Tabachoy
So excited to be visiting a new city and it’s my 1st time here in Philadelphia as well. As I get ready for my trip from NYC I slowly organize my itinerary and start getting in touch with Philly based chefs to make some connections.
Luckily, I was introduced to Chef Chance by Chef Harold, and he was receptive in being featured here. It’s been a goal of mine to build a network of Filipino chefs around America and to start a collaboration amongst each other. The idea of having a close community of Pinoy chefs all over the US collaborating would only help in the goal of bringing Philippine cuisine forward.
As I head out to Hudson yards to take the 2-hour trip to Philly I am now starting to get excited with meeting a new set of chefs and hearing their different stories. After checking in to my Air BnB and unloading my stuff I’m now heading out to Love City Brewing Company to have some Tabachoy.
I got in around 6:30 pm and made my way around the beer hall area to meet Chef Chance Anies and see the place. We had a good conversation going about our views regarding the current situation of Philippine cuisine and it was nice to hear Chance’s views and ideas. “Philippine food to be a staple in Philadelphian cuisine and Tabachoy to be the vehicle for accessibility in Filipino food” was his vision.
Chance came from a cooking background as his father Gus was a navy chef and he was his inspiration for his pork adobo recipe. Being a teacher by trade before he put his lesson plan away and pursued his dream to be a Chef alongside his wife Maria who always supported him. Christian Abad, his sous chef also recently switched careers from Advertising to pursue his culinary goals inspired by his Lola Anita and Mom Irina’s cooking. After talking to both chefs and hearing their stories it filled me with inspiration as well and joy hearing other chefs like me give up a previous career to pursue a rugged life behind the kitchen.
We started the evening with a bowl of pork sisig topped with a fried egg and curry mayo. The pork was nice and crispy, and the flavors were good and as more orders came in the entire place started busting with the aroma of sisig.
Grilled Chicken barbecue was next and their house made Filipino bbq sauce was perfect, balanced in flavors and the atchara was exceptional.
Lastly, we had the pork adobo as his homage to his father Chef Gus and the dish was worthy of carrying their legacy. The pork was braised tender and the garlic vinegar aroma and taste were sublime…
If this is what Philippine cuisine is here in Philly then I can assure you that it’s headed in the right direction. Thank you to Chef Chance and Tabachoy for the customary Pinoy welcome and hospitality…
Next stop for #KULINARYATRAVELS is some Philly Cheesesteak…