Plus new must-try dishes on their menu!
Nestled in the lush, rolling hills of Tagaytay, where the air is filled with a soothing breeze, is a culinary haven known as The Fatted Calf Farmhouse Kitchen.
For the past several years, this dining destination has been offering more than just exceptional meals; it has also become a symbol of resilience of their Chef’s profound passion for gastronomy and sustainability.
The story of The Fatted Calf is intimately tied to its founders, Chefs Jayjay and Rhea SyCip, whose own lives reflect the biblical parable of the Prodigal Son—a tale of loss, redemption, and joyful celebration. Just as the parable culminates in the feast of a fattened calf, the chefs’ journey from a serendipitous reunion to overcoming immense challenges has led to the rebirth of their cherished restaurant.
Chefs Jayjay and Rhea have cultivated their kitchen into a space far beyond ordinary dining; it is a place where connections are forged and memories are eternally cherished. Each dish at The Fatted Calf does more than satiate hunger—it tells a story, inviting diners into the rich tapestry of flavors and the profound journey of its creators.
The old adage, “good things come to those who wait,” perfectly encapsulates the dining experience at The Fatted Calf Farmhouse Kitchen. Each dish served is a true labor of love, crafted through lengthy and meticulous processes that ensure perfection. This careful attention to detail is what sets each meal apart, embodying the chefs’ commitment to delivering not just food, but culinary masterpieces.
For instance, the Signature Whole Roasted Leg of Beef is a nod to the local Nilagang Bulalo, slow-cooked to achieve deep, robust flavors that resonate with the culinary heritage of Cavite and Batangas. The Pork Belly, enhanced with bits of Imus longganisa, showcases the fusion of traditional and modern techniques that Jayjay and Rhea have mastered.
But we are getting ahead of ourselves. Let’s go back a bit to when the Fatted Calf almost permanently closed its doors.
The journey of The Fatted Calf took an unexpected turn when Chefs Jayjay and Rhea SyCip faced the disheartening prospect of displacement. After the eruption of Taal Volcano and the impact of the COVID-19 pandemic, the restaurant’s struggles were compounded dramatically by the news that their lease would not be renewed. Their landlord needed the property back, pushing the couple to the brink of having to abandon their dream.
The news came as a severe blow, particularly at a time when the restaurant had just begun to recover from previous setbacks. The idea of displacement was not merely a logistical challenge; it was an emotional ordeal that threatened the essence of what The Fatted Calf had come to represent—resilience, community, and the celebration of local cuisine.
It was during this tumultuous time that the couple met with a lady Senator who has long been a prominent advocate for environmental issues and has dedicated much of her political career to advancing sustainable practices and legislation.
After learning about The Fatted Calf’s impending closure due to lease issues, the Senator offered Chefs Jayjay and Rhea a lifeline providing them with a parcel of land on the Tagaytay-Nasugbu Highway, a site imbued with personal history and potential for future growth.
The senator’s proposal was not just about providing a space; it was about creating a new beginning that aligned perfectly with the sustainable philosophy that Chef’s Jayjay and Rhea advocated. The partnership offered more than just a new location; it provided a revitalization of their vision and a reaffirmation of their values.
With a new location secured on her ancestral land, Chefs Jayjay and Rhea were able to reimagine The Fatted Calf, embedding even deeper commitments to sustainability and community engagement into the fabric of their restaurant.
The new location of the Fatted Calf applied principles of adaptive reuse. Old yakal posts, red tiles from demolished structures, and antique wood carvings were repurposed to create a space that was both eco-friendly and rich with history. The new site also incorporated sustainable infrastructures such as rainwater catchment systems a compost pit for waste management. It also championed the preservation of the natural landscape, ensuring that the existing flora was carefully preserved and integrated into the site’s development so you’ll see a lot of coffee trees all over the garden.
The chefs work closely with local farmers and producers, not only to source the freshest ingredients but also to support the local economy and promote sustainable agricultural practices. This farm-to-table approach ensures that every dish not only tastes good but also contributes positively to the community and the environment.
WHAT’S NEW ON THE TABLE?
The reason we drove all the way to Tagaytay last Wednesday was to try the new additions to their menue. Chef Jayjay said he wants to continuously evolves its menu to offer fresh, innovative dishes that highlight local ingredients and bold flavors. The latest additions to the menu bring a diverse array of options that cater to a variety of tastes, from hearty meat dishes to light and refreshing salads.
“We have a mix of young and experienced chefs from different walks of life. It’s beyond me how we are able to work so well with each other but we are truly grateful. We’re excited to share 14 new items on the menu, along with the old favorites,” Jayjay reveals.
Stirrings:
Grilled Ox Tongue: This dish offers a rich depth of flavor, featuring tender ox tongue grilled to perfection, served with a spicy gojuchang sauce, radish puree, carrot curry puree, and edamame, blending Asian influences with local tastes.
Crab Croquettes: A delightful seafood treat, these croquettes are made with succulent mud crabs mixed with potatoes and kesong puti, fried until golden and served with a miso aioli, creating a perfect balance of creamy and crispy textures.
Edamame Hummus with Feta: A light starter or snack, combining edamame, olive oil, local feta cheese, served with housemade ciabatta, ideal for sharing.
Soups and Pasta
Corn and Shrimp Soup: A creamy blend of white corn and wild-caught shrimps in carabao’s milk, this soup is both comforting and indulgent. Chef Jayjay shared the slow process of boiling the shrimp to get all the flavor and you can actually taste each individual ingredient.
