Tiago

85 Sct. Fuentebella St., Sacred Heart, Quezon City, Metro Manila

Tiago
4.1
4.0 Stars

14 Reviewers

  • 5 stars 7
  • 4 stars 3
  • 3 stars 3
  • 2 stars 1
  • 1 star 0
  • 16 Reviews
  • 18 Recommend
  • 14 Reviewers
Category:
Filipino
Business Hours
Reopens: 11:00a - 12:00a
Phone
+6326684240

Hours

  • Sunday
    • 11:00a - 12:00a
  • Monday
    • 11:00a - 11:00p
  • Tuesday
    • 11:00a - 11:00p
  • Wednesday
    • 11:00a - 11:00p
  • Thursday
    • 11:00a - 11:00p
  • Friday
    • 11:00a - 11:00p
  • Saturday
    • 11:00a - 12:00a

Payment Options

Cash, MasterCard, Visa

More Business Info

Parking:
Street
Reservations:
Yes
Kids Menu:
Yes
Take Out:
Yes
Menus:
Lunch, Dinner
Waiter Service:
Yes
Good for Groups:
Yes

Most Recent Reviews

Jventures V.
5.0 Stars

I loved it.

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Luisa E.
4.0 Stars

It's a TGIF night out with friends 128109128109127860127867
We had dinner at señor pollo then drinks and appetizer and dessert here. We'll definitely be back to have dinner here 128522

The interiors are so nice, this small cozy restaurant will give that comfy feeling that you're in a swanky place.128120

We had Tiago's nachos :flour tortillas with adobo bits , mango salsa and sour cream PHP 225

The adobo bits and mangoes 127819 were a good contrast of flavors and sour cream is forever good. The chips aren't your regular nacho chips too.

And Fita ice cream sandwiches 127846127838: green mango, latik and yema ice cream sandwiched in Fita crackers PHP 180

The flavors are true and that's what matters

  • No. of Comments: 7
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Tessa S.
3.0 Stars

I went here with a bunch of young souls, they wanted to give this a try. (Although one from us have tried this place already)

It was a lunch on a sunday.
Parking : street parking

When we came in, the crew were like staring at us and as if we cannot afford to eat here. Anyway, I cannot judge what they really were thinking then, I can only state what I felt like they were thinking. Haha!

We had adobo rice, (kinda salty 3/5, didnt like it much)
pinausukang pork & chicken, (2.5/5 it was okay, just okay)
shrimp with taba ng talangka, (2.5/5 so-so)
stuffed pechay. (2.5/5 sorry but it's a so-so too)

Since we were the only customers then, their service was undivided. 5/5 (also we've all moved on from the first impression incident)

Ambience : cool 4.5/5

  • No. of Comments: 1
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Carie Y.
5.0 Stars

Have their own unique blend of filipino food. A must try is fried salmon belly, adobo rice, and leche flan. Very quick service too!

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Kelly G.
3.0 Stars

I was able to try this place a couple of weeks ago. The place was quite nice but what got my attention was half of the restaurant's roof is made out of glass. But the heat of the afternoon sun made it too hot to stay under the glass roof. The servers had to climb up the glass roof to put some ply wood to block the sun.

Maybe I came on a bad day, but the servers hardly smiled and it was difficult to catch their attention even though the place wasn't full.

The food was okay. Filipino food infused with lots (and lots) of creativity. The most interesting was squid ink palabok (or was that pancit malabon style?), I have never had anything like that before. The lechon was good. It was tender enough but the serving was too few for the price.

  • No. of Comments: 5
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Krizia T.
5.0 Stars

Every Sunday, my family makes it a point to have dinner somewhere nice because its the only time we could all sit down and eat together since everyone is usually busy on most days of the week. For last night's dinner, my sister, who has already tried out the place before, recommended Tiago, a small restaurant in the Tomas Morato area which served progressive Filipino cuisine. I was a bit skeptical at first because I don't really fancy Filipino food..I mean I'll eat it if it's there but I won't be craving for it..some Filipino dishes can just be too one dimensional and monotonous for me..but then I was too hungry to contest her anymore so I just gave in. My sister did all the ordering and here's what she got for us!

