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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.
They converted the office room into a more private red dining room, good for 8-10 people. Make sure to reserve this room for your special event.
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.
★ Chicken Sisig Lettuce Wraps (P240). Minced grilled chicken fillets, chopped onions, green chilies, taro chips, mango sauce.
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.
★ Lengua Adobo (P320). Tender Ox Tongue cooked adobo style, green olives, roasted garlic.
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.
★ Molo Soup (P180). Pork and Shrimp Dumplings in clear soup, shredded chicken, shrimp.
We heartily enjoyed the molo soup, which was good to share. Better eat it while it’s hot.
Monggo Soup (P160). Monggo in gata, ampalaya leaves, smoked fish.
The monggo was interesting since it was cooked with coconut milk (gata). Its milky taste was balanced by the smoked fish.
★ Shrimp and Mango Salad (P240). Grilled shrimps, diced mangoes, shredded cucumber, carrots, toasted peanuts, mixed greens, sweet-tangy citrus dressing.
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.
Seafood Gising-Gising (P220). Mixed vegetables and seafood in spicy coconut sauce.
We did not like it that much, maybe because we are not used to the combination.
Tatung’s Favorite Fried Rice (P160). Shrimp, carrots, peanuts, scrambled eggs, turmeric, spring onions.
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.
Honey-Glazed Slow Roasted Pork Belly (P400). Melt-in-your-mouth Pork Belly roasted in a brick oven for 4 hours on a bed of garlic and lemongrass.
This is one of the best sellers because of its super-soft meat soaked in its juices. Deadly.
Inihaw na Pusit (P220). Squid stuffed with chives, sukang Pinakurat, atchara.
This is a personal favorite. 🙂 The squid is actually stuffed with different herbs and made perfect when you add sukang Pinakurat.
★ Calderetang Kambing with Quezo de Bola (P580). Mildly spicy mutton ragout in tomato sauce, potatoes, carrots, button mushrooms, grated cheese.
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.
Grilled Gindara in Mama’s Coconut Cream Sauce (P320). Grilled Gindara, Mama’s recipe coconut sauce with diced shrimps, atchara.
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.
Warm Tsoknut Chocolate Cake (P80). Moist Chocolate cake, ganache, tsoknut.
The chocolate cake looked delicious, but it was a bit dry inside.
Fresh Fruit Halo-Halo with Gata (P140). Fresh Fruits, crushed ice, coconut cream, buco-leche flan ice cream.
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.
★ Puto Maya and Mango (P110). Sticky rice balls, diced mango, sweet coconut sauce, tablea sauce.
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!
Happy Birthday, Rommel! Tumatanda ka na, bro. 🙂
Chef Tatung’s
17 Matipid St., Sikatuna Village, Quezon City
Mobile: +63 915 846 3234
Telephone: +632 352-6121
Facebook: Chef Tatung
Email: cheftatung@gmail.com
Website: ChefTatung.com
Driving Directions:
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,
Founder, www.OurAwesomePlanet.com
Contact me: anton@diaz.ph 
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…
This is pretty near frm my house K11..Must visit soon and have a taste 🙂
i will open my own personnal high end restaurant in the future dyan sa pilipinas but it is like NO other i will be the main cook in full white linen uniforms and all employees will be trained closer to perfections meaning spic & span in every/all details to show appreaciations to all customers it must pleased customers satisfactions but rational expectations NOT the impossibles just to stir noises lol
You can give Handuraw a try! We’ve ordered from the Katipunan branch and I liked this think crust version (Still like Gino’s in Katipunan better, though hehe, mahal nga lang)
Haven’t tried the one in teacher’s village although the ambience looks better here.
Some other places in teacher’s village you might want to try (baka pwede na tuhog para isang byahe na lang)
Crazy Katsu (good chicken katsu)
Iscreamist (liquid nitrogen concoctions)
Pakibalot Panciteria or
New City (hmmm… might be too dingy for you though hehe)
We tried Chef Tatung’s resto and the service was really bad. we were served the wrong dish, but took it anyway as it took 30mins to serve and we were famished. I asked to speak to the chef but he never went to our table.
Food was ok, we had similar stuff as you, but for terrible service I will not go back.
I used a coupon so maybe thats why. Some restos discriminate against coupon holders.
meant we accepted it anyway
Awards and celebrity like that surely encourage the professional of every field to do something more in career. Congrats!
Thanks for share.
Personal Chef Seattle
Thanks for sharing the wonderful piece of blog and tips you share with every dish is priceless. Food images make me really hungry and I have to eat something, keep sharing.
Best Chef Louisville
Crazy Katsu (good chicken katsu) I agree.
In contrast to what spanks said,
Don’t try Iscreamist (liquid nitrogen concoctions)
I read bloggers are not allowed there. And they under promise and they don’t want any part of the best artisans out there. Or so their iScreamist facebook page says. But so trust them, nothing awesome there.