Chef Tatung Taguig is a destination restaurant helmed by Chef Myke Sarthou thats off the beaten path but still right here in Metro Manila. I first came across Chef Tatung when they were open in Quezon City and serving set meals with a continental flair. They have since moved on to Filipino dishes as its closer to Chef Myke Sarthou’s heart.
The road to Chef Tatung in Taguig is a bit of a winding road but therein lies the adventure. Once we got there, it seemed like we had left the city already. The new restaurant is huge, especially compared to the old cramped place. It exudes a feeling of relaxation and homeyness, the structure reminding me of a club house of sorts.
This is my favorite seating area in the restaurant.
Here are the dishes I tried at Chef Tatung in Acacia Estates.
Lumpiang Ubod in Flavored Crepes (P180). The colors are pretty but I could not taste difference between the pandan, egg and yam flavored wrapper. What’s inside is the usual vegetables and coconut pith.
Chicken Sisig Lettuce Wraps (P310). The beer match staple is given a healthy Asian twist with the use of chicken and lettuce wraps. The chicken has a nice inasal flavor. There’s a mango dipping sauce if you like a little fruity flair.
Pokipoki Gratin (P340). The name sounds funny but this is actually an Ilocano classic that’s been given a modern update. Layers of grilled eggplant and tomatoes mixed with egg and Vigan longganisa then finished off with carabao mozzarella cheese. Each spoonful of this is a carnival of flavors.
Tatung’s Fried Rice (P210). This fried rice is good but loaded with too much ingredients (is that really a bad thing?), I felt a plate of plain rice would be a better match to the other dishes to be able to let the flavors shine through.
Sugpo in Aligue Sauce (P580). Prawns cooked in spicy crab fat and tomato sauce. This dish made me reminisce about my youth where I remember eating a dish like this at a restaurant whose name escapes me (it was at the corner of Pasay Road and Amorsolo, anybody know?). This is one of those dishes that would go perfectly with plain rice.
Honey Glazed Slow-Roasted Lechon (P520). Thick pork belly slices slow roasted with garlic and lemongrass for that homage to lechon, cooked for 6 hours, then drizzled with honey glaze. The dish is slightly sweet so its already up my taste alley, then add to that the flavors of lechon as well as the tender, melting in my mouth feel. Definitely, one dish that makes me glad I’m not vegetarian.
Their Sago at Gulaman is pretty interesting, instead of the usual red gulaman (jelly) they use black gulaman which contributes its own distinct taste.
Don’t miss dessert, their Pichi Pichi with Queso de Bola (P100) is delectable. Pandan flavored pichi pichi with a sweet custard sauce and sharp queso de bola that is then baked. You also can’t go wrong if you order the Warm Tsoknut Chocolate Cake (P100), although I felt the tsoknut was just a garnish, the bittersweet chocolate cake
Chef Tatung Taguig is a great date place, it’s secluded, the ambiance is nice and calming. The food is good especially if you order my favorites, the slow roasted lechon, the pokipoki gratin and the pichi pichi.
Like to eat out with family instead the check out their Sunday buffet with Cebu lechon priced at P650+ for adults and P350+ for kids.
Chef Tatung TaguigMolave Lane, Acacia Avenue
466-5390 / 0932-7100-010
Like this post? Subscribe to Tales From The Tummy by Email