{"id":11515,"date":"2025-04-30T21:50:42","date_gmt":"2025-04-30T13:50:42","guid":{"rendered":"https:\/\/skinny-green-hippopotamus.82-197-71-20.cpanel.site\/?p=11515"},"modified":"2025-04-30T21:50:43","modified_gmt":"2025-04-30T13:50:43","slug":"azador-at-two-chef-tatung-sarthou-rekindles-the-spirit-of-filipino-gatherings","status":"publish","type":"post","link":"https:\/\/digitalmanila.net\/?p=11515","title":{"rendered":"Azador at two: Chef Tatung Sarthou rekindles the spirit of Filipino gatherings"},"content":{"rendered":"

Housed in a 1960s family home, the restaurant celebrates the second year by staying true to its roots.<\/p>\n

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At Azadore, a restaurant tucked away in this bustling metropolis, nostalgia is the secret ingredient. Here, memories are served alongside Spanish-inspired paellas, American-style smoked ribs, and Filipino comfort food that calls to mind the warmth of home.<\/p>\n

Set in a restored 1960s house, Azadore evokes scenes of lively family gatherings, where neighbors became titos and titas, and weekends were spent around an outdoor grill, sharing stories over plates of food.<\/p>\n

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Now celebrating its second anniversary, Azadore has made its mark as a dining destination, due in no small part to its executive chef and co-owner, Tatung Sarthou<\/strong>. A celebrity chef, bestselling author, television personality, and champion of Filipino cuisine, Sarthou reflects on the journey of building Azadore, the lessons of fire and patience, and his vision for the future.<\/p>\n

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Azadore,<\/strong> derived from the Spanish word \u201casador,\u201d meaning \u201cgrill\u201d or \u201coven,\u201d was built to capture the warmth and camaraderie of mid-century Filipino family reunions, a time when food was the glue that held communities together.<\/p>\n

\u201cWe wanted to celebrate the vibe of Sunday get-togethers,\u201d<\/em> Sarthou said. \u201cFamilies, extended families, entire neighborhoods coming together. The adults would enjoy their drinks while the kids played outside. That is the essence of Azadore.\u201d<\/em><\/p>\n

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Designed by Ivy Almario, a renowned Filipino interior designer, Azadore\u2019s aesthetic balances nostalgia and modernity, with vibrant colors and bold patterns that feel both familiar and fresh.<\/p>\n

Sarthou insists the restaurant is still evolving despite its success. \u201cIt\u2019s only two years old, and we\u2019re still growing into our shoes,\u201d<\/em> he said. \u201cBut it has remained as beautiful as when we started.\u201d<\/em><\/p>\n

Azadore\u2019s menu is a melting pot of influences, reflecting the deep impact of Spanish and American cuisines on Filipino culinary traditions.<\/p>\n

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\u201cFor the Spanish side, we\u2019re known for our paellas, cochinillo, callos and lengua,\u201d<\/em> Sarthou said. \u201cOn the other hand, our fried chicken, smoked ribs, steaks, pasta, and pizza are also very popular.\u201d<\/em><\/p>\n

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While rooted in tradition, the dishes are carefully refined. \u201cI\u2019m very particular about flavor,\u201d<\/em> he said. \u201cWhen you give a dish a certain name, especially one that carries cultural weight, it should live up to expectations. You can be creative, but if it doesn\u2019t meet the memory and standard people associate it with, then it has missed the mark.\u201d<\/em><\/p>\n

Like a fire that requires constant tending, Azadore\u2019s success has not come without challenges.<\/p>\n

\u201cOne of our biggest hurdles was keeping up with the flood of customers,\u201c<\/em> Sarthou said. \u201cBut over time, we refined our systems. Today, our operations run like a well-oiled machine. Our service has greatly improved, and our food has reached a level of consistency that we are proud of.\u201d<\/em><\/p>\n

The restaurant industry itself remains a formidable challenge beyond internal hurdles. \u201cOne of the biggest myths about running a restaurant is that it\u2019s easy money,\u201d<\/em> Sarthou said. \u201cIt\u2019s not as glamorous or fun as people think \u2013 it\u2019s tough. If you\u2019re new to the business, think twice before jumping in. But if you\u2019ve been in it as long as I have \u2013 almost two decades \u2013 you roll up your sleeves and fight for it.\u201d<\/em><\/p>\n

At the heart of Azadore\u2019s success is its people. With a team of nearly 50, Sarthou believes that a restaurant is only as strong as those who run it.<\/p>\n

\u201cIn the food industry, a restaurant is only as good as its team,\u201d<\/em> he said. \u201cYour standards are only as strong as your systems. Without the right core people, it\u2019s impossible to keep the ship.”<\/em><\/p>\n

Training, he added, is a continuous process. \u201cThere are industry standards, like sanitation and food safety,\u201d<\/em> he said. \u201cBut then there\u2019s another standard based on market preference, which is always changing. The key is to stick to your roots while keeping your finger on the pulse of what customers want.\u201d<\/em><\/p>\n

A strong social media presence has allowed Sarthou to engage with diners directly. One advantage of being so visible online is that when people have feedback, whether positive or negatve, they message me directly,\u201d he said. \u201cI appreciate it because it helps us stay on top of things. Complaints aren\u2019t just problems, they\u2019re opportunities to fine-tune our craft.\u201d<\/p>\n

Azadore\u2019s success. \u201cFor now, we\u2019re taking one step at a time,\u201d h<\/em>e daid. \u201cBut within our restautant group, we\u2019re always looking for the right opportunity. In this business, opportunities knock when you least expect them, and when the time is right, we\u2019ll be ready to answer the door.\u201d<\/em><\/p>\n

Though he spends his days surrounded by gourmet dishes, Sarthou keeps things simple at home. \u201cWe don\u2019t go overboard,\u201d<\/em> he said. \u201cIf we want something complicated, we let someone else do the cooking and eat out.\u201d<\/em><\/p>\n

As for the guilty pressures, \u201cI have a soft spot for bulalo, lechon, fried food, and sweets,\u201d<\/em> he admitted. \u201cBulalo with patis and calamansi \u2013 that\u2019s my idea of comfort food.\u201d<\/em><\/p>\n

A lifelong student of flacor, Sarthou dreams of exploring culinary traditions rich in spice and history. \u201cI want to go to Morocco, India and Egypt,\u201d<\/em> he said. \u201cThe way they weave spices together is like magic. The flavors are unexpected and layered. That fascinated me.\u201d<\/em><\/p>\n

For Sarthou, the greatest reward isn\u2019t fame or recognition but the sight of people sharing a meal.<\/p>\n

\u201cOne of the most beautiful things as a chef is seeing an entire family, from the lola to the apo, enjoying a meal together,\u201d<\/em> he said. \u201cThat\u2019s when you know you\u2019ve done something right.\u201d<\/em><\/p>\n

Unlike many celebrity chefs, Sarthou prefers to let the food speak for itself. \u201cThere\u2019s no smoke and visitors,\u201d<\/em> he said. \u201cWe don\u2019t need it. Our customers come back because of the food. Not the hype.\u201d<\/em><\/p>\n

Still, what makes him most proud is seeing his team take center stage. \u201cSometimes, guests applaud my chefs directly,\u201d<\/em> he said, \u201cit makes me fell like a proud parent. That\u2019s when I know wer\u2019re on the right track.\u201d<\/em><\/p>\n

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Sarthou extends a simple invitation to come, eat and remember.<\/p>\n

Azadore<\/a> is located at 111 Wcout Fernandez corner Scout Torillo St., Quezon City.<\/p>\n","protected":false},"excerpt":{"rendered":"

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