Happy Easter! This is the story of one of the best Filipino private dining experiences at a Chef’s home in Manila!
What makes this different is that this is not a restaurant but Chef Tatung’s pandemic-born forest enclave in Antipolo. Here, Chef goes back to his private dining roots which jumpstarted his career in 2011. The 10-Course Tasting Menu is presented by Chef Tatung himself, featuring his mature take on great tasting fine Filipino Food presented with local pride without losing its original essence.
Having experienced Chef Tatung’s food and covering his ups (and downs) in his career for 11+ years, we present Chef Tatung’s homage to Filipino soul food.
CHEF TATUNG’S PRIVATE DINNER
Located somewhere around the Bosoboso, Antipolo area
Choice of Formal Dining Room (6-8 pax) or Open Cabana (6-12 max)
Reservations: DM @tatungsprivatedinners
10-course Tasting Menu (Php4200+ per person)
Inspired by Chef Tatung’s culinary journey
Related Blog Posts:
· Chef Tatung’s Private Dining (Jan 2011)
· Chef Tatung Garden Cafe Birthday (Jan 2012)
· AGOS by Chef Tatung: Best New Filipino Restaurant in 2016?!
· TALISAY by Chef Tatung: This Modern Filipino Restaurant in Maginhawa (Oct 2019)
· PANDAN: Chef Tatung’s Southeast Asian Specialties! (March 2020)
· Chef Tatung’s Antipolo Home Private Dinner! (April 2022)
Tatung’s Private Dinner (Photo Essay)
It’s literally an adventure going to Chef Tatung’s Antipolo home bordering Baras, Rizal. We travelled all the way from Laguna and it took us 2+ hours, traversing the mountains of Sierra Madre to get there.
All our worries and “Is the travel worth it?” questions banished as soon as we arrived, immediately taking our seats at the al fresco cabana to start our tasting adventure with Chef Tatung.
The cold towel and welcome drink of watermelon with calamansi liquor set the stage for the awesome meal ahead.
We entered the formal dining room, which was like visiting the set of Simpol Studio Kitchen and eating at the Chef’s table in his home.
Tinapa, Paksiw, Kinilaw Bites of seafood prepared three ways:
Tinapa Mousse in Barquillos,
Paksiw on Black Rice Crackers, and
Sea Urchin Kinilaw on Banana Fritters
The pampagana course featured barquillos tinapa, paksiw na galunggong with brown rice crisp and agos-os chicharron, pickled onion, and fermented kamote.
JC brought the perfect wines that paired well with the Filipino flavors like this South African Wine from Beaumont famous for its Chenin Blanc white wine, a light dry wine with refreshing acidity.
Chef Tatung’s pamangkin freshly baked the sourdough and the Filipino soft rolls known as Bonete.
Chicken Galantine served with Raisin Jam and
Chicken Liver Pate with Fruit Compote
Pandesal at Bonete
Everyone raved about the chicken galantina with chorizo, shiitake served with raisin jam, and liver pate on the side to mix and match with the sourdough pandesal or bonete (soldier helmet shape).
Portions were big, and it was hard to resist asking for another serving of bread.
Cotes de Gascogne 2020
A light and fruity rose from Southern France to pair with the bread course. It paired well with the embutido and the pate without overpowering the two.
The clear soup course was binakol (coconut soup), usually served with chicken, but Tatung’s version used seafood this time.
Binacol na Halaan at Kabute
Soup of coconut water cooked in fresh bamboo
The flavors were clean with buko juice, ginger, tanglad served with a piece of local salmon, clams, and slices of mushroom with flavors of burnt bamboo.
The salad course started with torched kiniing from Baguio, like Etag smoked meat from Sagada, and small green mangoes called Pago fermented in cerveza, sugar, and salt.
Romaine, kale, pako greens tossed table side with drips of honey, olive oil and pinakurat suka then topped with etag and pajo.
Paco, Kiniing, Burong Pajo
Salad of Baguio smoked pork and beer-cured tiny mangoes dressed in Pinoy suka
So simple yet so delicious—without the use of creamy dressings that mask the flavors of the ingredients. Best to eat bits and pieces and pair with the white or rose.
The Piangang (burnt coconut) sauce is one of Chef Tatung’s claim to fame concoctions in Manila. This is also one of the main reasons why he was the first Filipino Chef to present this unique sauce in the main stage of Madrid Fusion (after Chef Chele the year before, and before Chef Jordy the year after).
I can still remember how Chef Tatung made the Filipino delegation proud with his presentation and private dinners that Spanish foodies raved about.
Pianggang, Kyuning
Tausug black curry made with burnt coconut and Maranao yellow rice cooked in a clay pot
Stuffed squid served in pinaitum burnt coconut sauce (ala-black ink) with bits of kamias served with turmeric ginger yellow rice cooked in a clay pot.