Stuffed pechay in coconut cream
-Pork, shrimps, tinapa and peanuts wrapped in pechay and cooked in coconut cream. At first glance it looked a lot like Pinangat of Bicol fame however this one was stuffed with pork instead of just fish and shrimp paste and they used pechay instead of gabi leaves. It was creamy, pork-y, smoked fish-y goodness! ding-ding-ding-ding! We have a WINNER! After trying this dish, I suddenly had a change of heart..I think I've fallen head over heels in love again with Filipino cuisine..specially after trying this with rice! 128525128525128525 5/5!

Palabok negra
-Palabok noodles in squid ink with shrimps squid and vegetables topped with chicharon. This is the first of it's kind! I've have squid ink pasta and squid ink paella but I've never had squid ink palabok before so this was pretty interesting! Taste-wise it was a bit of a let down..it tasted pretty much like your average squid ink pasta..nothing really special about it. I wish they could tweak the recipe up a bit. One word of advice: don't order this if you're on a date because it stains your teeth really bad..but if you do, skip smiling with your teeth na lang..pa-demure..lol 128513 3/5!

Pinausukang chicken and pork adobo
-Smoked chicken and pork trotters with quail's egg in mindanao adobo sauce. The chicken and pork knuckles were tender and had a rich smoked flavor. The sauce was slightly thick and had that distinct filipino salty and sour taste..they took the traditional adobo recipe to a whole new level! This version should be our national dish! 5/5!

Butterflied fried tilapia
-Fried tilapia with ripe mango and saging na saba and butter sauce on the side. It was the sauce that made this dish unique! They threw in mangoes and saba in the butter sauce which gave it a thick texture but a tangy and light feel to it! We couldn't get enough of it! 4/5! (-1 because I'm not fond of fried fish 128540)

Leche flan
-Coconut cream leche flan with tablea chocolate sauce and sweetened saba. This one takes the cake! I think the coconut cream really made it extra malinamnam! The sweetened saba and tablea chocolate sauce paired perfectly with the creamy leche flan. This tops our yaya's leche flan by a mile! That's saying a lot considering that I used to think our yaya's version was the best! 128540 5/5!

I love how Tiago's chef injected creativity, depth and unique flavors to what used to be boring traditional Filipino dishes plus the fact that everything was still distinctly Filipino and stayed true to its roots. If Anthony Bourdain was to make a part 2 of his show No Reservations here in the Philippines, this place should definitely be featured! I'm pretty sure he would love it! This is the best place to bring friends, relatives, lovers from abroad to showcase our Filipino cuisine! The hip, industrial yet cozy vibe of the place makes it the perfect hang out for after dinner drinks or after lunch snacks too! I can't wait to bring my friends here next time! 128516

I'm so glad I didn't protest on my sister's choice to eat here. This is the only Filipino restaurant I have ever encountered which left me begging and craving for more. It's THAT good! Kudos to the owners and chef of Tiago..you deserve a standing ovation! 128079128079128079128131128131128131

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Caroline C.
5.0 Stars

I absolutely enjoyed the food here at Tiago's. And not just one or two dishes, but everything we ordered.

When our group arrived at Tiago's for lunch we had the place to ourselves and the undivided attention of the wait staff. We asked our server what their specialties were and she pointed to the stuffed pechay, cold chop suey salad & Bicol express among others. But those were what we ordered plus a tuyo rice.

The food here made me appreciate Filipino food again! Especially the cold Chopsuey salad which was my favorite. The veggies (veggies usually found in Chopsuey) were perfectly blanched so they were still crisp but served really cold with a simple ceasar dressing.

Their Bicol express was also a surprise. Lechon kawali, vigan longganisa and pickled kamote tops were each plated separately on a flat dish with the sauce on the bottom. This allowed the lechon kawali to stay crisp but still have the benefit of the sauce. The dish was a deconstructed version of a Bicol express and it was fantastic. I ate a lot of rice because of this.

