There’s a story about Henry Sy Sr., founder of Shoe Mart, that I’ve always loved.
Sometime in the 1950s, he visited Taal Vista Hotel in Tagaytay and sat by the window overlooking the lake. The volcano shimmered in the distance. He quietly told himself that one day, he’d own that view.
By 1988, he did.
It’s a story that feels both mythical and true—a reminder that dreams often begin with quiet moments.
Decades later, that same breathtaking view of Taal Lake and Volcano remains the heart of the hotel.
The air feels lighter here. The horizon stretches endlessly. And for me, each trip now comes with a new reason to return: the food.
The OG: Where Originals Meet Originals
This year, Taal Vista Hotel Tagaytay launched a culinary series called “The OG”—short for Originals.
It’s a tribute to regional Filipino flavors and to SM’s seven decades of heritage and prosperity.
Each edition celebrates signature dishes from beloved hometown brands. The first featured Aling Lucing’s Sisig and Atching Lilian’s San Nicolas Cookies from Pampanga. Then came Sincerity Fried Chicken and Masuki Mami from Binondo.
Every event feels like a culinary reunion—a table where nostalgia meets pride.
So when Ariesha Dimaano, Cluster Marketing Manager for Taal Vista and Pico de Loro, invited me to their latest OG event, I didn’t hesitate. This one honored the cuisines of Bacolod and Iloilo—and I knew it would be special.
A Feast from the Islands
At the event, I met Chef Jayme Natividad, Executive Chef, and Chef Kim Dalisay, Sous Chef. Together, they introduced a lineup that could win anyone’s heart:
Ted’s Oldtimer La Paz Batchoy, Aida’s Chicken Inasal, Pat-Pat’s Kansi, and Crispy Piayitas.
Ted’s Batchoy, first served in 1945, came steaming and rich—miki noodles in savory broth with pork, liver, bone marrow, and chicharron.
Aida’s Chicken Inasal, straight from Bacolod’s Manukan Country, was smoky, juicy, and perfectly charred.
Then there was Pat-Pat’s Kansi, that wonderful hybrid of bulalo and sinigang, brightened by the native fruit batwan.
Each spoonful tasted like home.
And I can’t forget the Lauya (Nilagang Pata)—slow-cooked, tender, pure comfort.
For two days, I ignored the rest of the buffet and went fully Negrense. Especially with Piaya, still warm from the griddle, crisp and golden with muscovado sweetness.
The View, The Food, The Legacy
The property continues to evolve. A Presidential Suite is on the way, and new event spaces rise every year.
Yet Taal Vista Hotel Tagaytay never loses its soul. The view remains the star, but the food now shares the spotlight.
This October, the OG series highlights Cavite and Batangas cuisine to close the year.
By 2026, expect more regions—perhaps Cebu and Davao next in line.
It’s a fitting tribute to a hotel that has witnessed generations and still finds ways to surprise.
Like Henry Sy Sr. once did, I sit by that window after every meal—coffee in hand, grateful for the view, full from the feast, and quietly dreaming.
Because some places don’t just feed you.
They remind you where you belong.
