One Night Only: Chef Aaron Isip @ Vask

/ By Carmela| Daily Journal, Places Journal

I met Chef Aaron in 2011 and I’ve always been saying that I would try his cooking since then. Based in Paris, I only recently had the chance to try his creations. Last January when he was home for the Holidays, I was lucky enough to get a space at his One Night Only feast of 11-course meal at Vask.

The dishes were a twist of French and Filipino traditional dishes. Using local ingredients he came up with a delicious menu. His plating was beautiful that unexpected ingredients looked appetizing. 

Hope you get to try his food one day! 

’til next time

-Carmela

Chef Aaron Isip @ Vask

The open kitchen at the private space at Vask.

Chef Aaron Isip @ Vask

I’m a sucker for table settings and this napkin truly set the mood for this experience.

Chef Aaron Isip @ Vask

 

Course 1: Filipino escargots in herb coconut milk 

 

Chef Aaron Isip @ Vask

 

Course 1: Filipino escargots in herb coconut milk

 

 

 

 

Chef Aaron Isip @ Vask

 

Courses 2: Camaron rebosado in salted egg yolk

Course 3: King crab in aligué mayonaisse, marinated daikon, wanton crisp, arugula flower

I wanted more of these appetizers. So many flavors contained in just a small bite.

 

 

 

 

Chef Aaron Isip @ Vask

 

Course 4: fine Claire oyster with bone marrow, green mango, and homemade atchara

 

Chef Aaron Isip @ Vask

 

Course 5: scallops a la plancha, shrimp consommé, Sakura shrimps, pickled radish, vermicelli croustillant

 

Chef Aaron Isip @ Vask

 

 

 

Chef Aaron Isip @ VaskChef Aaron Isip @ Vask

 

The Unexpected Course. Ok I have to admit I wasn’t adventurous enough I ate everything but the duck. My friend who joined me for this dinner told me that if I had to try it for the first time this one was the best one he’s ever tried.

 

 

Chef Aaron Isip @ Vask

 

Course 6: double fried Balut with its own emulsion, seared foie gras, foie gras espuma, micro-herb nest

(for those who don’t know Balut is a delicacy here in the Philippines. Look it up 😉 )

Chef Aaron Isip @ Vask

 

Course 7: yellowfin tuna a la plancha, tamarind-tuyo sauce vierge, sweet corn in combawa butter, roasted eggplant

 

 

 

Chef Aaron Isip @ Vask

 

Course 8: mini arroz cooked in black garlic, seared milk fish belly, bangus flakes, calamansi emulsion

 

Chef Aaron Isip @ Vask

 

Course 9: suckling pig 2 ways, sous-vide confit and roast, pumpkin purée, petchay, and cabbage a la plancha. Binagoongan jus. 

This course reminded me of pinakbet and fried liempo with bagoong. The pork was so tender it would melt in your mouth.

 

Chef Aaron Isip @ Vask

 

Course 10: lanzones sorbet, fresh longans

Such a refreshing sorbet after all that food. Never tried anything like it.

 

 

 

Chef Aaron Isip @ Vask

 

Course 11: Dessert

 

Chef Aaron Isip @ Vask

 

Course 11: Dessert – chestnut moelleux, San Miguel beer espuma, Cerveza Negra ice cream, San Miguel beer meringue

I loved that he incorporated our local beer in his dessert. Such a delicious trio. 

 

Chef Aaron Isip @ Vask

 

This chili dark chocolate sends us on our way.

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