tahanan bistro

we got the privilege to trytahananbistro on recommendation of a friend. very creative take on filipino cuisine turning it in a uniquely fine dining experience! the food is a definitely must try because of each very different takes on the ordinary filipino dish. (we tried iraya and halcon sets)
we super loved the desserts! its something you indulge into and never get tired nor full. the fruit popsicle! they offer on each set is 💯 definitely a must try!
service was exquisite as servers try and explain each course and what’s in it, they are also very accomodating and helpful.
ambiance is just perfect, you feel home with the sound of waters and trees clinging all at the same time.

ps: they do not let you wear outside shoes! i believe they are taking good care of the wood floorings they have so make sure you bring a pair of socks incase! :)

10/10.

i've always been intrigued bytahananbistro since i've heard a lot about it from friends. so, i was really looking forward to our visit. the ambiance is really nice and romantic. it's perfect for dates and events, but i must say not for kids.

they serve set menus that are at p1350/pax. serving is just ok, not that generous but good for two.

must try:
gising gising dumplings
bistek tagalog
prutas

having earned the distinction of being one of zomato’s top foodies choice in antipolo in 2019,tahananbistro hosted a food tasting event attended by east-based foodies.tahananbistro opened in july 2016, the brainchild of keesha reyes and husband kevin tuason. they turned part of her family’s ancestral home made entirely from reclaimed wood from old houses and bridges into a casual fine dining 45-seat bistro.

from where we reside, going to antipolo requires effort, time and patience especially in traversing traffic but the homey ambiance, great service, and delicious food made the long journey worthwhile. i just hope thattahananbistro will consider other options for kids. overall, the experience was delightful. we will definitely come back again.

thank youtahananbistro for being so thoughtful and accommodating. we love the place the food everything! we’ll go back definitely.

it's my second time eating here after a year. ordered the mayon set. the setlist had its strong points, but maybe a few things that could be improved.

i really liked the rellenong pusit because despite the portion and deceiving simplicity, it packed a lot of flavor. every ingredient of this dish really complemented one another.

kinda the opposite though for the binagoongan. the baba ghanoush and yogurt seemed a little lost and overpowered by the tomato puree, and the shrimp paste was almost non-existent. still good, loved the well-crisped pork belly. i'd call it a pork marinara though, not binagoongan.

but, lastly, and above all, the dessert! based on this and my previous experience, i am confident and can safely say thattahananbistro desserts are always gonna be special. the ube, heavenly as usual. the bibingka, an indulgent yet delicate almost bread pudding, but still has the same home-y taste and texture of a bibingka.

great ambience! would've loved more candles. wear pants because mosquitos.

my family and i would like to givetahananbistro a perfect 5star for a sumptuous and delightful dining experience they provided to us. reservation was easy. we were the only customer who reserved the place that day so we had the chance to dine-in and enjoy the vip treatment from our great waiters, miguel and ralph. i highly recommend their quality service for they know very well their craft and the history of the place they are working. we learned a lot of information.
the set menus were priced php1,200 per head. we had their 3 set menus and it was phenominal. western plating was used combined with filipino cuisine. aroma was mouth-waterung. the taste of every food served was like asking for more because it was seasoned perfectly. we dont have favorites. we cant really choose because we loved everything. try their ube lava cake and saging pancake. we feel like professional chefs or chef judges of the tv show "masterchef" at that time. everytime miguel and ralph serve the food, they elaborate well the ingredients and the elements in the plate. also, the place had the best view of angono, laguna de bay and muntinlupa. ambiance of the place was elegant. its actually casual fine dining but we felt we were in a 5star fine dining restaurant somewhere overseas but with a filipino-twist. the place was full of trivias that was really unbelievable and informative. furthermore, after our dinner, we had a little tour of the gallery of mr. benji reyes, the home-owner/founder of the place. being served and toured at the same time was really worth it for the price paid alone. before i forget, we celebrated our first wedding anniversary and my mother-in-law's birthday and got a complimentary desssert with a greeting for free! just remind the restaurant of these celebrations because they really love to give compliments with it. i definitely recommend this place for relaxation and fine-dining experience outside the metro. #romanticdate #casualfinedining #reataurantwithbestview

today, i had the most amazing pre-birthday lunch intahananbistro. this garden-home restaurant is one of the most beautiful casual fine dining place i've ever been. they're located in the hills of antipolo, overlooking an expansive garden and forestry with a view of laguna de bay. the dining area is set with floor to ceiling sliding doors, bringing the outdoors closer to you.

