chertiu chertiu

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Cheryl Tiu  Founder @cross.cultures 🍽 x 🌏 World's 50 Best Restaurants & Bars Tastehunter🕵️‍♀️ Awarded ‘Top Influencer For Food’ -Influence Asia🏆 📍Manila|Miami|NYC

So how is the new Gallery by Chele different from its previous life as Gallery Vask? The short answer is— it’s a lot more accessible.

Accessible in terms of price points, length (there are 3-, 5- and 9- courses now, as well as ala carte) and flexibility for customers (ie. If you want a long tasting and your companion wants ala carte— go!) while still maintaining the same quality of techniques, ingredients and flavors (predominately Filipino but of course with a touch of Spanish as that is chef Chele Gonzalez’s heritage) that its patrons have come to love, under the umbrella, “Modern Cuisine, Local Ingredients.”

Case in point: (1) Pan de sal with pure coconut butter, (2) Oyster and scallops ceviche in Tiger’s Milk— they are on a mission to elevate our Filipino kinilaw, which is so similar to ceviche, with the exception of using coconut milk; (3) Octopus cooked inasal-style (roasting, after being marinated in lemongrass, calamansi, coconut vinegar); (4) Tuna belly grilled the Basque way before being topped with green chiles; (5) The Spanish torrija dessert turned Filipino by way of ube or purple yam.

Congratulations team Gallery by Chele!! Looking forward to watching you soar to new heights!!!🙌🙌🙌 #gallerybychele #chelegonzalez #carlocalma #carlosvillaflor #newrestaurant #asias50best #filipino #filipinofood #filipinocuisine #chefstalk #onthetable #finedininglovers #manila #philippines

In the Philippines, Gallery by Chele (formerly Gallery Vask + Vask Tapas Room) reopened, after months of renovation, last May 22, 2018– no longer as just a tasting menu experience (Gallery Vask) nor Spanish tapas concept (Vask) but one that offers ala carte + multi course menus under the umbrella, “Modern Cuisine. Local Ingredients.”

Designed by partner and architect Carlo Calma as a kind of barn house in the city, apart from the main dining area, they have the Stvdio Lab— their test kitchen which will soon be offering more experimental tastings; and a private room that can be booked for events. Swipe swipe swipe 👉👉👉 More on the food on my next post!

#gallerybychele #chelegonzalez #carlocalma #bgc #manila #philippines #filipino #filipinofoodmovement #pinoypride #asias50best

And the BIGGEST NEWS: Chef Tam Kwok Fung— who steered Jade Dragon in City of Dreams to such astounding accolades as Two Michelin Stars 🌟🌟, and the *only* Macau restaurant on the Asia’s 50 Best Restaurants List (No. 28) is now with Wynn Palace’s Wing Lei Palace!!!😱😱😱 More on the blog <cheryltiu.com>, as well as some of dishes I had which are most likely to be on the new menu. Full link on profile 👉👉👉

#tamkwokfung #wynnpalace #wingleipalace #cantonese #finedining #asias50best #michelin #michelinguide #50besttastehunter #macau #macao #cheryltiutravels #cheryltiumacau

And this is what they call the Mizumi Burger— just one of the many wonderful, dishes from the omakase experience at the two-Michelin-starred 🌟🌟 Mizumi at Wynn Macau. 🍣🍣🍣 The freshest produce from Japan coupled by technique, skill and personality (the biggest smiles!!😃) from master sushi chef Hideki Fujikawa (who was previously at Michelin-starred 🌟 Sushi Zen in Hokkaido). 🙏🙏🙏

#mizumi #wynnmacau #japanesefood #japanesecuisine #omakase #michelinstars #michelinguide #mizumiburger #sushi #sushichef #chefstalk #theartofplating #asias50best #cheryltiumacau #cheryltiutravels

I learned about TAN cuisine for the 1st time at Golden Flower. It’s an aristocratic Chinese cuisine, which dates back to the Qing Dynasty in 19th century Beijing— a blend of flavors and culinary traditions from north and south China— and is very hard to find these days. (Well now you know— at Wynn Macau!☺️ And this 2 Michelin 🌟🌟- space is helmed by 72-year-old master Liu Guo Zhu, who came from Beijing Hotel.👍👍👍)

Their flavor profiles are light, subtle, mellow and balanced (hardly any spices here!); and popular cooking methods include: braising, simmering, roasting, stewing and steaming.

