Agos: Chef Tatung’s newest restaurant that sets the bar higher for Filipino food

Agos | Facade | All rights reserved

Agos is Chef Myke Tatung Sarthou’s newest Filipino restaurant that sets the bar higher for authentic Filipino food. Known for his devotion for essentially indigenous cooking (which he shared in his best-selling cook book Philippine Cookery: From Heart To Platter), his vision for Agos is more of an homage to Filipino-Hispanic dishes using turn of the century cooking techniques. After all, Filipino cuisine is peppered with influences especially during the Galleon Trade.

Agos | Chef Myke Tatung Sarthou will represent the Philippines in Madrid Fusion congress in Spain 2017 | All rights reserved

Chef Tatung aside from another cookbook in the works, has been busy with a 4-part series ‘The Food That We Are’ based on his book, Philippine Cookery: From Heart To Platter and preparations for his talk about ‘Salt’ representing the country at Madrid Fusion 2017 in Spain next year.

Agos | Kinilaw na Tuna | All rights reserved

Kinilaw na Tuna – freshly sourced from different parts of the country, the tuna slices are served with ‘suha’ (pomelo) and cucumber slices, minced red onions and ginger with a bit of chili. It is best eaten with a sprinkle of salt (they have 16 kinds) which brings out a different dimension to this classic appetizer.

Agos | Chicken Sisig Lettuce Wraps | All rights reserved

Chicken Sisig Lettuce – we usually eat ‘sisig’ straight from the sizzling plate or pan but Chef Tatung’s version is taco-style.

Agos | How to eat the Chicken Sisig Lettuce Wraps | All rights reserved

How to eat the Chicken Sisig Lettuce Wraps: You take a piece of lettuce, place some sisig mix, shredded red cabbage and crusty taro strings then a few dollops of mango sauce and roll and bite into its delicious goodness.

Agos | Eggplant Ensalada | All rights reserved

Eggplant Ensalada – this reminds me of the Ilocano ‘poqui poqui’ dish. It’s grilled eggplant topped with tomato and red onion salsa. A good choice as starter or as a side dish.

Agos | Pollo Con Salsa Tsokolate | All rights reserved

Pollo Con Salsa Tsokolate – Its chicken braised in dark chocolate sauce. Intriguing isn’t it? When the Spaniards came to the Philippines, they also brought ‘cacao‘ or ‘tsokolate’ from Mexico. Aside from making organic hot chocolate using a ‘batirol’ (a pot shaped like an urn used for turning cacao into a drink), the Spaniards used cacao primarily as a seasoning and as a medicinal drink. It has become a dessert only for the past 150 years.

With this dish the juicy chicken is complimented by the earthy dark chocolate sauce. There is no bitter aftertaste but a hint of sweetness at the end. A must-try dish for the serious foodie!

Agos | Tocino Pork Ribs | All rights reserved

Tocino Pork Ribs – the all-time favorite breakfast fare ‘tocino’ (which means ‘bacon’ in Spanish) is escalated from pork strips to pork ribs. Marinated with all-natural ingredients, its fall-off-the-bone goodness will prompt one to order extra rice or a pan of paella.

Agos | Twice-Cooked Beer Pork Belly | All rights reserved

Twice-Cooked Beer Belly – marinated in Chef’s secret ingredients and cooked at a lower temperature for a longer time which renders the fat and meat so succulent. Its so soft that you don’t need a knife with its melt-in-your-mouth goodness. Hands down, the best beer belly with the most generous serving I’ve tasted in the metro!

Agos | Paella Fiesta Filipina | All rights reserved

Paella Fiesta Filipina – Served steaming full of locally-sourced fresh ingredients (seafood, smoked pork jowl [cured and smoked cheeks of pork] instead of Spanish ‘chorizo’, chicken, squid ink and vegetables) that just a bit of the delicious yellow Ifugao ‘tinawon’ rice peeks through. Chef Tatung uses annato instead of saffron plus you’ll scrape the crunchy ‘tutong’. Its a classic favorite brought to a new level!