tahanan bistro is the home of artist benjie reyes. after studying in melbourne, his daughter keesha and her partner chef kevin tuason came back home and openedtahananbistro. they offer three set menus for 1,200php which you can choose from: kamagong, ipil and lauan. oh, and the names of their set menus are inspired by the surrounding trees that can be found in tahanan, and their menu changes every quarter! 👌🏻

the set menus is a 5-course meal which pays homage to philippine produce, it consists of an appetizer, salad, the main, a palate cleanser, and dessert. the boyfie opted for the kamagong and i chose the ipil:

kamagong set menu
🌿 dinuguan - pork blood stew, steamed rice cakes, crispy pig ears, beer-battered quail eggs
🌿 ukoy - crispy shrimp cakes, green mango, jicama, carrots, cashew, house-blend vinegar dressing, anchovy extract
🌿 kaldereta - slow-cooked beef rib, kaldereta sauce, gremolata, gnocchi fritti, carrots and olives
🌿 narangha - orange slices, roasted pistachios, house-made ricotta with mint leaves
🌿 ube - purple yam and white chocolate lava cake, cheese ice cream and sweet pastry crumbs

ipil set menu:
🌿 quezo de bola - edam, gouda, focaccia, vegetable batonettes, crispy gnocchi alla romana
🌿 ukoy - crispy shrimp cakes, green mango, jicama, carrots, cashew, house-blend vinegar dressing, anchovy extract
🌿 valenciana - chicken ballotine, red bulgur, roasted garlic, longganisa, capsicum, quail eggs and mango salsa
🌿 narangha - orange slices, roasted pistachios, house-made ricotta with mint leaves
🌿 champorado - pinipig, cacao sauce, candied sun dried herring, italian meringue

naturally, being the foodie that we are. we tasted each other's food. everything was amazing! i loved the kaldereta, the beef was cooked to perfection, it was so tender and full of flavor. watching the beef easily separates from the bone was so satisfying. the gnocchi fritti went well with it.

let's admit it. no filipino meal would be complete without rice. enter the valenciana, this one is wonderful play on the tastebuds! i think they used brown rice, and it was perfect with the chicken, longganisa and quail eggs! i haven't even finished half of this yet and i was so full already. it was just a bit of a struggle to separate the capsicum (a.k.a. bell pepper, lol!).

also, i am not a fan of salad. period. but their ukoy salad is delicious! the shredded jicama, green mango and carrots topped with cashews complemented the fried ukoy really well. it's not a complicated salad which i liked. and it made me eat healthy for once. 😂

now the dessert, i cannot choose what i liked the most between the champorado and the ube. both were just sinful and amazing! the ube white chocolate lava cake with cheese ice cream was the 💣! it's an interesting play on your classic lava cake. this was the boyfie's dessert but i was so sooo tempted to switch desserts with him! haha! but then i tasted the champorado, and i was torn. i think it was the best version of champorado i have ever tasted. not too sweet and you can taste the cacao perfectly. the candied tuyo added a nice kick to it!

