The heavy fog and continuous rains up in Tagaytay failed in holding back the infectious enthusiasm of Tagaytay's tightly-knit community of chefs, restaurateurs, farmers and producers. Rain or even more rain, the organizers had a full itinerary lined up.
The events of the day before still lingered as you wake up to another rainy day in Tagaytay. Not that I hate the rain, in fact the thick fog brings its own captivating spell to the southern dining destination. Today's festivities include an insightful session with industry stalwarts and yes, more feasts to celebrate Tagaytay Food Festival 2025's theme of The Food That Binds revealing even more complex layers in Tagaytay's ever evolving food and restaurant scene. But first, breakfast...
The Right Start at Cafe Mercedes
A leisurely breakfast at Cafe Mercedes in Hotel Monticello gets you right on track for another full day for the Tagaytay Food Festival 2025. A soothing cup of coffee lets you take stock on the previous day's festivities (for more on Day 1 of the festival, see my post Tagaytay Food Festival 2025 Day 1: Celebrating The Food That Binds with Tradition and Creativity).
Beating the early morning crowd, I had Cafe Mercedes all to myself that rainy Saturday morning. The Farmer's Market and Grand Tasting from the previous day were both impressive as promised as the community showcased the very best local produce alongside traditional and modern culinary expressions that continue to shape and define Tagaytay's culinary landscape. The vast number of participating establishments is a positive indication of a vibrant restaurant scene yet very few have experienced the wide and extensive range of flavorful options in Tagaytay. Maybe it's time for a second cup of coffee...
With easy access to fresh and premium produce, running a food business in Tagaytay seems like a sure thing. But the challenges are real, even daunting except maybe for a few passionate chefs and entrepreneurs eager for the challenge. Add the unpredictable nature of Taal Volcano and it can be touch and go at times. Yet the appeal of Tagaytay remains, where both the destination and the dining experience becomes intertwined and even inseparable. As one ponders, the temptation to add even more crispy Danggit to your plate becomes a welcome distraction.
Or maybe some tocino without the guilt with the Chicken Tocino of Cafe Mercedes, perhaps? Long before the concept of culinary tourism, Tagaytay and many other regions already had the potential to lead this now growing movement. Chefs JayJay Sycip and Rhea Castro-Sycip have decided to run with it, full speed ahead in keeping Tagaytay at the very top of the list.
The concentration and level of culinary talent in Tagaytay is in itself a major draw and the envy of other provinces. And the Tagaytay Food Festival is not just a reminder of that but a source of pride. Where else can you find tradition alongside culinary innovation and creativity all happening in one place? Now for some Imus Longganisa...
Cafe Mercedes has a live station too so you enjoy your eggs just the way you like it. A scoop of garlic rice completes the perfect start and you're ready for Day 2 of the Tagaytay Food Festival...
Let's Talk Food...
The featured talks at the Tagaytay Food Festival 2025 offered guests and participants, many of them culinary students something else to chew on from a discussion of relevant issues in the industry to the sharing of knowledge and best practices true to the communal spirit of the annual celebration.
Guests were greeted by a welcome sight inside the ballroom of Taal Vista Lodge...
...and the Flat White by Pick Up Coffee does the job.
Hosted by Angelo Comsti, guests were updated with the very latest on sustainability as Tish de Belen of the SM Hospitality Group proudly announced that they have effectively reduced food waste to 200 grams per guest as Taal Vista Hotel continues to implement its programs. The discussion on tradition and creativity becomes an engaging exchange as Hapag's Thirdy Dolatre and Kevin Navoa along with Metiz's Stephane Duhesme agreed that pushing Filipino cuisine forward also means going back to fully appreciate and understand its origins. Reconnecting with the roots requires a knowledge and respect for history. "Know the history. Visit the farmers. Talk to the local artisans who cook with the ingredients to make the dish," shared the trailblazing duo from Hapag.
Ramon Uy of Fresh Start and Chaela Dee of Toyo Eatery built on the topic of sustainability urging the need to go beyond and move toward being regenerative while Isabel Lozano of Decorum by MIL and Ryan Cruz of Mendokoro explored a deeper dive into customer satisfaction.
