Luxe at 180 Degrees: The Tagaytay Food and Wine Festival 6-Hands Dinner at 180 by Chef Sau

Three chefs, a lavish dinner with caviar and black truffle, wine and cocktails in one elegant setting. It's Luxe at 180 Degrees down south at 180 by Chef Sau for the Tagaytay Food and Wine Festival...

Sunsets in Tagaytay becomes even more spectacular with creative handcrafted cocktails followed by an elegant dinner at one of the south's newest dining destinations. Chef Sau del Rosario along with Chefs Oliver Buenviaje and John Buenaventura recently hosted a 6-Hands Dinner last July 20 dubbed as Luxe at 180 Degrees at 180 by Chef Sau as part of the Tagaytay Food and Wine Festival. The first ever festival aims to showcase Tagaytay's transformation from a scenic retreat to a gastronomic hotspot anchored by its unique culinary traditions and diverse flavorful offerings in an epic celebration. Read on for a peek at destination dining elegantly reinterpreted at 180 by Chef Sau...

Tagaytay's unique geography and climate have long shaped the culinary traditions of the region and the rising number of new establishments helmed by some of the country's noted chefs have made it a top dining destination just a few hours drive south of Manila. Destination dining is more than just a tourism concept, it's a natural facet of Tagaytay's appeal with its vibrant and diverse culinary scene. One of many new restaurants in Tagaytay, 180 by Chef Sau brings the elegant style of Chef Sau del Rosario weaving local flavors with exquisite French and European culinary techniques for a unique dining experience. 

Located high up a ridge overlooking the famed lake, 180 by Chef Sau offers stunning panoramic views matched by its stellar renditions of modern yet comfortingly familiar cuisine. It's the perfect setting for cocktails at sunset followed by a sumptuous feast. 

180 by Chef Sau is one more addition to Tagaytay's growing number of dining destinations enriching its diverse tapestry of flavors. The name perfectly describes the setting as well as the wide repertoire of inspired dishes by Chef Sau in his newest concept. 

With the aim of showcasing Tagaytay's culinary diversity, the first ever Tagaytay Food and Wine Festival also fosters closer collaboration among chefs while enriching the local food culture as the south's premier dining destination. It's an ambitious endeavor, yet timely and relevant as Tagaytay's culinary landscape continues to evolve in step with the times. 

Anchored by the spirit of collaboration, three chefs present an elegant feast with Sturia Caviar and Black Truffle from Below & Above Truffles in seven exquisite courses for the Luxe at 180 Degrees 6-Hands Dinner at 180 by Chef Sau. Three distinct culinary styles come together in an elegantly seamless blend bringing some of the world's finest ingredients for a memorable dinner overlooking Tagaytay's famed Taal Lake. The creative genius behind Cafe Fleur, 25 Seeds and SawSaw, Chef Sau continues his flavorful journey down south with yet another page in his culinary story at his latest dining destination concept. 

Currently based in Australia, Chef Oliver Buenviaje brings his extensive experience to the kitchen of 180 by Chef Sau training under renowned chef Alain Ducasse in Paris along with stints in prestigious properties including Burj Al Arab in Dubai and Four Seasons in Hong Kong and Macau. The founder of Olios Fine Food, Chef Oli aims to open a high-end restaurant soon in Perth. At the Luxe at 180 Degrees 6-Hands Dinner, guests experienced a tasty preview from the Australia-based chef of even better things yet to come.

Dubai-based John Buenaventura is currently the Executive Chef for Emirates Flight Catering responsible for VIP flights, private chefs and presidential planes as well as managing the culinary requirements for prestigious global events like the Dubai Desert Classic Golf, Sail GP and Rugby 7's. Backed by his experience with 5-Star hotel operations, Michelin-starred restaurants as well as his own F&B hospitality company, Chef John Buenaventura is also a multi-awarded chef recently recognized by the Emirates Culinary Guild and World Chefs Association. Chef John will also represent the Middle east and Africa in the Global Finals Competition of the World Chefs Congress in Singapore later in October.

Clearly, both Chefs Oli and John are culinary stars on the rise. And for one memorable evening, the stellar alignment of exceptional world-class talents converged at 180 by Chef Sau for the first ever Tagaytay Food and Wine Festival. 