the set menus doesn't come with a drink so we ordered for a pitcher of their lemongrass iced tea. the pitcher was served warm because it was freshly made. service here is impeccable! there were only two of them serving an estimate of 18 people, including us. they were very friendly and attentive, you don't need to call out their attention if you need anything, they anticipate it perfectly. annnnnd, they gave me free dessert to celebrate my birthday! hehe. it's banana fritters with vanilla ice cream, too bad i wasn't able to take a picture 'coz the ice cream melted too fast! ☺️

overall, it was a very intimate and relaxing afternoon. away from the hustle and bustle of the city,tahananbistro provides a quick escape with a wonderful fine-casual home dining ambiance. they're a 32-seat bistro with a breathtaking view and amazing art surrounding the place. very laidback and chill. it's perfect for people who just wants a break from the city. oh, and their seats are special benjie chairs! ❤

they are by appointment only. if you decide to visit them, make sure to book a table 2 weeks in advance. also, use waze to get there. they're up in the hills of antipolo that you'd easily lose your way, but we got there with the help of waze just fine.

⭐️⭐️⭐️⭐️⭐️ amazing stars!

is not too late to have that romantic date, besides its still february right? as our love food crawl with fellow zomato foodies continued, we visited another great venue for all the couples who want to have that intimate romantic getaway,tahananbistro.tahananbistro is a 17 yrs old classic house that was turned into a casual dining place.

this year, i decided to take my mom on a pre-valentine dinner attahananbistro in antipolo. the restaurant, which is being co-managed by keesha reyes and her partner chef kevin tuason, is situated in a house owned by her father, benji reyes. even with the help of waze, we still had a hard time looking for the place. it took us more than an hour to find it but it was worth it. the house was indeed spectacular and offers a breathtaking view of the city.

before you step inside, you will be asked to take your shoes off so i suggest you make a little trip to your favorite nail salon first before going here.

the restaurant is by reservation only. i had to book our table 2 weeks in advance by messaging them thru their facebook account. they are only open on fridays - 6:00pm-10:00pm and on saturdays/sundays from 11:00am-4:00pm and 6:00pm-10:00pm.

food
we were asked to choose from 3 set menus which change every quarter. the 5-course menu is priced at 1,200.00 net. i chose the lauan set menu and my mom opted for their best-seller, the kamagong menu.

i loved the presentation of each dish served. although, i must admit that i did not enjoy the food that much especially the main course (i had the laing). i was expecting something special from the dish but i found it bland for my taste. however, we loved the ube lava cake served with cheese ice cream from the kamagong set menu.

overall, we had a nice time attahananbistro. the place was amazing and the staff were accommodating. i would like to visit the place again next quarter when they come up with a new menu.

it was my first time attahananbistro. it's bali indonesia-inspired wooden door welcomes you to the restaurant which upon entry will give you such a breathtaking scenic view. the said establishment reminded me of two things: my grandma's ancestral in the province and kalui restaurant in puerto process city, palawan.

upon entry you'd be obliged to leave your shoes and walk barefoot on the shiny wooden floor. i only have good words for the ambiance and the interiors. as for the food, it's not entirely filipino fare. rather, it's a fusion of western and asian dishes with twists.

i love their version of caldereta. so enticing to look at, yet so deliciously good as well. i also liked the fact that they're using blue ternate flowers which research says could help improve memory. the ube lava and cheese ice cream for dessert was also such a hit. the warm ube lava + cold cheese ice cream scoop perfectly complements each other.

the ukoy was also given with a different twist. crisp and deep fried, it's given a unique treatment with lemongrass, turnip and shredded unripe mangoes in vinaigrette. it gives off a refreshing taste on one's palate.

the champorado was a bit sticky but tastes good just the same. the fresh seafood pasta wasn't bad at all. it tastes just right, leaving an umami flavor.

overall, i would highly recommendtahananbistro to friends who'd like to celebrate a special occasion and looking for a really nice place to try, especially if you're going to "pop the question" to your significant other. it's got one of the best view and relaxing resto i've ever been to. it's got huge koi fish and even has a rattan/wooden bed which makes one want to lie down after eating much. there's also an art gallery so your eyes can also feast with all the exhibits downstairs.

one thing i am sure of,tahananbistro will not only please your eyes but your tummies too.

eat here and your family will thank you for it. going up totahananbistro is definitely worth it.

