Plating Fresh Stories With A New Menu By Chef Jay Jay Sycip At The Fatted Calf In Tagaytay

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). 

Located along the Tagaytay-Nasugbu Highway, it's easy to spot The Fatted Calf despite being tucked away in a sloping driveway. Built from the ground up, the new home of The Fatted Calf represents a culmination of experiences learned from the first location. The wide open outdoors are recreated in the elegant space inside...

...warmed by rustic wood tones and earthy hues of repurposed tiles from an old structure. The interiors represent the couple's holistic philosophy on sustainability going beyond the dishes prepared in their open kitchen. And the kitchen's been busy creating exciting new dishes. The new menu reflects Chef Jay Jay's own creative process, finding inspiration much closer to home with familiar local flavors and seasonal produce expressed in fresh and new renditions with refined techniques. 

Depending on your mood and the unpredictable weather, picking the right spot at The Fatted Calf presents a variety of options. In addition to the main dining area, The Fatted Calf also offers al fresco dining area surrounded by lush and verdant gardens...

...as well as a private dining room for more intimate gatherings. It's this homey vibe that has endeared loyal customers back to The Fatted Calf while captivating first timers. Once seated, The Fatted Calf becomes your home and sanctuary in Tagaytay. 

The private dining area also serves as a gallery showcasing the works of local artists... 

...and if you're thinking of adding more pieces to your personal art collection, the featured artworks are also for sale. The southern dining destination has come a long way since it opened four years ago and its re-opening at its new location in 2023 is one more colorful chapter in its continuing story. The culinary journey of The Fatted Calf is defined by resilience, emerging from the global pandemic and episodes of eruptions from the iconic volcano in the lake yet despite the many challenges remains one of Tagaytay's many not so secret hidden gems that's well worth the trip.

The single-minded focus on the farm-to-table experience has been The Fatted Calf's defining signature setting it apart from the countless dining establishments of Tagaytay. In a crowded landscape with countless dining options, relevant differentiation becomes key in cutting through the clutter. For Chefs Jay Jay and Rhea, the intent was clear from day one. And that's quite a story in itself, best appreciated with a soothing sip of their freshly brewed Americano as you settle in and enjoy the laid back vibe at The Fatted Calf. 

Chef Rhea's complimentary warm and soft fresh baked rolls made with 100% free-range eggs and paired with artisan small batch butter remains one of the The Fatted Calf's popular staples before a sumptuous feast. 

A tipple before the meal? The Fatted Calf has that covered too. In addition to the new menu, The Fatted Calf also served some of their new handcrafted cocktail creations for a refreshing round before a comforting meal with its creative alchemy of coffee, chocolate, calamansi and even vinegar as flavor elements...

...resulting in some unique libations like the Roast And Rum Martini (P 290) with Flor de Caña 7 Year Old Rum, Intramuros Liqueur de Cacao and Cascara Tea made from the dried skin and pulp of the coffee plant fruit. The result? Each sip becomes a vibrant medley of contrasting yet balanced notes with bold chocolate and coffee hints given a flavorful depth by the rum. A leisurely two martini lunch at The Fatted Calf becomes an interesting possibility...

...and there's more. The Peach And Vine (P 490) is a refreshingly soothing libation with 1834 Premium Distilled Gin, Peach schnapps and Pizzolato Organic Prosecco for a crisp and mildly sweet tipple to open up the palate before your feast...

...while the The Tang And Stormy (P 450) brings mildly sharper yet balanced notes to the palate made with Don Tikyo Spiced Rum from Patnongon in Antique, house made red wine vinegar and ginger beer to round up another refreshing option from the bar. The house made red wine vinegar is the secret ingredient completing the flavors of the novel cocktail. 

The Mango Majika (P 375) with its blend of Paradise Mango Rum, Intramuros Liqueur de Cacao and Saint-C Calamansi brings bright zesty, citrusy and sweet fruity hints tempered by the deep notes of rum and chocolate. Each new cocktail has its own character and unique flavor profile, and that's the perfect start to any meal at The Fatted Calf. 

