BUCKLE UP FOR BUCKWHEAT *Yukhoe* tart is a buckwheat tart topped with a fresh serving of venison tartare, *nashi* pear, sesame oil, and caviar

In the food industry, fusion has made waves in its combination of ingredients and techniques from different cultures, merging recipes, to create innovative, if not altogether new, meals. Such innovation was in showcase at a special collaboration dinner between chefs Chele González of Gallery by Chele and Sun Kim of Meta Singapore. Both chefs have proven to be a powerhouse in the culinary scene, with the first having his restaurant ranked number 69 on the list of Asia’s Best Restaurants in 2022 and the latter coming from a Michelin-star restaurant, which ranked number 17 on the same list in 2023. A COLLAB TO BE REMEMBERED Chefs Sun Kim of Meta Singapore and Chele González of Gallery by Chele mark the first of many planned collaboration events leading up to the 10th anniversary of Gallery by Chele in November this year
The two teamed up to mark the start of more planned collaboration events leading up to the 10th anniversary of Gallery by Chele this November. The collaboration also showcased Chele’s commitment to bring the cuisine of his adopted country out to the world and the world into the Philippines. Picture now the interior of Gallery by Chele, hidden away at an artful building in the hustle and bustle of BGC in Taguig City, as an intimate space designed to make guests feel sumptuously at home. It underwent a redesign in 2019 centered solely on the intent of helping people appreciate the experience more. That, it does. At the entrance, a minibar lounge to the side serves as the perfect queuing room, where guests can enjoy a drink or two while their table is being prepared. On the evening of the collaboration dinner between Chele and Kim, the drink to start the night while waiting was a local coconut rum, with a slight zesty punch from grilled pineapple and Korean chili powder. Lighting was bright and vivid at its entrance, giving a preview of all the drinks ready to be served. The dining area, calmer with its dimmer lighting, evoked a Zen vibe with soft lo-fi music playing in the background. First impressions are always important. Kim clearly knew this well as he was always seen upbeat and smiling every time he entered the room. As the dinner guests arrived, he welcomed guests warmly, presenting the start of the evening’s gastronomic journey with the *Yukhoe* tart, a buckwheat tart topped with a fresh serving of venison tartare, *nashi* pear, sesame oil, and caviar. While it might seem a lot, the tart fit snugly in your hand. You could enjoy it with one big bite. Cheerfully, Kim directed the guests to the dining area, where Chele was ready to take over. To get the journey started in earnest, Chef presented a selection of various appetizers that kept palates excited for more. FOR STARTERS Salmon sandwich served with a crisp exterior, paired with a soft *bulgogi bao* filled with *wagyu*
The first serving was a salmon sandwich with a crisp exterior, paired with a soft *bulgogi bao* filled with *wagyu*. Next came a dish sharing the name of the popular Netflix series it was inspired by, Squid Game. It consisted of squid, corn, a touch of cilantro, and a special sauce spiced up by *gochujang* (Korean chili paste). It was served with crab canapé that was unexpectedly soft to chew through. Poured to help round up the appetizers was the Billecart-Salmon Brut Nature NV Magnum Epernay champagne—what a mouthful!
GAME FOR SOME SQUID? Named after the Netflix series, Squid Game is a dish that contains squid, corn, a touch of cilantro, and a special sauce spiced up by *gochujang* (Korean chili paste)
While each bite of the appetizers seemed impossible to top, Kim and Chele managed to surpass all expectations with the main course. Beginning with an exotic taste, the sashimi kinilaw offers a variety of tastes from the seven seas with its tuna meat bathed with a sauce consisting of *yuzu* (Japanese citrus fruit), smoked tinapa (dried fish), and coconut milk, and topped with *ikura* (Japanese caviar). Afterward, a special placemat containing art by Dex Fernandez of *Garapata* fame was laid out in preparation for Fired! Pulpo or grilled octopus akin to chicken inasal with its smoky flavor. To cool down from the octopus, a bowl of *jjigae* (Korean stew), which contained abalone, mushroom, and chorizo, followed a serving of cold noodles mixed with *kimchi* and lobster. The highlight of the night came with a special take on Korean barbecue, a juicy lamb chop cooked just right to keep the meat tender. If it hadn’t been mentioned beforehand, it could have been easily mistaken for beef with its powerful flavor. It was with a special and complementary *bibimbap* dish made with pastrami and a kale kimchi salad. NOT YOUR USUAL KBBQ A juicy lamb chop served alongside pastrami *bibimbap* and kale *kimchi* salad
As a final send-off, an unusual array of desserts were served. Buckwheat ice cream paired with white chocolate and crispy buckwheat flakes topped with fermented soybean caramel was a nice mix of sweet and salty. The Talandang, named after a small community in Davao, where the chocolate is sourced from, is a sweet tooth’s paradise with its rich chocolate flavor. To end the night, a mini banana cream puff was served with bibingka cheesecake. [gallerybychele.com](http://gallerybychele.com/)