Palabok – the classic Filipino noodle dish served oozing with ingredients, perfect-bite rice noodles and that distinctive sauce using annato served topped with egg is a surefire comfort food to crave for.

Agos | 3-Cheese Bibingka Delight | All rights reserved

3-Cheese Bibingka Delight – Kesong Puti, cheddar and mozarella tops the soft cassava cake. But that’s not all, embedded inside are pieces of nata de coco and its served with salted egg sauce.

Agos | Cucumber Lychee | All rights reserved

Cucumber Lychee – the restaurant does not serve soda, just fresh natural juices like Cucumber and Lychee. Its a fresh palate cleanser same with their house blend iced tea.

Agos | Interiors by Noel Bernardo | All rights reserved

Agos’ interiors were by Noel Bernardo, inspired by the Spanish galleons. The concept incorporates indigenous materials for ceiling installations and lighting, round mirrored windows and turquoise tiles representing the sea.

Agos | Chef Myke Tatung Sarthou endlessly experiments with dishes and cooking techniques | All rights reserved

Chef Tatung’s passion for Filipino cookery is truly bold, admirable and now bears fruit because Filipinos are being re-educated of our roots through our palates. The world is finally taking notice of our cuisine so don’t be left out and experience Agos!

Agos is located at the ground floor North Wing Entertainment Mall, Mall of Asia Pasay City
For reservations please call: (02) 889 1462


Chef Tatung’s Philippine Cookery: From Heart to Platter exploring Mindanao cuisine video


Chef Tatung explores asks about palapa and burnt coconut and how they are used in Mindanao cuisine.


Chef Tatung: Tinuktok, Sinuglaw and Kilawing Kambing recipes

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Tinuktok | Philippine Cookery: From Heart to Platter | All rights reserved
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Tinuktok | Philippine Cookery: From Heart to Platter | All rights reserved
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Sinuglaw and Kilawing Kambing | Philippine Cookery: From Heart to Platter | All rights reserved
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Sinuglaw and Kilawing Kambing | Philippine Cookery: From Heart to Platter | All rights reserved

About the Author:
Michael Giovan Sarthou III, popularly known as Chef Tatung, is a chef, writer, and culinary heritage advocate. He developed his love for cooking while growing up in Cebu where his grandmothers would let him help cook in the family kitchen. In 2010, he burst onto the restaurant scene with the popular Chef Tatung’s, which explored Philippine regional specialties in all their diversity. Since then, Chef Tatung has become a jovial, engaging media presence. Continue reading “Chef Tatung: Tinuktok, Sinuglaw and Kilawing Kambing recipes”


Chef Tatung: Philippine Cookery From Heart To Platter book launch

From Heart to Platter Cover
Philippine Cookery: From Heart To Platter by Chef Myke Tatung Sarthou | Book design by Ige Ramos | Photography by Paulo Valenzuela

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Chef Tatung Sarthou is one of the Philippines’ most sought after chefs, well known for his passion for Philippine cuisine and his many social and culinary advocacy. Today, his love for Filipino cooking finds fruition in his first book, Philippine Cookery: From Heart to Platter.

In all his endeavors, Chef Tatung champions indigenous cooking methods, supports small farmers around the country, and promotes Philippine cuisine.

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Chef Tatung believes that, in order to cook Filipino, one must cook out of love, honestly and simply, without pretension.
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Elated with this signed copy of Chef Tatung’s book.

Chef Tatung’s many years of research around the country explores ingredients like vinegar, coconut, rice, as well as traditional kitchen tools like the palayok or claypot, and bamboo tubes used for boiling.

His book has ten engrossing chapters which includes basic cooking methods and techniques for readers to understand Philippine cuisine’s historical roots as well as how to learn to cook it at home, with 71 recipes of basics like tinolang manok, kare-kare, adobong pusit and more unusual fare like bulanglang, piyanggang, pinaupong manok sa asin.

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Hand-painted cake by Chef Edward David Mateo

About the Author: Continue reading “Chef Tatung: Philippine Cookery From Heart To Platter book launch”