Pair your cocktail with tasty nibbles from the new menu by Chef Jay Jay like the Pork and Octopus Stew (P 520) slowly simmered in a rich and thick sofrito base paired with ciabatta. Add a dab of the savory stew on crisp ciabatta and enjoy each flavorful bite. The tender and succulent octopus and savory pork belly combine for hearty flavors followed by the richness of the sofrito perfectly scooped up by the crisp ciabatta. 

The Crackling Fish Skin (P 490) with fish mousse infused with kesong puti and Parmesan, pickled red onion purée and tarragon brings both textural contrast and flavors to the palate. Fish skin is often discarded and the playfully inventive dish reflects the culinary philosophy of The Fatted Calf where creativity explores new ways to minimize waste. 

The Crackling Fish Skin is elegantly reimagined by Chef Jay Jay feeding both the eye and palate. The fresh upfront notes of the crisp fish skin and fish mousse are tempered by the pickled red onion purée for a seamless finish. And that delectable crunch will have you going for another bite. 

Known for its abundant garden fresh harvest of vegetables, it's almost a crime not to order a salad in Tagaytay and The Fatted Calf has seven options on the menu like the Chicken Teriyaki Salad (P 590). Imagine a bowl of locally-grown Tagaytay mixed greens, edamame, jicama, purple cabbage, carrots, spinach, shiso and sesame seeds drizzled with roasted sesame dressing and teriyaki sauce topped with tender chicken thigh. Refreshingly sweet and nutty hints tease the palate perfectly finished by the juicy savory richness from the slabs of sliced chicken, the Chicken Teriyaki Salad is a pure representation of The Fatted Calf's culinary philosophy served in a bowl. 

A love for tacos inspires Chef Jay Jay to create his own rendition with an uncommon yet flavor-packed protein for a surprising and even unexpected savory treat. The Grilled Beef Heart (P 495) with onions, peppers and garlic sauce served with tortillas has to be one of The Fatted Calf's next big hit on the menu. For adventurous diners, offals and organs are par for the course in any culinary adventure and Chef Jay Jay's version of tacos hits the spot. And for those still unsure, it's time to boldly explore new flavor experiences. 

The nutrient-dense organ delivers a clean beefy and steak-like flavor that's tender to the bite, draping the palate with lingering notes. The onions and peppers cuts through the savory richness for balanced contrast smoothened by the creamy garlic sauce. Thinly sliced, the strips of beef heart brings all the flavors with each bite for one more delectable surprise from The Fatted Calf's new menu. 

Back in the open kitchen, Chef Jay Jay prepared the next dish from the exciting new menu...

...drawing inspiration from a favorite seafood dish with the Potato and Crab (P 595) reinterpreted in an intricately layered and stacked potato pave topped with succulent crab meat, aligue or crab fat, lump fish caviar and aioli. And the combination of flavors and textures is another master stroke of pure genius from the The Fatted Calf's kitchen helmed by Chef Jay Jay. The succulent sweetness of the crab comes through enhanced by the richness of the crab fat and aioli, made more intense by the lump fish caviar followed by the buttery hints of the soft pave with its delicately crisp edges. Familiar flavors are elevated and transformed with the freshest ingredients and refined culinary techniques setting The Fatted Calf apart from the usual in Tagaytay's crowded and cluttered dining scene. 

But Chef Jay Jay is on a mission to impress with his repertoire of new dishes at The Fatted Calf with yet another creation receiving the finishing touches at the kitchen. The beautifully plated Braised Pork Belly (P 725) is served... 

Chef Jay Jay recreates nostalgic flavors with naturally-farmed pork, soy sauce, tablea, bok choy, salted red egg and garlic purée for his version of the traditional braised pork dish. But Chef Jay Jay goes beyond the familiar notes of the classic dish adding his own inventive spin with the infusion of local tablea chocolate in the mix completing the deep savory notes of the dish along with the traditional soy sauce while the salted red egg and garlic purée adds that layer of sharp hints to temper the savory richness of the fork-tender pork belly. 

The exquisite presentation is matched by the play on complex flavors coming together in one bite releasing a flavorful burst. The braised pork belly in itself drives the flavors complimented by the different components of the dish like the tablea and soy sauce for added layers in an elegant and seamless weave. 