“welcome home”

was what greeted us for an episode of a food crawl at a hideaway in a place calledtahananbistro – it’s forgivable if you haven’t heard of the place. it’s tucked away in antipolo adorned only by a texture of repurposed wood.

a massive doorway acts as a portal to an equal parts familiar and tranquil exterior of the unassuming restaurant with a large koi pond with even larger koi adrift in the pool.

true to their nature of calling it ‘tahanan’ guests were asked to remove their shoes before entering into a medley of wood and steel. the theme continues on towards the interior and decorations as pieces of artwork of wood carvings, statues and statuettes pepper the ambience oftahananbistro.

the head chef, chef gino, with his girlfriend, co-founded the concept oftahanandown to the small details of serving up filipino ingredients cooked with western techniques.

we started with a serving of an ukoy salad. the ukoy, a breaded, deep-fried, baby shrimp treat sat atop an array of stringed root crops dressed in vinegar and shallot slices and cashew nuts- a fancy atchara in local speak. the modest assortment of flavors were properly balanced with a good crunch from the ukoy and soft notes from the vinegar-ed salad with hints of surprises from the nuts and zing from the dressing.

following the belly-setters were chef favorites of beef rib caldereta, and a healthier take on a paella valenciana.

the heartiest of the options, the beef rib kaldereta, was pleasingly breakable – falling off the bone, with just the right amount of seasoning. the gnocchi fritti refreshed the palette with a nice crackle over the gremolata that danced over the tenderness of slow-cooking ribs dressed in the home-hitting kaldereta sauce.

the paella valenciana was proportionately simple and new in red bulgur (a colored relative of wheat) with chicken ballotine seasoned with roasted garlic, longganisa, capsicum, quail eggs and finishes with a dollop of mango salsa for a touch of acidity within the savory tones.

we ended with a deconstructed apple crumble set around a pana cota, champorado, and an ube lava cake ala mode.

the apple puree on the side of the apple crisps set around the pana cota hit on familiar notes with an interesting portion of apple jelly for texture and the pana cota for a creamy finish.

the champorado hit home with the creamily rich tsokolate choc full of crunchy pinipig in contrast to the smoothness of melted tablea complete with a twist candied sundried herring, tuyo, and edam crisps to cap off the flavor profile.

finally, the fan favorite, as we were told, was a purple yam, ube, cum white chocolate lava cake set beside a scoop of cheese ice cream to properly balance the warmth of the purpled oozing goodness.

overall thetahananbistro served up the senses of home done by mom on a hiatus from the states served in reasonable portions with a touch of calm.

the menu changes every 3-4 months to keep the food interesting and the chefs, themselves, updated with different techniques.

the five course meal with set you back p1,200 per person complete with a warm smile from the owners.

tahanan bistro is located at 22 loresville drive, lores farm subdivision, san roque, upper antipolo. they are open from 6 pm to 10 pm on fridays and 11 am to 4 pm, 6 pm to 10 pm o saturdays and sundays. reservations are required at +63 9258801487.

a destination restaurant that is sure to make you want to go to antipolo,tahananbistro offers breathtaking views and homey artistic ambience with its classy filipino cuisine.

we started off with ukoy, crispy shrimp cakes over a salad of green mango, jicama, carrots, cashew tossed with in a vinaigrette.

then we had pappardelle with laing sauce, shrimps, clams and fish fillet.

followed by the kaldereta of slow-cooked beef ribs, gremolata, fried gnocchi and olives.

a favorite was the valenciana of red bulgur wheat, longganisa, chicken ballotine, quail eggs and mango salsa.

desserts were ...
the mansanas, vanilla panna cotta, apple purée, lemon whipped cream, ginger bread crumb and apple jelly.
champorado, pinipig in cacao sauce with tuyo and italian meringue.
and the favorite was the ube and white chocolate lava cake served with cheese ice cream and edam cheese crisp.

valentine's might be done for 2017 but there's still a whole year to bring your special someone or the whole family or barkada to this hide away.