How far would you go for the food you love? Three memorable days in Tagaytay proved that no distance is far enough to deter you from the food you love, not even the constant rains and fog could dampen your craving. More than nourishment, the food that sustains us also binds us together shaping and defining our culture and identity. In a celebration of creativity and community, the Tagaytay Food Festival 2025 edition reminds us once more how food reconnects us with the land, produce and local culture from the simplest staple to intricate expressions.
From July 18 to 20, the famed southern region showcased its full tapestry of colorful flavors from traditional local and international cuisine to modern contemporary executions in a lavish display of regional pride. Chefs, restaurateurs, farmers, producers and brands eagerly responded to the call to represent the very best of Tagaytay as the premier dining destination down south of Manila in a unified and collaborative celebration. The first in a series of five posts, here's a look back at the Tagaytay Food Festival 2025 retracing the memorable events from Day 1...
Home at Hotel Monticello
My home and sanctuary for the next three amazing days in Tagaytay was Hotel Monticello along General Emilio Aguinaldo Highway, an elegant boutique hotel conveniently located near all of the venues during the second annual edition of the Tagaytay Food Festival. Despite its central location, one feels pleasantly detached and far from the usual crowds making it an ideal getaway.
The Superior Twin accommodations at Hotel Monticello is thoughtfully designed with all the modern amenities for the modern traveler for that extended much needed break or weekend getaway from the city. And it's the perfect base to recharge after a full itinerary at the Tagaytay Food Festival 2025 starting with the Farmer's Market and Grand Tasting on Day 1, insightful Food Talks, a Heritage Lunch at The Veranda in Taal Vista Hotel and The Fatted Calf x Restaurant Fiz Singapore Dinner Collab on Day 2 and a Mediterranean lunch at Anzani followed by an elegant dinner at Sinta on Day 3. More on the features of Hotel Monticello and key highlights from the Tagaytay Food Festival 2025 will be shared in the upcoming series of posts on the Tagaytay Food Festival on the blog.
For the past few days, Tagaytay was shrouded in heavy fog and constant rains yet the promise of bright and vibrant flavors lined up for the Tagaytay Food Festival was enough to chase the blues. And it all began at Taal Vista Hotel...
...against a near cinematic backdrop even the grey skies can't hide. And it's the perfect setting for a continuing and evolving story of creativity, community and resilience in Tagaytay's enduring culinary landscape.
Fresh Produce And Tasty Finds: It's Market Day at Taal Vista Hotel
One can't deny that a bowl of sumptuous salad simply tastes so much better high up in Tagaytay. Long known for its bountiful harvest of garden fresh greens, fruits and vegetables, the Tagaytay Food Festival 2025 last July 18 once again paraded the all-natural produce from local farmers reflecting the rich and diverse harvests Cavite's very best. From the freshest and sweetest pineapples to vivid red dragonfruit, delicately crisp lettuce and tomatoes in every color and size, a visit to the Farmer's Market in Taal Vista Hotel is the festival's own homage to the land and local farming communities.
Within just a few steps, visitors are immersed in Cavite's deep connection with the land and its wide variety of produce. Now more than ever, food provenance or knowing where your food comes from is no longer just a mere trend. It's the bare minimum among some of the country's top chefs and ever growing number of discerning homemakers. The basis for any good dish always starts with the freshest and finest ingredients, and you'll find it all right here in the famed southern dining destination.
The Farmer's Market also featured small local business offering all-natural products from the nourishing land...
...as well as leading restaurants like Benny's Place, Judon and Bon Appetit with its specialty dishes to tease your palate.
Masterfully executed with the finest premium ingredients and served a la minute at its flavorful peak, enjoy savory bites like the Fried Unagi Dumplings with its delectable textural contrasts and savory richness...
...the Shrimp Bottarga Ravioli with its deep yet elegantly nuanced notes...
...and the Tataki Wagyu Tartare Crisp with its contrasting crunch followed by an opulent melt-in-your-mouth finish.
