Tapika: Lutong-bahay and not lasang-resto

How time flies!

When celebrity photographer Richard Chen and I first went to Tapika in November last year, the bar-restaurant was barely a month old, having opened only on Oct. 12. Parts of it were undergoing finishing touches. Already, Tapika was very impressive, very homey with its Muslim-inspired decor, from the curtains to the wall hangings, and the bamboo sala sets at the waiting lounges downstairs and upstairs, made more cozy by colorful throw pillows.

Mention Tapika then and the reaction you’d get was probably a quizzical look that said, "What’s that? Where’s that?" These days, of course, only very few people ask what and/or where Tapika is.

The two-storey Tapika along Katipunan Road in Blue Ridge, Quezon City, has become a favorite among food-lovers who prefer meals that taste like lutong-bahay (home-cooked) and not lasang-restaurant, savored to the last bite in "feeling-at-home" atmosphere reminiscent of your own dining room.

Perched on 400 square meters of the 700-square-meter lot where Padi’s Point used to be, Tapika was put up by nine friends who are insatiable food lovers, namely Tess del Rosario Cruz (whose main line is helping run the Viva Group of Companies headed by her brother Vic del Rosario Jr.), Al Santos and wife Armi, Jess Jacobe and wife Joji, Ed Santiago and wife Elvie, Erwin Temeña and wife Bambi.

The very catchy name Tapika is not found in any dictionary. It’s a native American word that means, according to Joji Jacobe, "rays of the sun." An apt name, I should say, because at Tapika the sun seems to be shining forever, even after the midnight hours when habitues linger for a few more drinks while listening to acoustic music.

"Tapika sounds good," said Joji. "You know, tara, pica-pica at chika-chika tayo. Shortened to Tapika."

Joji, the cook in the batch, and Tess ("I don’t know how to cook but I love to eat") have been good friends since their Holy Spirit days (from grade school to college). The other Tapika owners are "later-day" friends. It’s a fairly balanced group which is composed of the "old" generation and the "new" generation who contribute ideas (about food, entertainment, etc.) that would appeal to everybody, regardless of age or social/economic status.

It was Jess and Joji’s architect son Joel who did the interiors, particularly the post (at the center of the long bar) which Joel turned into a beautiful tree, highlighted by an artificial waterfall behind it. (It was also Joel who did the waterfall at the Aresi Restaurant.)

Two weeks ago, Richard Chen and I, along with STAR columnist and Viva executive Baby Gil (who invited us to the place the first time) and Norma Japitana, revisited Tapika and we were amazed at how the place had changed in the last nine months as it now gears up for a week-long first-anniversary celebration in October. Like the first time, Tess and Joji were around to entertain us.

I couldn’t forget how heavenly the Balut ala Pobre (P110 per order) tasted, so I requested Joji and Tess to include it among the appetizers they ordered, along with the Tapika Platter (P295 per order, consisting of Buffalo Wings, Chicken Lollipop, Cheese Sticks, Corn Fries and Kropek) which is, like the Balut ala Pobre, a meal in itself (add a cup of rice and that’s it).

For the main course, Joji and Tess served us the "specials for the month" (conveniently forgetting to tell us how much each item costs per order): Crispy Tuna Tail, Tuna Sisig and Tuna Salpicao; Donburi Rice Toppings (Katsudon, Sukidon, Karaagedon, Tonkatsu and Sukiyaki); downed with Kamias Shake and Avocado Shake; and capped by Oreo Mango Cream and Tapika Turon (P75 per order), my favorite.

So what have been the changes at Tapika since nine months ago?

"Every month," said Joji, "we kind of experiment by introducing new items in the menu. If the items click with our customers, we decide to include them as regular fare."

No wonder the Tapika menu has been growing longer and longer.

Here are some of the popular items:

• From the Tapika Favorites (served with Pandan Rice) – Sizzling Bangus Belly (P160, served with buttered vegetables), Tapa Rice (P160, served with garlic rice and egg) and Hipon Express (P225, shrimp cooked in coconut milk and aligue)

• From the Pasta Corner – Aligue and Garlic (P135, served with garlic bread) and Lasagna (P135, also served with garlic bread)

• From the Crispy Corner – Boneless Tilapia (P150) and Lechon Kawali (P150)

• From Just Grilled – Bangus Belly (P160), Salmon Belly (P225) and Boneless Garlic Chicken (P160)

• From Salads – Ensaladang Talong (P125) and Ensaladang Mangga (P99)

• From Vegetables – Pangat na Laing (P125, taro leaves cooked in coconut milk and spices), Bicol Express (P125, vegetables, pork and shrimps cooked in chili and coconut milk) and Pinakbet (P115, bitter melon, eggplant, okra, string beans, squash, pork and shrimps, with salted shrimp paste)

After that mouth-watering "roll call," I asked Tess what else is new at Tapika.

"We have been holding Acoustic Nights Monday to Thursday downstairs and Friday and Saturday upstairs," said Tess. "In the beginning, music students from UP were the ones performing. That was in February. Since then, some of them have graduated and turned professional, performing in other venues."

Downstairs can accommodate as many as 80 to 90 people and the same number upstairs which usually serves as venue for parties, press conferences, product launch, seminars, wedding receptions and meetings.

"Rufa Mae Quinto held her birthday party here," volunteered Tess.

Like on our first visit, we made sure that we took a look at Tapika’s "unique" restroom, so "unique," in fact, that some customers have souvenirs photos actually taken there.

(Tapika is open from 11 a.m. to 3 p.m. daily, and then from 5 p.m. to 2 a.m. For inquiries, call 647-80-33 to 35.)