LET'S EAT FA­VORITES

Let’s Eat - - WHAT'S INSIDE - FA­VORITE CHEF Myke “Tatung” Sarthou

In Jan­uary, he was the one and only Filipino in­vited to speak be­fore the world’s best in Spain’s Madrid Fu­sion. He not only gave an im­pres­sive pre­sen­ta­tion about Min­danao’s pre-His­panic cui­sine, he wowed his fel­low chefs dur­ing two all-seats-taken din­ners, where he served lumpia and sisig. Mid-year, he pub­lished his sec­ond cook­book, “Rice”, about all things “kanin” and “kakanin”, and be­gan his reg­u­lar TV stints in Uma­gang Kay Ganda. This De­cem­ber, he’s open­ing two restau­rants: the first, “Juan Mi” in Green­hills, a Fil-Viet­namese con­cept col­lab­o­ra­tion with Chef Robby Goco, and “Layag”, a sea­side grill and kini­law bar in La Union. And in early 2018, he’s re­leas­ing his third book, “Diskarte” writ­ten en­tirely in Pilipino, ded­i­cated to Pi­noy home cooks all over the world. For all this and more, and for be­ing our im­pas­sioned, tire­less am­bas­sador of Philip­pine Cui­sine, Chef Tatung is Let’s Eat’s Chef of the Year.

FA­VORITE NEW FILIPINO RES­TAU­RANT Palm Grill While the name of the res­tau­rant evokes a trop­i­cal par­adise, the menu is ac­tu­ally a culi­nary tour of South­ern Min­danao. Miggy Moreno, born and raised in the re­gion, is de­ter­mined to in­tro­duce the cui­sine of...

FA­VORITE COME­BACK Char­lie’s Pritchon I re­call when Char­lie’s Pritchon was launched fif­teen years ago; it was the hottest must-have dur­ing ev­ery party in the early 2000s, way be­fore the age of so­cial me­dia. Not too long af­ter, the con­cept was...

FA­VORITE NEW FOR­EIGN FRAN­CHISE Mighty Quinn’s I dis­like us­ing the trite term “melt in your mouth”, but I have no choice: Mighty Quinn’s smoked mas­ter­pieces re­ally war­rant its use. And even if I hate the traf­fic and crowds in that part of our...

FA­VORITE NEW IN­TER­NA­TIONAL RES­TAU­RANT Souv The younger sib­ling of Cyma has the same Gre­cian DNA, but with a cut­ting-edge culi­nary out­look, a more mil­len­nial dis­po­si­tion, and a brighter, brand new and even friend­lier menu. Chef Robby Goco, who al­most...

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