Why You Should Visit Chef Tatung, Taguig

I could really give you just ONE…….one reason to visit the newly opened Chef Tatung’s in Taguig.

And it’s this Pichi-Pichi with Quezo de Bola {₱100}.

Yup, I am starting this post with dessert as I am having my nightly cup of coffee while typing and I can almost taste this chewy Pandan-flavored cassava dumplings that is lying on a bed of custard sauce topped with Quezo de Bola brulée.

Don’t let this stop me from giving you more reasons to drop by this place. Read on…

Chef Tatung is owned by popular Filipino Chef Myke Sarthou and last October 26, he has found a new home at DMCI Acacia Estate in Taguig City. It was my first time to experience dining there and the experience left me speechless. It was like dining at my Lola’s home because it felt very homey, I felt well-taken care of and the food taste absolutely like it was home made.

Somehow, dining at Chef Tatung’s well-designed interiors felt like an intimate home dining experience and the perfectly presented food tasted like mind blowing home cooking.

I guess this is because the food that they serve here is food which you can most likely find at home but is given a modern twist.  Say, for example this Chicken Sisig Lettuce Wraps {₱330}. It’s a healthy take on sisig as it is made with chicken and served on lettuce leafbowls and instead of chicharon, its crunch comes from taro chips. It comes with a mango dipping sauce which enhances its flavor and gives it a much needed tang.

Pokipoki Gratin{₱330} is a modern take to a classic Ilocano dish. It’s layered grilled eggplant mixed with egg, tomato and Vigan longganisa then slathered with carabao mozzarella cheese. I didn’t know eggplant could be this delicious!

Something for the Adobo fanatic: The Adobo Sampler {₱1,200}. It’s a feast of four kinds of adobo’s namely: Chicken-Pork Adobong Ilonggo, Yellow Chicken Adobo, Adobo Bisaya and Lengua Adobo.

Tamarind-Glazed Butterflied Tilapia {₱350} ~ Butterflied and deep fried whole tilapia served with a sweet and tangy tamarind sauce.

Sugpo in Aligue Sauce {₱580}~ Giant tiger prawns tossed in spicy crab fat and tomato sauce.

Something I ate only a little of…Honey Glazed Slow-Roasted Lechon{₱520}. Tender, melt-in-your-mouth pork belly roasted in a brick oven for 6 hours on a bed of garlic and lemongrass.

Lumpiang Ubod in Flavored Crepes {₱145} ~ Delicious  Lumpiang Ubod wrapped in savory purple yam, pandan and egg-flavored crepes,  garnished with crushed peanuts and served with sweet garlic sauce.

To accompany all those wonderful dishes above is the Home Brewed Iced Tea {₱70} and Tatung’s Fried Rice {₱210}.

And of course, you don’t end a wonderful meal with just one wonderful dessert. Our second dessert is an east-meets-west kind of cake, the  Warm Tsoknut Chocolate Cake {₱100}. It’s warm moist chocolate cake with a bittersweet chocolate sauce and Tsoknut crumble.Sooooo perfect with a cup of their coffee!

Chef Myke,

All of the dishes I’ve tried tasted like love and pride. It tasted like education, inspiration and dedication. It tasted like you love your grandmothers….It is everything wonderful brought to its highest potential… Thank you for welcoming me to your second home.

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