The Fatted Calf is the best new chef-driven restaurant in Tagaytay! Slow Food champions Chef Jay Jay and Rhea Sycip have reopened The Fatted Calf in the ancestral lot of Senator Loren Legarda’s family along the Tagaytay-Nasugbu Highway (before Breakfast at Antonio’s).
It is best known for its 10-hour whole roasted local grass-fed beef shank, farm-fresh vegetables from Lucciole Family Farm, and its new catfish and chips and red curry beef pot roast. Flour Pot also has a dessert cafe at the back, with a cool outdoor setting under the barako trees. The cafe serves our favorite ubi kinampay and mazapán de pili cheesecake.
I love the new authentic Tagaytay vibe of this restaurant, with their consistent commitment to supporting farmers and serving modern Filipino food that we can be proud of. They were previously hidden in Silang, but they are now located along the main road in Tagaytay. Be sure to make a reservation when you go!
The Fatted Calf Farmhouse Kitchen, a popular restaurant in Silang, Cavite, closed in January 2023 to prepare for a move to Tagaytay. The restaurant is known for its farm-to-table cuisine, impeccable service, and genteel dining experience.
Founded in July 2019 by husband and wife chefs Jayjay and Rhea SyCip, The Fatted Calf is a restaurant inspired by the biblical parable of The Prodigal Son. Its philosophy is that every meal is an opportunity to bring people together and create a sense of community. The restaurant sources its ingredients from local farms and markets and is committed to sustainability and social impact.
TFC-Tagaytay-Opening-MenuDownload
THE FATTED CALF TAGAYTAY
Tagaytay-Nasugbu Highway, Barangay Neogan, Tagaytay City
📞: +63 977 6437477 or +63 917 7892352
IG: @thefattedcalf_ph
♾️: The Fatted Calf PH
Reservations for breakfast, lunch, and dinner starting June 1, 2023 are now accepted.
Related Blog Post: The Fatted Calf: Best New Restaurant in Silang?! (2021)
ABOUT FATTED CALF
It is now located on the right side of the Tagaytay-Nasugbu Road after you see the sign of Antonio’s in Brgy. Neogan and before Breakfast by Antonio’s.
Here are the directions on how to get there:
- Take the SLEX and exit at the Sta. Rosa-Tagaytay Interchange.
- Follow the signs for Tagaytay.
- Once you reach Tagaytay, take the Tagaytay-Nasugbu Road.
- After you see the sign for Antonio’s in Brgy. Neogan, look for the restaurant on the right side of the road.
- The restaurant is before Breakfast by Antonio’s.
Here is the pin for the restaurant on Waze: https://waze.com/ul/hwdtbpk9x3
The Fatted Calf still feels like a country home in Tagaytay, surrounded by trees. Chef Jayjay and Rhea was blessed to meet Senator Loren Legarda, who loves their food and offered her family’s ancestral lot for the rebirth of The Fatted Calf. The new restaurant is bigger, yummier, and more sustainable.
Tears would always well up in the eyes of the people in the room every time Chef Jayjay and his partner would share their story of how he survived COVID-19 and how they were able to open their restaurant in Silang to repay their donors. Despite the non-renewal of their lease in their original location, an angel breathed new life into their restaurant story.
(Lanai, Veranda and Garden Dining Photo by Sheila Catilo)
The restaurant has a total capacity of 96, with 52 indoor alfresco main dining, 12 in lanai, and 32 in veranda. They now have an air-conditioned private room that can accommodate 18 people, perfect for private functions and intimate family gatherings. Plus there are additional 36 garden seats under the Barako trees.
At The Fatted Calf Farmhouse Kitchen, Every Dish Tells a Story. Chefs Jayjay and Rhea Sycip prepare food with mindfulness, intention, and an understanding of its origins, impact, and value.
Food that resonates with us becomes more than a fleeting pleasure; it becomes a cherished memory after the last bite has been savored. This is the culinary magic that Chefs Jayjay and Rhea SyCip bring to life at The Fatted Calf Farmhouse Kitchen.
As it makes a new home in Tagaytay, The Fatted Calf carries old favorites from its repertoire while also introducing a delightful array of new dishes to its menu.
