Gourmet Filipino Dining and What We Usually Expect

When we consider gourmet dining, it’s easy to picture small, artistic plates accompanied by a hefty price tag. It’s a common perception, and often a correct one.

Yet, gourmet dining transcends mere nourishment. It is an experience that delights the eyes, tantalizes the tastebuds, and nourishes the soul. Gallery by Chele exemplifies this concept with finesse.

A meal at Gallery by Chele is more than a culinary journey; it’s a vivid narrative of Filipino heritage, elegantly transformed into a fine dining experience.

To quell your curiosity, I took the time to experience the Ten Course Meal and enjoyed the full dining experience.

The Menu and the Pricing

The menu at Gallery by Chele is nothing short of a narrative journey, one that unfolds Chef Chele’s gastronomic travels across the Philippines with a unique mission: to infuse cacao into beloved Filipino dishes and elevate them to a haute cuisine level. Each course is meticulously designed to tell a part of this story, where traditional flavors meet innovative execution to create a truly remarkable dining experience. The menu is an adventure in itself, inviting diners to explore the rich culinary heritage of the Philippines through a new, chocolate-tinted lens.

However, such an exquisite culinary expedition comes with a price to match. Dining at Gallery by Chele, to experience their full ten-course menu, will cost at least Php 12,000 for two people. For those thinking in dollars, this roughly translates to around 220 USD. While the price tag is steep, the experience promises to be an unforgettable journey through taste and tradition, crafted with the utmost skill and creativity.

The Service

Considering the stellar reviews online and how often Chef Chele is lauded in the culinary industry, it’s safe to say that the service in his restaurant is one to write home about.

Every server is incredibly attentive and they listen for the slightest details in terms of the customer’s preference. To top it off, they cater to changes in the ten course menu if there’s a particular food you’re allergic or have an aversion to.

Individual Review of Food & Beverages

Beverages

Lychee Kombucha (4/5)

Lychee Kombucha started the evening, setting a high bar with a perfect score. It’s not just a beverage; it’s a refreshing preamble that prepares you for the symphony of flavors to come.

Calamansi Kombucha (2/5)

While the menu at Gallery by Chele mostly showcases an impressive array of flavors, not every experiment hits the mark. The calamansi kombucha, for instance, was a letdown. Although the initial sip promised something refreshing, it unfortunately left a displeasing aftertaste that lingered too long for comfort. I found myself unable to finish it, and would give it a score of 2/5. It wasn’t all bad, but it certainly didn’t meet the expectations set by the rest of the culinary adventure.

Appetizers

Welcome

Admittedly, this was a novelty to me, considering I had never personally eaten flowers in my life. These small refreshing bites is a welcome palate starter that leaves an aromatic and sweet taste in your tongue, coupled with the Lychee Kombucha is a perfect way to welcome guests at Gallery.

Garden

The first course, quaintly titled Garden, took humble everyday ingredients, such as oyster, soy sauce and calamansi, and elevated them to a stature of 4 out of 5. This dish redefined simplicity with elegance, creating anticipation for what was next.

Travels

However, not all travels are memorable, as the next course, aptly named Travels, proved with a modest 3 out of 5. It was pleasant but lacked the wow factor that leaves a lasting imprint on your memory. I can’t even remember what the dishes were called.

Heritage

Kare Kare Bonbon

The narrative took a fascinating turn with Heritage. First, we tried the Karekare bonbon. It transformed the traditional Filipino stew into a fine dining marvel, earning a solid 5/5.

Banana Ketchup Bonbon

I must admit, I have a bias against ketchup as an ingredient, as I’ve never really been a fan, but I’m going to say that this was a good effort on their part to uplift the banana ketchup as one of the culinary inventions of the Philippines. This earns a 3/5 for me, as I have an aversion towards the main ingredient.

Pork Sinigang Broth in Tomatoes

As the meal progressed, the Sinigang Pork Broth in Tomatoes came as a playful surprise, meriting a 3.5/5. Imagine the tangy zest of sinigang encapsulated in a tomato. It was an innovative idea, however, it was not really all that new in terms of taste.

Sea

Uni & Pomelo Granitas

Sea—a granita with pomelo and uni—was a refreshing interlude. The citrusy pomelo beautifully complemented the creamy uni, scoring a well-deserved 4/5.

Cacao Ceviche

Cacao Ceviche followed, which was a good attempt at fusion but didn’t quite marry the flavors as hoped, reflected in a score of 2.5/5. The chocolate’s aroma clashed slightly with the freshness of the fish, creating a discordant note. What bothered me more was that the texture of the cacao amidst the ceviche felt like I was biting on a piece of crayon. Don’t ask me why I know what it feels like to bite a piece of crayon.

Bikini Bottom

The Bikini Bottom brought us back to the sea, offering a dynamic taste experience that changed with each bite, earning a solid 4/5. But a word of caution—the spice might catch you off guard if you’re not a fan of heat.

Main Courses

Octopus Satay

Then came the Octopus Satay, which was nothing short of spectacular, breaking the scale at 6 out of 5. The tender octopus paired with laksa satay sauce was a match made in culinary heaven, making me wish it was served over a bed of fragrant rice. After eating the Octopus Satay, I felt as though everything I ate after that would lack in comparison, even in other restaurants.

Spoiler alert: I was right. This dish deserves to be lauded, and the chefs did an outstanding job in terms flavor, texture, and presentation!

Tuna Belly Inasal

This dish made me wonder if Chef Chele and his brigade are magicians, considering how they managed to make a piece of Tuna Belly taste like Chicken Inasal. It has all the savory, chicken flavor of inasal, injected into the texture and freshness of Tuna. This dish merits a solid 4/5 for me.

Iberico Belly with Beef Broth Reduction

My evening rounded off with the Iberico Belly with Beef Broth Reduction, which nearly stole the show, perfectly balancing juiciness and umami, particularly when paired with the beef broth reduction that elevated the flavors to new heights. This dish deserved a score of 4/5.

Dessert Extravaganza

Cacao Desserts

Every part of this dish is edible, and you’d be even happier to know that each bite of this delectable desert is absolutely and one hundred percent tailored to the Filipino palate.

Forgive me for not remembering the names of these desserts, as I was so distracted by how good each bite tasted. I may not remember the names, but I can still relive the taste of each dish like I just ate them yesterday. The cacao desserts deserves a whopping 5/5.

Tradition – Queso de Bola Bibingka

Ending on a high note, the Tradition – Queso de Bola Bibingka was an unforgettable finale, breaking the scale once more for a score of 6 out of 5. It has all the good tastes of bibingka and queso de bola wrapped neatly in a piece of banana leaf, adding to the freshness of the dessert’s aroma.

If you want your little piece of heaven, you should definitely try eating this at least once in your life. But be warned: once you’ve tried this, every other dessert you’ll eat for the rest of your stay in BGC will be second fiddle.

The Lingering Remains: Is it Worth Eating at Gallery by Chele?

Despite the steep price tag, the culinary journey at Gallery by Chele is one I find myself eager to embark upon again. The menu’s creative integration of cacao into Filipino cuisine offers a unique exploration of flavors that is difficult to find elsewhere. Each dish was artfully presented and bursting with innovation. It speaks volumes of Chef Chele’s mastery and vision for the Filipino fine dining culinary experience.

However, I must caution prospective diners about the investment required. Dining here, especially to enjoy the full ten-course experience, will run at least Php 12,000 for two. This converts to about 220 USD—a considerable sum that merits thoughtful consideration.

For those who decide to splurge, prepare for an unforgettable adventure in fine dining.