Tagaytay is known for its cool weather and delicious food. Located in the province of Cavite, the city is about an hour or two’s drive from Manila. Famous for its panoramic views of Taal Lake and Taal Volcano, Tagaytay is a popular weekend getaway destination for people from the metro and neighboring areas.
When you hear the word “Tagaytay,” the first food that comes to mind is probably bulalo. A clear soup made with beef shanks, marrow bones, and vegetables, bulalo is a hearty and flavorful dish perfect for a cold and foggy day.
And during this time of year when Filipinos usher in what is probably the longest Yuletide season in the world, Tagaytay is blanketed by cool fog. The weather sets the stage perfectly for savoring a bowl of steaming hot bulalo.
Manila Standard Cravings recently embarked on a delightful visit to Tagaytay to relish its unique blend of cool weather and delectable cuisine. And amid the refreshing light downpour, we discovered the quintessential Tagaytay experience at Hotel Casiana.
Nestled in this scenic paradise, Head Chef Victor Legaspi makes sure to delight the tastebuds of all their guests.
The hefty portion of their bulalo satisfied a party of five hungry diners. The beef was incredibly tender, practically falling off the bone, and the marrow was irresistibly inviting.
Jun delos Santos, the hotel’s General Manager, recommended that we try their whole fried chicken, playfully hinting that we might mistake it for another famous whole fried chicken.
The serving of their burger and fries and pansit guisado was generous, and the Italian pasta was rich and filling.
The hotel’s buffet breakfast spread has cereals, a salad bar with cold cuts, a selection of desserts and cakes, bread for toasting, and various jams. Mains include Hungarian sausage, crispy bacon, and tinapa.