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Edwin I.
5.0 Stars

I'm back again at Tiago's for some Progressive Pinoy fine dining.This time, with a bigger group consisting of my family of siblings with four kids in tow. We got some dishes that I have tried in my previous visit and dishes that were my first time tries.

First time tries were:

Tiago's Inihaw na Tilapia Roll: We loved this healthy appetizer. Fresh mustard greens that had flaked smokey moist tilapia mixed with a nicely sour buro. The flavors simply worked well with the nice bitter kick from the greens, the seasoned fish and the Kapampangan buro. It was refreshing to the palate.

Chopsuey Salad: this was the only dish that tasted so-so. Boiled veggie mix of cabbage, carrots, bell peppers, and green beans. Mixed with sliced squid and prawns. And tossed in Ceasar's Salad Dressing. A bit bland but very healthy.

Stuffed Pechay: I ordered this dish after getting a recommendation by Lai L. We loved Tiago's version of Stuffed Pechay. Tasty minced meat, wrapped in Pechay leaves, and cooked in a flavorful rich coconut cream sauce. Topped with slivered leeks. Now I'm torn between Tiago's and Wooden Spoon's versions of Stuffed Pechay.

Hipon sa Gata:Tasted like a cross between Sinigang and Tom Yum Gung, made creamy with the addition of coconut milk. The prawns were firm, yet succulent and sweet. Good indication that they were fresh. We loved the soup that was nicely sour with a hint of cilantro. The addition of the coconut cream nicely balanced the sourness giving the broth a delicious sour-creamy flavor.

Bistek Pancit: an instant winner with the kids and adults. Tiago's ingenious tkae of combining bistek tagalog and pancit canton. Tender sirloin beef strips, cooked bistek style, mixed with canton noodles cooked in the bistek sauce, and topped with fried onion rings. The result was a nicely salty-tarty ( from the soy sauce and kalamansi base for the bistek ) noodle-meat dish. The fried onion rings worked perfectly giving the dish a sweet bite.

Bangus Belly with Ensalada: twice fried Bonuan Bangus belly topped with a refreshing tarty salsa mix of chopped fresh tomatoes and onions. The belly seemed to have been marinated in a vinegar-garlic base before cooking. Nicely seasoned, the belly tasted fresh , nicely firm with a crunchy skin.

Crispy Salmon Belly: their version was crunchy , battered, salmon belly strips. Reminiscent of calamares or fish fingers. The batter crispy crust was nicely seasoned that encased the chewy salmon belly strips. Served with tartar sauce and spicy vinegar as dipping sauces on the side. This dish was a winner with the kids.

Tinapa Rice: their version was fried rice with Tinapa flakes and garlic. We liked the rice dish.

Fita Ice Cream- filled with Yema Ice cream Green mango Sorbet, and Latik Ice Cream: a unique dessert dish bringing the common Fita cracker into Pinoy fine dining. An instant winner with the kids. Interestingly, the different ice cream flavors worked nicely as each flavor was sandwiched between two Fita crackers.

The Balbakwa, Tiago's Bicol Express (bagnet and Longanisa in a Bicol express sauce), Humba , Shrimps in Taba ng Talagka, Suman Lumpia , and their unique Leche Flan (a fave of mine-- silky leche flan cooked with coconut milk, topped with saba cooked in syrup, chopped walnuts then drizzled with chocolate syrup128525) were all winners in our group.

Second time to visit and Tiago's unique approach in Pinoy dishes has not failed expectations. Service was likewise efficient, friendly, and fast.

I'm still loving Tiago!

  • No. of Comments: 3
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Crichelle F.
4.0 Stars

i love lechon128061128518 and the one in tiago's is so tasty, juicy and crispy.128077

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Zel G.
2.0 Stars

Still on their baby stages, no credit card machine available and all their so called best seller dishes are also not available, considering we had a reservation for a birthday party and was a big group, they should've allotted portions of their best to be served.

