Bars are synonymous to Poblacion or Makati, but Quezon City has got their own fair share too. In fact, some of these even take it up a notch by serving food along with handcrafted cocktails and the occasional hard drink or two.
For me, these gastropubs are a godsend, since I've graduated from the days of loud partying. I've never been into crowds and screaming at people just to be heard over the loud music. I would much prefer a night of chill, social drinking in an intimate spot. Simply put, those noisy bars that kids go to just isn't my cup of tea... or glass of margarita, so to speak.
Thanks to an invitation from my foodie friend Gel Jose of Being Jelly Beans, I was able to try a this little gem that was tucked away from the sea of restaurants in Tomas Morato.
The name? Tiyo Craft Kitchen & Bar.
Located on the second floor of a commercial building at Tomas Morato, Tiyo Craft Kitchen & Bar is a speakeasy bar slash restaurant along that pays homage to the rich Philippine history with their decor. From the dimmed halogen lights to the play of metal and wood that gives the place an vintage feel, Tiyo is a reincarnation of Escolta in a modern-day city.
Going beyond their industrial decor reminiscent of Old Manila, Tiyo also serves a carefully curated menu that highlights local ingredients and flavors. Their roster of dishes include a modern take on regional dishes in the Philippines for the food, and expertly crafted drinks made with old-time favorites like lambanog (coconut wine), calamansi and honey sourced from the country, along with local rum and spirits, just to name a few. You can see a wide selection of spirits past their marble countertop...
... sitting with craft beers that you can pair with your pulutan (bar snacks)!
In fact, these guys take their beer so seriously, that they have amassed for themselves the biggest collection of craft beers in Quezon City with more than 14 different brands under their wing! Their nine-tap, craft beer system is also what makes them a go-to for local brews up North.
Modern Filipino Cuisine
A lot of thought went into the planning stage for each dish, with numerous taste tests and so many trial and error runs til they arrived at the optimal presentation, measurements and ingredients needed to create that perfect dish. The result is a plate with the right balance of flavors and taste, that you don't even need to add in any extra sauces or condiments. What you see if what you get (and enjoy!).
Because I have sworn off eating beef forever (nine years and counting), I immediately singled out the dishes that I could not eat. These include the Corned Beef Kaldereta and the Lengua Kaldereta Nachos— beef dishes that sound and look heavenly, but something I can only admire from afar.
Corned Beef Kaldereta (PHP460)
Homemade chunks of corned beef slow-cooked in a tomato-based sauce together with tomato slices and veggies like onions, peppers and a large chili for extra flavor.
Lengua Kaldereta Nachos (PHP380)
One of their more famous bar snacks that go well together with their craft beers, these nachos feature crisps topped with a creamy made with blended ox tongue, much like a pate, along with dollops of tomato-based kaldereta sauce, bits of Goat's Cheese (kesong puti), and a salsa plus malunggay chimichurri combination. Fellow foodies couldn't get enough of this, and it was immediately polished off after its quick photo-op.
Next up came the non-beef dishes that I could enjoy:
Manila Ensalada (PHP180)
A salad of green mangoes, veggies and unripe papaya topped with a Filipino deep-fried shrimp fritter called Okoy. Fried threads of Misua— edible, of course— garnish the dish for a medley of salty and sour flavors with a tanginess from the onions that offsets the crunchy Okoy. What I do love about their shrimp fritters is the crunchy exterior that belies a soft filling loaded with rich, seafood flavors, sans the stray shrimp shells that would interrupt a seamless eating experience.
Inihaw na Liempo Sinigang (PHP420)
A sour tamarind-based soup with slices of smoky, grilled pork served on the side. You have the choice of dunking the meat in the soup, or eating them separately, which I personally prefer. That way, I could get a full taste of this deconstructed dish! I'm normally not a fan of sinigang, especially the kind that is so sour, much like drinking vinegar, but this version had a light flavor that was manageable. The star, however, was the tender pork. It had this lovely char that gave it a subtle smoky flavor, along with the right meat-to-fat ratio. Enjoy it with their creamy tamarind gravy and some rice, and you're good to go!
Dagupan Bangus Bistek (PHP290)
This dish combines the two elements i love in a breakfast: bistek (a colloquial term for beef steak, used to describe a saucy meat dish) and a deboned, butterfly-cut milkfish (bangus). The fish is first deep-fried to a crispy brown, before being served with a tangy soy and calamansi sauce. A helping of caramelized red onions goes on top for that touch of sweetness that enhances the savory flavors of the fish.
