Held last July 18 at the Taal Vista Hotel Ballroom, the Tagaytay Food Festival 2025 showcased the city’s best culinary offerings. With this year’s theme “Food That Binds,” the event celebrated not just flavors, but also the stories, techniques, and heritage behind each dish.
We checked in at Taal Vista Hotel just in time for the first day of the festival. It was a perfect choice, allowing us to fully enjoy the event without worrying about the commute or parking. After settling into our room, we made our way to the event venue, where the ballroom was already buzzing with energy. The space was filled with guests sampling all sorts of food and drinks from well-curated booths. The Tagaytay Food Festival 2025 served as a platform to highlight restaurants, food producers, local farmers, and entrepreneurs all in one space.
There were a lot of entries during the event that were truly delicious, but a few really stood out. One of the first bites that caught our attention was the Crispy Pan Tostado from Anya, topped with house-made boquerones on a confit of red peppers and cherry tomatoes. It was the kind of dish that immediately sets the tone for a great night. This was followed by the Pastry Baguette Filled with Duck Liver Pate, also from Anya, topped with aged smoked duck breast and pineapple gel. The richness of the duck liver paired with the sweetness of the pineapple created a refined and elegant balance.
Another favorite was the signature smoked beef ribs—tender, flavorful, and perfectly smoked. This dish had a deep, smoky aroma and a fall-off-the-bone texture that made it one of the most memorable bites of the night. We also enjoyed the Kinilaw na Tanigue with Sweet Potato Chips, which featured fresh Spanish mackerel marinated in vinegar and spices, served with crispy kamote. It offered a refreshing and well-balanced take on a Filipino classic, combining acidity and crunch in every bite.
Aside from those highlights, we also tasted some truly unique creations. The Aligue Crème Brûlée from Private Dining by Happy Concept Group was unlike anything we’ve tried before. Made with crab, egg, milk fat, and milk powder, this savory-sweet dish blurred the lines between dessert and entrée in the most unexpected way.
But the most unforgettable bite of the night was the Farmer’s Table Cotton Candy Tawilis—sweet, salty, crispy, and absolutely delicious. It’s basically caramelized tawilis with a twist, and it was easily our favorite from the entire evening. The combination of textures and flavors made it fun and surprising.
Another standout was the Bulalo Steak Pie—a rich and hearty version of a comfort dish that left us wanting more. We’ll definitely visit Ribchon in Tagaytay soon to enjoy a full serving of this dish in its original setting.
Taal Vista Hotel’s own Coconut Panna Cotta also made an impression. The light, creamy dessert was the perfect way to end our tasting experience. In fact, we loved it so much we had two servings.
The experience wasn’t just about food. We also got to explore local liquor brands and specialty drinks. Destileria Limtuaco was present at the event, and we had the chance to try their new CocoHogo, a coconut cream liqueur with delicate hints of coconut flesh and milk. Alongside that, we also sampled the Manille Liqueur De Calamansi and Intramuros Liqueur De Cacao—each bringing bold and familiar Filipino flavors in a refined and modern format.
We also discovered a promising new liquor brand: Don Tikyo Rum, a handcrafted spirit made from locally grown sugarcane and natural ingredients. We got to talk with its founder and owner and learned about the inspiring story behind the brand. It was a meaningful addition to the event, giving us a more personal connection to what we were tasting.
The Tagaytay Food Festival 2025 reminded us how rich and diverse the region’s food culture is. It was a day filled with discovery, conversations, and unforgettable bites—all in one place. We can’t wait for next year’s event.
