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Festival Proves Tagaytay Is Still A Potent Dining Hub

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Elizabeth Timbol

<p>In recent years, Tagaytay has gotten quite a bit of competition as a top culinary destination. People complain about the traffic and the long drive. So we were wondering, is Tagaytay losing it’s food magic? </p><div><br/></div><p>The answer is no. </p><div><br/></div><p>That’s because a lot of well-known chefs, both transplants and locals, suddenly decided to open restaurants in Tagaytay, turning the city into a bailiwick for their gustatory pursuits. Suddenly, this is where to go if you want to find them serving up creativity on a plate. And the  Tagaytay Food &amp; Wine Festival 2024 is the very best showcase of Tagaytay’s revived, newly-burgeoning food scene served up in a decadent feast that is also a multi-sensory affair!</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/4cae381c-44a8-4d7c-9250-daf95764f8f9_tagaytay food &amp; wine festival.png" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><p>With its proximity to Metro Manila, Tagaytay is a favorite for a quick weekend getaway. According to festival chairperson, The Fatted Calf’s Chef Rhea Sycip, “…the average stay when people drive up is overnight. So that’s usually a lunch, dinner, then breakfast the next morning.” With all the restaurants that have sprouted in recent years, “where to eat” has become an integral part of the itinerary. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/a9289e3c-b87a-429c-a7ed-d47a1562f58c_rhea sycip.jpg" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><p>What makes the Tagaytay dining experience different these days, aside from the cool mountain air, is the creativity and vibrancy that this generation of chefs have imbued into their cuisine. Their menus are built on the tenet of locally-grown high quality ingredients, with a focus on sustainability—in support of the local communities of farmers and fishermen. Nose-to-tail cooking is also a key element, as part of their efforts to minimize food waste. What makes it all exciting for foodies is that not one iota of flavor is lost in pursuit of this vision. In fact, it is taken to greater heights because of it. </p><div><br/></div><p>Whether they are transplants or locals, the common thread that these chefs share is their dedication to adding diversity to Tagaytay’s culinary scene.  Chef Binggoy Remedios brings the flavors of Spain via Boracay favorite Doz Mestizos, while Robby Goco features the Mediterranean fare in the soon-to-open Elaia by Cyma. Chef Kalel Chan of Farmer’s Table and Lula Café’s Chef Daniel Puga focused on fresh flavors, while Mona Duay of Reynaldo’s Smokehouse and Siglo’s Rachelle Platon went for hearty and robust with roasts, and a playful take on adobo. Tagaytay mainstay Pamana, under Happy Ongpauco, serves up comfort with a twist through her creative Filipino fare. It’s safe to say that if one heads up to Tagaytay hungry, expect to be spoiled for choice at every turn. Maybe it’s time to plan for a food crawl on the next drive up?</p><div><br/></div><div><strong>Related Story: </strong><a href="/food/features/asia-s-50-best-bars-2024-winner-and-awards/38600" target="_blank" rel="noopener noreferrer">Discover The Newcomer Dominating Asia&#x27;s Bar Scene</a></div><p>With so many gastronomic delights in Tagaytay to explore, organizers gave foodies a bird’s-eye-view of all that their restaurateurs were cooking up in their kitchen, pun intended, to open the festival. For the TF&amp;W Grand Tasting Event, held at Anya Resort, they gathered 12 chefs to present a highlights reel from their menus. Honestly, it was difficult to hit all the booths, with so many tasty choices to make. Standouts were the pork ribs – three ways, including a piping hot Sinigang – at Chef Tristan’s Bayani’s Ribchon; Elaia’s Lamb Rice, and seafood stew; Lula Café’s Kinilaw na Tuna with Mango; and the Bacalao of Dos Mestizos. The Avocado Cake and Strawberry Shortcake from Flour Pot were a definite must for dessert. Thirsty folks were also in for a treat via unique brews by Aniela Tolentino over at Papa Bolo Microbrewery. The Slow Food Community Cavite, representing local farmers, showcased their efforts to preserve and promote biodiversity, food heritage, and gastronomy. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/b300687e-f478-4e65-98b6-977261a723e1_ribchon.jpg" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><p>On its second weekend, the festival will feature two scrumptious spreads that can’t be missed. First is the Sunset Session at Luxe at 180 Degrees by Chef Sau del Rosario on Saturday, July 20. It opens with cocktails at 4:00PM, whetting your palate for a sublime Truffle, Caviar and Wine dinner by Chef Sau, alongside world-class chefs Oliver Buenviaje, and Emirates’ John Buenaventura. At P4,500 per head, it will be a delightful degustation to cap off the weekend. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/cc7dbd10-b7a6-4e3f-b944-aac6d42060ec_luxe at 180 degrees.jpg" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><p>Closing out the food fest is the Heritage Buffet on July 21 at the Veranda Restaurant of Taal Vista Hotel, featuring Chef Jayme Natividad of Taal Vista Hotel, and The Fatted Calf’s Chefs Jayjay and Rhea SyCip. The lunch, at P2,200 per head, serves up a fusion of heritage Filipino dishes as imagined by these creative culinary minds. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/3114ba59-dff8-43f5-a4fe-d929d3af3bca_heritage buffet.png" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><p>Of course, when one thinks of Tagaytay, the next thing that immediately comes to mind is a steaming bowl of Bulalo. The festival pays homage to this cozy Pinoy classic with the inaugural Creative Bulalo Challenge, in collaboration with the Tagaytay City Tourism Council. Tagaytay restaurateurs are challenged to present an innovative interpretation of this beloved dish. The most creative ones will make it to the final competition in September at the iconic Tagaytay Picnic Grove.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img loading="lazy" src="https://assets-metrostyle.abs-cbn.com/prod/metrostyle/attachments/e4b488b1-edce-41b8-b3a7-71d53cd94c40_creative bulalo.png" style="width:950px" class="fr-fic fr-dib" alt=""/></span></span></div><p>So yes, Tagaytay has evolved from a highland retreat to a destination for foodies to venture off to in search of epicurean delights. From one end to the other, there is no shortage of spots for whatever flavors your palate may desire. The Tagaytay Food &amp; Wine Festival 2024 has shown the potential of what fostering a sense of community can do to achieve a shared vision—serving really good food set against a foundation of sustainability, and support for local farms. So how about that weekend road trip for a gourmet dinner under the stars, and a nostalgic Filipino feast, along with a couple of yummy pitstops in between? </p><div><br/></div>