Gallery By Chele - Makati

I heard of this restaurant from my friends and they also have ate here before and told me how great it was! I don 't even know where to begin... I made a reservation of one since I was solo traveling in Manila and opted for the nine course meal. They first seated me down at the bar for my initial bites. After two bites, I was given a tour of their sustainable garden, which was cool because they also grow seeds to send to farmers to grow. The chef explained to me how they 're trying to sustain and grow greens that were almost or could of been destroyed due to urban growth in Manila. There was also the lab area but there was an event going on so I couldn 't get a tour. The chef said he would show me after the event but I ended up leaving before the event was over : After the mini tour, I was then moved to the main dining area where I would be eating the rest of my meal. Every dish that came out was explained and thoroughly described by the waiter. It was great and you could see how the chef is very passionate with food, the culture and also being environmentally conscious. Each dish was thoughtfully planned, well executed and delicious! My favorite was the scallop dish. However, the nine course meal was definitely ambitious for little old me because I got too stuffed at the end. I ordered the nine course meal that also came with five bites, distilled water, two alcoholic drinks and it all came out to $114 USD! I believe their menu changes with what they have in season or growing. Overall, I recommend this place if you 're ever in Manila, and I would definitely come back if I 'm in town.

Service was amazing, not over bearing and were very attentive. Food timely came out and no dish disappoint. Highly recommend if you have something to celebrate or even have time to get your tastebuds alive and kicking! Almost forgot to mention their impressive drink list and make sure to try a glass of their moscato... it was delish! Hats off to the sommelier and the waitstaffs that night... Full review: purplecuriosity.wordpress.com/2020/01/01/gallery-by-chele/

I was disappointed with both the food and the service at this restaurant. Despite being advertised as a place for fine dining, it falls short in many areas. The portion sizes were small and the flavors were lacking. I requested my steak to be well done, but it arrived medium rare. The staff seemed disinterested and not motivated to do their job efficiently. There is definitely room for improvement before this establishment can be considered fine dining.

Good food and amazing service. We had the 5 course meal and my favorite was the fish or Shades fish is perfectly cooked and cucumber complemented the taste.

Having spent the better part of my working life in Singapore, I was particularly intrigued by their take on the laksa. It’s definitely not the same laksa you’ll find in Singapore and Malaysia. The thin broth is laksa, with the mildly spicy tang, but everything else has been improvised. There are no noodles. It also doesn’t have the typical toppings of shrimp, cockles and tofu. Instead, it has sliced octopus tentacles marinated and cooked the inasal way. Inasal is a uniquely Filipino cooking technique of soaking meat in, among many other combinations, a mixture of calamansi, pepper, coconut vinegar and annatto, and then grilling it over hot coals while basting it with the marinade. Did it work? It did for me, though hardcore laksa lovers may say, “No”.