Sweetest Afternoon of 2011

Okay, that’s one cheesy title, I know.

Well actually, it sounded very high school-ish (you know how your teacher made you write an essay about how did you spend your Christmas or summer vacation? And no matter how sucky it was, you're hard pressed to write about it because hey, who wanted those indelible red marks on their class cards anyway? No one. So, you write away, drawing inspiration from the most mundane title one could muster, “My Christmas / Summer Vacation”. Beat that. Most of my classmates hated it, but I love it to the core because I was an outcast-geek-nerd that way.) But that’s not my point.

Now let’s go back to the cheesy title sweetest afternoon of my 2011.

It happened during Lori Baltazar’s Dessert Comes First 6th Year Anniversary.

Dessert. Comes. First. 

Now you know why the title, eh?

It was last April 9, 2011.

April.  It was eons away, I know.  But let's calm down, okay?

Christmas Greetings From YedyLicious

Tatung’s Garden Café by Chef Myke "Tatung" Sarthou

At one corner of the 12-seater private room painted in deep crimson red silently sat a pile of books.  On top of it was a book about Dante Alighieri penned by Robert Royal.  A few steps away from where I was seated lay a novel by Umberto Eco among many other titles by different authors. Outside the beautiful garden, right beside one of the many tables was an open cabinet were more books silently sat beside each other. Staring at the lovely rainy afternoon where only beautiful things are bound to happen.

I was at Tatung’s Garden Café. 

There couldn’t be any other way to make me feel at home than the epiphany I have just witnessed.

What started out as a private kitchen, Chef Myke “Tatung” Sarthou’s abode right in the heart of Sikatuna Village in Quezon City is now transformed into a restaurant open for public even without reservation aptly called Tatung’s Garden Café.  But despite the changes, the homey feel of the place wasn’t compromised.  People can still enjoy Chef Tatung’s interpretation of traditional dishes in an ambiance that exudes a bend from the usual commercialized dining scene.