This new restaurant in Makati serves soulful and affordable Filipino favorites
We find solace in food. But not all food is created equal. Some are more comforting than others.
Comfort food provides a nostalgic or sentimental value. On the other hand, it is also food that simply makes us feel good. So, when anxiety, seasonal blues, or sadness has you hankering for comfort food, what is it that you look for?
This month, I was able to experience great comfort having tried Tatatito, a new restaurant at the heart of the Makati Central Business District. It is the latest venture of The Mc Wilson Restaurant Group (MCW), the corporation responsible for brands Gringo, Honeybon, and Tokyo Bubble Tea.
If you’re curious as to what Tatatito means, it stands for “tara dito (Come here).” True to its name, everything about this new food joint is inviting.
The casual dining restaurant provides classic Filipino cuisine with “charming nuances in flavor,” in a luxe setting. The affordability of the food comes as a surprise considering its prime location and upscale interiors, which make Tatatito seem like a high-end private dining restaurant. The interiors are designed to cater to the health crisis—spacious, modern, and relaxed.
Walls bear geometric motifs with curves derived from bamboo and banana leaves for Filipino aesthetic. Tables are custom-made accented by solihiya chairs that stand on mute-toned Machuca tiles. There is ample lighting given the picture windows and funnel-shaped lamps that beam airy elegance.
Mark Vengco, executive chef at MCW, heads the kitchen. He is one of the brilliant minds behind what he describes as a “freehand” menu. “Tatatito is our own version of classy and modern food. It is our interpretation of new generation fare,” he says. The carte du jour that consists of sought-after local dishes is a collaborative effort among Chef Mark, his research and development team, and the marketing people of MCW.
The menu is extensive. It covers a lot of popular Pinoy dishes, like Lumpiang Shanghai, Tokwa’t Baboy, Sinigang Pork Belly, Roast Bistek Tagalog, Pancit, and so much more. Some of its specialties are Fried Chicken, Sarsaparilla BBQ Pork Liempo, Sizzling Bulalo Steak, and Crispy Binusog na Pusit, to name a few.
If you’re curious as to what Tatatito means, it stands for ‘tara dito (Come here).’ True to its name, everything about this new food joint is inviting.
Chef Mark gave his own recommendations, three dishes he believes would best represent the restaurant—the 10-hour Beef Kansi, Chicken Inasal, and Classic Crispy Pata.
“Those who’ve tested our food really commend the Inasal, which they expressed as a ‘perfectly balanced’ chicken,” says Chef Mark. “I love these three dishes that I mentioned. In fact, I would always eat them in ‘Dilaw Rice,’ our take on java rice.”
When I had dinner at Tatatito, I ordered the Baked Mussel, Crispy Grilled Sisig, the US Short Ribs Pares Style, Sinigang sa Miso Salmon, Crab Palabok, Crispy Binusog na Pusit, and two of Chef Mark’s recommendation, in particular, the Classic Crispy Pata and the 10-hour Beef Kansi.
I love how tender all of the meat is, especially the US Short Ribs Pares that’s fall-off-the-bone. The flavors are well-balanced. Nothing is overpowering. It’s best to pair the pares with the Pandan White Rice.
The Bamboo Rice Chicken Tinola was a meal on its own. The dish reminded me of how I used to pour tinola on rice when I was a kid. I would crush the green papaya and add shredded chicken meat with a bowl of rice drowned in the soup. The Bamboo Rice Chicken Tinola is divine, with just the right doneness of the rice and hints of ginger and chicken taste. The flavors are subdued as Chef Mark wants guests to be able to pair the rice dishes with the ulam or mains.
The best dish of the night, for me, was the Sinigang sa Miso Salmon. The broth, like all of the other offerings of Tatatito, had unobtrusive flavors. The subtlety of each plate leaves one wanting more. “The secret in that is how you put in the mustasa. If you put the mustard greens at the right time, it would complement the miso base well,” says Chef Mark. Indeed, there is just the right amount of bitter contrasting the umami richness of the soup. I had the Siningang sa Miso Salmon with the Pandan White Rice and it was such a fantastic combination.
For dessert, I had the Super Ube Turon with Ice Cream and the Halo-Halo. Even with these sweet treats, the flavors were not overbearing. I was stuffed at this point but was still able to finish my halo-halo. The creative restraint on flavors at Tatatito is spectacular, but not as impressive as its pricing, which is super affordable.
“Tatatito has full trust in the standard of Filipino recipes and delivers from the rich anchor of Filipino culture. We want to showcase Filipino food in the global setting,” says Reagan Tan, CEO of MCW.
“Everyone had their own favorites. Each of our dishes made an impression,” explains Reagan. “We find this to be an extremely good sign. We’re incredibly proud of our menu offering. We invite people to come to our restaurant, discover our food, and really let our food do all the talking.”
Located at OPL Building, 100 Don Carlos Palanca, Legazpi Village, Makati City, Tatatito has two stories with a full seating capacity of 72 persons. Social distancing, health protocols, and proper sanitation are observed at the restaurant at all times.
The restaurant is opening its doors to the public on Feb. 22. The goodness of Tatatito can also be enjoyed in the comforts of one’s home. Order via 0991-300-5000. Tatatito.ph.
Photos by the author