The unexpected Sunday treat came via delivery service just before noon. Chele Gonzalez and Carlo Calma were offering food...
Chefs have been spicing up the uneventful local restaurant scene lately via collaborations with fellow chefs for special one-off meals....
My recollection of chef Chele Gonzalez’s first foray into discovering local ingredients was how excited he was about the alibangbang (Bauhinia monandra)
When Vask Gallery reopened as Gallery by Chele early this year, it was announced that chef Chele Gonzalez would also be opening a smaller, more experimental, venue, aptly named Studio Lab, or, as it is sometimes stylized, Stvdio Lab.
While attending the pompous, vainglorious, glamorous and utterly enjoyable ceremonies in Macau for Asia’s 50 Best Restaurants, we filled the time between delectation and mastication with speculation as to which of the current generation of chefs would get on the list next year.
The latest foreign chef to descend on Gallery Vask and collaborate with its resident chef, Chele Gonzalez, was Andre Chiang of Restaurant André, third on the list of Asia’s 50 Best and 46th on the list of the World’s 50 Best—one place up, deservedly, from Alain Ducasse’s overwrought restaurant at the Plaza Athénée in Paris.
“I never do four-hand dinners,” scowled an internationally renowned chef I had interviewed, who described himself as a “dictator” in...
The ongoing summit of Asia and Pacific leaders is meant to be focused on economics, but it would be safe...
Once in a while it’s good that boundaries break down.
Eating tulingan, dilis, dulong could help save the ocean.
