CHECK IT OUT: TUS’ Clay Pots and Skillets at Alabang, Muntinlupa

Stay warm in a restaurant that assures utmost comfort.

TUS’ Clay Pots & Skillets
Westgate Center, Filinvest Corporate City (across Belo Medical Group), Alabang, Muntinlupa City
Contact: 828-3178, 0917-568-0964
Open from 11 a.m. to 10 p.m. (Sunday to Thursday) and 11 a.m. to 10:30 p.m. (Friday to Saturday)




( It’s all TUS’!


Named after the Spanish word for “yours,” TUS’ Clay Pots & Skillets is among the thriving restaurants in Westgate Center, Alabang.  This two-storey building is adorned with a variety of bricks in rich browns and reds, reminiscent of a fireplace in a log cabin. It speaks of warmth, comfort and familiarity.


“TUS’ isn’t just a place where people can eat, it can be their home,” says head chef and co-owner Krsna Algenio. “It can be their comfy place where good food is served by wonderful people who will treat them not just as customers, but as family.”




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Krsna and her business partner Kai Sason are both very hands-on in all aspects of the restaurant, from the kitchen to the dining area. “We talk to our guests,” says Kai, a former accountant. “So if they have a suggestion on anything, we try to add it. “’Di pwedeng kami lang dalawa ’yong nag-uusap sa sarili namin.


TUS’ began two years ago, when the two childhood friends—Krsna and Kai have known each other since their grade school years in De La Salle Zobel—found themselves coincidentally leaving their jobs at the same time, and toying with the idea of putting up a restaurant. What started out as a joke was fleshed out in a feasibility study, and today, a year-old business that serves Spanish and European fare to loyal customers in the South.





Since then, Krsna, from Las Piñas, and Kai, from Alabang, have been putting all their time and effort into TUS’. Kai remembers starting the restaurant without a salary, with nothing but passion to keep them going. Krsna is no stranger to following your dreams. Her father disapproved of her chef plans, so she took matters into her own hands. Using money saved up from a year working as a studio photographer, Krsna enrolled herself in Global Academy. “One day nakita na lang niya ako naka-chef’s uniform na ako,” she recalls. “‘Daddy, first day ko!’ Wala na siyang magawa.” It was Krsna’s passion for food and experience as a chef both here and abroad that helped form the menu. 



BLT Calzone


One of their bestsellers is the BLT Calzone (P460), a folded homemade pizza loaded with bacon, lettuce, tomatoes, garlic cream sauce, and mozzarella cheese. Served with homemade aioli, this calzone is massive (the entire thing fills a tray the size of a regular chopping board), yet surprisingly light. The vegetables are fresh and crisp, balancing out the richness of the cheese and bacon.


Bacon Croquettes (P150) 




Steak with Swiss Cheese and Sauteed Onions (P680)


The Chicken Ranch Pot Pie (P370) at TUS’ is made with homemade pizza dough and filled with pan-seared chicken, alfredo sauce, fresh basil, and mozzarella cheese. The cheesy, creamy taste of the filling contrasts with the mild sweetness of ranch dressing drizzled on top, making for a rich, savory treat. All of their pot pies are cooked upside down in what else? A clay pot.


Chicken Pot Pie




Half-baked Cookie


It’s no surprise, however, that the star of TUS’ is the comfiest of all comfort foods: dessert. The Half-baked Cookie (P120) is a warm chocolate cookie half-baked in a cazuela (Spanish cookie pot), served with cool ice cream on the side. This simple dish packs so much in one spoonful—warm, sweet, cool, and smooth, it is everything a cookie should be.


Come closer to the proverbial fireplace, and by that we mean TUS’, make yourself warm, and feel at home. Except for the cookie, nothing here is half-baked. 


Photos by Jericho San Miguel

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