As it is “aristocratic,” Chinese “treasures” like abalone, sea cucumbers and fish maw are often used. This is stewed fish maw (cooked in hot oil over low heat to get that “spongy” texture) served with crab claw on a supreme chicken broth (cooked under high heat until it reached a thick, milky consistency.) Not photogenic, but SO SO delicious!!!!!😋😋😋

#tancuisine #goldenflower #chinesefood #chinesecuisine #beijingfood #wynnmacau #michelinguide #finedining #macau #macao #food #foodie #tastespotting #chinesefinedining #cheryltiutravels #cheryltiumacau

Obsessed!!!😍😍😍 Bulgari Il Ristorante Tokyo’s (No. 28 on Asia’s 50 Best | 1 Michelin star— the 1st Italian resto in Japan to earn a 🌟) Luca Fantin brought his signature Hokkaido sea urchin spaghetti (dressed w/ seafood consommé, sweet tomatoes & sea urchin cream) to us at his guest chef series at Wynn Macau’s Il Teatro. It was inspired by the cold pastas his mother used to bring to him and his family during their summers in Italy. 😋😋😋

#lucafantin #bulgarihotel #ilristorante #wynnmacau #ilteatro #italian #seaurchin #pasta #asias50best #50besttastehunter #michelinstar #macau #macao #chefstalk #theartofplating #cheryltiutravels #cheryltiumacau

Hello again, Macau!!!☀️☀️☀️ When your room is so big, you’re not sure where to plant yourself!😄☺️❤️ Thank you so much @wynn.macau + @wynn.palace for the amazing hospitality and generosity! Here for Bulgari Il Ristotante Tokyo’s @luca.fantin’s guest chef series— and of course, lots more eating!! PS Finally caught the daytime fireballs🔥🔥🔥— Watch til the end! #macau #macao #wynnmacau #suitelife #cheryltiutravels #cheryltiumacau #asias50best #michelin #traveltheworld #dametraveler

When fashion meets food: we’ve fallen in love with Harlan + Holden’s (@harlanholden)fluid silhouettes.. and there was no doubt its extension to dining (@harlanholdendine) would also be visually compelling. This time the same flawless aesthetic has been turned into a glasshouse (wherein during the daytime, the sun is king in illuminating your dining experience), a full-service restaurant next to Powerplant Mall in Rockwell with all-day dining from 11AM— breakfast begins at 7:30 on weekends.They’ve just launched their USDA dry/aged rib eye steak (P2,480 for 400g; P3,680 for 750g), and likewise their spaghetti, cooked al dente, and topped w/ bottarga is love. Come and see for yourself. Xx •
#harlanandholden #harlanandholdendine #glasshouse #powerplantmall #rockwell #makati #steak #dryaged #pasta #makati #manila #philippines

Toyo Eatery (Asia’s 50 Best ‘One To Watch’) recently had Locavore Bali’s Ray Adriansyah (No. 22 on Asia’s 50 Best Restaurants) for a collaborative dinner as part of their Salu-Salo series.