Further down the Farmer's Market, revisit nostalgic and traditional flavors at the Slow Food Cavite booth...
...like the aptly named Minanok, a vegetarian dish without any chicken despite the name. Made with banana heart, coconut milk, vinegar and aromatics, the origins of the dish can be traced back to the aftermath of the Second World War with the widespread scarcity of meat, particularly chicken. The meaty texture of the banana heart enriched with coconut milk and tempered by local vinegar and aromatics leaves a flavorful and lingering savory richness on the palate. It's stories like this that continues to weave a colorful tapestry of Cavite's local culinary heritage.
The fully stocked freezer at the PYC Foods booth draws your eyes closer to a virtual treasure trove of premium steaks. A leading importer and curator of high-end products from seafood to high-grade meats, PYC Foods is also behind familiar names like One World Deli and One World Butchers (see more on my posts, The Best Of the World Comes To San Juan: One World Deli Opens Latest And Biggest Branch At The Corner House from two years ago and A Fiery Start To A Carnivore's Dream At One World Butchers Resto And Deli In Poblacion from 2022).
A beautifully marbled Ribeye is prepared for the grill...
...carved, sliced and served. Simply seasoned, just perfect.
Often regarded as the Wagyu of pork, Kurobuta is the specialty of Esguerra Kurobuta. Raised and grown locally in their very own farms, Esguerra Kurobuta offers a wide range of Kurobuta Pork cuts with its fresh, clean yet deep and rich notes and subtle nutty sweetness.
Now, you can have access to one of the world's best with Esguerra Kurobuta (for more on Esguerra Kurobuta, see my post A Day At The Farm: At The Source Of The Prized Wagyu Of Pork With Esguerra Kurobuta from 2023).
Destileria Limtuaco offered a sneak glimpse of their newest product in their growing line of award-winning specialty liqueurs and yes, guests can sample handcrafted libations at the Tagaytay Food Festival 2025 Grand Tasting. The Farmer's Market becomes a preview of the varied flavors at the Tagaytay Food Festival 2025 with even more to come...
Later that day, festival founders Chef JayJay Sycip formally opened the Tagaytay Food Festival 2025 Grand Tasting in Taal Vista Hotel...
...as Chef Rhea Castro Sycip welcomed guests to an epic culinary experience unmatched in scale, scope and size in Tagaytay's storied recent culinary history. A monumental undertaking, Chefs JayJay and Rhea Castro Sycip have led Tagaytay's re-emergence as the foremost southern dining destination. The dynamic couple behind Tagaytay's The Fatted Calf and passionate advocates of the growing Slow Food movement, this year's edition of the Tagaytay Food Festival picks up from the previous successful inaugural run while impressively scaling it up. With 21 establishments inside the immense ballroom of Taal Vista Hotel, this year's edition kicks off with an impressive start. Scroll down on for a virtual tour of the indulgent flavors from the different establishments at Tagaytay Food Festival 2025...
Anya Resort Tagaytay
Chef Christopher Anthony Learning of Anya Resort Tagaytay starts your culinary experience with his exquisite bites of Pastry Barquette Filled With Duck Liver Pate topped with Aged Smoked Duck Breast and Pineapple Gel...
...followed by the Crispy Pan Tostado with House-Made Boquerones on a Confit of Red Peppers and Cherry Tomato. The freshness and quality of each ingredient resonates laying distinct notes on the palate after each bite. Chef Christopher Anthony Learning and his team at Anya Resort Tagaytay brings a refined and elegant flair to fresh and clean flavors with these exquisite bites serving as a preview of the property's culinary style.
For that sweet and decadent finish, Chef Christopher Anthony Learning tempts you with his Anya Special Basque-Style Cheesecake (for more on Anya Resort Tagaytay, see my post Inspired and Creative Dining: Samira by Chele Gonzalez at Anya Resort Tagaytay from three years ago).