Then, Chef Jay Jay served his next savory dish from the new menu inspired by a classic local staple. And probably the most creative expression of the pinakbet yet. The Grilled Dry-Aged Barramundi "Pinakbet" Style Vegetables (P 1,350) is definitely the prettiest I've seen...

...with the flavors to boot. The 7-Hectares Barramundi is given the full treatment, dry aged and grilled and laid on "pinakbet" vegetables drizzled with bagoong oil on velvety smooth squash purée. The vibrant colors of the dish becomes the first layer in a continuous link of experiences leading to that first bite, releasing fresh and vibrant notes. The familiar medley of garden fresh vegetables from the local staple brings a familiar and nutty sweetness followed by the subtle hints of sharpness from the bagoong oil. But it's the barramundi or apahap that truly crowns this rendition with its clean flavors and just a whisper of smoky hints from the grill. The squash purée completes the play on "pinakbet" with its elegant smooth texture. This is next level innovation highlighted by creativity while preserving the core flavors we love in a plate. 

Adobo, despite its many variations from region to region and even home kitchens with each family showcasing its own cherished version remains the enduring dish that binds us and our culinary heritage and identity. Chef Jay Jay honors tradition with his own take using Roasted Magra Lamb (P 1,450) as the protein base with Adobo Sa Gata Sauce made with pork bones, coconut milk, fish sauce, chili oil and aromatics served with fresh bok choy. 

The roasted Magra Lamb is rich and savory in itself, but the creamy adobo sa gata sauce takes it up notch with its equally rich notes for an elevated adobo rendition masterfully executed by Chef Jay Jay at The Fatted Calf. Enriched with pork bones and coconut milk with layers of contrasting flavors from the fish sauce and chili oil, the savory Adobo Sa Gata Sauce gets equal billing on the plate alongside the Roasted Magra Lamb. 

At The Fatted Calf, the Roasted Magra Lamb is also available in Caldereta Sauce (P 1,450) made with beef, tomatoes, liver, aromatics, potatoes and carrots revealing yet another colorful thread in our colorful culinary tapestry.

The fresh and bright tartness from the tomatoes of the Caldereta Sauce warms the palate with its comfortingly familiar notes with the Roasted Magra Lamb transforming another local staple. From Australia, the famed Magra Lamb is known for its micro-marbled finish and low fat melting point for that buttery texture. Caldereta or Adobo Sa Gata Sauce? Both options are excellent picks at The Fatted Calf. 

Tender, juicy premium Kurobuta pork loin from Esguerra Farms, soft gnocchi made from sweet potatoes and housemade Japanese curry in one dish? Chef Jay Jay brings it all together with the Gnocchi with Kurobuta Pork Cutlet (P 1,390). Delectable contrasting textures and rich savory notes come together in this one dish...

...for another savory pick at The Fatted Calf. The sweet potato brings a nutty sweetness to the classic dumpling completed by the deep flavors of the thick housemade Japanese curry, a tasty supporting cast to the crisp and juicy Kurobuta pork cutlet topped with slaw. Each bite is announced by an audible crunch immediately followed by the clean savory notes of the prized pork. This dish just works guaranteed to satisfy any appetite or craving. 

The Grilled Picanha (P 1,650) with skewered Australian Angus Picanha on squash and coconut purée, lemongrass chimichurri, squash seeds and pickled red onion is one more dish from the new menu that's high up on my list of personal picks. Anchored by the juicy savory richness of the Australian Angus Picanha, Chef Jay Jay orchestrates another worthy medley of fresh and bold flavors at The Fatted Calf.

The bold yet clean beefy notes of the Australian Angus Picanha drapes the palate with an indulgent savory richness, and Chef Jay Jay builds on the flavors with the squash and coconut purée and lemongrass chimichurri making each tender bite even better than the last. This is premium beef made even richer with Chef Jay Jay's creative touches honed by years in the F&B business for another must-try dish from the new menu of The Fatted Calf. 

