AFT | Chef TATUNG’S Private Dining in Antipolo with LIKHA: Flavors of the Islands menu | Designed to be an extra-special dining hideaway and a respite from the busyness of the city, Chef Myke Tatung Sarthou’s Private Dining in Antipolo continues to delight guests, diners, and patrons. The Private Dining’s allure comes from the combination of beautifully designed dining area, surrounded by lush trees and fresh air with the artistically plated dishes and wine pairing. Simply, breaking bread, enjoying a glass of good wine, and savoring the meal prepared by Chef, with the company of a special someone, or loved ones and good friends, makes it a favorite among foodies and gourmands.
This month, a new set of dishes called “LIKHA – Flavors of the Islands” will be offered to guests. LIKHA features an impressive eight (8) course meal that speaks of Chef Tatung’s innate love and appreciation of our country’s diverse flavors and ingredients.
Chef Myke Tatung, celebrity chef, award-winning book author, and successful restaurateur says “LIKHA is a play on regional classics, reinterpreted in contemporary style. It is fresh yet familiar, even comforting to a certain level.” As our eyes eat first, Chef Tatung and his culinary team make extra effort to make sure the dishes are visually pleasing, the aroma wafting from the kitchen is enticing and the taste is truly satisfying and enjoyable.
Eight (8) new dishes include: Amous Bouche: Kinilaw na Tuna Abre Gana (Starters):
-
- Seafood Binakol (Buko meat and juice, Clams, Shimeji mushrooms)
-
- Eggplant Salad
-
- Breads and Spread Mains:
-
- Seafood Satti (Squid, Shrimps, Scallops, Maranao Yellow Rice, Satti Sauce)
- Corned Beef with Bone Marrow Palate Cleaner: Sorbetes (Pinya, Gata and Rum) Dessert: Ube Halaya at Pudding
The LIKHA: Flavors of the Islands menu will be available from August until end of September only. Reservation is a must.
Private Dining in Antipolo by Chef Myke Tatung Sarthou is located at Sitio Paenaan, Antipolo, Philippines, It is open from Thursdays to Sundays for lunch and dinner reservations only. For Thursdays and Fridays, a minimum of 6 pax is required to be accommodated. For weekends, Saturdays and Sundays, couple, families, groups are all welcome.
For RESERVATIONS, please call 0956-6605913 or message tatungsprivatedinner@gmail.com Follow Chef Tatung;s Private Dining in FB & IG
==
Likha: Weaving The Flavors Of The Islands
Kinilaw Na Tuna Tuna and langka in sukang pinakurat, a well-loved Mindanaoan fermented coconut sap.
Seafood Binakol The familiar binakol of Aklan, in seafood form. Clams, shimeji mushrooms, and tender coconut meat in buko juice with clam dashi.
Eggplant Salad Fresh-harvest eggplants, cherry tomatoes, and onions with Laguna’s kesong puti in calamansi-honey dressing.
Bread & Spreads Home-made smoked bacon, herb butter, and liver pate served with freshly baked sourdough, lavoush, and warm pandesal.
Seafood Satti Zamboanga-inspired seafood satti with Maranao yellow rice, baby cabbage, and pickled vegetables
Sorbetes Pineapple-coconut cream sorbet with a hint of rhum.
Corned Beef & Bone Marrow Slow-cooked cocido-style beef and baked bone marrow with beans, carrots, and garlic aioli
Ube Halaya & Pudding Baguio’s signature velvety purple yam layered with custardy pudding and topped with roasted almonds.