And there's just no better setting than 180 by Chef Sau for that rare once on a lifetime dining experience helmed by three exceptional culinary talents overlooking the iconic lake. 

Tagaytay has always been a top dining destination with an abundance of fresh local produce nurtured by its unique geography and climate. But the concept of destination dining is taken up a notch with the panoramic views and rustic yet elegant vibe at 180 by Chef Sau. 

Imagine indulging in a sumptuous meal with a view like this. The picturesque views and the cuisine masterfully executed with the finest local and imported ingredients come into play for a dining experience to remember long after that last bite. 

But first, some refreshing libations to set the mood and tone for the evening. Before sunset, Gab Figueroa of Figs Crib Collective served his playfully inventive handcrafted cocktails to tease the palate. With the Italian Malfy Gin as the base, Gab Figueroa concocts a flavorful playlist combining local flavors for soothing cocktail creations before the sumptuous feast. Enjoy a pre-dinner tipple with the Rossa Per Te blended with Malfy Gin Rosa, Dionysus Rose & Coconut Syrup, white wine and lemon or perhaps the wittingly named Gua-va Great Night! with Malfy Gin Rosa, Dionysus Guava, lemon and fresh basil. Or the Ube Limone with Malfy con Limone, Dionysus Ube, Liquid Smoke, lemon and tonic. My pick? The Green Mango G&T with Malfy con Limone, Dionysus Green Mango and tonic with its clean and contrasting yet balanced play on sweetness and tartness. 

As the shifting afternoon light makes way for the sunset, a calming mist hovers over the lake. It's a sure sign for another round of Gab Figueroa's refreshing Green Mango G&T. 

After a few more rounds of the Green Mango G&T, the elegant table settings are given the final touches...

...and the open kitchen at 180 by Chef Sau slowly comes to life after hours of prep work for the evening's lavish courses. 

The three chefs for the 6-Hands Dinner at 180 by Chef Sau were not the only stars that shined that evening. This was, after all a dinner showcasing the best of Tagaytay with some of the the world's finest ingredients. Like Black Truffles from Australia's Below and Above known for their small batch artisan wine and prized subterranean black Perigord truffles. 

Since 2003, the southern forest region of Western Australia have produced world class truffles with their distinctive rich and balanced aroma adding an indulgent earthy and nutty finish to any dish. Poised to become the largest producer in the Southern Hemisphere, Below and Above is ready to provide a guaranteed supply of the rare delicacy throughout the season. For local diners, that's something to look forward to as more world-class ingredients become even more accessible. 

From below the ground to pristine ponds, the Sturia Oscietra Caviar brings another indulgent layer of exquisite flavors to the 6-Hands Dinner at 180 by Chef Sau. It's exclusive French origin is guided by an advocacy for sustainability, traceability and transparency ensuring clean and fresh delicate notes from a rich briny sweetness to buttery and nutty hints. Like truffles, caviar is widely regarded as one of the culinary cornerstones of flavor and both share the limelight at the 6-Hands Dinner. 

In a light moment before the rush, Chefs Sau and Oli plot out the evening's game plan...

...starting with the appetizer of pure indulgence on a half shell.

Plump and succulent oysters from Aklan drizzled with calamansi and topped with diced cucumber and Oscietra Caviar feeds the eyes before the palate with its vibrant colors...

...leading to a delectable burst of sweet and bold briny notes highlighted by the distinct flavors of the Oscietra Caviar for that perfect finish. Each distinct note and texture combine for a decadent medley of pure and unrestrained flavors driven by the freshness of the ingredients. And it's the perfect start to a memorable Tagaytay dining experience. 

The pace at the kitchen shifts into high gear as the next course is prepared with the prized Black Truffle from Below and Above...

...under the supervision of Chef John. Too many chefs in the kitchen was never an issue at the collaborative 6-Hands Dinner at 180 by Sau with each course executed in clockwork precision like a well-choreographed performance. 