Then, Chef Jay Jay honors the traditional culinary heritage of the province with his version of Cavite's Tres Marias (P 4,500), a savory trifecta of Kare-Kare, Adobo Seca and Kinilaw na Papaya. The trio of dishes reflects Cavite's diverse flavors in three savory dishes still served in many households and popular eateries. The Kinilaw na Papaya made with green papaya, beef pancreas, tripe, chilies and kaong vinegar opens the palate with its complex yet refreshing notes from sweet, sour and savory all in one bite. The distinct flavors from the green papaya, chilies and pancreas are tied together by the pronounced hints of kaong vinegar with its delectable sharpness. The dish is topped with a crisp strip of tripe for textural contrast to complete the dish. It's the dish you need to enjoy and appreciate the other two components of Cavite's Tres Marias...

...with the Adobo Seca, a dry adobo made with Angus Beef Brisket, turmeric, fish sauce, pili vinegar and black garlic paired with Heirloom Chong-Ak Rice and sweet plantain. A bite of the tender Angus Beef Brisket releases a flavorful burst of familiar adobo notes made more intense with turmeric, fish sauce, black garlic and pili vinegar. A piece of the Angus Beef Brisket with a mound of Heirloom Chong-Ak Rice and a slice of plantain combine for contrasting yet complimentary notes in one bite. 

Rounding out the trio of dishes is the Kare-Kare featuring tender Shio Koji Duck Breast and a roulade filled with kare-kare's usual vegetables on the brightly colored sauce made with toasted rice garnished with a sprinkling of alamang powder. In another elegantly plated rendition, Chef Jay Jay captures the flavors of the province and its heritage in three elegant dishes. The dish was first served during the 2025 Tagaytay Food Festival as one of many featured creations in a creative collaboration, and I'm glad to see it on the new menu (for more on The Tagaytay Food Festival at The Fatted Calf, see my post Tagaytay Food Festival Day 2: Unveiling The Food That Binds At The Fatted Calf x Restaurant Fiz Singapore Dinner Collaboration from early this year). From starters to mains, the new menu reflects a new chapter in The Fatted Calf's journey with fresh new stories. And it's worth the trip...

And you can tell from Chef Jay Jay's enthusiastic smile beside his new dry-aging chiller that this is just the beginning as he cooks up even more flavorful stories from the the kitchen at The Fatted Calf. 

A sumptuous meal at The Fatted Calf deserves a proper ending with a freshly brewed Latte...

...and the indulgent baked creations of Chef Rhea Castro Sycip, the creative force behind Flour Pot Bistro & Bakery. That's right, you can enjoy the signature cakes and pastries of Flour Pot Bistro & Bakery at The Fatted Calf too like the new Tiramisu Tres Leches (P 395-Slice/P P 2,350 Whole) alongside popular mainstays Buko Pie and San Rival. 

The Tiramisu Tres Leches is a decadent twist on the dessert classic with layers of homemade lady fingers and chocolate cake soaked in condensed milk, fresh carabao's milk and chocolate milk for a triple dose of goodness. Soft and moist, each bite becomes the perfect sweet ending to cap a sumptuous feast at The Fatted Calf. 

The constantly evolving dining scene in Tagaytay with its blend of tradition and fresh, modern expressions of culinary creativity keeps the southern destination high up on anyone's list. The exciting new menu by Chef Jay Jay Sycip is a sure sign of even more flavorful stories yet to come at The Fatted Calf. 

Fresh, bold and inventive, the new menu by Chef Jay Jay raises the bar once more as The Fatted Calf elevates the dining experience down south inspired and driven by fresh premium produce. For nearly five years, The Fatted Calf championed the sustainability and slow food movement in Tagaytay showcased in a flavorful repertoire of dishes using the finest ingredients and masterful execution. And five years on, the story continues with exquisite yet comforting flavors at The Fatted Calf. Our own personal cravings have led us to amazing dining destinations and memorable discoveries over the years. And The Fatted Calf in Tagaytay is definitely one of those destinations that's truly worth a stop... 

The Fatted Calf is located along the Tagaytay-Nasugbu Road, Tagaytay City (past Tagaytay Radar, the city's oldest landmark). You can also visit their FB Page at https://www.facebook.com/fattedcalfph/ for updates or call 0977 643 7477 for inquiries.

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