January 10, 2012
Read this First: Chef Tatung's Private Dining
Chef Tatung decided to change his resto concept from a Continental Private Dining restaurant to a Regional Filipino Garden Cafe, with emphasis on his Cebuano and Bicolano heritage. The restaurant still continues to support local farmers' produce and promises a homey garden ambiance.
We decided to celebrate my brother Rommel's birthday here to check out the new menu...
Chef Tatung's Menu: Appetizers, Soups, Salads, and Vegetable Dishes, Noodles | Chicken, Seafood, Pork, Beef/Mutton, Rice, Dessert | Bar Menu: House Specials, Juices/Shakes, Soda, Hot Drinks | Wine, Beer, Cocktails, Dessert
From a set menu, they changed it to a full ala carte menu with special set menus during special occasions like Valentine's. You still have to reserve because there are limited seats in the renovated cafe and the outdoor garden tables.
The only thing about this room is that the acoustics are bad; sounds bounce off the walls. It has its own speaker, with music playing in the background.
For starters, this healthy serving of chicken wraps had just the right amount of sweetness from the mango sauce. It is perfect for preparing your stomach for the hearty meal ahead.
This is highly recommended for lengua lovers with its big chunks of soft and tender lengua soaked in adobo sauce and mixed with lots of roasted garlic. I loved eating it with the olives.
We heartily enjoyed the molo soup, which was good to share. Better eat it while it's hot.
The monggo was interesting since it was cooked with coconut milk (gata). Its milky taste was balanced by the smoked fish.
The salad dressing was good; it highlighted the individual flavors of the ingredients. I loved the added peanuts and generous serving of mango and shrimps.
We did not like it that much, maybe because we are not used to the combination.
This is a meal in itself! It reminded me of kiampong with the peanuts. The taste of turmeric in the rice was a pleasant flavor experience.
This is one of the best sellers because of its super-soft meat soaked in its juices. Deadly.
This is a personal favorite. :) The squid is actually stuffed with different herbs and made perfect when you add sukang Pinakurat.
We love Chef Tatung's version of kaldereta! The sauce itself, with its slightly spicy tomato base, is ulam na. The very tender goat meat was served with the bones, which made the dish tastier.
This is another dish that we did not like. The quality of the gindara was found wanting. It was a little tough already instead of being milky soft.
We noticed that Chef Tatung has a bias for coconut cream-based dishes, most probably because of his Bicolano heritage.
The chocolate cake looked delicious, but it was a bit dry inside.
It's good to innovate on the halo-halo, but I personally did not like the combination of watermelon with coconut milk and leche flan.
If you want to end your meal on a sweet note, we recommend this classic serving of mango and suman with coconut cream. Chef Tatung's version has a touch of tablea sauce. Sarap!
From EDSA, make a right at Kamias road, then make a left after Jollibee Anonas, going towards Sikatuna Village. Go straight ahead and turn right into Matipid St. after the 4th corner, starting when you see the Save More supermarket on your left. Go straight all the way to the end. You should see a blue gate (#17) on your left.
Related Blog Post: Chef Tatung's Private Dining
Live an Awesome Life,
Full Disclosure: Nothing to disclose. We paid for our meals. We are not connected with the owners or any organization promoting Chef Tatung's.
P.S. We noticed a lot of new restaurants around the area, like Zombie Lounge, Bumble Tea, and Handuraw Pizza from Cebu. Let me know if you have tried any good new restaurants around the Anonas area...