My favorite, and it’s rare to get this kind of pianggang dish in Manila.
Sorbetes na Piña Colada
Fresh pineapple, coconut cream and local rum
Everything you need to refresh your palate—acidic sweetness from pineapples, creamy coconut flavor, and local rum to add some kick.
The last main course was a base of creamy corn polenta instead of mashed potatoes for the Balbacua.
Balbacua, Polenta
Flavors of Mexico and China melded in slow-cooked beef short ribs, served on creamy polenta
Balbacua is inspired by the collagen-rich street food dish in Cebu.
This one was served with slow-cooked beef short ribs spiced with sibut, tausi (fermented black beans), pickled bell pepper, and onions.
Pinot Noir (2018)
According to Kevin, this is an unusual Pinor Noir from Corsica, Southern France because it focuses more on the ripe fruit than the acidity. It paired well with the Balbacua without overpowering its flavors and had a nice light finish.
First time I’ve tried this Cebuano chocolate drink called Kinutil to cure hangovers. Also an aphrodisiac they say, it’s tablea hot chocolate drink with tuba and beaten with native brown egg.
It’s educational, but it tasted weird for me, an acidic chocolate eggnog drink.
Torta Cebuana, Kinutil
Cebuano cake flavored with anise seeds served with local eggnog of tsokolate, tuba and native egg
A cebuano version of buko pie made with cashew, cookie dough, and cocomeat with meringue. 🙂
The place and the meal was so good we decided go on a tour of the house on the second floor and hangout in the cabana until 11ish.
Final Thoughts
Overall, this is one of the best meals we’ve had after the pandemic this 2022 because:
1). It is a more intimate dining experience with Chef Tatung explaining his culinary journey and the more mature Filipino flavors with less gimmick and more soul behind Filipino cuisine;
2). His private forest enclave (where Chef actually lives) is magical—born out of the pandemic desire to be close to nature with the fireflies and away from the city; and
3). The tasting menu tastes really good from start to finish, served in big portions and with rice and peppered with stories of ingredients from around the Philippines and his Antipolo locality.
I like that it is not gimmicky and that it is not a place designed to be a restaurant. It’s Antonio’s ambiance meets Toyo’s focus on local ingredients with Claude Tayag’s soulful flavors and finished with Chef Sau’s flair. It’s good that Chef Tatung decided to do one group at a time, and because this is his home, he is always there to serve you for your private dinner.
(Note: this blog post features the inaugural 8-course tasting menu but Chef decided to add an Adobong Itik course after the vegetable course and a second dessert course: Mangga at Kasuy to make it 10 courses.)
CHEF TATUNG’S PRIVATE DINNER
Located somewhere around the Bosoboso, Antipolo area
Choice of Formal Dining Room (6-8 pax) or Open Cabana (6-12 max)
10-course Tasting Menu (Php4200+ per person)
Inspired by Chef Tatung’s culinary journey
Includes:
· Chef Tatung presence at the dinner to present all dishes,
· Welcome drink,
· Non-alcoholic Beverage,
· Coffee and tea at the end of dinner while you linger and enjoy the place.
Reservations may be made through @tatungsprivatedinners
· 50% down payment is required to confirm. This is non-refundable but the date can be moved as long as cancelation is made 48 hours before the scheduled dinner.
· Full payment should be settled on the day of the event through G-cash or online transfer.
· Reasonable requests for menu adjustments (allergies and what not) may be accommodated without worries but should be made ahead of time.
Related Blog Posts:
· Chef Tatung’s Private Dining (Jan 2011)
· Chef Tatung Garden Cafe Birthday (Jan 2012)
· AGOS by Chef Tatung: Best New Filipino Restaurant in 2016?!
· TALISAY by Chef Tatung: This Modern Filipino Restaurant in Maginhawa (Oct 2019)
· PANDAN: Chef Tatung’s Southeast Asian Specialties! (March 2020)
· Chef Tatung’s Antipolo Home Private Dinner! (April 2022)
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: Thank you to Chef Tatung for the awesome private dinner. I wrote this article with my biases, opinions, and insights.
P.S. It is definitely an adventure going there. Best to target 5:00pm before the sun sets.
Note: Exact address is provided only to confirmed diners. Location is somewhere around the Bosoboso, Antipolo area bordering Baras, Rizal. Place is just a short detour from the long Marcos Highway which is 1 hour from the Cubao, Quezon City area and 2 hours away from Alabang.
Parking can accommodate 5 vehicles but it’s a bit of a climb so if you’re driving a sedan, it may wrestle up the slope. I suggest you carpool with a designated driver so you can get a bit tipsy without worries. They can also prepare a meal for your family driver should you request for it.
Congrats Chef Tatung and team for the awesome Tatung’s private dinner experience!