Farmer's Table/Raintree Hospitality
Chef Kalel Chan of Raintree Hospitality featured their popular Buko Pulvoron Crumble Pie for an inventive and even playful take on the region's popular local staple. Transforming the familiar with creative twists becomes a recurring theme at the Tagaytay Food Festival 2025 reflecting the pervasive unrestrained energy of the culinary scene in the southern destination.
The addition of polvoron adds a layer of creamy textures and flavors elevating the ubiquitous Tagaytay staple to a whole new level of indulgence but Chef Kalel Chan has one more creation in his bag of culinary tricks...
...with the Cotton Candy Tawilis. The sweet and savory treat is a flavorful and unexpected surprise with crispy tawilis draped in light cotton candy for a playful rendition on textures and unique notes. Sweet with a mildly salty and crisp finish and a fun way to enjoy it, Chef Kalel Chan of Farmer's Table and Raintree Hospitality nails it with the Cotton Candy Tawilis.
Asador Dos Mestizos
Straight from Boracay, comforting and traditional Spanish cuisine from cherished family recipes are celebrated at Asador Dos Mestizos at their second location in Silang. Chef Jose Carlos "Binggoy" Remedios shared his popular and timeless repertoire of Spanish flavors starting with the refreshing Ensalada de Tomate Y Arugula or Tomato and Arugula Salad at the Grand Tasting of the Tagaytay Food Festival 2025...
...along with the Ensalada de Pulpo with fork-tender octopus marinated in olive oil, chili and citrus bringing the same vibe and homespun style that endeared his first restaurant in Boracay to countless visitors making it an institution.
You'll need a bigger plate too as Asador Dos Mestizos tempts you with other Spanish classics like the Paella Negra...
...the Callos Con Garbanzos or stewed ox tripe with chickpeas (my personal pick)...
...the Bacalao Ala Vizcaina or dried salted codfish in tomato sauce...
...and the Roasted Pork Belly Bocadillos with tender and juicy roasted pork belly. Proudly Spanish, the arrival of Asador Dos Mestizos to Tagaytay's growing restaurant scene weaves yet another colorful layer to the diverse tapestry of the southern dining destination.
Morgano's
Chef and owner Peter Morgan Daiz of Morgano served his savory specialties inspired by Mediterranean flavors at the Grand Tasting of the Tagaytay Food Festival 2025...
...starting with the Morgano Smoked Pork Sausage with its blend of pork, local green chili and kesong puti with sweet pepper sauce...
...and the hearty Morgano Braised Beef with savory beef shank, assorted spices, yogurt and parsley. Bold and fresh unrestrained notes yet comforting flavors lingers long on the palate, offering guests a preview of the establishments tasty offerings. Morgano also offers steaks, handmade pasta and desserts on its menu in Tagaytay.
Reynaldo's Smoke House
Fresh off the smokers, Reynaldo's Smoke House fires up Tagaytay with its brand of savory flavors bannered by its selection of smoked meats. How can you resist fork-tender slices of their Signature Smoked Beef Ribs? Draped in a smoked bark over juicy beef, the flavors are both deep and intense that can only come from long hours in the smokers.
Or the massive slab of Pork Belly Burnt Ends? Romanced and gently kissed by the smoke for hours, the distinct notes of smoky hints infuses deep into the pork for an aromatic fragrance and flavorful richness. And Reynaldo's Smoke House has the essential sides to complete your smoked feast like Corn Cob Esquites and Potato Croquettes slathered with their signature Alabama Sauce, Peppercorn Gravy and BBQ Sauce. Yes, it's definitely smokin' in Tagaytay despite the rains. At Reynaldo's Smoke House.
Taal Vista Hotel
Executive Chef Jaime Natividad of Taal Vista Hotel presented tasty bites of his specialty dishes led the savory Duck Ravioli sprinkled with Parmesan and covered in a rich tomato-based sauce...
...the green-hued Pancit Verde for another creative spin on on a local staple...
