The Flavors Of Home, Remembered: Chef Myke "Tatung" Sarthou Takes You Home At Tatung's Gateway 2 Mall In Araneta City

They say food is memory, transporting you back to a different time and place. For many, food becomes a taste of home for a memorable reunion of comfortingly familiar flavors. At Tatung's in Gateway 2 Mall, Chef Myke "Tatung" Sarthou invites you to a flavorful homecoming with the flavors you've always loved...Home, remembered. In his most personal restaurant concept yet, Chef Myke "Tatung" Sarthou recreates the nostalgic flavors of home at Tatung's in Gateway 2 Mall. Food trends come and go in the constantly changing and evolving local dining scene, yet there are flavors that continue to warm the palate with its pure honesty and sincerity. Take your seat and rediscover the flavors home at Tatung's...With an extensive menu inspired and driven purely by memory, Tatung's at Gateway 2 Mall retraces the beginning of a culinary journey back when Chef Myke "Tatung" Sarthou opened his first private dining concept in Quezon City followed by Chef Tatung in Acacia Estates in 2012 (see more from my memorable first encounter with the multi-media celebrity chef from my post, Chef Tatung's Refreshing New Take On Traditional Flavors from fourteen years ago). You can say Chef Myke "Tatung" Sarthou comes full circle with his latest restaurant at Gateway 2 Mall in a glorious homecoming to more than a decade long journey for an apt and fitting chapter in a continuing story. And it is, in more ways lovingly captured in a menu and warm thoughtfully designed space. "Putting my name on this restaurant is not an act of ego. It is an act of accountability–and of homecoming. At Tatung's, I simply wanted to be myself, and it turns out, that is enough."  Long before his successful media empire anchored on award-winning cookbooks, television and online platforms with millions of followers, it all began in a simple room of a converted home serving heirloom recipes from his childhood. His newest concept isn't built around passing trends, but in inheritance shaped, molded and defined by memories from "the slow-cooked wisdom of your lola's kitchens," the rich and diverse tapestry of regional cuisine and the "conviction that Filipino food, cooked with honesty and served with pride, needs nothing more to be extraordinary." A passionate advocate and champion of Filipino cuisine, Chef Myke "Tatung" Sarthou presents his most honest, personal and most mature expression of local flavors yet at Tatung's in Gateway 2 Mall. From the kitchen, Tatung's weaves all the familiar flavors from our own experience in a space designed not to impress but to welcome and reconnect with the dishes that continue to be deeply embedded in our identity. From the countless pages of his Simpol book series to the engaging screen performances of his online platforms, Chef Myke "Tatung" Sarthou reintroduces himself with each dish served at Tatung's (for more on the acclaimed chef's popular series of Simpol publications, see my posts The Secret's Out: Simpol Kitchen Secrets by Chef tatung Sarthou from 2021 and Keeping It Simple: Chef Myke "Tatung" Sarthou Launches Simpol The Cookbook At Pandan Asian Cafe from 2020). Start with some refreshing libations to open up the palate like the Amihan (P 208) with its soothing blend of basil, cucumber, lime and lemon......or the tart and sweet Hiraya (P 208) with orange, lime, lemon and mint. Tatung's also offers the equally refreshing Sago't Gulaman (P 188), Calamansi Honey Pandan (P 198) and House Blend Tea (P 178) along with fresh fruit shakes. From the Platitos menu, the Okoy (P 380) teases the palate with its delectable play on textures and flavors in the form of a crispy shrimp and vegetable fritters served with spiced vinegar and pickled cauliflower. Each tasty bite is announced by an audible crunch followed by a flavorful burst of briny sweetness from the succulent shrimps and subtle fresh notes from the vegetables perfectly tempered by the bold sharpness of the spiced vinegar dip and pickled cauliflower for that elegantly balanced finish. The Relyenadong Hipon (P 450) from the Signature Dishes menu continues the play on contrasting textures and flavorful richness of the familiar shrimp rolls completed by the sweet chili sauce. Well executed using the freshest ingredients, the Relyenadong Hipon takes you back to simpler times with its fresh, real and honest flavors. Chef Myke "Tatung" Sarthou stays true to his culinary philosophy of keeping it simple, reflected with each dish like the Relyenadong Hipon at Tatung's. In a creative spin, Tatung's brings a distinctive local touch with the Gambas sa Latik (P 450) with plump shrimps enriched with coconut curd, garlic, chili and local herbs. Paired with bread, the Gambas sa Latik is another must-try dish from the kitchen of Tatung's. From the sweet, fresh and briny notes of the plump shrimps