A testament to the breadth of a city’s dynamic food scene, the inaugural Tagaytay Food and Wine Festival was a showcase of gastronomic delights that left guests excited for its next edition.
It is quite a distance to travel to Tagaytay from Manila but I would travel for food. And I braved the weekend traffic on two consecutive nights to partake in two events of the first ever Tagaytay Food and Wine Festival.
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Lifestyle Asia popped into the Grand Tasting at Anya Resort. It was a feast of flavors presenting Tagaytay’s finest with dishes created from chefs Chris Leaning of Anya Resort Tagaytay, Kalel Chan of Farmer’s Table Tagaytay, Binggoy Remedios of Asador Dos Mestizos, Jayme Natividad of Taal Vista Hotel, Dan Puga of Lula Hotel, Mona Duay of Reynaldo’s Smokehouse, Rachel Platon of Siglo Modern Filipino, and Robby Goco of Elaia by Cyma Restaurants. Also present were Happy Ongpauco Tiu of Pamana Restaurant, Jay Jay and Rhea SyCip of The Fatted Calf and Flourpot Manila, Aniela Tolentino of Papa Bolo Microbrewery (who also served a unique pineapple beer), and Tristan Bayani of Ribchon.
The Slow Food Community Cavite represented local farmers, showcasing their efforts to preserve and promote biodiversity, food heritage, and gastronomy.
There were way too many food stations to be able to try all the food served. It was packed and so successful that everyone is looking forward to the second edition next year!
We made our way to Tagaytay for the Harvest Dinner at The Fatted Calf the following day. This was a more intimate dinner hosted by Senator Loren Legarda, who is the landlord of this popular restaurant. She offered the place to chefs Jay Jay and Rhea SyCip when they had to leave their original location. The senator says this The Fatted Calf is like her second home and the paintings she made as a student line the hallways of the restaurant.
The SyCips collaborated with Pilgrim Davao’s chefs Jeramie Go and his son Noha. Jerami’s overwhelming success with Pilgrim Davao is a nod to the farmers he has worked with around Mindanao, which resonated profoundly with the SyCips. This has sparked a relationship built on a shared passion for uplifting the farming community.
Jeramie prepared two dishes — Buffalo Paneer with Coconut Curry Broth, Bahay Kubo Vegetables, and Kale Chips and Stuffed Rabbit with Spinach, Shiimeji Mushrooms, Dijon Cream, Sakurab Onions, and Potato Fondant.
Jay Jay served Pan de Sal with Cheese Donburi, Caramelized Onions, and Benguet Cherry Tomatoes then topped with Kesong Puti Foam, Tomato Powder, and Kaluga Queen Caviar and an Arroz Meloso made with Chong-Ak Rice and served with Kiniing (cured pork from native pigs), Ranger’s Valley Black Tyde Ribeye, Bu-o Mushrooms from the Cordillera region, and Sorrel.
Rhea whipped up perfect endings presenting her Peach Melba with Wild Raspberries, Crumble, Almond Butter Cake, and White Chocolate plus the “Hummus” of 56% Sikwate Chocolate Hummus, Tableya, Chocolate Cake, Pistachios, Orange Blossom, and Extra Virgin Olive Oil.
A photographer from @angguloprints took photos and kindly gave all the guests copies of photographs they were in! Wines from Premium Wine Exchange, Vinoteca and AWC were served.
The Tagaytay Food and Wine Festival is an exploration of the city’s journey from a scenic highland retreat to a culinary hotspot. Its unique geography and cool climate have played a crucial role in shaping its vibrant dining scene. This natural advantage has drawn people to the city for relaxation, creating a demand for places to eat and enjoy the scenery.
The picturesque setting, coupled with its proximity to agricultural lands and the region’s prized beef, has fueled the rise of diverse gastronomic fare that continues to attract visitors. Many tourists specifically go to Tagaytay and explore it as a dining destination.
This festival also serves as a breeding ground where chefs experiment, share ideas, and inspire each other, making a lasting contribution to Tagaytay’s food culture.
Dining in Tagaytay is not just eating great food. It almost feels like you’re tasting a destination.
Photos by Pepper Teehankee. Certain photos courtesy of Tagaytay Food and Wine Festival.
