Gallery by Chele

With the bites that we have curated at the beginning of your experience, be prepared to be taken on several different encounters, one of which is to the abundant seas of the Philippine archipelago with the flavors and produce that we highlighted. This dish in particular, is called Uni Flan, it features sea urchins that are combined with ponzu jelly, pomelo, arosep, lemon ginger granita. This dish a transition into your first course.

Heighten your experience with our wine program. Our sommeliers are at hand to recommend choice labels to make your night even more extraordinary. We have also curated our wine pairings to complement your tasting menu journey and make it an occasion to remember. So come with your family and friends and just have a good time.

We have been exploring new flavors and techniques, and even when our current menu revolves around cacao, we leave a space to change dishes constantly and keep our creativity free. This dish in particular focuses on aligue, highlighting a unique approach to the crab 🦀 fat.

We made this dish using local mud crabs and emulsified it with our favorite pinakurat vinegar (our homemade aligue) fresh swimmer crabs, mint and basil, and we veiled it with sh*take gelatine, and on the side, burnt butter dashi foam, and topped it with dayap zest to complete.

In the course of the coming months, we will be bringing out new things in our menu so we can constantly keep your journey exciting. We can't wait to share them with you, so stay tuned friends

Always trying to push the boundaries, our mixologists created seamless cocktail experiences to match your dining journey here at Gallery by Chele. Depending on your preference we have several beverage programs that we have curated, from wine pairing, cocktails, cocktails & wine, to non-alcoholic pairings. Because with every glass, it is always our desire to make your experience complete and your lips happy. So come with your family or friends, and treat yourself with some liquid magic. ✨️🥃💯💥

We are looking forward to making magic once again with chef Augustin and .hkg in Hong Kong for an exclusive two-night dinner collaboration this coming May 28-29. 🙌🙌🙌

We take this with extra eagerness because we will be sharing the kitchen with one of our good friends whom we have known for many years now. We are still very fond of our collaboration memories here at Gallery by Chele back in 2018, and now we will be making new ones with Andō. Adding to the delight and anticipation, we would like to share that they will be coming here by the end of the year for another phenomenal collaboration so stay tuned friends! 💯💣💥🚀

She is THE WOMAN in Team Gallery, the lady of the house, making sure that all operations are in order and your dining experience sensational. We are just very proud of all the contributions that Anne has made at Gallery by Chele over the years. We love working with her because she is just an amazing leader whose commitment is just beyond. 🙌🙌🙌

One of the highlights of our new tasting menu is the Cacao Ceviche. This is a blend of Filipino ingredients using Peruvian-style kinilaw. This particular elaboration uses the extract of the cacao pulp or the mucilage as the tiger's milk that we combine with dayap or local lime. We've also added kamote and sweet corn from Quezon Province, which are renowned for their exceptional sweetness, and we topped it with pickled cacao, and micro cilantro for some added aroma. 🤌💯💋💥

"Unveiling the Unknown Faces of Cacao."

We always love exploring the Philippines and the surrounding region. But more than the experience of the adventure, we love that we get to meet amazing people who over time, become our good friends. One of them is Rob Crisostomo of Tigre Y Oliva who is our chocolate producer, and he brought us around the cacao farm in Subasta, Davao del Sur in Mindanao. He showed us the unexpected beauty that the cacao fruit can bring which inspired our latest tasting menu experience.

These are the moments that are magical for us because we get to learn the culture and the values of the land. It is the people who bring the soul through the stories that they share. It is the people who influence us to push further beyond the boundaries. 🙌🙌🙌

Always exploring and always trying to discover different techniques and flavors to bring to your table. We partnered with Tatler Dining and Martell VSOP Cognac for a special 6-course menu, and we have created dishes that feature and it is going to be available until April 17. 🙌🙌🙌 Come with your family and friends and just have a good dining experience.

The restaurant is open for lunch and dinner, you may book your table in advance. For reservations, contact us via +639175461673 or thru [email protected], or you may book via online thru our website.

A tribute to the rich and diverse regional southeast asian flavors, This dish is inspired by the culinary traditions from Malaysia, Indonesia, and Singapore. Our elaboration included an octopus that is grilled together with satay sauce that features coriander seeds, chilis, lemon grass, and ginger, and on the side, our own laksa sauce. 🔥🐙🍃

Working with different methods to create a dish is always an exciting experience for us. This dish, in particular, is a combination of different elements and techniques. We begin with the cacao mouse, topped with chocolate ice cream and tuile, and instead of sugar we substitute the flavor with cacao syrup, and to finish, we pour in some fermentation with our homemade cacao kombucha.

