Owner Chance Anies honors his heritage at Bella Vista restaurant.
His name connotes uncertainty, but Chance Anies had a clear plan for the nearly two years he helmed Tabachoy, 932 S. 10th St.: He wanted to wow diners with unbeatable Filipino food. Thanks to his unwavering dedication to his craft and love for his heritage, the chef/owner has garnered praise from his guests and some enviable awards, making his Bella Vista restaurant a testament to the power of authenticity.
“I think what’s helped us a lot is that we’ve built a great product and we live and die by that,” the 32-year-old entrepreneur said of the way he and his employees have earned respect. “We have a really lovely customer base that also respects what we do, so we stay humble and try to improve every day.”
The owner runs the 28-seat restaurant in what he calls “the best neighborhood in the culinary industry,” and serves diners a menu that, while modest, helps him tell his story as a Filipino-American who fondly remembers his roots.
“I think it’s underrepresented nationally,” the West Philly resident and California native said of Filipino food. “I want to keep things simple here. I bring my identity into the dishes and provide a respectable selection so as not to overwhelm people.”
Anies, who named his business, which started as a food truck in 2019, after a Tagalog word for “chubby” or “fat,” had previously taught and worked as a medical researcher before choosing culinary arts as his defining calling. The choice has proven to be very beneficial, with Philadelphia Magazine recently naming him Top Chef and StarChefs declaring him the winner of the Philadelphia Rising Stars Award. As for what these publications and the public find fascinating about his food, Anies attributes part of his success to being “a decent cook,” but also finds that the food speaks for itself.
“This is my interpretation of everything that makes Filipino food so irresistible to so many people,” he said, highlighting Tabachoy’s pork spring rolls (lumpia), pork adobo and a Caesar salad that benefits from cured duck egg yolk, fermented shrimp paste, Chinese cabbage and mustard leaves, among other ingredients.
Add desserts, changing specialties and the option to take drinks away and Tabachoy Anies takes great pleasure in interacting with customers and further promoting his connection to the culture.
“I’m always looking for guidance and advice on how to be better because I want Tabachoy to be an important member of this community,” Anies said. “I’m not here just to take.”
Tabachoy
932 p. 10. Street.
215-315-8720
Opening hours: Wednesday to Sunday, 5 p.m. to 9 p.m.
www.tabachoyphilly.com