...and the Tomahawk Pork Chop for an elegant representation of the culinary offerings from the pioneering Tagaytay icon.
Papa Bolo
Tagaytay's very own brew pub, Papa Bolo provided the spirited libations at the Grand Tasting of the Tagaytay Food Festival 2025 paired with Chef Glen Nuestro's culinary specialties...
...like the crunchy and juicy Honey Buttered Wings...
...and tender Wagyu Kewers. To complement the Honey Buttered Chicken and Wagyu Skewers, tasty bites of crisp Kangkong Chips, Turones de Papa and Bacon Poutine completed a second round of artisan craft beer by Papa Bolo.
Gorio's Roadside Restaurant
Love beef pares? Gorio's Roadside Restaurant adds its own inspired tweak with tasty bites of Beef Pares Onigiri. In just one bite, all the familiar and even nostalgic notes of the familiar and popular dish fills and warms the palate with its lingering beefy richness.
Gorio's Roadside Restaurant also served up another local dish in sampling portions with a crunchy twist, the Kinilaw na Tanigue with Sweet Potato Chips for a delectable play on contrasting textures. And you'll want another serving...
Florita's
Executive Chef Rey Parreño II served up his refined take on classic and traditional Ilonggo cuisine with beautifully plated renditions like the Salmon Inadobado with Laswa Furikake. The star of the dish is the line-caught salmon cooked in annatto with labog leaves and aromatics and slow-rendered oil from freshly grated coconut topped with dehydrated laswa flakes. The imaginative reinterpretation of local flavors comes together seamlessly with each bite...
...while the Bacolod Inasal Ballotine takes the ubiquitous Ilonggo staple up a notch with marinated char-grilled chicken stuffed with curried local spinach, sweet atchara jam and Sinamak yogurt. The play on contrasting flavors using familiar Ilonggo components are exquisitely reimagined by Executive Chef Rey Parreño II in both dishes for yet another novel spin.
And when you mention Ilonggo cuisine, no discussion is complete without the iconic kansi. Florita's specialty Braised Beef Kansi with fork-tender and fall-off-the-bone beef shank in a light yet rich broth soured by batwan just hits the spot. Is there anything better on a rainy day in Tagaytay?
Hotel Monticello
Chef Gino Santayana presented his duo of tasty tapas renditions for Hotel Monticello with the Beef Salpicao Pintxo using grilled grilled and skewered Mahogany Beef with enoki mushroom and parsley sauce...
...and Gambas Al Ajillo Pintxo with succulent skewered shrimp topped with fresh pico de gallo, chorizo and silky smooth garlic aioli. Both the Salpicao and Gambas Al Ajillo are familiar all-time faves for many diners, and Chef Gino Santayana creatively transforms the classic staples into bite-sized nibbles with each delivering that flavorful burst of richness. Seconds? I brought a plate...
Pamana/Tsokolateria
Chef Happy Ongpauco-Tiu showcased her signature flair with local flavors as Pamana served their sweet and savory Piyaya with Brie and Adobo Flakes transforming the Ilonggo delicacy with a complex flavorful depth and textural contrast. Chef Happy Ongpauco-Tiu always surprises with her creative inventive renditions, and the Piyaya with Brie and Adobo Flakes is one more solid hit from her winning playlist (for more on Pamana, see my post Pamana: A Legacy of Filipino Cuisine from way back in 2017).
The Aligue Créme Brûlée made with indulgent crab fat and served in an egg shell is another impressive execution combining local flavors and western techniques. Rich, decadent and elegantly presented, Chef Happy Ongpauco-Tiu's signature style was on full display that evening at the Grand Tasting. Tsokolateria offered their own version of Guinataan topped with succulent crab meat, gata and aligue in a risotto dish for a savory version of the sweet local dessert (for more on Tsokolateria, see my post Everything Cacao, Everything Local At Tsokolateria Artisanal Cafe from 2023).
