Tagaytay, Philippines

On the pass:

Tony Boy Escalante (pictured) and Ricky Sison

Pastry chef:

Reymond Abdon

Style of food:

Modern European with Philippine influences

Standout dish:

Lechón de leche – slow-roasted suckling pig rubbed with herbs and spices


Purok 138, Barangay Neogan, Tagaytay City, Batangas

+63 917 899 2866

Idyllic surroundings with a menu to match

A two-hour drive from Manila, Tony Boy Escalante's restaurant in Tagaytay is housed in a colonial-style mansion surrounded by lush gardens and its own farm. It's a stunning setting that has been capturing visitors' hearts since the restaurant first opened in 2002, but it is Escalante's cooking that has kept them coming back for more.

A former airline steward who trained as a dentist, the chef eventually followed his true passion by studying cookery in Australia, before returning home to train at the Mandarin Oriental’s Tivoli Grill. His unusual career path makes for an interesting mix of styles, with modern European dishes rubbing shoulders with more traditional Philippine recipes on the menu.

Ribeye steak flavoured with a cardamom dry rub could be accompanied by olive rice or tomato risotto, while other highlights include schweinshaxe (roast pork knuckle) and sole meunière. Much of the produce is sourced from the restaurant's adjacent farm, which also supplies the charismatic chef's two other restaurants, Breakfast and The Grill.

Images: At Maculangan, Pioneer Studios

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