Chef Tatung has released the new 10-course menu of his by-reservations-only private dining spot in Antipolo, Rizal. The menu, which he calls Nurturing Roots, showcases little known ingredients, flavors and preparations from different parts of the country.

Among the dishes Chef Tatung presents in his new menu are Duck Floss Wrap inspired by the Maranao pastil, his take on the Tacloban tamales, and the Saksak Sinagol. The latter is a crop preparation from across the Visayas and Mindanao popular during times when rice is scarce.  He adds his own touch to make these dishes truly special and memorable. His new menu, features entirely new recipes from his debut menu that earned raves from his dinners. This new menu will be available until October.

Chef Tatung is best known for his multimedia presence as an award-winning and best-selling author and the man behind Simpol, an online cooking show. In 2017, he earned the distinction of being the representative of the Philippines in Madrid Fusion, held in Madrid, Spain, where he also got to cook and showcase Philippine cuisine in Michelin-starred restaurants.

His cooking is described as honest and straightforward, delicious with a touch of whimsy. The ambiance and service at his garden enclave heighten the whole destination dining experience.

Chef Tatung opened his private hillside home in Rizal last May to welcome diners willing toventure off the beaten track for an exquisite dining experience. Truth to tell: The exact address of the destination dining place is revealed only to those who reserve. This “queer” condition has made the pandemic-born hideaway an even more popular dining destination just off the metro.

MENU  : Nurturing Roots

Abre Gana : Kesong Puti at Ensalada :Torched carabao mozzarella, ampalaya salad, crab fat butter and bread

Tamalos : Visayan tamales, grilled corn salad

Lumpiang Freska : Heart of palm, mixed seafood, squid ink crepe

Sarciado : Beef shortribs ala mechada, adlai risotto, grilled mushrooms

Patir : Wrap of duck floss, Maranao palapa, betel nut leaf

Inasal at Saksak Sinagol : Honey-glazed slow-roasted pork, mixed crop rice, fried garlic

Ginataang Isda : Labahita, coconut sauce, roasted squash

Palate Cleanser  : Watermelon-calamansi Granita

Panghimagas Primera :  Cassava, yema, quezo de bola

Panghimagas Segunda : Tablea de Cebu cake, cashew nuts, mango

Tatung’s private dining is open Thursdays to Sundays for lunch and dinner reservations only.  Thursday and Friday reservations require a minimum of 6 pax. For Saturday and Sunday, no minimum required.

** Capacity :

  • Main dining: 20 pax max
  • Private room: 8 pax max

** Prices

  • 4,700++ without welcome drink.
  • 6,000++ with welcome drink and wine pairing (1 Cava, 1 white wine and 1 red wine).
  • Prices are subject to 10% service charge.

For reservations, call 0956-6605913 or message @tatungsprivatedining on Facebook and Instagram.  For more information, please contact Allen Ermino, Operation Manager (09566605913)