Restaurants from Taytay

4.5

Online table booking

4.5

Online table booking

City: Taytay, 22 Loresville Drive, Lores Farm Subdivision, San Roque, Upper Antipolo, 1920, Taytay, Philippines

"“Welcome home” Was what greeted us for an episode of a food crawl at a hideaway in a place called Tahanan Bistro – It’s forgivable if you haven’t heard of the place. It’s tucked away in Antipolo adorned only by a texture of repurposed wood. A massive doorway acts as a portal to an equal parts familiar and tranquil exterior of the unassuming restaurant with a large koi pond with even larger koi adrift in the pool. True to their nature of calling it ‘Tahanan’ guests were asked to remove their shoes before entering into a medley of wood and steel. The theme continues on towards the interior and decorations as pieces of artwork of wood carvings, statues and statuettes pepper the ambience of Tahanan Bistro. The head Chef, Chef Gino, with his girlfriend, co-founded the concept of Tahanan down to the small details of serving up Filipino ingredients cooked with Western techniques. We started with a serving of an ukoy salad. The ukoy, a breaded, deep-fried, baby shrimp treat sat atop an array of stringed root crops dressed in vinegar and shallot slices and cashew nuts- a fancy atchara in local speak. The modest assortment of flavors were properly balanced with a good crunch from the ukoy and soft notes from the vinegar-ed salad with hints of surprises from the nuts and zing from the dressing. Following the belly-setters were chef favorites of beef rib caldereta, and a healthier take on a Paella Valenciana. The heartiest of the options, the beef rib kaldereta, was pleasingly breakable – falling off the bone, with just the right amount of seasoning. The gnocchi fritti refreshed the palette with a nice crackle over the gremolata that danced over the tenderness of slow-cooking ribs dressed in the home-hitting kaldereta sauce. The Paella Valenciana was proportionately simple and new in red bulgur (a colored relative of wheat) with chicken ballotine seasoned with roasted garlic, longganisa, capsicum, quail eggs and finishes with a dollop of mango salsa for a touch of acidity within the savory tones. We ended with a deconstructed apple crumble set around a pana cota, champorado, and an ube lava cake ala mode. The apple puree on the side of the apple crisps set around the pana cota hit on familiar notes with an interesting portion of apple jelly for texture and the pana cota for a creamy finish. The champorado hit home with the creamily rich tsokolate choc full of crunchy pinipig in contrast to the smoothness of melted tablea complete with a twist candied sundried herring, tuyo, and edam crisps to cap off the flavor profile. Finally, the fan favorite, as we were told, was a purple yam, ube, cum white chocolate lava cake set beside a scoop of cheese ice cream to properly balance the warmth of the purpled oozing goodness. Overall the Tahanan Bistro served up the senses of home done by mom on a hiatus from the States served in reasonable portions with a touch of calm. The menu changes every 3-4 months to keep the food interesting and the chefs, themselves, updated with different techniques. The five course meal with set you back P1,200 per person complete with a warm smile from the owners. Tahanan Bistro is located at 22 Loresville Drive, Lores Farm Subdivision, San Roque, Upper Antipolo. They are open from 6 PM to 10 PM on Fridays and 11 AM to 4 PM, 6 PM to 10 PM o Saturdays and Sundays. Reservations are required at +63 9258801487."

##1 Pizza in Taytay

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#1 Pizza in Taytay

Restaurants from Taytay

Tahanan Bistro

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