A Filipino Culinary Afficionado Known Simply As Tito Chef

A Filipino Culinary Afficionado  Known Simply As Tito Chef

I take ultimate joy in finding dining places yet undiscovered.

I love speaking to Filipino Chefs on the rise to the fulfillment of their passion in everything gastronomically exciting.

So when I saw Tito Chef Restaurant opening in the South I told myself this one I will surely try. 

My best dates came with me : my munchkins Nicolas and Sabina and off the three of us went to an exciting bonding time... dinner !

The exteriors are well lit from the outside . Interiors were in basic white and earthy colors accentuated with paintings of  International Filipino artist Frederick Epistola.  He makes me so proud I am Filipino. The paintings add to my enlightenment of the visual senses too.

Then as always when trying out new places, came the most difficult part, is the cuisine selection . This is a challenge specially to my kids who are very picky for food  but are already at the age where they enjoy good food themselves.

Nicolas chose Pan Fried Sole ( P 235 ) delicious looking fish fillet in butter and garlic rice. 

To my amazement my son Nicolas, who has been introduced to challenging dishes since he was a kid never seem to compliment food easily ,  ( A food critic indeed at his age )  said it was delicious. So I tasted it myself. The fillet was cooked well with the butter not overwhelming and  the herbs add a certain kick to the flavor. I must say yes it reminds me of the same dish I tried  in a 5 star hotel in Vegas. 

My daughter Sabina tried the Barbecued Pork Spare Ribs (P280 ) and I must say the pork is sweet and tender with just the right amount of fat and pork meat . A comfort food with a twist. Something that reminds you of your mom's home made cooking presented in a more refined manner that suits a demanding clientele.

I personally loved the Cedar Grilled Salmon P375. A lot of times I have ordered salmon and have been disappointed in many restaurants  I have tried. Yes, finally I must say this one is a best seller  to come ( if not yet one ). The taste of combined sweetness and  saltiness with the burnt crispy pieces from the expert grilling process was simply a savory delight. 

The place allows you to enjoy food presented in a fine dining way , but with a bonus of allowing you  the flexibility of wearing only your casual best. 

There is a wide variety of dishes to choose from. Soups and Appetizers cost between 

P 120 - P260 with choices from Aubergine Cappuccino to Calamari with Kimchi mayonnaise. Entrees selection can suit every preference from Seafood, Poultry , Meats  Pasta and Sandwiches with prices ranging from P 195 to P795 ( Steaks ) . 

And a fine place to dine cannot exist without great wine. They have Merlot, Shiraz Cabarnet, Montepulciano to name but a few.

But nothing makes my heart beat faster than the desserts.... Chocolate Citrus Gateau, La Opera, Banoffee Pie, Nutella Sansrival ...ohhhh la lah.... desserts that melts in your mouth and brings you to heaven.

Prices Range from P 95- P165 per slice. A slice so sinful it keeps you craving for more.

Personally meeting Chef Menoy Gimenez was an added bonus. Tito Chef Restaurant is the brainchild of Chef Menoy Gimenez and his culinary team. Fondly called "Tito Chef" by his nephew, Chef Menoy decided to name his neighborhood restaurant after that, set it downsouth Manila.

The place is complete with a culinary store, wine repository and an alternative art gallery. With a progressive bistro menu, there surely is something for everybody-- starters to share, generously portioned entrees, specialty pastas and delectable classic desserts.

What else do you need for a great wine and dine experience that is not painful to the budget ?

I strongly recommend this place located at  President's Avenue, corner Adelfa Street, Parañaque City, Philippines, 1700  with Contact Number : 6328425577.

Chef Menoy Gimenez

I will not be surprised if this restaurant expands soon in various locations. 

I am excited to see  their vision of opening a Culinary School in the South with Chef Menoy Gimenez behind it. After all he has also contributed a lot in mentoring budding chefs at CCA. 

If you are the type who enjoys great visual food presentation which will not disappoint your taste buds nor create such a drastic pinch to your  wallets.... THIS IS THE PLACE TO GO.