A play with different textures and taste profiles that find their origin in one of the most amazing tropical fruits. An expression of the multiple possibilities with cacao.

We are excited to officialy launch our new tasting menu experience that explores the unknown faces of cacao.

This new menu is at the very core, a rendering of our philosophy. A significant part of who we are is about our deep bond with the land and sea, and, we constantly travel and have adventures so we can understand more about the territory, culture, people, and its amazing local produce.

Ultimately one of our journeys led us to the South of the Philippines, in Davao, where we found a strong connection with cacao. We have been working with Rob Crisostomo of Tigre y Oliva and visited several farms to do deep research about what cacao is, highlighting it as a tropical fruit and not just chocolate. With all the knowledge we learned, we have developed several dishes that play with the features of this wonderful produce and we crafted an experience around them.

The foundation of this season’s menu is due to curiosity which always gifted us with amazing discoveries. Our creations will continue to celebrate flavors of the region, the Philippines, Southeast Asia, and beyond.

Can you imagine a sinigang in one bite? 🍅🌼 This is a new season for us and we are crafting a new 10-courses tasting menu, and it is going to be completely ready in the next coming days so stay tuned friends! 🌊🙌

We desire to be a guiding presence on your food journey. Our daily frame of mind is marked by a love for hospitality, and we are always looking forward to giving exceptional service to all our guests. From the table setting to your dietary needs, we put our hearts into every detail so that your experience will be a good story that you will always look back to. 💯

Chef Chele and Chef Carlos are traveling to Spain today for their presentation at Madrid Fusion 2024 on Monday, January 29. We are very grateful to be invited to speak on stage and we are honored to share the space with some of the best chefs in the world.

It will be an amazing time reconnecting with our friends. And it’s also a chance for us to exchange new ideas. Everything is just beyond exciting! Stay tuned!





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Donde todo comienza - 29, 30 y 31 de enero 2024
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Our research of cacao and the fundamental understanding of it as a tropical fruit has been a journey, and it will now bring us to the biggest culinary congress in the world: Madrid Fusion this coming January 29, allowing us to present a very fascinating subject, “La Cara Desconocida Del Cacao.”

“The Unknown Faces of Cacao” will present all of the discoveries, applications, and other innovations we have developed. Thanks to Tigre y Oliva, Rob, Ari, and our R&D Chef Kevin for being a significant part of this amazing project. Stay Tuned friends as we unveil new creations in the restaurant and news in our participating in Madrid.

Back in the kitchen and into the game! 🎲🎯🎰🧩 Our week starts and we are looking forward to another awesome service. We're beginning to feel the holiday vibes, and we can’t wait to welcome you to our doors once again. 🙌🙌🙌





We are open for lunch and dinner. The restaurant is usually busy, so we encourage you to book your table in advance. You may contact us via +639175461673 or thru [email protected], or you may book via online through our website. come with your family or friends.

The soul and innovation of this signature dish have been an adventure for curious palates both in texture and in flavor over the years. We have made a couple of “makeovers” to this dish in the past, but in celebration of our 10 years, we would like to take you on a journey back in time with its original elaboration. 💯⏳️🙌

"Sour Ribs" takes inspiration from Bistek Tagalog and refines them by using slow-cooked beef and beef jus deepened with the flavor of soy sauce and calamansi. Garlic casein and smoked onion leaves complement this dish with subtle depths of flavor. This is one of the iconic dishes that we have curated in our latest tasting menu.







We are open from Tuesday to Sunday, for lunch and dinner. We recommend that you book a table in advance.

🌐 gallerybychele.com/reservations/
📧 [email protected]
📞 +639175461673

Iberico Char Siu is inspired by the trip of chef Chele and chef Carlos to Singapore, where they visited several vibrant food spots, including markets, restaurants, and hawkers. This is crafted with Southeast Asian flavors and European traditions in mind using locally sourced produce.

It is prepared with a slow-cooked secreto iberico from a Black Pig, with char siu marinate which is very popular in the region, and we serve it with local kamote puree and grilled kailan leaves, and a dash of togarashi.