Ribchon
Chef Tristan Bayani of Ribchon displayed his mastery with ribs headlined by their signature Ribs 3-Ways with the Ribs Original using baby back slow-cooked lechon ribs with tanglad marinade, Ribs BeerBQ slow-cooked with Red Horse Beer-infused barbecue marinade...
...and the Beef Ribs Crispy Goto Batangas with crispy tadyang on Gotong Batangas broth. Each creative execution offers solid full-on savory goodness down to the bone.
But Ribchon isn't all about just ribs, with even more flavorful surprises from the kitchen like the Bibingka Cheesecake. The sweet and savory mash-up with glutinous rice galapong, cheese and salted egg brings warm nostalgic notes to the palate...
...while the Bulalo Steak Pie uses one of their signature specialties as the filling for a baked version. The buttery and flaky crust and the Bulalo Steak filling is a combo that works.
Binulo Capampangan Kitchen
Pampanga's Binulo comes to Tagaytay with their authentic Capampangan dishes bannered by the enduring Sisig, the pork dish made with pork jowl and ears and now a heritage specialty. And Binulo's version is legit.
Binulo also served other local delicacies, from their Betute or stuffed frog...
...and Papaitan, the local stew from up north made with goat meat, offal and bile for that distinct bitter profile. Consistent with its comforting brand of local regional cuisine, respect for culinary traditions remains the calling card for Binulo. And for many, that's reassuring adding yet another layer to Tagaytay's growing restaurant community (for more on Binulo Capampangan Kitchen, see my posts Flavors of Pampanga: Fiddlehead Fern, Freshwater Prawns and Sisig at Binulo Restaurant from 2018 and Flavors of Pampanga: Mangan Tamu Keni at Binulo Restaurant from 2017).
Elaia by Cyma
Chef Robby Goco brings a taste of Northern Greece down south to Tagaytay with Elaia by Cyma as the number of chef-driven establishments continue to grow in the renowned dining destination of the south. The freshness of natural ingredients, health and well-being are at the very core of Northern Greek cuisine, fitting right in with the variety of produce in Tagaytay. For starters, Elaia by Cyma served their crisp Spanakopita Triangles and the colorful Greek Salad on Sticks with Feta cheese, an olive, cucumber and cherry tomato. That's pure and fresh flavors on a stick.
For the main course, fork-tender Roast Lamb, in a wrap or with rice has always been popular in Chef Robby Goco's restaurants including Elaia by Cyma. Currently the Lambassador for Meat and Livestock Australia, Chef Robby Goco truly is a master of Mediterranean style lamb (for more on Elaia by Cyma, see my post The Rustic Flavors of Northern Greece Comes To Silang at Elaia by Cyma from early this year).
Siglo
Siglo shares its modern take on Filipino cuisine with inspired renditions like the colorful Sisig Kiping Nachos with crisp kiping topped with sisig, onions, bell peppers and a dab of mayo. While sisig purists may not agree with that little dab of mayo, it's a tasty nibble just the same.
The Pinyadobong Palagitik is a savory braised pork belly dish with pineapple delivering that delectable bold, sweet and mildly tart and salty finish. The addition of pineapple, one of Tagaytay's leading fruit crops gives the dish its unique character as it slowly melts in your mouth.
Another Tagaytay fruit crop, dragonfruit is featured in another dish by Siglo with the Pinya Dragon Fruit. Imagine sweet dragonfruit, topped with caramelized pineapple, jackfruit and just the right hint of vanilla and you have a fresh fruit medley for dessert.
Slow Food Cavite
Tradition takes centerstage at the Slow Food Cavite booth as artisanal products and local delicacies brings a nostalgic vibe to the Grand Tasting experience.
And this is what makes the Tagaytay Food Festival really special as traditional cuisine and modern contemporary expressions come together in a celebration of both creativity and culture.
