Tiago is all about Progressive Filipino Cuisine. What does that mean? It's basically traditional Filipino food done with new techniques. The chef is Filipino, trained in European cooking. So they have interesting dishes like smoked adobo (pinausukang adobo) and it works. I'm happy their sisig isn't innards, but pork cheeks and neck. I remember being impressed with their food the first time I tried it. We got the Inihaw na Tilapia Roll (mustard leaves with tilapia) and it came with Burong, which is a provincial shrimp paste delicacy. The combination worked really well. Their Kare-Kare sticks to the traditional recipe and tastes home-cooked. I trust that Tiago's kitchen takes care of what they put out on the menu, so I would try that relleno with cheese sauce next time. The house wine is good! read more