawan lobster, fresh tuna kinilaw half-submerged in green-tinted leche de tigre seasoned with smoked tinapa and yuzu, and abalone sharing the stage with soft tofu and Iberico meatball in a rich version of jjigae.
Respective heritages
With the intention of providing a unique and coherent dining experience, the chefs gamely challenged themselves to create plates that tipped the hat to their respective heritages. Thus, diners got to see touches of Korean, Spanish and Filipino cuisine in their repertoire. Take, for example, the Squid Game, a dish that showcased two seasonal ingredients: local sweet corn and calamari bought on the morning of the event. Both came together with the help of the romesco, which was given the slight heat and red tinge by replacing the usual paprika with gochujang. It melded beautifully, with the sweetness of the kernels balancing the zip of the pepper-based sauce.
Meta signatures also made it to the menu—bronzed seared scallop in a thick pool of lily bulb purée and seaweed broth, as well as the one-biter snack, an indulgent sandwich stuffed with salmon instead of his usual tuna.
As for Gonzalez, he had fun playing with Korean flavors as evidenced by his pastrami bibimbap and bulgogi fried bao topped with raw wagyu.
As an homage to Gallery’s journey, he also included some of his iconic dishes from the past decade, which he’s planning on doing for his succeeding collaborations for the year.
The Fired! Pulpo made a most welcome comeback. A generous piece of octopus was grilled and basted with inasal oil, patched with crispy chicken skin then placed in a muddle of deep-flavored chicken jus.
Capping the meal was each of the restaurant’s trademark desserts: Gallery’s bibingka cheesecake and Meta’s banana cream puff.
“All in all, it was a beautiful, coherent and well-curated menu,” says Chele. “We were immersed in each other’s cuisine. And the chemistry in the kitchen was extraordinary.”
Kim couldn’t agree more. “There was no challenge at all. I think it was one of most successful collaborations I’ve done.” INQ
Follow the author at @fooddudeph on Instagram.
Angelo Comsti writes the Inquirer Lifestyle column Tall Order. He was editor of F&B Report magazine.