The Fatted Calf
Tagaytay Food Festival founders Chefs JayJay Sycip and Rhea Castro-Sycip of The Fatted Calf served their fresh baked desserts at the Grand Tasting to sweeten the experience. Chef Rhea Castro-Sycip is also behind Flour Pot Manila, one of the country's best chef-driven bakeries using premium local direct-from-farm ingredients supporting local farmers. That evening, Chef Rhea Castro-Sycip tempted guests with her Mango Passionfruit Doughnuts, Kibungan Strawberry Brioche Doughnuts...
...The Fatted Calf Buko Pie, Chocolate Peanut Butter Torte, Butter Rhum Cake and a whole lot more. Made with proudly local ingredients and a whole lot of love, The Fatted Calf never fails to leave you with a smile after a bite (for more on The Fatted Calf, see my post Feast And Celebrate Once More, The Fatted Calf Farmhouse Kitchen Re-Opens At Its New Location in Tagaytay from two years ago).
Destileria Limtuaco & Co. Inc.
The award-winning distillery continues to lead innovation with their constant roll out of new products and liqueurs and after rounds of tasty bites at the Grand Tasting, a libation is in order. The Dubai Martini blended with Destileria Limtuaco's Intramuros Liqueur de Cacao, Very Old Captain Rum, Lemon Juice and Matthieu Pistachio Syrup inspired the viral chocolate sensation is smooth and easy with a decadent nutty finish.
The Manille Basil Smash made with Destileria Limtuaco's Manille Liqueur de Calamansi is refreshingly light, cleansing the palate and you're just about ready for another round of tasty bites at the Grand Tasting. Proudly local, expect to hear even more exciting news from the iconic distiller very soon (for more on Destileria Limtuaco, see my posts Philippine Craft Spirits: The Best of the Philippines in a Bottle from way back 2015 and A Tipple with a Local Spin: Potions of the Philippines at Marco Polo Ortigas, Manila's Vu's Bar from three years ago).
Don Tikyo Rum
Another homegrown spirit gets the spotlight at the Grand Tasting with Antique-based distiller Don Tikyo Rum. Established only last year, Don Tikyo Rum is another welcome addition to the growing and evolving spirits category.
Kaffe Belardo
A cup of soothing coffee for a nightcap just sounds about right. Kaffe Belardo of Tagaytay has the perfect brew. And an Iced Cafe Latte works for me despite the foggy and rainy weather at Tagaytay. There are so many reasons to visit Tagaytay, and these establishments at the Grand Tasting of the Tagaytay Food Festival are just some of the many tempting options.
I've long admired Chefs JayJay Sycip and Rhea Castro Sycip not only for their passionate commitment to elevating the dining experience but for their advocacies in moving the local culinary scene forward while preserving heritage and tradition. They have always been an inspiration on my own personal journey through my food blog, and seeing them succeed in the second edition of the Tagaytay Food Festival just warms the heart. More than just another food festival, Chefs JayJay and Rhea celebrates community, creativity and resilience amidst these challenging times. It's all about the food that binds us all together defining who we are and our own identity in the global table.
Back at Hotel Monticello late that evening, looking back at the day's events were a feast for both the eyes and palate warming the heart as old friends reconnected and new ones made. Tagaytay remains the premier dining destination down south of Manila. The establishments featured at the Farmer's Market and Grand Tasting are just some of the reasons why. And that's just Day 1 at the Tagaytay Food Festival 2025 with a full schedule lined up for the next day. Insightful food talks from key industry personalities, a sumptuous Heritage Buffet Lunch at The Veranda of Taal Vista Hotel and an epic dinner collab at The Fatted Calf x Restaurant Fiz Singapore. No doubt about it, the Tagaytay Food Festival is a milestone landmark event in the country's culinary calendar. Ready for Days 2 and 3? Stay tuned on the blog for more updates...
For more on the Tagaytay Food Festival, visit their FP Page and IG Feed at https://www.facebook.com/tagaytayfoodandwinefestival/ and https://www.instagram.com/tagaytayfoodfestival/ for more information and updates.
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