The power women of the local culinary scene shared their experiences on mentorship and paying it forward. Bettina Arguelles of the PYC Group, Rhea Rizzo of Mrs. Saldo's and Tina Legarda of Bamba Bistro recalled their own experiences in the industry while playing a role in developing the new generation of culinary professionals. Real talk and the exchange of knowledge is one of the pillars of the Tagaytay Food Festival to keep the community thriving and growing.
In between the panel discussions, Chef Kalel Chan from the Raintree Restaurant Group (and the genius behind the Cotton Candy Tawilis from the Grand Tasting the night before) demonstrated how gourmet techniques can be easily replicated and translated in your own kitchen.
Insightful, relevant and informative, the Food Talks from the Tagaytay Food Festival added yet another layer in its advocacy of continuous learning and further elevating the craft.
The rains continued, but it's time for lunch...
The Heritage Lunch Buffet at The Veranda
In stark contrast, The Veranda was a bright and sunny spot with cultural performances to entertain guests and diners. The Veranda offers both local and international cuisine (for more on The Veranda, see my post All-Day Dining with a View at The Veranda in Taal Vista Hotel from 2022), but comforting Filipino flavors were on my list...
That day, The Veranda cooked up a festive feast of local flavors from the classic Bicolano Laing with taro leaves gently simmered in coconut milk and fiery chilies...
...to the Sinaing na Tulingan of Batangas with its fresh, clean and uncluttered notes.
The sweet and savory Beef Pochero with its medley of fork-tender beef, chorizo, vegetables and fruits like beans, chickpeas, cabbage and plantains brings a nostalgic warmth to the palate...
...while the Chicken Pipian stewed with hulled pumpkin seeds and chilies from the Ilocos regions is said to have Mexican influences from the Spanish colonial experience.
The Veranda's elegant and wide open space with different stations is easy to navigate, allowing you to explore at your own pace for a variety of tasty offerings...
...like the nostalgic Apahap ni Paterno or steamed fish with chopped vegetables. The special dish was said to be the favorite of Pedro Paterno, a prominent yet notorious figure during the revolutionary era described by historian Renato Constantino as the "broker of the betrayal of the Revolution". But he did love his Asian sea bass a certain way with a whole lot flair and indulgent presentation.
At the Carving Station, you'll find the Lechon Roulade Tagalog or roasted pork belly as the highlight of the Heritage Lunch Buffet at The Veranda.
Tender, juicy pork capped by a delicately crisp layer of cracking paired with liver sauce, this one's hard to resist. And you might as well get that extra heaping serving of steamed white rice too.
Despite the relentless rains, it's still Halo-Halo Day at The Veranda for that indulgent sweet ending to a sumptuous buffet dining experience.
Sunset Sessions at Taza
We didn't see the actual sunset that day due to the fog and rains, but we had an awesome Sunset Session at Taza. Cocktails, wine and tasty bites were served that late rainy afternoon, and that more than made up for the absence of the sunset (for more on Taza, see my posts, A Fresh Feast at Taza Fresh Table in Taal Vista Hotel from three years ago and Global Flavors with the Freshest Local Produce at Taza Fresh Table from 2015).
From gourmet cheeses to charcuterie, dried and fresh fruits, nuts and fresh baked bread, Taal Vista Hotel completes any sunset session even on a rainy and foggy day.
But Taal Vista Hotel goes a step further with the addition of a Live Pasta Station with your selection of noodles and sauces prepared a la minute and served at its flavorful peak...
...and a Carving Station too...
...with Lechon Roast Pork Belly...
...and Roast Beef just for good measure.
Sunset Sessions at Taza on a wet, foggy and rainy day? No problem. I'll have another cocktail, please. But the Tagaytay Food Festival isn't over for the day just yet. Up next, The Fatted Calf x Restaurant Fiz Singapore collab dinner...
Taal Vista Hotel is located at Kilometer 60, Aguinaldo Highway, Kaybagal South, Tagaytay City, 4120 Cavite or call 02 7917-8219 and 02 7917-8220 for inquiries. You can also check out their FB Page at https://www.facebook.com/taalvistahotel/ and their website at https://www.taalvistahotel.com/ for more updates.
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