You’d be hard-pressed to find salad on any Filipino menu in Los Angeles, but it’s one of the standout dishes at Tatang and hints at the restaurant’s unique culinary offerings. The salad in question, called Ca-Ma-Teese, is a mix of tomatoes and organic butter lettuce that gets a mouthwatering Pinoy makeover with charred eggplant, crispy garlic, salted duck eggs, and calamansi dressing. But don’t worry, Tatang does all the classics too, with a focus on premium ingredients without sacrificing comfort-food flavor in the slightest. Their sisig replaces traditional fatty pork with chopped chicken. Their palabok is crowned with freshwater prawns and organic eggs (with an option to add poached Maine lobster). Their pata (a dish usually made with deep-fried pig trotters) utilizes prized heritage pork shank confit in chicken fat until tender and flash-fried to a crackling crispness. And their outstanding ube fries are mixed with organic carrot and bitter melon. To celebrate Filipino American History Month, Tatang’s organized a sampler pack of ube treats from local Fil-Am bakers (including Takám’s burnt Basque cheesecake and their sister brand Billie-Ann’s soft-baked rice cake)—which you can order for pickup Oct 23-25 by calling 818-331-6771.
How to order: Outdoor dining and takeout or delivery via Postmates or UberEats