Despite a weekend of rain, guests showed up in full. Farmers sold out. Chefs plated their best.
And on Day 1, at the Grand Food Tasting, something clicked: the food wasn’t just good—it was a reminder of what community tastes like. This year’s Tagaytay Food Festival 2025 proved that rain or shine, the city’s culinary identity is stronger than ever.
Held at Taal Vista Hotel, the Grand Tasting was the anchor of the Tagaytay Food Festival 2025. It marked a turning point—not just for the weekend’s programming, but for the city’s evolving food narrative.
Why the Tagaytay Food Festival 2025 Matters
The Tagaytay Food Festival 2025 returned with a clear theme: Food That Binds. From the start, the goal was to show how food could bring people together across disciplines, regions, and borders.
“There was a clamor for more experiences this year,” said Festival President Rhea SyCip. “So we created something everyone could enjoy.”
Held over the weekend of July 18–21, the festival began with the Grand Tasting dinner—an elegant gathering of top culinary talents. The tone was intimate yet celebratory, with chefs, farmers, and food lovers mingling over heirloom ingredients and elevated interpretations.
“The significance of the TFF, for me, is that it creates awareness of what our community and city have to offer,” said Chef Jayme Natividad, Corporate Chef of Taal Vista Hotel.
Over his 11 years in the city, Chef Jayme shared that the festival helped him discover new local restaurants and deepen ties with fellow establishments. Taal Vista’s role as host, he added, is rooted in both heritage and vision—serving as a venue that embraces Tagaytay’s culinary evolution while honoring its storied past.
The Grand Tasting Sets the Bar
It was a feast of flavors and personalities. Chefs and teams from across the country—including Tagaytay’s top restaurants—served over 200 guests at the Grand Ballroom of Taal Vista Hotel during the opening night of the Tagaytay Food Festival 2025—undaunted by the weekend’s nonstop rain.
Among the standouts: Boracay’s Dos Mestizos dished out bacalao and callos. Pampanga’s Binulo brought sisig capampangan. Ribchon offered ribs three ways, while Reynaldo’s Smoke House delivered pork belly crackling. Anya presented house-made boquerones and duck liver pâté barquettes with aged duck breast and pineapple gel—tribute dishes styled for Chef Chele Gonzalez. Tsokolateria, led by Chef Happy Ongpauco-Tiu, served nostalgic sweets with flair.
Flour Pot Manila showcased an array of pastries, with the peanut butter cake earning rave reviews. The Fatted Calf’s own version—Chef Jayjay’s dream dessert, reimagined by Rhea—offered guests a heartfelt final note. Liminal Coffee introduced caffeinated cocktails, while Destileria Limtuaco poured Cocohogo, a Bailey’s-like coconut liqueur with Filipino roots.
As guests moved from station to station, laughter echoed under chandeliers. The SyCips, initially standing quietly to the side, were soon swept into hugs and thanks. Their tentative expressions turned into beaming smiles—of relief, yes, but also quiet joy.
Years earlier, Rhea and Jayjay had stumbled upon the home that would become The Fatted Calf while lost on the way to a restaurant. A decade later, they bought it. That home became a restaurant. That restaurant became a community hub. And now, their vision has grown into a festival that brings together chefs, farmers, and families—not just from Tagaytay, but across the country.
Food Talks and Shared Learnings
The next day shifted the mood from celebration to reflection. In partnership with the Asian Culinary Exchange, the Tagaytay Food Festival 2025 hosted Food Talks—a full slate of panels exploring sustainability, heritage, and food’s cultural role. Students, entrepreneurs, and chefs filled the rooms. Despite the weather, energy remained high.
These weren’t just panel discussions—they were personal, practical, and at times, provocative. From zero-waste cooking to the evolution of Filipino food, the exchange sparked conversations that extended beyond the walls of the venue.
Fiz x Fatted Calf: A Taste of Home and Beyond
That evening, the festival moved to The Fatted Calf for a collaboration dinner with Singapore’s Michelin-starred Restaurant Fiz. Chefs Hafizzul Hashim and Jayjay SyCip blended Malay and Filipino ingredients with care and creativity. The highlight was duck done two ways using native duck from Tarlac.
If one dish captured the weekend’s essence, it was padas sinigang—simple in name, profound in execution.
A Shared Table, a Shared Identity
By Sunday, the energy continued. More tasting menus and immersive experiences unfolded. Volunteers from Jose Rizal University helped guide guests, while local chefs greeted visitors like old friends. Soaked but smiling, farmers stood proudly beside their harvests, meeting customers face to face.
Fog rolled in over the ridge, ballroom lights glowed with warm hospitality, and the city’s culinary soul pulsed with pride.
Still to Come: A Bulalo Showdown
The Tagaytay Food Festival 2025 isn’t done yet. On August 3, Tagaytay will host the 2nd Creative Bulalo Challengeat Skyranch. Chefs will reinvent the city’s beloved beef soup—a fitting finale that reflects both tradition and innovation.
Legacy in the Making
With a core team of just four people, this year’s success proves that passion—not scale—drives impact. What began as a community gathering is now a national food platform.
The Tagaytay Food Festival 2025 didn’t just highlight restaurants. It honored the unsung: students who volunteered, farmers who braved storms, and partners who believed in the dream.
They succeeded. And in doing so, they reminded us that a food festival can be more than a weekend event—it can be a movement you can taste.
About the Author
Spanky Hizon Enriquez is a proud Pampangueno who writes like he eats—bold, generous, and full of flavor. He’s been telling food stories long before it was trendy, with wit that’s as sharp as his appetite.
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1 Comment. Leave new
Everything looks wonderful! Most delicious too, for sure.