Oh, my, the saying is true. Time really does fly! While it still seems like Chef Myke “Tatung” Sarthou’s restaurant, Azadore, just opened its doors to the dining public, it is now turning two. Wasn’t it just yesterday when the celebrity chef and multi-awarded cookbook author embarked on a second restaurant venture with his Pandan Asian Café partners?

Back then, Chef Myke created Azadore around his childhood memories of his grandparents hosting big gatherings of family and friends at home, where they cooked — mostly grilled — amazing celebration food for everyone.

“Cebuanos love grilling, and everyone loves grilling because of the aroma. We used to take turns manning the grill,” Chef Tatung recalls. “My grandparent’s house in Cebu was built around the 1950s and one of my fondest memories was seeing everyone gathering to share a meal — not just our family, but the extended family as well.”

So, putting a lot of Cebuano-inspired grilled items on the menu, he decided to call it Azadore as a playful spin on the word “asador,” which means “fire pit or grill” in South American countries, and the word “adore,” which means ‘to love or cherish’ in English.

“Back in the day when there weren’t a lot of restaurants in our village, each family would have their own signature dish. Titas (aunts) have their special Caldereta, cousins would have fruit salad, and uncles have their own special barbecue marinade. It’s really about all these memories of home-cooked food — not just grilled items, but all the dishes people bring to the gathering. We want the same neighborhood potluck vibe in Azadore. It will surely remind people of the good old days.”

Paying homage to his Cebuano roots, Chef Tatung offers diners several heirloom dishes from his own family, including Callos, and at the same time taps Filipino diners’ love for Spanish cuisine, which figured prominently in Philippine history. A combination of Spanish and Filipino cuisine serves as the core of the Azadore menu, and it continues to do so now as it celebrates its second anniversary.

For its second year, the restaurant has just refurbished its menu and added a number of dishes to delight its diners. These include Iberian Chicken (slow-roasted chicken with olive oil, garlic, and herbs); Zarzuela de Mariscos (Spanish style seafood stew); Whole Baked Fish with Marinara Sauce (whole fish baked to perfection and served with a bold, tangy marinara sauce); Cochinillo (suckling pig roasted to a golden crisp); Azadore Fried Chicken (crisp, golden and deeply flavorful fried chicken); Smoked Ribs (tender, smoky and fall-off-the-bone slow-roasted ribs); Roast Beef with Gravy (classic comfort food served with a velvety gravy); and American heritage dishes (classic American favorites).

These are dishes that appeal to different age groups, from comforting classics to indulgent feasts perfect for sharing.

“I am grateful and excited that Azadore is now two years old. Over the past two years, we’ve seen families come together, couples celebrate milestones and friends reconnect over great food. That’s exactly what we have always hoped for when we opened Azadore — to create a space where good food brings people closer together,” says a happy and satisfied Chef Tatung.

He concludes, “When people dine with us at Azadore, I want them to experience the joy of sharing good food, wonderful stories and remarkable moments with their loved ones.”