Flavors Marks Grand Opening

The newest affordable upscale family dining destination in Cebu has officially opened last March 15. Flavors By Tanny, with CEO and Executive Chef Constantine “Stan” Tanchan, raffled off an iPad, an iPad mini and 20 gift certificates to the handpicked winners-diners of their three-week promo. The raffle draw was held on the day of the grand opening itself. Family, colleagues and friends from the media were also there to celebrate together for the event.

Flavors By Tanny is a restaurant that offers a “freestyle menu”, a new term in the culinary-scape in Cebu but is gaining influence in Manila and around the world. “It represents restaurant menus that are not limited to a specific cuisine but showcases the chef’s own favorites based on different styles of food,” said Tanchan.

Chicha prawns and Tanny’s Organic Japanese Salad with roasted sesame dressing.(Contributed photos)

Flavors showcases gastronomic delights that are Filipino, Chinese, Vietnamese, Thai, Italian and western in origin–a mixture of the best of each kind of cuisine has to offer.

Some items in the menu list that are personal favorites of Chef Tanny are the “Pho” chero (beef pochero with Vietnamese rice noodles cooked in Vietnamese spices), Vegetarian Spring Rolls, Oxtail Stew, Ginger Chicken Stew, Flavors Garlic Steak, Truffle Carbonara, and the Chichaprawns (prawns breaded with pork chicharon).

Since Chef Tanny’s family grows their own organic farm, what many people don’t know is that the restaurant dedicates itself to using all-natural ingredients as much as possible in their specialty offerings. “I don’t like to take shortcuts by using canned products. We always use fresh and natural ingredients for our marinades and sauces. By doing so, the flavors in our dishes really come out, hence the name of our restaurant,” the chef said.

Chilean Mussels in white wine and Parma Ham Pizza.(Contributed photos)

Chef Tanny spends two to three hours braising their meat to ensure its tenderness and juiciness. Flavors likewise serves fresh garden using organic vegetables topped with unique dressings like spice roe, Thai basil and roasted sesame. Direct from their farm too, they’ve come up with their own concoctions of juices that mixes with herbs like mango and basil, pineapple and mint, lychee and kale and apple with carrot and lemon.

Chef Tanny’s Chili Black Pepper Crab.(Contributed photo)

Flavors By Tanny is certainly a haven for foods that are flavorful. At Flavors, you’re assured of dishes that are natural, organic, and have a personal by the chef. “Flavors is really the fusion of all my personal favorites from various cuisines that I have tried here in the Philippines and abroad,” concluded Tanchan. (With Press Release)

Photo above: Constantine “Stan” Tanchan or Chef Tanny (2nd from left) with family in the ribbon cutting during Flavors’ grand opening last March 15. (Contributed photo)