Molave Lane, Acacia Estates, Barangay Ususan, Taguig City
Open daily from 11 a.m. to 12 mn
(SPOT.ph) Sometimes it's easy to forget that there is a whole world in Taguig that goes beyond BGC. When we arrived at Chef Tatung on a sunny afternoon, we thought we had gotten lost and somehow ended up in the province. There was nary a car in sight, the wind was crisp and cool, plus there were chickens on the restaurant's front yard.
According Chef Myke "Tatung" Sartou, this was the feeling that he was going for when he opened Chef Tatung just last week. "We wanted it to have a casual resort feel, like being in the province without going too far." After the success of his first restaurant in Quezon City, he decided that it might be better to just bring the business here, to a quiet hideaway in Taguig City. "People are looking for places to dine outside the mall setting," he pointed out. "That's what we want to create here."
To generate that kind of feeling, Chef Tatung brings together antiques from all over the Philippines-there are jars from Ifugao, mismatched chairs and tables like the ones we can find in ancestral homes. We recommend dining al fresco for the fresh air, then relaxing on the daybed after your meal.
The cuisine is distinctly Filipino, and Chef Tatung tells us that they are "Filipino with a twist, but without taking away the essence and familiarity of the flavors." With that he hopes to create something that a younger audience would like, but the older audiences would still appreciate.
Our meal started with the Chicken Sisig Lettuce Wrap (P330) with a delectable mango sauce. We went on to have Sugpo in Aligue (P580) with shrimp that seemed to have jumped right from the river onto the plate. With this we ate the soft and moist Slow Roasted Pork Belly (P520), which went well with the mix of ingredients in Chef Tatung Fried Rice (P210). We capped off the meal with wonderfully inventive twists on classic Filipino desserts, such as the Peachy Peachy with Quezo de Bola (P100), an instant favorite.