GALLERY by Chele, interiorsI have countless childhood memories tied to coconuts. Even today, fresh coconuts are always available at my parents' home—a refreshing drink they’ve always enjoyed.
Unlike my parents, I wasn’t particularly fond of coconuts as a child. Not even Ryan Cayabyab’s catchy song "Da Coconut Nut" could persuade me to give it a try. As I entered college, I would occasionally take a bite of coconut in various dishes when dining with family and friends. It wasn’t until my husband, with his voracious appetite, came into my life that I truly learned to appreciate it.
Over the years, as a homemaker with a passion for cooking and baking, I've come to discover the many wonderful uses of the coconut. Every part of this plant serves a purpose, whether it’s for home use, clothing, health, or consumption. In fact, it was in 1521 when Antonio Pigafetta, a member of Ferdinand Magellan’s crew, encountered the coconut in the Philippines and famously described it as the “tree of life” due to its countless benefits.
Recognizing the versatility of coconut in its many forms, Gallery by Chele recently introduced “The Tree of Life” tasting menu for the next few months. "We’ve incorporated coconut in ways that are refined, subtle, and elegant. Our goal was to make the style and flavors seamless, creating a beautiful and exciting journey for those who experience it," shares Chef Gonzalez, who is also committed to sustainability by making the most out of every ingredient.
Chef Chele Gonzalez, alongside Executive Sous Chef Carlos Villaflor and their team, has incorporated a wide range of coconut-infused dishes into this degustation menu—utilizing coconut water, milk, and meat, as well as its sugar, syrup, and fermented variations like vinegar, alcohol, and nata de coco, among others. “We’ve applied different techniques and elaborations (with the coconut), so we tried to recover everything that we have developed, and some surprises.”
I had the pleasure of experiencing the full 10-course tasting menu, beginning with a cocktail made from the sap of the coconut tree. Next, we were taken on a tour of their garden, lush with leafy plants that the team uses in their dishes. We then moved on to the Stvdio Lab, where we tried their unique version of nata de coco, which has a more tangy, sour flavor, before settling back into our seats for the next course.
We were treated to a few more bites as starters, finishing with a refreshing guava sorbet to cleanse our palates before diving into the actual courses. The Tropical Ceviche, served with oysters, banana, cacao, and coconut juice, was a vibrant and refreshing start. Next came the Crab XO, where the XO sauce was made with burnt coconut, adding a rich depth of flavor. Palawan Lobster and Fired! Pulpo followed—both tender and juicy. One standout dish was the pulpo, where exceptionally thin, crispy chicken skin crackers were placed atop the grilled octopus. Take one, dip it in coconut vinegar, and enjoy a delightful treat.
The Grouper Pilpil and Duck Roselle had us eagerly anticipating the main course. But first, a Buko Salad to reset our taste buds. The crowd favorite and star of the show was the Wagyu A5, served with fried rice. To finish off the meal, we were treated to a selection of cheeses, meringue, petit fours, and a personal favorite—the Coconut Sago. I mean, how can you go wrong with that? I highly recommend saving it for last as a refreshing and satisfying end to this extraordinary dining experience.
Of all the times I’ve dined at Gallery by Chele, this experience was by far the most memorable. Gonzalez’s culinary philosophy, which focuses on redefining luxury through the use of local ingredients, was clearly reflected in the meal, with coconut being a standout example. Each dish was thoughtfully presented, accompanied by a detailed explanation of how the coconut was infused, allowing me to appreciate this humble ingredient in new and exciting ways. I left the restaurant not only with a satisfied stomach but also with a heart full of pride for our very own coconut, recognizing its versatility and deep cultural significance.
2 days ago
3