INTRODUCTION
I usually don’t like bread, but the dinner rolls at The Fatted Calf are a different story.
They are made with free-range eggs from Alfonso and paired perfectly with butter from Indang. The rolls are soft and light, with a slightly sweet flavor that pairs perfectly with the butter. They are the perfect way to start a meal, and they will definitely stimulate your appetite. (Resist asking for more.)
Naturally Farmed Tagaytay Mixed Greens, Zucchini, Asparagus, Raisins, Grapes, Oranges, Spiced-Roasted Squash, Pumpkin Seeds, Quinoa, Maple Sesame Black Vinaigrette
SMOKED DUCK SALAD (₱595)
Local Pekin Duck, Sakurab Kimchi, Dried Mango, Lucciole Tatsoi, Mizuna, Five Spice Vinaigrette
The locally sourced salads have a distinctive sweetness because they use earth-grown vegetables from Lucciole Farms.
The vegetables are so fresh that they don’t need a lot of dressing, so I recommend just adding a simple vinaigrette to let the flavor of the vegetables shine through. The Vegan salad is the best seller, but you can also add smoked duck to your salad if you prefer.
Wild Sea Caught Shrimps, Housemade Fish Floss, Mayonnaise, Tonkatsu Sauce
Takoyaki-inspired Vietnamese Shrimp Balls.
These Vietnamese shrimp balls are inspired by takoyaki, a Japanese street food made with octopus. The balls are made from shrimp then topped with a sweet tonkatsu sauce, mayonnaise, and housemaid fish floss instead of seaweed. They are so big that they can be eaten in 2-3 bites.
PROGRESSION (SMALL BITES)
Cured Cod, Cream Fraiche, Kaffir Oil, Lemon Puree, Red Radish
This cured fish has a controversial history.
It was once rejected by a restaurant that the chef consulted with because it was too raw. However, I love the cured flavor of cod fish from Lucena or Navotas, as well as the combination of flavors and textures from the pickled red radish, kaffir lime oil, lemon puree, and crème fraîche. Try it and let Chef know what you think.
The cured cod fish and the Beringer Main & Vine Chardonnay were a perfect match.
The wine’s pale straw color and fruity citrusy aroma complemented the fish’s delicate flavor. The wine’s light body and crisp finish helped to cleanse the palate after each bite of fish. The overall effect was refreshing and invigorating, like a leisurely picnic with friends.
Ranger’s Valley Australian Wagyu Seam Sauce, Radish, Carrots, House Mantau
The cua pao at this restaurant is one of the best we’ve tried.
It’s made with their own Mantou bread, wagyu meat in a sweet Galbi sauce, and strips of radish and carrots. It’s a great option for a light merienda or a small bite before heading to your Tagaytay party. Sarap!
Bombay Sapphire, Amaretto, Tamarind Syrup
BLUSH (₱395)
Tequila, Aperol, Grapefruit Juice, Sampinit Syrup, Saint-C Coco Mansi
Their cocktails are playful made by the famed mixolist Lennon known for his award-winning interesting concoctions.
Make sure to try one with the sampinit, coffee flower or togarashi garnish. It’s not sweet and meant to complement the flavors of your food and make you hungry for more.
Spiced Infused Oil, Wild Caught Shrimps, Kaffir Leaves, Karipatta, Spaghetti, Brined Kaesong Puti
Their pasta is simple, with a light dressing, topped with local cheeses and simple ingredients.
You can actually taste the pasta, which is cooked just right. I would not go here for the pasta, but it is a great option for kids or if you want something familiar and hearty.
PROGRESSION (MAINS)
Local Grass Fed Batangas Beef, Red Curry Paste, Fresh Coconut Milk, Benguet Potatoes, Eggplant
The freshly made in-house curry sauce was so good that you could eat it with rice alone.
The secret to their curry is that they make their own curry powder and use fresh coconut milk from the Tagaytay market. The beef felt like a garnish that absorbed the sauce, with a nice contrast from the eggplant. (Sarap nito with hot white rice)
Pilsner Batter, Catfish, Crispy Potato Wedges, Chinese Black Vinegar, Miso Aioli
This is my new favorite! This catfish is deboned and coated in a crisp batter that makes a nice crackling sound when you slice it or bite into it. It pairs nicely with Chinese black vinegar instead of malt vinegar. It’s also nice with homemade potato wedges. Galing nilang mag-fry and it is not oily.
