Rediscovering the Philippines' Signature Flavors With Chef Tatung
When we watch Simpol on YouTube, we see Chef Tatung Sarthou at his best. He has endeared himself to quite the fanbase because of his straight-forward, practical Filipino recipes. His more than 600 recipe videos garner millions of views for a reason. He posts fun content, too. His clips celebrate the beauty of Filipino cuisine. The celebrity chef, after all, has a pretty simple advocacy.
"Kahit sino kayang magluto, basta simpol," he claimed.
His background, however, is anything but simple. An advocate for Mindanaoan cuisine, Chef Tatung was among industry practitioners who headlined the Philippine delegation at the 2017 Madrid Fusion Congress in Spain. He may have captured the attention of the world, but he has never lost sight of the "important things."
The chef added: "Being a chef is just a stepping stone for me to be able to do what I want to do, to understand what I want to understand. There are more important things, such as food security and national identity.”
He is a best-selling cookbook author who has published a best-selling "Simpol" trilogy, which comprises of Simpol the Cookbook, Simpol Kitchen Secrets, and his latest Baking Simpol. His first book, Cookery, From Heart to Platter, was recognized by the World Gorumand Awards in 2017. He has been awarded two prizes at the World Gourmand Awards in Paris, France, as well.
When it comes to Filipino food, the chef thinks of himself as someone who shines the light on them, especially lesser-known, regional-centric dishes. "There has to be someone promoting it," he said. "I'm one of those who introduce these ideas to the mainstream."
Over the past years, the chef has observed a drastic shift in the culinary industry. The food business has turned to culinary history instead, veering away from an emphasis on molecular gastronomy.
Chef Tatung remembers how Adobo, for instance, had been recorded by Ferdinand Magellan's assistant and chronicler. The concept of Sisig, on the other hand, had been transformed by Filipinos during and after the war after initially being first recorded in the early 18th century. There's a lot more stories to tell, of course.
For reasons like these, the chef's Corniche lunch and dinner buffet spread takeover at Diamond Hotel came to be.
He's hoping to tell us more about Filipino history through his menu. It's a fitting feature, considering that this month we're celebrating Philippine Independence.
Corniche's menu until June 12 is curated by Chef Tatung himself.
The menu highlights some of the country's forgotten recipes. He handpicked dishes from Luzon, Visayas, and Mindanao to create a Filipino mega-spread that should help guests rediscover some of our signature flavors.
From appetizers like Pako Salad and Kinilaw na Tuna and Sinuglaw to main dishes like Pancit Pusit, Balbacua, and Humba, these offer us an authentic taste of cuisine in our localities. Desserts like Browa, Torta Bisaya, Leche Flan, Buco Pie, and more.
"By going back, we've taken it (Filipino food) further," he said. "It is our birthright."
Food, in the end, speaks of a nation's people. “It is important then to continually pass on our knowledge about cooking in a clear and understandable way to reach as many people as possible. Making cooking ‘simpol’ and less intimidating allows the story behind each dish to thrive in the hearts and minds of Filipinos everywhere," said Chef Tatung.
Dine at the Corniche Lunch and Dinner for P3,300 net per person. Guests spending P5,000 net at the Corniche Buffet will get a chance to win roundtrip airline tickets for two through Cebu Pacific Air.