Kale and Potato Soup: A comforting bowl featuring Tuscan kale, highland potatoes, mustard, and a touch of caviar, providing a luxurious twist on traditional soup.
SIGNATURE SALADS:
The Fatted Calf offers a lot of salad choices and it is something their regulars keep coming back to.
Pomelo and Shrimp Salad: This vibrant salad includes coconut-crusted wild-caught shrimp, radish, Davao pomelo, peanuts, and farm fresh salad greens, dressed in a spicy coconut lime vinaigrette, offering a refreshing tropical flavor.
Crab and Potato Salad: A unique blend of crab, crab fat, highland potatoes, celery, corn, carrots, and pickled kangkong, topped with a crab fat and black vinegar vinaigrette, making it a rich and flavorful choice.
Smoked Salmon and Fried Goat’s Cheese Salad: Featuring house-smoked salmon, Malagos Chevre cheese, cashews, and farm fresh salad greens, drizzled with a strawberry vinaigrette, this dish combines smoky, creamy, and tangy notes beautifully.
PROGRESSION:
Steak Sandwich: For those craving something hearty, this sandwich features succulent Black Onyx Angus flank, Malagos Borracho cheese, and grilled mushroom teriyaki, all on a housemade ciabatta, offering a gourmet take on classic flavors.
Crackling Pork Sandwich: This sandwich packs a punch with crispy pork belly, pickled green chili, sweet Donburi peppers, and Dijon mustard on house bread, perfect for a savory bite.
Uni Cream Bucatini: For pasta lovers, this dish features fresh uni and farm fresh milk with bucatini pasta, topped with Parmesan, offering a creamy, sea-infused flavor.
Grilled Prawns with Mushroom Adlai Pilaf: A luxurious dish combining lemongrass chimichurri grilled prawns with a hearty mushroom adlai pilaf, showcasing the versatility of local grains and seafood.
Tomato Aglio Olio: A simple yet flavorful pasta dish with the cherry tomatoes stealing the show, they are just too sweet to miss, add some garlic, and Parmesan on spaghetti, this dish caters to those who prefer classic Italian flavors.
A FRESH TAKE ON LOCAL FLAVORS
At The Fatted Calf, the menu is a vibrant testament to both innovation and tradition, reflecting a deep commitment to sustainability and local sourcing. As the restaurant reopened, the culinary team, led by head chef Jayjay, wanted to expand their ingredient repertoire by exploring new agricultural possibilities One notable success was the cultivation of carrots in Cavite, a crop typically grown in the northern highlands, now featured exclusively in the restaurant’s dishes.
Jayjay and Rhea will leave you a sense of a kitchen that is having fun—their staff would corroborate such assertion—without losing sight of the importance of their diners having the best time, too. Dishes the whole family can enjoy, and all executed in the open kitchen with great finesse, simply can’t outstay its welcome.
Chef Jayjay employs a unique method of preserving leaves by drying them and transforming them into flavorful powders. This technique not only exemplifies the restaurant’s zero-waste philosophy but also adds a rich layer of flavor to various dishes, enhancing the culinary experience with every bite.
Further showcasing their commitment to unique, locally-sourced ingredients, The Fatted Calf utilizes Sakurab, small pearl onions from Lucciole Farms, which are cleaned, pickled with dried chilies, and left to ferment. These are then used to elevate the flavors in the restaurant’s salads. Additionally, the menu features red cabbage from Benguet, which is braised in Coco Amino from Saint C and served alongside sweet organic pork from Jodini Organic Farms in Tarlac, creating a harmonious blend of flavors and textures.
The menu also celebrates the changing seasons, as evident from the recent rains that bring an abundance of fresh mushrooms, adding a seasonal touch to the offerings. The restaurant’s diverse menu includes dishes like Vietnamese Shrimp Balls made with wild-caught sea shrimp, and a variety of terrines and pâtés that showcase local meats and flavors. The Seared Kesong Puti, using local Tagaytay dairy and Manille Calamansi Liqueur, is a perfect example of local flavors meeting artisanal craftsmanship.
As mentioned earlier, The Fatted Calf presents premium cuts such as the Signature Whole Roasted Leg of Beef, cooked slowly for 10 hours with aromatic spices and herbs, and a selection of Angus steaks like the Black Onyx Angus Striploin and T-Bone, each carefully prepared with complementary sides that highlight the quality of the meats.
Dessert at The Fatted Calf is an affair to remember, with options like the decadent Tableya Chocolate Cake made with Davao cacao, a unique Buko Pie featuring thick layers of coconut meat in a salted egg flaky crust, and a range of cakes including Strawberry Shortcake with Benguet berries, Pistachio Cake with Mediterranean orange blossom water, and the local favorite Ubi Kinampay Cake with house-made ube jam.
THE DINING EXPERIENCE: WORTH THE JOURNEY?
A trip to The Fatted Calf in Tagaytay is more than just a meal; it’s a culinary adventure that promises both delight and discovery. The expanded al fresco dining area allows guests to enjoy their food while enveloped by the natural beauty of Tagaytay. The gentle breeze and the scenic views make the dining experience truly immersive.
Moreover, the warmth and expertise of the staff add to the allure, making every visitor feel like a cherished guest. The seamless service and the chefs’ ability to weave local flavors into spectacular dishes ensure that each visit is memorable.
The Fatted Calf is now located in Tagaytay-Nasugbu Highway, Barangay Neogan, Tagaytay City. Reservations for breakfast, lunch, and dinner starting June 1, 2023 are now accepted. Call +63 977 6437477 of +63 917 7892352 to reserve or send a direct message on Instagram @thefattedcalf_ph.