Organic Pork, Braised Red Cabbage, Cebu Corn Grits, Apple Sauce, Corn Ribs
Their pork chop is so tender, with just the right amount of chewiness and a good bite. It is nicely presented and a good alternative to your usual steak or roasted leg. It is perfect for breakfast with a side of garlic rice and a sunny side egg.
10-Hour Roasted Local Grass-Fed Beef Shank, Aromatic Spices, Herbs, Roasted Vegetables, Rum Jus
The signature favorite at The Fatted Calf is still the bulalo.
It is torched and salted upon serving, which heightens the excitement for the dish. The bulalo is made from local grass-fed beef that is carefully selected from freshly butchered cows from the Mendez Market. Make sure to savor the bone marrow inside the big bone.
(Sana it is served with a hot bulalo soup on the side to complete the Tagaytay bulalo experience)
COMPLETION
Pili, Caramel, Cream Cheese, Alfonso Free-Range Eggs, Anzac Cookies
Chef Rhea serves the best desserts in town, with a balance of sweetness and creaminess, contrasted with citrusy, nutty, or earthy flavors. Her Mazapan de Pili cheesecake is unique, using a combination of Mazapan and cheese, and the distinct pili nut flavor to cut through the sweetness.
Panglao Yam, Alfonso Free-Range Eggs, Organic Butter
Our ultimate favorite is Chef Rhea’s Ubi Kinampay Cake. It has a distinct sweetness from the Kinampay Ube sourced from Panglao, Bohol, and a nice natural purple color (no artificial coloring needed). It is indulgent but not too heavy – ang sarap!
FINAL THOUGHTS
Overall, we are so happy that Chef Jayjay and Chef Rhea have found the perfect location and ambiance for their signature restaurant, where they can showcase their sustainable slow food philosophy and how delicious Filipino food and ingredients can be, especially when sourced directly from farmers. It’s a dynamic place that’s good for merienda, dessert with cake and coffee, or a date place for celebrations.
We highly recommend starting with the dinner rolls, fresh salad, and Vietnamese shrimp balls. For light meals, try the Wagyu Galbi Bao or the Cured Cod paired with the Beringer Main & Wine Chardonnay. For mains, our new favorites are the Red Curry Beef Pot Roast and the Catfish & Chips. The 10-hour roasted leg of beef is still quite good, but you’ll need to savor it with a group. For dessert, make sure to reserve a slice of the Mazapan Pili Cheesecake and the Ubi Kinampay cake. Budget about ₱800-₱1,500/head.
Note: Although they are on the main road, they don’t have a view of Taal Volcano. The main dining is alfresco but if they have an air-conditioned private room that you can reserve for your group.
Congratulations to Chef JayJay and Rhea Sycip on the rebirth of The Fatted Calf 2.0 in Tagaytay! We would also like to thank Senator Loren Legarda for supporting this best new restaurant in Tagaytay.
We would also like to commend the new service team for their friendly and helpful demeanor, even during the simulation/media preview challenge. We are confident that you will continue to improve and offer the best service to your customers.
THE FATTED CALF TAGAYTAY
Tagaytay-Nasugbu Highway, Barangay Neogan, Tagaytay City
📞: +63 977 6437477 or +63 917 7892352
IG: @thefattedcalf_ph
♾️: The Fatted Calf PH
Reservations for breakfast, lunch, and dinner starting June 1, 2023 are now accepted.
Related Blog Post: The Fatted Calf: Best New Restaurant in Silang?! (2021)
Live an Awesome Life with Christ,
Founder & Digital Artist, Our Awesome Planet
Disclosure: Thank you to Chef Jayjay and Rhea for the invitation to the media preview of The Fatted Calf Tagaytay. I wrote this article with my biases, opinions, and insights.
P.S. Check out the tall Barako Trees around the restaurant and smell the coffee flowers.
