Famous celebrity chef and restauranteur Myke “Tatung” Sarthou believes that Filipino cuisine is complex. Chef Tatung is not only a world class chef but also an award-winning and best-selling author of “Philippine Cookery From Heart to Platter”, a winner in the World Gourmand Awards. His segment, “Kwentong Kawali ni Chef Tatung” in ABS-CBN’s morning show “Umagang Kay Ganda” made him one of the best local chefs with the most familiar face in the food industry. Chef Tatung is the first and only Filipino to appear in the main stage at the 15th Madrid Fusion Congress in Spain, where he presented “What Was Lost Is Found: Rediscovering Pre-Spanish Philippine Cuisine.” This gathering is the most important gastronomy congress in the world held annually in Spain. The famous and well-celebrated chef is also the producer of his own documentary series, “Seasons of Salt”. He regularly hosts his own cooking series, “Simple” on his Facebook page, “Lutong Tatung”.
After opening several restaurants around the metro, Chef Tatung Sarthou is an expert in the food business. His newest restaurant, which opened last October 10, is tucked in a newly renovated bungalow property along the famous Maginhawa Street in Quezon City – “Talisay”. He described this place as something “more personal” to him as it is his homage to his family and his hometown in Cebu. “In a way, this for me is like a homecoming, because I haven’t seen my family in a while, and now we’ve come together to start this,” Chef Tatung shared. “We’ve been toying with the idea of having our own restaurant for years, so when we found this location, we knew we had to act fast. We knew we wouldn’t find this kind of property anywhere else,” he added. Complete overhaul and renovations took three full months and now, “Talisay” boasts of a rustic modern all-white look with hardwood flooring and wooden tables overlooking a lush tropical garden.
Chef Tatung described the food in his newest restaurant as “the food that you used to enjoy at home when lolas and nanays cooked at home.” According to the chef, they tried to recreate a little piece of home and let their food shine as it is – minus all the “gimmicks”. Plans of putting up a Filipino version of degustacion, wine pairings, and set menus will also be available soon upon request.