Maranao Piyanggang Manok (PHP390)
An elaborate presentation featuring grilled chicken coated in an earthy Maranao rub called sakurab, and a green sauce made with coconut cream, and aromatics like turmeric, lemongrass, garlic, onion and ginger, this dish looked almost too pretty to eat! Chicken was well-seasoned, though a tad bit too dry, but the flavors all came from the sauce. Creamy, rich and flavorful, it reminded me of curry— a local version, that is. Just be careful to sidestep away from the slices of red chili. Those really pack a spicy punch!
Delightful Desserts
A great palate cleanser after all these bold flavors, we were given two Filipino delicacies to choose from.
Turon ala Mode (PHP195)
My favorite out of the two, this snack was a throwback to my childhood treat. Slices of banana and jackfruit are neatly tucked in a wrapper before being deep-fried to a lovely golden brown. It is then finished off with a generous drizzle of caramel and a helping of creamy ube ice cream from Bataan. While some may find these fritters too sweet, it was just right for me. In fact, I even liked cracking the sugar shell just to get into the warm banana filling.
Palitaw Mochi (PHP185)
Taking inspiration from the sticky Japanese dessert, this mochi dish is a roulette of sweet flavors. You can get either a Malagos chocolate filling, creamy Dulce de Leche or an Ube one. Each ball of glutinous rice is accentuated further with a dollop of ube on top and a helping of sesame seeds and roasted coconut latik. While the springy texture was a definite win for me, the only drawback to this dish is the lack of filling.
Cocktails and Drinks
This was my trade-off for the beef dishes that I couldn't enjoy. Not to worry! I didn't regret that choice at all because they all sat in front of me for the taking. I wasn't that much of a beer fan because I preferred my drinks sweet after all (the less noticeable the taste of alcohol, the better), so my attention shifted to their cocktails instead.
Starting the night young, we were served three of their bestsellers:
Pedro's Uprising
Includes basil, honey, lemongrass and brandy, not before being finished off with a spritz of lemon. It is a refreshing and earthy drink with light flavors that slide smoothly after every sip.
Jai Alai
A spiced cocktail with strong notes of cinnamon. Base includes white rum, brandy, and tea plus some basil for aroma, and calamansi and honey for a sweet and sour taste. You barely taste the alcohol in this, probably because of the heat from the cinnamon.
Blame it on the Barako
A rich and heady drink that showcases a coffee liqueur base mixed with coconut cream and coconut rum. To cut across these strong flavors, there is a touch of orange added in the mix. It is milky and creamy, quite like drinking Bailey's but with a more evident coffee taste. Be sure to stir before drinking to get all the flavors.
House Blend Iced Tea (PHP85)- non-alcoholic
Non-alcoholics don't need to worry about not fitting in. This homemade brew of sweet iced tea features sweet notes of syrup mixed with black tea, along with a squeeze of lemon for a sour touch— all blended together for a concentrated, almost frothy mouthfeel. And best of all, it comes with an edible straw (the first of its kind), which is made with rice and tapioca. Once it sits in the drink long enough, it will become soft, and you can easily bite into it. In case you're wondering, it's like eating pasta, albeit a springier and paler version.
Ongoing Promos
To sweeten the deal further, Tiyo offers exciting promos that add more bang to your buck!
Buy 1 Take 1 on ALL Craft Cocktail Drinks until the end of July 2019
Get 3 Gin and Tonic Drinks for only PHP280
Enjoy Unlimited Wine every Wednesday, Thursday and Saturday for only PHP799
Ladies' Night on Wednesdays! Get a free craft cocktail drink of your choice.
Live entertainment every Tuesdays to Saturdays at nighttime, starting at 9PM.
BONUS: Buy 2 drinks, and get the same 2 Drinks for free anytime using your Zomato Gold! Sign up here, and use the code FRIEDA to get 20% off on your membership.
Tiyo Craft Kitchen & Bar is a hotspot filled with a wealth of Philippine culture, flavors and many stories from Old Manila. Here, you can relive Philippine history with its vintage decor, relaxing ambiance— paired with good food and drink that is #TailoredtoGoodTaste. Should you want a chill night of lovely acoustics to go with fine dining cuisine at great prices, Tiyo is your best bet.
Tiyo offers a VIP room that can accommodate 20 people, with PHP15,000 consumable food and drink. And if you ever have any private functions, they have special packages to fit your needs! Just call (+63)932-864-2593 for inquiries and reservations.
Address: 2/F CKB Center, 203 Tomas Morato cor. Scout Rallos, Quezon City
Email: hellotiyo@gmail.com
Facebook: https://www.facebook.com/tiyoph
Instagram: @tiyoph
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