PHL-Based Chef Jose Luis “Chele” Gonzales Features Filipino Haute Cuisine in Bahrain
Philippine Ambassador Ver (right row, 4th from right) hosts fellow diplomats and their spouses to savor the culinary creations of Chef Chele.
07 December 2017 BAHRAIN – Philippine-based Chef Jose Luis “Chele” Gonzales showed his culinary artistry for the first time in Bahrain as the featured international celebrity chef at the Capital Club Bahrain from November 27 to 29. The hugely popular and amiable chef dubbed his cuisine as Spanish food with a Filipino twist, but a twist which no one expected as his menu was Filipino food no one in Bahrain has ever had.
Chef Chele, of Asia’s No. 35 restaurant Gallery Vask at the Bonifacio Global City, prepared an artisanal menu with his take on the Okoy (shrimp, cracker and tartar) and Sardines (purple rice crackers, crème fraiche, caviar) or Habagat (ramram, lemon basil, Thai basil, upo seeds, fermented coconut) for appetizers. Tiraditos, a Yellow Fin tuna Kinilaw with Pickled ar-arosep or as a starter, a choice of Duck with spring onions, adlai (gluten free grain) and sibujing (Cebu scallions) or Sour Ribs; Prime Rib, Soyamansi sauce, Garlic Caisen and Adlai) and for dessert, a creation called Pingol Bato (Dalandan, Fermented Ginger Ale, Yoghurt and Pili) or Pintos (Corn Tamales, Corn Mouse, Grilled Corn, Burnt Milk Ice Cream. He also featured a soup-composed of a dashi-like broth with dried fish and dried ube (purple yam) flakes)
Philippine Ambassador Alfonso Ver told members of the media and other foodies that more than just an accomplished Chef and Restaurateur, Chef Chele is an artist who scoured the country for several years, working with indigenous communities and local producers looking for unique and exotic Philippine ingredients that he now uses for the favorites served at Gallery Vask. His creations not only promote food but Filipino culture and the special stories and attractions of the different places all over the country where he found his ingredients. As Chef Chele had aptly described it: his style is anthropological cuisine, the heart of his cuisine is the Philippines, culturally and historically.
(From left to right) Chef Chele, Amb. Ver, Sumeet Jhingan, General Manager of Capital Club.
For more information, visit www.manamape.dfa.gov.ph or https://www.facebook.com/Pasuguan-ng-Pilipinas-sa-Kaharian-ng-Bahrain-149811622057841/.