Set in the heart of Bonifacio Global City, Lore by Chef Tatung Sarthou proposes to synthesize the global Filipino culinary experience through a menu that is inspired by traditional ingredients and cooking techniques, yet simultaneously acknowledges the creativity of Philippine chefs who have pushed the cuisine forward. Each dish served here aims to awaken the diner’s memory and spur their curiosity through a story from the country’s past, present, or future.

The highlight of Lore’s menu is a 10-course feasting dégustation served at both lunch and dinner, and , while the dishes may have been liberally reinterpreted, the flavors remain familiar. “ When you talk about
Filipino food you cannot remove it from the context of our culture and history, “ says Lore’s chef, Tatung Sarthou. “ You can be as creative as you want, but once you call it a certain name you are bound by that
promise of delivering the flavors that are expected of that dish.”

Chef Tatung Sarthou believes that an in depth exploration of authentic Filipino cuisine should not solely focus on pre colonial or indigenous dishes, but should also include and celebrate all of the Spanish , European, and American influences that have informed our nation’s collective palate. The dishes at Lore strive to highlight Filipino creativity and ingenuity , and how they innovate on the global stage that they now inhabit.

Originally from Cebu, Chef Tatung is celebrated as one of the Philippines leading culinary authorities. The signature warmth that he brings to his soulful dishes abandons the intense pursuit of the cerebral and instead focuses on the silent power of memory and emotion. Tatung’s culinary vision, as narrated in his 6 award-winning cookbooks, shared through his multimedia platforms, and evidenced in the numerous restaurants he has opened over the last decade, is transforming the way Filipinos here and abroad eat.
And, while his culinary endeavors have brought him many accolades, his inspiration remains grounded in Filipino culinary tradition.

At Lore, Tatung has developed “a new platform from which to create content and tell stories ,”while taking much pride in the fact that each restaurant he opens has its own distinct narrative.

Ever evolving as a chef and restaurateur, he readily adapts to the global culinary landscape by tapping the depth of his understanding of Filipino heritage cuisine, and conscientiously moving it forward with honesty and integrity.

“As an influencer, it is important to me that I am doing meaningful and relevant work as a chef,” says Tatung. “And as a chef, I look forward to my creative output and working with a team. The truth is, I feel
most alive when I’m in the kitchen.”

It’s no surprise that Tatung’s earliest family memories are of food. Growing up, he spent most of his time in the kitchen under the tutelage of his mother and grandmother, while keenly observing the food habits of
his household. With no formal culinary education or training in professional kitchens, Tatung never entertained the prospect of a career in the kitchen when he moved to Manila at the age of 18.

He started his career in the Philippine capital as a journalist and later, chased his passion for music as a producer. As a respite from the pressures of his work, Tatung sought refuge in something enjoyable and familiar: cooking in his home kitchen. After a period of selfreflection, he eventually decided to retire from music and pursue a future in something he knew he was inherently good at — feeding people.

“When I listen to good music, I’m amazed how musicians arrange their music creatively. I cannot make something beautiful in that medium, but when I look at food, it’s in the same way musicians see notes. “I can create food in my mind and taste the flavors, I think I really have the knack for it, it’s effortless. It’s natural. Cooking is my artistic medium.”

From his first private dining establishment at his home in Quezon City to his current Antipolo private dining space, and now at Lore, Tatung presents Filipino food with imaginative gastronomic flair that is understandable to a global market but remains Filipino at its core.

The next few courses are a progression of textures and flavors and are crafted with mastery:, smoked hamachi and a seared scallop served with a “pipian” sauce of made of almonds, spinach, and green tomatoes, a Filipino charcuterie platter of cold chicken galantine, liver pate, and a calamansi mostarda, and then a seared duck breast in a tsokolate sauce.

The intermediary palate cleanser of calamansi sorbet surprises with a touch of bagoong and sprinkle of chili salt,

The last two courses are a turmeric infused bringhe creatively updated with adlai grains, then topped with a generous piece of foie gras, and as a finale, stewed beef in two types of coconut sauces—one with burnt coconut and the other in a white coconut gravy. It’s pickled eggplant accompaniment, refreshes and delights.

At the end of the dégustation are the familiar and welcome tastes and textures of a classic mango jubilee dessert.