Chefs Table Dinner at Lore with the LTBCSP Batch 17

LTB Philippines held a Chefs Table Dinner at Lore by Chef Tatung at One Bonifacio High Street Mall, Taguig City last June 24, 2025. The event brought together members and scholars for an evening of Filipino cuisine and scholarship recognition.

Chef Tatung Sarthou hosted the dinner, serving a menu that featured regional Filipino dishes. The meal started with appetizers including Assorted Sausages (Hamonado, Pinuneng, Visaya), Mini Chicken Satti, and Mini Lumpia Fresca with pandan crepes and peanut garlic sauce. The soup course was Native Chicken Tinola. For vegetables, guests had Baked Poqui-Poqui—eggplant mixed with egg, tomato, and Vigan-style ground pork topped with cheese. The noodle dish was Pansit Hab-Hab served with spiced vinegar.

Main courses included Chicken Pianggang, a Tausug grilled chicken with burnt coconut sauce representing Mindanao cuisine. Pork Kinamatisan featured crispy pork belly with sautéed tomatoes and local vegetables. The Beef Rendang was slow-cooked short plate braised in coconut and spices, served with adlai, kyuming, and palapa.

The seafood course combined Atlantic cod, whitefish, baby squid, and black tiger prawns in aligue (crab fat) sauce.

Desserts were Cassava Cheesecake, Tibok-Tibok (Pampanga coconut milk pudding with ube crumble and coconut curds), and Strawberry Taho. Beverages included Tamarind Iced Tea and Bukang Liway-way Cocktail.

During the event, LTB Philippines President Chef Jerome Valencia gave a speech to thank our host and to introduce the scholars, while LTB Philippines Vice President Chef JA Ventura introduced Ms. Mae Paner from KAWA Pilipinas Outreach Program. LTB scholars also addressed the attendees, thanking LTB members for their support and contributions to their education.

This event was made possible by Chef Tatung’s hosting, with meats and seafoods provided by Hightower, Inc. and MIDA Food Distributor.