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Lai L.
5.0 Stars

I got excited to try Tiago after reading a nice review. It was the Julia Child quote that caught me, so I immediately suggested it last night for my sister's birthday dinner. I was a bit worried since we're also into food business, my family is one of the toughest food critics I know especially my Mom.
I ordered their Lechon, Pinausukang Manok/Adobo, Sinigang na Salmon Belly sa Miso, Stuffed Pechay, Salmon Belly Strips, Bangus Belly, Palabok Negra, Adobo Rice, and Suman - I love them all especially the Stuffed Pechay. I wasn't able to take a photo but last night is one of the rare moments that we're able to finish everything we ordered, Didn't hear any comments from my family except for their empty plates, so I guess that says a lot more than a good compliment.
In addition, I love their black couch. It really gives you that comfortable homey feeling.

  • No. of Comments: 5
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Ruth D.
3.0 Stars

Sinigang na Salmon sa Miso was good though a bit too spicy and it's not the kind of spiciness you get from chili pepper.

The pork belly was good too but the serving size could be better.

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Mari G.
4.0 Stars

Good Filipino fare; servings could just be a bit more generous, especially if you take the price into consideration, i.e. the butterflied tilapia.

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Sigrid B.
5.0 Stars

I loved it.

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Sigrid B.
5.0 Stars

not your ordinary bicol express! crunchy liempo with home-made vigan longganisa in creamy bicol express sauce.

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Edwin I.
5.0 Stars

Awesome Progressive Pinoy regional offerings from a New Restaurant tucked within one of the side streets of Tomas Morato. Perhaps even the only progressive Pinoy places to have opened (and certainly now one of my favorite Pinoy restaus).

Interestingly, the word "progressive " was highlighted to describe their cuisine. It basically means a different Pinoy approach to the traditional regional cooking. Different , yet local--was their take. Unlike fusion , where east meets west. Theirs is an eclectic, avant garde take in mixing Pinoy regional cooking techniques and flavors resulting to unique , flavorful, delicious, exciting dishes.

It is owned by The Buendia couple--David and Sigrid Aragona, with a multi-awarded chef, Kenneth Villaluz. Tiago was named after the couple's firstborn, Santiago.

The place opened their doors to the public last September. Two months of soft opening operations to simply fine-tune, perfect, and iron out their operations. They will formally be launching on November 15. Even at soft opening, I must commend the efficient and amiable service of the staff. Their head receptionist, Ms. Angela , and their service staff were simply impeccable and very helpful in making diners feel at home and at the same time enlightened with the various dishes in their menu.

The place was modern & hip meets industrial. Stone, cement, bricks, glass, wood, and steel, were tastefully utilized to further complement that progressive theme. Predominantly black, but with certain bright accents and curio stuff that rather gave the place a hip-comfy-homey feel. The place was small yet cozy. They get packed with a party of 40 customers. Decors are a mix of modern, antique, and unique curio/ personal stuff from the owners. Modern drop pin lights spotlighting the table centers, decors, and wall accessories. Nice lighting evoking a modern yet chic feel. One of their walls was chalked with my most favorite foodie quote from Julia Child:" People who love to eat are the best People". Seeing that quote made the place feel like being home with people who truly appreciated food.

Their menu is comprehensive ranging from appetizers to desserts. Dishes pretty much were popular specialties from the different selected regions of the Philippines. Each dish had a short description that nicely guided diners ( aside from the fact that the servers were all knowledgeable and helpful regarding questions on the menu). Beverage list was likewise interesting with unique shakes (unique fruit mixes) , iced teas (unique local fresh brews) aside from the usual sodas. They had a good wine list for diners desiring a finer dining feel.

This visit, our eyes were set on dishes that have caught our fancy. Thus we opted for the following: Humba with Poque Poque , Pinausukang Chicken and Pork Adobo, Shrimps in Taba ng Talangka, Lechon Kawali & Vigan Longanisa Bicol Express, Balbakwa soup. For our Sweet endings: The Suman Lumpia and their house specialty-- Leche Flan.

The Pork Humba with Poque Poque was delicious and interesting play between Visayas and Ilocano specialties. Tender sweet-savory pork belly slices served with a tangy chopped Eggplant salad. The humba was braised perfectly to fork tenderness, the fat simply melted in the mouth. Right sweetness-saltiness-sourness from excellently cooked humba. It wasn't overwhelming especially it came with the tarty poque-poque salad that cut through the richness of the dish. Having it with rice was no option. The sauce itself was good rice condiment enough.

