It was fate when Myke Sarthou messaged me on Facebook chat. I was planning to celebrate my birthday that weekend but I haven’t decided on where to take my friends. I was considering Adarna Food and Culture but that’s where I had my birthday dinner the year before. So I asked Myke if he’s open on Saturdays. He said he can open his home for private dinners. Tempting, I said to myself. A private dinner is always good. He asked me what food I had in mind and I told him to come up with something for me and I’ll just decide if I want it or not. Together, we came up with the menu above. I was surprised that Myke made an invitation for the event. I emailed the invite to my friends and a lot of them asked me if the dinner is formal and if there will be a dress code. I had to insist that it’s just a simple dinner and the invite just looks “sosi.”
I arrived early on the date itself. The tables were already dressed and Myke even hired a waiter for the night. Traffic was terrible it being December so a lot of my guests were late. I was so famished by 8 PM that I requested for the bread rolls to be served even if we were still waiting for some to get there.
Myke a.k.a Chef Tatung makes his bread rolls from scratch. It is Pain Au Lait (milk bread) and he bakes it in a brick oven hours before guests arrive. I found the bread very soft and slightly chewy. It is best taken with butter but I think it will taste better with some cheese.
At last. Almost of of the guests have arrived and we savored the appetizer which was New England Style Clam Chowder. Chef Tatung’s version of New England Clam Chowder is not too creamy. It consists of smoked bacon, fresh organic vegetables, and fresh clams. I prefer a creamier clam chowder but Tatung’s is good so I didn’t mind. The blend of flavors is subtle but each ingredient can be distinctly tasted.
For the first entree, we had Spinach and Tomato Quiche served with herb salad. I absolutely loved the quiche. It had three cheeses: Ricotta, Parmesan and Mozzarella. It was light, fluffy, and rich. The serving size was small but still very filling. The herb salad was just as delightful. It consisted of roasted sugar beets, cucumber with citrus vinaigrette. The vinaigrette is made from lemon, orange and dalandan with olive oil and fresh parsley. The beets just melted in my mouth and the sweet-sour salad played with my taste buds.
The second entree was the killer. It was Slow Roasted Pork Loin served with Mushroom Pilaf. The very tender pork was slow-roasted for 8 hours. The simple curing of salt, sugar, honey and mustard seeped into the very core of the pork so the flavor was very consistent. The pork was topped with Sauce Robert which is a brown sauce with mustard. Its base is made from home made demi glace. Some bits of the hand-pulled pork were hard to chew because of the caramelization but overall, a very good pork dish. The Mushroom Pilaf had dried shitake and porchini mushrooms and toasted cashew nuts. It was earthy and went well with the pork.
To cap the night off, Gateau de Crepes were served. It’s a dessert made of layered crepes topped with powdered sugar and hazelnut flavored whipped cream. We were very full by this time but we made space for this lightly sweet dessert. I have a lactose-intolerant guest who couldn’t eat the crepes so Chef kindly whipped up cinnamon pancakes for her which she loved. That’s great customer service for you.
I highly recommend Chef Tatung. For only P500 inclusive of drinks, you get gourmet food lovingly prepared. The intimate setting and great service are added bonuses.
17 Matipid St. Sikatuna Village, Quezon City
3526121 / 09158463234