Lore by Chef Tatung — Restaurant in Taguig

The service is 100% wonderful. Very professional, they way they speak, move, how they handle your orders, etc. The service is at par sa mga "high end" restos. I can even compare it sa service ng Cruises that I've Been to like P&O and Princess. Very nice.

However, the food is not as great. 😁 -Adobo and chorizo fried rice are spot on! -Grilled chicken with black sauce has a very nice lemon grass flavor and aroma. It was great. -the fresh lumpia was different but at par with other fresh lumpia. Nothing extra ordinary. -Baby Pusit was too salty for our taste. But flavor wise, it was still good, nothing fancy. The sad part was my Sister's favorite(she was the reason why we dined out) Pork sinigang and Pork Humba. -The Pork sinigang soup was very balanced. It did not taste like other filipino resto that uses the usual sinigang powder. But the Meat was disapointing. The pork (spare ribs/back ribs) is still tough. The cartilage whch we also like to eat is too tough and meat tasted like a Frozen Meat Product. I can defenitly smell and tast the distinct "Frozen Meat" type of product. It has this "imported meat" taste same from those u can buy in Big Membership Groceries. The Humba had the same meat taste. I think they got it from the same supplier. Though it is the belly and fatty part of the pork, but still has the distinct smell and taste of imported frozen meat.

Though i cant say that they are using imported frozen products. But those 2 dishes stand out to me as disapointing. -Fried Lumpia, Even though they forgot about it, the waiter handled and resolved it very well that it didn't matter anymore. Thats how good their servers are. 😁 soft minced meat but not something that we will order again.

I cant rate the dessert since my wife did not order their best seller or signature sweets. The dessert she ordered was underwhelming. Maybe if we ordered the signature desserts it could've been a bomb. So I'll pass on the dessert rating.

All in all, it was a wonderful dinner. Thanks to their verandas view and...

Lore by Chef Tatung comes with a lot of well-deserved hype, but for the most part, it does not live up to its promise. The concept of reimagining regional dishes is exciting, and the "Tatung" brand assures you of a thoughtful menu. This is a restaurant I genuinely want to give five stars, but a few key issues held it back from perfection.

Positives: The menu is full of inventive and delicious dishes. The Baked Poqui Poqui was a fantastic savory vegetable dish; my carnivore son devoured it. The Ginataang Pampano was saicy and flavorful, and the Tatung Fried Rice is a must-order side that stands on its own. The Kansi was tender and comforting. For dessert, the Inutak was a true standout—an innovative presentation that beautifully captured that familiar, beloved taste.

Issues: Food: Unfortunately, the supposed hero dish, the Fritchonillo, was a disappointment, especially for its premium price. It lacked the defining crunch we were expecting, making it hard to distinguish from a standard crispy pata. More notably, it had a distinct gamey aftertaste that our table didn't enjoy.

Ambiance & Service: The interior is beautifully designed—modern and warm. However, the noise level is incredibly high, making conversation across the table a challenge. The staff were all very nice and polite, but the service timing felt off. They were quick to clear plates, yet were late in serving essential elements like the vinegar for the Habhab and the accompanying sauces for the Fritchonillo/Crispy Pata. This lack of synchronization meant we often had a main dish but were missing the condiments that complete it.

Over-all: Lore is undoubtedly a great dining concept with some truly spectacular dishes. However, with its price point, you expect flawless execution. With some menu editing (perhaps reworking the Fritchonillo), better synchronization in service, and attention to those execution details, Lore could reach its five...

Dined Nov 27, Sunday, Dinner. I had high expectations for this place. Reading the menu which all looked good on paper had me excited with all the techniques and flavor combinations.

We had the tasting menus A and B, which honestly got me thinking about why there are different set menus with similar food items and some small items across the board.

Dishes: Most are delicious and perfectly balanced. Lumpia fresca, mariscos con salsa verde, bringhe, and mango jubilee are to be praised. But there could be some improvements made. For the bread - serve it heated to compliment the accouterments. The garlic sauce of the lumpia was extremely sweet. Some dish components I felt were irrelevant - for example, the cilantro gel in the lumpia, and the clam foam of the bringhe (it was bland and was just in the way of the delicious components on the plate). The pato was cold and overcooked. The beef of the short rib was dry tough and chewy. Felt like eating an under braised beef shoulder. It was also cold and not glazed with the braising liquid.

Overall service: The server felt like he didn’t know the dishes by heart. Almost like it was rehearsed. They also didn’t know where the fish and meat were sourced from. I had to ask for my water to be filled up all night. They didn’t reset our silverware for each course. The table wasn’t even cleaned once the crumbs from the pandesal were there all night. It invested a lot in beautiful plates, tables, chairs, and the ambiance. It was a beautiful space, almost like entering someone’s house. I hope the food matches...