A bold vision 10 years in the making

Tindeli, Chef Tatung Sarthou’s newest Filipino-themed deli cafe, is a 10-year-old passion project in the making.

“The concept is complicated – it is not just a resto but also a deli, a charcuterie. Filipinos don’t just cook, we also cure our meat. But some of our cured meats across the country are dying because very few preserve the heritage and make these cured meats,” Chef Tatung said in an interview during the opening of Tindeli at Gateway 2 Mall in Quezon City.

“The concept has been with me for a long time, for about a decade now. I’ve pitched it to investors in the past, but it takes a lot of effort – from the equipment to the research and development.”

“But now, I have my commissary, my own staff. We can cure our meats and bake our own breads. We are ready now for this bold vision. We have a full concept, and our story is complete,” Chef Tatung said.

Tindeli combines the concepts of a neighborhood “tindahan” with an upscale specialty deli.

It boasts of a wide-range of cured meats from wood-smoked bacon to sausages – including blood sausage or pinuneg – longganisa and even cold cuts.

“Some of our cured meats have become seasonal. We are so used to hamon made with glazed luncheon meat. But the hamon of old is made with real meat, and that is what we are making here at Tindeli,” he said.

“Very few prepare blood sausage anymore, but we offer that here, too. And we are very proud of our Chicken galantina,” Chef Tatung said.

Chef Tatung’s baked breads, including his classic sourdough and ube pan de sal, will be available in the deli. Paired with curated jars of spreads, salad dressings and dips, these goodies are the perfect “pasalubong” or take-home treats.

The Tindesal and the Ensayamda Grande, however, are the restaurant’s showstoppers – and oversized, open-faced pandesal topped with generous, creamy, and chunky fillings such as chicken salad and longganisa spreads as well as old-fashioned ensaymada with hamon, queso de bola and itlog na maalat.

“The food we serve and sell for Tindeli is custom-made for the store, giving it a very individualized touch. We bake our own breads and pastries. We also make our own cured meats. I’d love to have the diners enjoy Filipino flavors, anytime and anywhere,” Chef Tatung said.

Chef Tatung is looking at opening more Tindeli branches in key cities around the metro and provincial areas in the next two to three years.

“Ten times ten is the goal, with 100 stores as the target. We hope to open 10 stores next year,” he said.

(Tindeli Filipino Deli & Café by Chef Tatung is at Gateway 2 Mall, Araneta Center. Follow them on FB: TindeliPH: https://www.facebook.com/TindeliPH)