When Chefs Jaj Jay and Rhea Castro Sycip first opened The Fatted Calf Farmhouse Kitchen down south back in 2021, the passionate and pioneering couple embarked on a deeply personal journey driven by a culinary philosophy anchored on sustainability, the slow food movement, farm-to-table freshness and an uncompromising honesty on real flavors while supporting local farming communities. To this day, the mission continues with renewed purpose and spirit as Chef Jay Jay Sycip unveils a new menu with many inspired and highlighted by comforting Filipino flavors for another chapter in its culinary journey...
One couple's culinary dream continues to flourish with vibrant new stories expressed in a lavish new menu inspired by fresh produce and local flavors. Rendered in creative and imaginative expressions, the sumptuous repertoire of new dishes remains true to the couple's culinary vision with the freshest and finest ingredients for real flavors. As Chef Rhea Castro Sycip weaves her own unique style with her indulgent cakes and desserts, Chef Jay Jay Sycip brings his own culinary experiences into play with meticulously executed savory dishes. Just like the biblical prodigal son and the inspiration behind the name of the dining destination, pick your table and prepare to feast. At The Fatted Calf...(for more on The Fatted Calf, see my posts Feast And Celebrate Once More, The Fatted Calf Farmhouse Kitchen Re-Opens At Its New Location In Tagaytay from two years ago).