TYA Bar located at the same exact location where Ten Years After used to be since its owners were part of the original group but could not used the same name.
Chef Pia Abadesco has assembled a set dish based on mixing together classic taste to create new and exciting flavors. Chef Pia studied in CCA Manila as well as Culinary Institute in NY.
Velvet Shirmp Bisque. I love bisque, usually made from crustaceans like lobster, shrimp or crab.This one was chockful of flavor, you could really taste the shrimp in every spoonful.
Bacon Wrapped Fillet Mignon With Bleu Cheese Butter, Herbed Bread Pudding, and Maple Glazed Carrots. The tenderloin was just right and not too soft, giving character to each bite. Eat a piece of beef with the blue cheese butter which adds a dimension of richness to it. The herb bread pudding goes really well with the maple sauce from the carrots, giving it a nice sweet taste, always a plus for me.
Vanilla Sundae. They were supposed to serve Creme Brulee but unfortunately did not have it available that night. Who could resist ice cream, I for one could not.
Do you like 80’s music and love to unwind but want to nix the old tired bar chow. Head over to TYA Bar and Restaurant to try out their offerings plated fine dining style at reasonable prices.
TYA Bar and Restaurant
40 Sgt. Esguerra St.
Quezon City,
(across ABS-CBN)
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Unilever Foodsolutions (UFS), being the preferred foodservice business partners among restaurateurs, felt the need to acknowledge notable restaurants who are developing Manila as a culinary city. They have partnered with select restaurants within the metropolis in coming up with signature dishes. UFS has synergized with these restaurants, both through dish development and promotion campaign for these signature dishes, in achieving one common goal: coming up with a different culinary experiences that provide value for money and culinary memories for diners.
If you’re a restaurateur (or an aspiring one) and in need of help in coming with your signature dish, call (02) 588-8855 or email at [email protected].
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