This is one of the iconic dishes that we have curated to take you on a walk through our 10 year journey.







We are open from Tuesday to Sunday, for lunch and dinner. We recommend that you book a table in advance.

🌐 gallerybychele.com/reservations/
📧 [email protected]
📞 +639175461673

One of the highlights that is part of our new menu, Ten Year Journey, is a dish we call “Pearl.” Made with local scallops, cashews, and mustard leaves, this playful ensemble was created in 2019 and now it is back. Being part of a unique experience that traces back our footsteps on a decade of hospitality.

A beautiful treasure from the sea and considered to be a local delicacy in several regions throughout the Philippines, the humble scallop found itself at the center of our interest in one of our research and travels over the years.

TEN YEAR JOURNEY. 💯🔥🍷🌱🙌 It is amazing how a decade has passed since Gallery by Chele opened its doors. Over the years we pushed ourselves to be a center for creativity, and passion while establishing our philosophy and traditions set against a backdrop of a vibrant, evolving, and fun atmosphere of the Metro Manila dining scene.

Looking back on our history and stories, we have curated a whole new and unique experience that involves some of our iconic dishes from 2013 to 2023, highlighting one signature dish per year to bring you into our ten-year journey. We have also created six courses and our a la carte set menu one and set menu two for more options to choose from.

Starting today, this menu will be available to you for the next 2 months, and we would like to invite you to take a trip with us back in time. This new experience is a collection of snapshots… a moment in our timeline that is inspired by our philosophy and our vision of what lies ahead. 👩‍🚀🏇👣

We are open from Tuesday to Sunday, for inquiries or reservations you may book via our website at gallerybychele.com or may contact us thru 09175461673. Come with your family or friends.

To complete our list 🤘🤘🤘, we'll also have one of our favorite people, of . This is it! A once in a lifetime moment. 🎱🎰🎲 Having together our really good friends in the industry both internationally and in the Philippines. This is HISTORY for us and we are just excited! See you all! 🔥💯

He'll be back! 🙏🙏🙏 chef will come back to cook with us for our Birthday 11/11 🙌🙌🙌 we are just excited and we're ready for some action! 🎬 🔪🔥🤸‍♀️💯🎯

This Saturday will be the 💣💥🤺

Is everyone ready for the coming action-packed weekend? 🔪👨🏽‍🍳🔥We are excited to have one of our most favorite people to cook and celebrate with us for our 10th Anniversary festivities. It’s going to be a sensational time with , and we do not doubt the fun that she will bring to Gallery by Chele. Hail to the 👑queen!

Since 2014, Margarita has been part of our history and our story, traveling together around Negros and different parts of the Philippines. We are just grateful for the friendship and hospitality that she has shown us.🙏🙏🙏

Gallery by Chele is celebrating 10 years of culinary excellence this year. To commemorate this significant milestone, we will be hosting a two-day dining event called "Gallery by Chele: A Decade" this November.

This event is a gesture of gratitude to our friends who have played a significant role in shaping our beliefs and values throughout the years.

We are honored to welcome renowned international culinary luminaries such as Virgilio Martínez from Central in Peru, Andoni Aduriz of Mugaritz in Basque Country, Julien Royer from Odette in Singapore, and Josean Alija from Nerua Guggenheim in Bilbao. We are also delighted to have talented chefs from the Philippines, including Jordy Navarra of Toyo Eatery, Margarita Forés of Cibo di Marghi, Grace Park and Lusso, and Bruce Ricketts of Mecha Uma, participating in our event.

We would like to express our sincere gratitude to our event co-presenter, Eluria by Arthaland, whose generous participation has made Gallery by Chele: A Decade possible. We would also like to thank the Embassy of Spain for their assistance in bringing our event to the world.

Gallery by Chele will celebrate A Decade on November 11 and 12, 2023. Join us for an extraordinary culinary experience through a multi-course journey priced at PhP 19,500.+10% service charge.

As seating is limited, we recommend securing your reservation promptly. To do so, you may click this link or the link in the bio access our online reservation request form. form.typeform.com/to/OmGor0SV👈

At the heart of our celebrations is the belief that our friendships from here and around the world make us a better restaurant. Join us on this culinary journey as we build gastronomic bridges together.

Chele