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If there’s anything, ANYTHING at all that will get my lazy butt off the bed, dress up, and leave the comfort of my cool air-conditioned room this summer, it’s one thing & one thing only. And that’s the PIG signal.



Whenever I get an email otherwise interpreted as the PIG SIGNAL from KTG bossman SPANKY ENRIQUEZ, I get excited because I know I’m in for one tummy-happy time coupled with great company! <3

A couple of weeks ago, for the FIRST time, I was able to set foot inside the famous always-full VASK through the kindness of owner JEAN FERNANDO.



VASK is a dynamic & vibrant setting with 4 different experiences to offer. Menus designed especially for every venue allow each person to indulge in the cuisine of their choice. From casual to cocktail, and with special creations in the fine dining room, VASK offers a selection of gastronomic choices that is always fresh, innovative, and exceptional.


What’s more, the bossman informed me that one of my blogger heroes, RICA DE JESUS of was joining. I squealed -like a pig, in delight! ;)


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Rica & James are unbelievably SO NICE & down to earth in spite of their status in life. I can’t get over that I was seated beside them & we were actually engaged in conversation after conversation! <3 They were so easy to talk to & they really listened to me. Even James! I was swooning the whole time with their kindness & attention.


To read my previous post on BLOGS I FOLLOW from 2-3 years ago, CLICK HERE. Rica is one of my originals. I already loved her way back when. :)

To read Rica’s post on ME (yes, still squealing in delight!!!) CLICK HERE. ;)

VASK Modern Tapas & Gastronomic Cuisine Fort Bonifacio

11th Ave cor 39th St. Fort Bonifacio, Taguig (02) 217-6563, 0917-8065292, 0915-5077047

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Call time was 5:30 PM for drinks at the VASK DECK. Unfortunately, ANDERSON gave me a very hard time & wouldn’t listen to WAZE so not only did we get stuck in traffic & sat there for a while, we had to go roundabout every which way because he wouldn’t listen & kept going in the wrong direction! @_@ Thankfully, I asked Richard for this to share with you so you can see the unique Spoon & Fork see-saw on the deck!


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The outdoor space adjacent to the dining room on the 5th floor, is a viewing deck & lounge where the menu from the main area is also served while enjoying the sunset. Open from 6PM onwards.


The lighting in the resto is dim so pardon my photo quality. I originally took photos of ALL the food served to us but they turned really turned out SO bad. So here are the ones that are passable to share with you..



Our fab dinner started as spanish chef executive J. LUIS “CHELE” GONZALES briefed us on the gustatory wonders that lay ahead.


And this is how them bloggers roll.. ;))


The feast that owner JEAN so graciously & generously let us try.. Needless to say, I was crying the whole night in happiness! <3



Assorted Pintxos.


Croquetas de Jamon y Pollo (Jamon, chicken croquettes).


Mejillones Tigre (Spicy crispy mussles).


We each had a plate of WAGYU CARPACCIO sprinkled with crispy parmesan, pine nuts & parmesan ice cream. I could SO get used to fine dining if they all tasted as good as this! <3


Huevos con Txistorra. 62″ Sous Vide Egg, chistorra chorizo, breadcrumbs, dates mushroom & truffle oil. You mix them together & voila! A dish to remember.


There were actually 2 stars of the night. This Cochinillo (quarter of lechon de leche baby pig with stewed potatoes).


and this Txuleton (Grilled Rib Eye, bell peppers & potato confit). Both made my heart beat several times faster!


Cocktails was also running aplenty that night. We had unlimited drinks..


But save for one, I stuck to my drink of choice. White wine. <3


With Chef Chele. *insert clapping sounds here

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Thank you so much Boss Spanky for including me on the guest list! <3 I got to meet Rica! And thank you Irene for taking care of me as I was flying solo that night.


I got to see heart-2-heart in action! <3


VASK dining room is a casual setting where modern & traditional menu choices of Spanish tapas are offered. The food is inspired by flavors of the northern part of Spain, focusing mainly on the style of the Basque Country. VASK dining room is open for lunch from 11:30 AM – 2:30 PM, and dinner at 6PM & 8:30 PM reserved for a maximum of 20 people at one time. So do call ahead for a reservation.

After our 2-hour dinner, we were taken to this beautiful shiny room a.k.a. The Vask Gallery for some palate cleansing before dessert. This is where the degustation happens & here are the menus..

Degustation is a culinary term meaning a careful, appreciative tasting of various foods and focusing on the gustatory system, the senses, high culinary art and good company. D√©gustation is more likely to involve sampling small portions of all of a chef’s signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation which complements each dish.


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For the degustation, you have a choice of the 9-course EMOTIONS MENU at 3.2k php/head, or the 14-course CARLUCCIO MENU at 4.9k php/head. If you want to impress your date, this is definitely the way to go! ;)


And the bloggers are at it again.. Such is the life haha. ;)


They are going gaga over this. I have to admit. VASK is definitely a winner when it comes to presentation! \m/ This is PALM CRISP (coconut sorbet).


and Taho presented with the whole shebang (milk sheep tofu, caramel tapioca, and ginger syrup).


Dessert proper & more drinks happened at the newly opened CURVE LOUNGE (open from 6:30 pm up). The CURVE LOUNGE is an after-dinner destination with art pieces hand-picked by architect & artist CARLO CALMA. Caviar & champagne selections as well as a classic menu are offered here.




At first, I didn’t notice the umbrella-lined ceiling as I was too busy taking everything in. It adds the perfect whimsical touch. The same goes for the teddy bear filled coffee table, a perfect conversational piece don’t you think? You can’t help but relax & be comfy in this casual surrounding.


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The night was far from over. Our dessert..



Deconstructed Lemon Cake (Pistachio sponge, golden biscuits, greek yougurt mousse & lemon custard).



Calamansi tart with cream cheese ice cream.

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Torrija (Brioche, milk, anise ice cream)


I left VASK with a sense of calm & happiness, and a dreamy smile pasted on my face. I don’t get to do fine dining, basically because Kap & the kids (okay me included) prefer the “rough & tumble” kind of dining with piles & piles of big servings. But once in a while, it’s nice to dress up, sit down & exercise the table manners your mom taught you. And just enjoy the beautiful & perfectly plated food right in front of you. <3

Thank you again Boss for including me on the guest list, and thank you so much JEAN for having us & welcoming us to VASK, where dining is an experience. :)



The gorgeous owner of VASK, Jean Fernando.

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