When I was making the lunch reservation at Tahanan Bistro, they asked what’s the celebration for. I indicated thanksgiving. Eh di ba every meal naman is a thanksgiving of some sort.
We dined at the longest table available.
They have 3 set menus to choose from priced @ Pesos 1,200 per person
Naku tinola ni Antonia.
We put aside the tinola kasi marami nyan dito sa bahay namin. Let’s eat naman something else.
I chose Supa set menu for myself, and Yakal for Edmund.
He found the sabaw / soup (potato, burnt leek, carrot and onion foam) lacking in taste.
E—-“Walang lasa”.
Pero Oyen and I found it okay. Ever since my husband had bell palsy, sometimes hindi nya malasahan yung food. I think it affected his taste buds.
The bread was delicious, I asked for another slice.
My appetizer was good
Crumbed mozzarella balls, chicken, tomatoes, pea puree, carrot, shimeji, crispy sausage, lemon
Edmund’s appetizer was kinilaw na tuna with black sesame, ginger, cucumber, red capsicum puree, brik pastry.
When I asked him how his food was, okay lang daw.
Oyen and I chose the same set menu. She found the sinigang too tangy.
Masarap naman din. When you mix the soup with the cous cous, it balances the taste.
Panfried fish of the day, sampaloc, pickled radish, crispy taro, water spinach cous cous,
I like the place but when we were there it was so humid and warm. I was sweating and felt sticky. I couldn’t enjoy my meal as much because I was distracted by the heat. Sana meron silang aircon pag tag-init.
Each of us got one popsicle.
My dessert was BUKO PANDAN
—coconut pandan mousse with white chocolate sphere, pinipig sand, pandan chiffon, coconut pandan jelly, coconut puree.
I don’t remember if I ate this flower.
Edmund’s dessert was MAIS— carabao’s milk sorbet, sweet corn puree, sweet corn fritters, white chocolate disc, miso caramel popcorn
They brought in a Happy Thanksgiving plate. That was a nice touch.
The young chef, Kevin Tuason, who studied culinary in Academia International in Melbourne, Australia operates this restaurant in partnership with Keesha, the daughter of artist Benjie Reyes, the owner and creator of this beautiful house.
Tahanan Bistro
22 Loresville Dr.
Lores Farm Subdivision
Bgy San Roque, Antipolo City
Business Hours:
Fri 6 PM – 10 PM
Sat and Sun Lunch 11 AM – 4.00 PM Dinner 6 PM – 10 PM
Contact # +63 925 880-1487