The Balbakwa Soup was awesome. Inspired from Cebu , Tiago's take was a nicely sour, slightly creamy, rich broth that was loaded with fork tender ox-tail slices, some tender beef chunks, local leafy greens, sweet ripe banana saba, and peanuts. The fat from the ox tails were likewise melt-in-your-mouth. Their version was reminiscent of a nicely sour , slightly sweet , nicely thick sinigang. The thickness and slight sweetness of their special broth, perhaps from peanut butter--again traditional to some Cebuanos who put this in the broth. Simmered with tanglad (lemongrass) for that nice gingery kick. Excellent soup (and meat) indeed!

Pinausukang Chicken and Pork Adobo was again a winner. A whole pork leg--smoked (inasal style) then braised in a sweet-sour-salty adobo sauce until fork tender. Chicken breast ala Inasal, grilled , sliced and served with the unique adobo sauce. This dish was reminiscent of a smokey pork pata tim that had adobo quail eggs. The pork fat---again was melt-in-your-mouth heaven. The pork leg meat was fork tender and did have that nice inasal-smoked flavor. The tender , tasty chicken slices all nicely smoked. The sauce--perfect rice gravy again!

The Shrimps in taba ng Talangka was shrimp heaven. The shrimps, peeled but served with head, were plump, sweet, nicely firm---fresh. Stir fried in a tasteful garlicky-crab fat sauce that was nicely seasoned with kalamansi juice. Another excellent dish that needed rice! And yes again, the sauce was perfect rice gravy.

Their Bicol Express took a progressive cardio delight take. Crunchy,crispy, well seasoned lechon kawali and savory Vigan Longganiza served in a creamy, spicy Bicol Express gravy. It was surprising how the three different Pinoy favorite dishes simply married into one crunchy, savory, salty, spicy, creamy excellent dish.

For sweet endings, again Tiago didn't fall short of our expectations.

The Suman Lumpia was a unique take of the restaurant. Sticky rice suman wrapped in a crispy lumpia wrapper. Served with a nice, thick chocolate sauce and strips of yellow-golden mangos. We loved the crunch, denseness, chocolatey, and tangy-sweet play of this dessert.

Their Leche Flan was a home-run winner. Their leche flan was simply creamy, nicely dense, and had the right sweetness. The creaminess owed to their adding of coconut creme to the flan before cooking. The sweetness, richness, owed to a hint of condensed milk. Topped with chopped slightly crunchy saba banana that was slowly cooked in a brown sugar syrup until the syrup simply crystalized and gave the saba a really nice sugar thin crunchy sugar crust. The banana, syrup, and melted butter was poured over the leche flan. The result--a different level of leche flan heaven. It was a perfect play of textures from the creaminess, the chewiness (from the saba) and the delightful slight crunch from the sugar crusted banana. As I write this review, I am once again craving for their leche flan!

I highly commend ingenuity of the chef and owners. Their "progressive" and somewhat daring take in mixing regional flavors and specialties have truly made their dishes...simple winners. They have faithfully stuck to the theme that their restaurant promised "Progressive Filipino Cuisine". I definitely will be back to try their other dishes.

Prices are reasonable -ranging from 250-500 per dish. Servings are huge for sharing (2-3 people per dish). If you plan to visit, please do come as a group of 3 or more. That way, you get to try more of their dishes and don't end up with a lot of left overs.

Highly recommended to foodies who enjoy Pinoy food. Highly recommended too as a venue where to take foreign friends and guests to let them sample regional cuisine--with a regional twist (there were diners with foreign guests when we visited). Excellent too for family meals.

For the excellent food, impeccable service, the place itself, and the ingenuity of the dishes... I would have simply rated this place 6 stars (and for this visit, 6 stars by my books). But in keeping with Looloo's rating criteria--5 stars can only be given, so 5 stars for this gem of a new pinoy place.

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