Chef Tatung hails Michelin and says PH F&B still has work to do

Chef Tatung’s Lore is in the Michelin Selected restaurants list

Chef Tatung Sarthou is happy about the Michelin Guide’s Philippine debut and recognition of 108 Filipino restaurants, including his Lore. He, however, says it also means the local food and beverage industry has to be “more responsible” going forward.

“With the Michelin Guide coming into the Philippines, there are still things that we have to look into,” Chef Tatung tells radar on the sidelines of his Pinas Simpol: The Love and Lore of Philippine Cooking book launch. “Being given that highlight, we’re in a position that we have to be more responsible.”

But whether Michelin recognizes them or not, Chef Tatung points out that his team will maintain their long-standing practices, “with the same standard and rigor and passion.” He runs a digital platform called Simpol, which produces blog posts and cooking videos for over a million Filipino foodies, home cooks, and even fellow chefs.

“I think the longevity is really based on your commitment and core values,” he says. “Excellence is a culture. It is not a game plan; it is not a strategy.”

Of the 108 Filipino restaurants, 74 are Michelin Selected, 25 have Bib Gourmand, nine hold one Michelin star, and one possesses two Michelin stars.

The Michelin has five universal criteria in its selection of restaurants, namely, the quality of the ingredients, the mastery of cooking techniques, the harmony of flavors, the personality of the cuisine, and the consistency both over time and through the menu as a whole. On its website, it notes that establishments may lose their recognition, particularly their stars, if they “do not maintain their standards to make it into next edition of the guide.”

In its citation for Lore, located at One Bonifacio High Street in Taguig, the Michelin Guide says it’s Chef Tatung’s “homage to Filipino cuisine—traditional, yet thoughtfully reimagined.”

“Tatung blends heritage and creativity in dishes that tell a story, highlighting the depth and diversity of the country’s food culture,” it adds. “His journey is echoed in each plate, and his work continues to shape the way Filipinos enjoy their culinary traditions.”

‘Redefine not only Philippine cuisine’

Chef Tatung urges his industry colleagues to “really redefine not only Philippine cuisine but also how we run the Philippines.”

“We are sitting in a time when there’s a vast opportunity to become better,” he says. “When we talk about Philippine cuisine, we cannot just talk about restaurants. We should talk about the plight of the farmers and the supply chain and all that.”

“There’s an opportunity to deepen our conversation and commitment to really change how the Philippines is today,” he adds.

For Chef Tatung, the Michelin Guide, more than making the Philippine F&B industry feel seen, also points to its deficiencies.

“I come from the perspective that when we talk about Filipino food, we also talk about what the Filipinos eat at home. It’s not only in the restaurants or food establishments. We have to make sure that Filipinos are able to eat nutritious and delicious food.”

In any case, Chef Tatung notes that Lore’s inclusion in the Michelin Selected list has earned a “excellent response” from customers old and new.

“Almost immediately, there were people flocking to the restaurant,” he points out. “Lore has always been doing very well, but we’ve seen a spike in the number of guests since [the announcement].”

Chef Tatung takes pride that Lore, which is launching a new menu this year, is putting regional cuisine on the center stage.

“We started as a degustation restaurant,” he says. “We’ve evolved into a kind of communal dining space. We serve food, family style.”

 

 

“Tatung blends heritage and creativity in dishes that tell a story, highlighting the depth and diversity of the country’s food culture,” it adds. “His journey is echoed in each plate, and his work continues to shape the way Filipinos enjoy their culinary traditions.”

 

 

 

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