July 11, 2019
When it comes to local cuisine, dishes like adobo, lechon, pansit or lumpia commonly come to mind.
Many Filipino restaurants therefore ascertain that these choices are a staple in their menus, sidelining the rich reality that is more to be had in terms of ingredients and culinary finds across these 7,100 islands.
So be sure to count Tiyo Craft Kitchen and Bar out of this usual mold of Filipino restaurants for the very fact that the establishment proudly advocates indigenous ingredients and regional dishes that are favorites from whence they came but definitely hard to find in the metro.
Located at the heart of Tomas Morato, Quezon City this modern Filipino gastropub whose interiors recall the ambiance of early Escolta, Manila serves a carefully curated menu that would make our myriad of forefathers proud.
No need for condiments
Some of these fares are GenSan Ginataang Lamang Dagat, Ilocano Bagnet Dinuguan, Dagupan Bangus Bistek, Pangasinan Pigar Pigar, Bicol Laing, Lechon Bacolod Porchetta and Bataan Gabi Ice Cream.
These dishes are not only beautifully plated, but contain ingredients that come straight from provinces of origin. Cooked to perfection, all platters have exquisite taste without the need for condiments.
“Our dishes have twists, not the traditional menus na makikita ninyo sa ibang restaurant. Yung iba kasi pag sinabing Filipino food, parang ganun din sa bahay. Pero dito iba, if you would notice, walang condiments dito, like toyo at suka. Pero dito, we cook it in such a way that you wouldn’t need a condiment dahil timplado na and great to eat on its own,” Tiyo’s marketing and operations manager Michelle De Guzman told The Manila Times in an exclusive interview.
“We’re also very regionalized. When it comes to presentation, we’re totally creative and distinct from the rest, but the taste is the same. They’re cooked differently but not totally deviating from what we have grown up to. May iba kasing fusion, kare-kare for example, parang nalayo na sa lasa. Here, we still have the [original] taste,” she shared.
Other sought-after dishes include Pampanga’s Pork Sisig, Zamboanga Grilled Seafood Platter, Manila Ensalada, Maranao Piyanggang Manok, Inihaw na Pusit with Burong Mangga, Sagada Etag Salad, Palitaw Mochi and the restaurant’s own specialties such as Special Crispy Pata, Corned Beef Caldereta, Gambas and Grilled Pinakbet.
Tiyo is also taking an initiative as environment friendly establishment — the straws made of rice from Vietnam is fit for consumption.
“Having an edible straw is a good alternative. If you own a restaurant, tapos you’ll be using reusables, you have to make sure na malinis at maayos lahat. Otherwise, it will be contaminated. May restaurants naman na gumagamit ng bamboo, pero dinadala naman ng customers yung straws. Now, for our straws made of rice, kapag lumambot, you can start eating sa tip at hindi sticky. Kapag hindi nakain, puwede itong gawing fertilizer kasi made of rice, biodegradable, puwede ring feed for fish or livestock like chicken,” De Guzman enthused.
Craft beers and cocktails
This one-of-a-kind gastronomic center also prides itself with a vast collection of craft cocktails using premium local ingredients.
With a nine-tap craft beer system and the biggest collection of craft beer in Quezon City, Tiyo has become the “Home of Local Craft Beer in the North.”
“We have the largest collection of craft beers in the metro. Usually, two to three kinds lang but here in Tiyo, we have 14 different craft beers in bottles and nine on tap. Some customers really take time to visit our restaurant just to try our cocktails and beers,” De Guzman said.
Always freshly brewed from local distilleries in the country, the craft beers on tap include Bulul Tisay Blonde from Pampanga, Elias Astig Mango Cider from Quezon City, Engkanto Lager from Makati, Bulul Trigo Wheat from Pampanga, Crazy Carabao Exit Wounds Ipa from Laguna, Monkey Eagle Saison and Monkey Eagle Potion 28 Ipa from Tagaytay and Joe’s Brew Meets Joe Black and Joe Brew Soothsayer Pale Ale both from Makati. Customers can also choose any of the three beers available on tap for a “Sampler Flight.”
On the other hand, Tiyo is also presenting Beer 101 where beer enthusiasts and speakers from small breweries are invited to talk about craft beers.
Carrying its “Support Local” mantra, Tiyo does not only specialize in food and beers but music as well. Tuesdays to Saturdays are times for live music. In the final stages is the concept of “vinyl nights,” where long playing (LP) and RPM45 singles are played on phonograph.
“There are [still] a lot of vinyl enthusiasts [around] so we will have a turntable where they can play it here. Sometimes kasi kahit gaano kaganda yung plaka mo, naikukuwento mo lang sa mga kaibigan mo, they don’t get a chance to hear it. Here, they will get a chance to play it while their friends and customers listen,” continued De Guzman.
Tiyo can accommodate private functions — a sitting capacity of 100 people in the main dining hall while 20 sitting capacity in VIP or private function room.
With an impeccable regional menu, warm service and other elements that are “tailored to good taste,” an unforgettable culinary and drinking experience is guaranteed in this gastropub at the heart of Quezon City’s bustling nightlife district.
Credit belongs to : www.manilatimes.net