The Warm Smoked Wagyu Beef Tartare with Spanish Paprika & Guajillo Aioli, Burnt Spring Onion Salsa Crème Fraiche & Sturia Caviar paired with Nicolas Feuillatte Brut Reserve NV brings a savory richness to the palate perfectly washed down by a sip of the premium bubbly. The Wagyu beef with its lingering notes are complemented by the smoky hints of the paprika and burnt spring onion salsa kicked up by the subtle sharpness of the Sturia Caviar. Each bite delivers multiple layers of flavors with another bite soon on the way. 

More caviar? Yes, please...

...as the third course is served continuing a parade of flavors at 180 by Chef Sau. 

The Hokkaido Scallop, Oscietra Caviar, Wild Mushroom Consommé, Calamansi Hollandaise, Charred Garden Pea paired with Warwick First Lady Chardonnay 2022 brings another set of fresh and indulgent flavors bannered by the sweetness of the succulent scallops and the briny burst from the caviar. The play on contrasting notes continues with the nutty hints of the consommé, the mild tartness from the silky smooth Hollandaise and the subtle sweetness of the peas to complete the flavors. Just like the previous courses, the freshness of the ingredients drives the flavors matched by impeccable execution. 

Each component of the dish complements the other for that balanced finish as the succulent scallops and Oscietra Caviar shines with its distinct and delicate flavors. 

Back in the open kitchen, the fourth course is prepped...

...with its comfortingly familiar and even nostalgic flavors in that signature style of Chef Sau. The The Steamed Corn Taho "Suwam na Mais" with Sturia Caviar brings a nutty sweetness to the palate in a velvety smooth finish. Each spoonful warms the palate highlighted by the vibrant notes of the caviar for contrasting yet elegantly balanced flavors. The Dr. Loosen Wehlener Sonnenuhr Riesling Kabinett 2021 pairs perfectly with the dish with its refreshingly crisp sweetness. 

One last spoonful of the Steamed Corn Taho "Suwam na Mais" leaves lingering notes as the fifth course is plated...

...with the final touches of shaved Black Truffle added by Chef Sau. 

The Black Truffle brings a flavorful depth to the Lobster Aligue Ravioli, Lemongrass Bisque, Charred Tomatoes, Fermented Sea Grapes Froth and Perigord Black Truffle for another dish with multiple layers of flavor. The fresh briny notes of the succulent lobster punches through along with the subtle sharpness of the charred tomatoes and mildly salty hints of the sea grapes smoothened by the deep flavors of the black truffle. Just perfect. 

And it just keeps getting better as Chef Oli offers a glimpse of the next course... 

The Aged Duck, Truffle Potato Dauphinoise, Sauce Bordelaise, Camote and Tahini Butter is a brilliantly executed course with the duck going through different steps in addition to aging for rich and pronounced yet clean flavors. Like butter, each bite just melts in your mouth draping the palate with a savory richness. The Bordelaise and Tahini Butter brings added layers of flavor with the sweet potato giving the dish a sweet finish. But the aged duck is the undisputed star of the dish. 

For dessert, The Sweet Side of Perigord Truffle and Sturia Caviar is the culmination of an elegant black truffle and caviar feast in a creative rendition of the local chocolate rice porridge with crisp dulong for that sweet and salty combo of flavors. The truffle complements the chocolate while the caviar brings that vibrant salty hint for a creative rendition of champorado. 

A collaboration like this deserves a repeat performance. 180 by Chef Sau elegantly redefines destination dining capturing the spirit of Tagaytay with fresh flavors masterfully executed with the finest ingredients. And yes, we'd love to see more of Chefs John and Olie too in the future. Three chefs, caviar and truffles, wine and cocktails in one memorable evening. It really just doesn't get better than that. 

Tagaytay has long been known as a scenic destination with a strong local culinary tradition. But the recent Tagaytay Food and Wine Festival and the Luxe at 180 Degrees 6-Hands Dinner at 180 by Chef Sau proves that the region offers more than just a feast for the eyes. Tagaytay truly is a culinary hotspot with Chef Sau now on the scene.  

180 by Chef Sau is located at Labak ng Sungay, Sungay North, Tagaytay City, Cavite. You can also visit their FB Page and IG Feed at https://www.facebook.com/180bychefsau/ and https://www.instagram.com/180bychefsau_/ for more information and updates or call 0917 620 0289 for inquiries. 

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