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After two years of serving pokipoki gratin, palabok negra, slow-roasted lechon and pichi-pichi, among many other memorable Filipino dishes, Chef Tatung Restaurant, located inside Acacia Estates in Taguig, closes its kitchen. It shuts down operations to make way for a new concept at a more accessible area.
The infamous pichi-pichi (Photo: dude4food.com)
In 2012, chef Myke Sarthou decided to take things up a notch by bringing his private dining spot in Quezon City to a bigger stage. He opened the 100-seater casual dining restaurant, Chef Tatung at a quieter part of Taguig. It attracted crowds, most especially balikbayans who craved for good Filipino food and people who have become fans of Sarthou’s cuisine. However, accessibility and traffic stunted its progress, forcing him to move out of the neighborhood.
He is currently working on a new project and it is expected to open in a couple of months. It’s the pilot store for his first multi-branch outfit and he goes back to Quezon City, along Tomas Morato to be exact, for it. “My aspiration is to offer a truer reflection of our cuisine that embraces not only popular classics, but also the culinary gems of the regions,” he says. “The new concept is inspired by my research and my passion to make quality Filipino food more accessible to people.”
While waiting for his new project to open its doors, watch chef Myke prepare his famous sinanglay below:
(Header photo: talesfromthetummy.com)
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