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Tag: Chef Tatung

  • LORE by Chef Tatung presents new heirloom dishes.

    Balbacua de Davao, Pork Kinamatisan, My Lola’s Adobo, Bicol’s Pininyahang Gising-Gising, Pritong Itik, these are just some of the new heirloom dishes that are being offered at LORE by Chef Tatung Sarthou. They are traditional dishes, cooked with much respect to the ones cooked by the nanays (mothers) and olas (grandmothers) in their respective provinces, but presented in a fresh, contemporary manner. In a way, LORE spotlights customary regional dishes, making one feel like dining back at their hometown; it’s like exploring new flavors from another province or discovering the different ways a certain dish is cooked in different places in the country.

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    Chef Tatung says “In the Visayan region, their Pork Kinamatisan is the same as the Pork Binagoongan in the Luzon provinces. Wala naman bagoong noon. This version is more tomato forward but cooked almost in the same manner.” Chef Tatung, who has strong familial ties to the Bicol region, also presents the Bicol version of Gising-Gising (creamy string beans, finger chilies and chicken chunks in coconut sauce) which has pineapple chunks on it. The pineapple cuts the creaminess of the coconut thus deepening the flavors and giving it a sweet surprise.

    Pork Kinamatisan

    Lore’s Balbacua de Davao, tender and collagen-rich ox tail, trotter, and tendon, slow-cooked, is slightly different from the Balbacua served in Cebu. Pritong Itik is twice-cooked Peking duck and prepared Pateros-style. Pateros braises the duck in a bath of aromatic Asian spices until it is tender and then deep-fried until crispy. It comes with spicy vinegar sauce and a playful “Haw-flakes” dipping sauce.

    Tres Leches

    After almost a year in operation, LORE also transitioned their menu offering from degustacion to family-style and ala carte. Chef Tatung’s Fried Rice, for example, loaded with shrimp, vegetables, peanuts, eggs and spring onion, is good for 2-3 persons.

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    With 7,641 islands and close to 195 languages spoken in the country, the diversity of our dishes is a culinary enthusiasts dream. LORE by Chef Tatung hopes to honor this diversity and culinary-rich heritage by presenting hometown favorite dishes to their diners and customers.

    LORE is located at the 3rd floor of One Bonifacio Hight Street Mall, 3rd Ave., Taguig, MM For reservations, call (63 977) 804-9888 / www.loremanila.com Follow: https://www.instagram.com/lore.manila/

  • A Hidden Culinary Gem: Chef Tatung’s Private Dining “LIKHA” Menu in Antipolo

    Nestled amidst the verdant serenity of Antipolo, away from the bustling city’s cacophony, lies an intimate culinary haven – Chef Myke Tatung Sarthou’s Private Dining. Imagine being cocooned in a beautifully curated dining space, flanked by nature’s green embrace, while you savor masterfully crafted dishes paired with the finest wines. Ah, pure bliss! Whether you’re with your special someone, family, or a close-knit circle of friends, this place transforms each meal into a cherished memory.

    Step into a haven of culinary wonders and scenic beauty, as Chef Tatung unveils his latest creation, drawing inspiration from the Philippines’ diverse palate.

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    LIKHA: An Ode to Philippine Culinary Heritage

    This month, a new set of dishes called “LIKHA – Flavors of the Islands” isn’t just a menu; it’s a journey. Eight courses, each narrating tales of our nation’s rich culinary tapestry. Chef Tatung, not just a celebrated chef but also an acclaimed author and restaurateur, crafts each dish with a touch of nostalgia. He says, “LIKHA is a play on regional classics, reinterpreted in contemporary style. It is fresh yet familiar, even comforting to a certain level.”

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    It’s not just about the flavors. Every plate is a visual spectacle, promising a multi-sensory delight. As our eyes eat first, Chef Tatung and his culinary team take extra effort in making sure the dishes are visually pleasing, the aroma wafting from the kitchen is enticing and the taste is truly satisfying and enjoyable.

    Eight (8) new dishes include:
    Amous Bouche: Kinilaw na Tuna

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    Abre Gana (Starters):

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    • Seafood Binakol (Buko meat and juice, Clams, Shimeji mushrooms)
    • Eggplant Salad
    • Breads and Spread

    Mains:

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    • Seafood Satti (Squid, Shrimps, Scallops, Maranao Yellow Rice, Satti Sauce)
    • Corned Beef with Bone Marrow

    Palate Cleaner: Sorbetes (Pinya, Gata and Rum)

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    Dessert: Ube Halaya at Pudding

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    Remember, the LIKHA: Flavors of the Islands menu is a limited edition treat, gracing us only from August through September. So, seize the moment! Reservation is a must.

    Making Memories at Antipolo’s Culinary Gem

    Nestled in Sitio Paenaan, Antipolo, this private dining sanctuary opens its doors from Thursday to Sunday, exclusively for lunch and dinner reservations only. A note to eager diners: Thursdays and Fridays require a party of at least six to be accommodated. For weekends, Saturdays and Sundays, couple, families, groups are all welcome.

    Ready to embark on this culinary voyage? To reserve, ring up (63 956) 660-5913 or drop a line at tatungsprivatedinner@gmail.com. And hey, don’t forget to stalk them (in a good way!) on Chef Tatung’s Private Dining on FB & IG to catch the latest updates.

  • Simpol Cookbooks by Chef Tatung to Hit National Bookstore this March 

    For the first time ever, the best-selling cookbook series by celebrity chef Myke “Tatung” Sarthou, will soon be available in physical stores. The three “Simpol” books will hit the shelves of National Bookstore branches beginning this March. The Philippines’ largest bookstore chain will now include the award-winning Simpol: The Cookbook, its follow-up Simpol Kitchen Secrets, and the latest Baking Simpol among its titles. 

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    “Now, cooking is not only simple. It’s more accessible, too, thanks to this pioneering partnership between National Bookstore and Vertikal Books,” says Tatung. “I’m excited to reach more home cooks by moving beyond our online channels. 

    Restaurateur Chef Tatung published Simpol: The Cookbook in 2020 following his successful foray into online content creation. The combined followers of his social media channels are now near two million subscribers. His latest authored works, published by Vertikal Books, were also exclusively available before on e-commerce platforms. 

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    Tatung’s books feature his mastery of multimedia production which makes for a unique reading experience. Published recipes include QR codes that lead readers to online videos showing actual step-by-step demonstrations. His unique approach to recipe-writing, which divides ingredients and procedures into manageable sets, also makes for a fool-proof application. 

    In-store retail is only the first of Tatung’s planned excursions to offline touchpoints. He will soon be touring malls for live cooking, autograph signing, and face- to-face interactions with his readers. 

    Vertikal Books is a boutique press specializing in the creative nonfiction genre, specifically culinary content. Chef Tatung’s previous works have won the prestigious World Gourmand Awards in Paris, France, and have also been featured in the Germany-based Frankfurt Book Fair, one of the largest and oldest trade fairs for books and content in the world.