While they showcased their respective specialties (ie. goat leg tartare in coconut milk— Locavore; grilled mackerel w/ guava & kamias— Toyo), they created a dish together: Snails (an ingredient that’s also found in the rice paddies “sawa” in Bali, and likewise in the PH, where they are called “kuhol” in a kind of laing made with taro leaves, pako and sayote.” “Earth + earthy,” describes Toyo’s Jordy Navarra. ☺️☺️☺️ Swipe to see it!👉👉👉

#toyoeatery #locavorebali #restaurantlocavore #asias50best #50besttastehunter #collaboration #fourhands #filipinofood #filipinofoodmovement #indonesianfood #balinesefood #theartofplating #finedining #finedininglovers #nespresso

So, one of the hottest food openings in Manila is the upscale Grid Food Market at Powerplant Mall (Rockwell), with a stellar lineup of chefs and concepts.

Representing Filipino food is my beautiful aunt (heehee!☺️) Happy Ongpauco-Tiu, with her Le Chon concept. It’s a play on the Filipino suckling pig, lechon, but as it is prononuced “le-shon,” she wanted to highlight that she uses French techniques here— mainly everything is slow-cooked.

So basically you choose your viand— porchetta, angus beef belly, chicken or spicy tuna belly— then the flavors, sides, rice and sauce— and they’re all within the price range of P299 to P495 (approximately USD$6-10), one of the more reasonably priced stalls at The Grid— and delicious, too! 😋😋😋 Come and check it out!!!

PS Swipe swipe swipe til the end to see their beautiful entrance with the logo designed by my high school classmate Maybelle Uy + branding by Inksurge!
#thegrid #powerplantmall #rockwell #lechon #foodhall #foodmadket #happyongpaucotiu #happyconceptgroup #filipinofood #pinoyfood #filipinofoodmovement #tastespotting #tastelessrestaurantgroup #makati #manila #philippines

Straits Clan is Singapore’s newest private members club housed in a 1970s-Singapore-inspired, 22,000 sq-foot historic conservation building on the site of the former New Majestic Hotel in Bukit Pasoh Road, once known as the Street of Clans.😎 (And yes, you’re allowed to take photos here! Most private members club don’t allow.)

It’s 4 floors of F&B, entertainment, fitness, wellness & workspace. Loved their version of you tiao (Chinese cruller), here infused with squid ink— served with sambal butter— and really cool they have Antinori’s Tignanello by the glass!

They have reciprocity with Kitchen Collective in Napa, Brody House in Budapest, Modernist in SF, The Clubhouse in Buenos Aires, Saint James Club in Paris, The Club at the Ivy in London, and Manila House in Manila, among many others.

I chatted with Lo & Behold Group and Straits Clan co-founder and managing partner Wee Teng Wen last May— and you can find the link on my profile page.👉👉👉 Also, swipe and swipe for more pics! #straitsclan #membersonly #privateclub #singapore #loandbehold #singaporeanfood #cheryltiutravels #cheryltiusingapore #sg #sglife #sgeats #forbes #forbeslife

Michelin Singapore just announced its 2018 stars yesterday— and META (@metasingapore) has not surprisingly retained its star.🙌🌟👏

The restaurant helmed by South Korean-born chef Sun Kim (@sunkimchi) just launched its summer menu where the flavors *now* reflect his *Korean* heritage (gorgeous!!👌👌👌) coupled with Japanese influences (he worked at Tetsuya & Waku Ghin) wielded with modern European techniques.

That’s Carabinero Prawn served 2 ways— body cooked in prawn oil and butter x butternut squash purée; the prawn head juice x Korean rice mixed w/ sambal and brussels sprouts leaves.

And sublime Korean influences found in the wagyu steak tartare marinated in bulgogi dressing (inside the nori cone topped egg w/ egg salad + caviar); fresh Irish oyster dressed with gochujang sauce; and black sesame sponge cake + burnt banana cream paired with licorice ice cream. 😋😋😋

PS The Philippines’ Hey Handsome team will be cooking at Meta’s sister restaurant Kimme on Aug 1&2! #metasingapore #finedining #tastingmenu #theartofplating #singapore #michelinstar #michelinsg #cheryltiutravels #cheryltiusingapore #korean #sgfood #sgfoodies #sgeats #sgfoodporn

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