to the nutty hints of the coconut curd, each bite releases a medley of deep flavors lingering long on the palate. It's renditions and little touches like this drawn from the vast template of regional cuisine that celebrates the Filipino flavor experience at Tatung's. For the savory mains, Tatung's served a sumptuous feast starting with the Whole Pampano sa Gata (P 710) topped with shrimps, ginger, tomatoes and herbs slathered in silky smooth and creamy coconut milk. The delicate notes of the whole fish with just a whisper of sweetness is enhanced by the collective blend of flavors from the other ingredients......while the nostalgic flavors of the hearty Mama's Calderetang Baka with Queso de Bola (P 690) punches through with its bold beefy notes kicked up by the pronounced sharpness of the cheese and thick sauce infused with all the flavors of the different ingredients. It's every mom's special dish, recreated at Tatung's. The Wood Roasted Beef (P 750) with fork-tender slabs of beef served sizzling hot with thick and savory pan gravy and vegetables hits home right from the very first bite. Each ingredient comes together bringing flavorful bites for a seriously good and satisfying meal. The Twice-Cooked Humba (P 550) with tediously braised then crisped pork belly brings sweet and salty savory notes from the soy, vinegar, garlic and banana blossom components of the dish that's best paired with another bowl of extra rice. And another. The Pinais na Gindara (P 1,690) is pure savory indulgence wrapped in banana leaf with premium black cod gently simmered in coconut milk, ginger and native herbs with its elegant play on subtle and even nuanced notes. The black cod simply melts in your mouth, slowly releasing its buttery richness made even more pronounced by the creamy coconut milk. The familiar and comforting aroma of tamarind broth simmering on a pot is one of those sensory cues of home, and Tatung's brings those distant memories to life with the Corned Beef Sinigang (P 680). Highlighted by house-cured fork-tender slabs of corned beef with seasonal vegetables in a light yet intensely flavored broth, the Corned Beef Sinigang transports you back to sumptuous weekend lunches at home with its harmonious play of beefy richness and lingering sweetness from the fresh harvest of vegetables all held together by the tart tamarind broth. The Bibingkang Talong (P 490) with charred eggplant, tomato and kesong puti draped in rich bechamel balances the feast with its fresh, clean yet decadent textural smoothness. Who knew charred eggplant could be this indulgent? No Filipino feast is complete without rice, and the Bagoong Fried Rice (P 420) with shrimps, garlic and fermented shrimp paste rounds up a festive feast of local flavors at Tatung's. Noods? Tatung's has that covered too with the classic Pancit Guisado (P 520) with Chinatown noodles, market vegetables, a savory assortment of meats and topped with housemade kikiam. Mix it up after a fresh squeeze of calamansi and prepare for second round of comforting flavors at Tatung's. For dessert, Tatung's brings New York to Cubao with the Bibingka Cheesecake (P 280-Slice/P 1,600 Whole) combining salted egg and Queso de Bola with lusciously smooth cheesecake. Chef Tatung personally prepared each indulgent slice......served with Muscovado and shaved coconut. The combination of salted egg and Queso de Bola with the creamy and silky smooth finish of the cheesecake just works......with the bold salty hints cutting through the richness of the creamy cheesecake. Pair your Bibingka Cheesecake with a freshly brewed Spanish Latte (P 208)......paired with a rustic butter cookie rendition shaped in traditional wooden molds to cap a homecoming of flavors at Tatungs. If you're up for it, change your endgame with the Kinutil (P 428). From Tatung's selection of signature handcrafted cocktails, the inventive concoction blends coconut wine, tablea, milk and orange liqueur. A light foam teases the palate followed by sweet yet potent notes. Other creative cocktails inspired by local flavors and ingredients include the Ube Colada (P 378), Escolta (P 358) with gin and mango liqueur, Panabo (P 408) with a dark rum base and Hiwaga (P 388) with its gin and dalandan liqueur mix. Simple, honest cooking can be a memorable experience and the most resonating even profound flavor in itself. At Tatung's, these flavors shine without the drama. "At its heart, Tatung's is about creating the space for special moments. The food is the occasion. The moment is the meal. We just want people to be happy." Each dish follows the characteristic philosophy of Chef Myke "Tatung" Sarthou's "simpol" mantra. Chef Tatung comes home to his roots at Tatung's in Gateway 2 Mall. And you're invited to come too...Tatung's is located at the Upper Ground Floor B, Gateway 2, Araneta City, Cubao, Quezon City. 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