About
Located at 85 Scout Fuentebella about a block away from Tomas Morato in Quezon City, the newest hip restaurant, Tiago, offers traditional Filipino meals from different regions of the country.Interesting appetizers include Fresh lumpia in kare kare sauce (P120) and Stuffed pechay (P220), where pork and shrimp are wrapped in pechay and cooked in coconut cream. There are noodles, too, such as Palabok negra (P343) or bihon noodles in squid ink, with shrimp, squid, and vegetables. For those who want soup, there's Balbakwa (P310), ox tail and beef soup with Tiago's secret in-house broth.Some of the dishes look common but they're not. The Lechon (P420) is porkbelly roasted slowly but stuffed with leeks, garlic, onions, and chilies. The less familliar Humba with poque poque salad (P300) is braised pork belly in soy sauce with banana blossoms and eggplant garlic relish.One of the curious deserts is called "Fita ice cream sandwiches (P180)." Apparently, the sandwiches have to be eaten in the right order. The food trip begins from the left where the first three treats are sweet and ends at the right with tinapa ice cream to balance off the sugary start.The twist to this mouth-watering food is in the preparation. The dishes are all concocted using progressive cooking techniques, and sauces and side dishes or salads always accompany the main fare. The menu is a showcase not only of flavorful Filipino food, but also of how Filipinos eat.Tiago's idea is simple: give diners the total Filipino food experience. And it helps that the restaurant has a rustic, cozy interior with skylight and pocket garden, and even a nook for more intimate dining.Owned by David John Buendia, Sigrid Aragona-Buendia, and chef, Kenneth Villaluz, Tiago was named after the Buendias' firstborn son, Santiago.
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