There are so many truly inspiring stories in the culinary world, stories of faith and resilience despite seemingly insurmountable odds that marked the past three years. Challenges, hurdles and obstacles are nothing new to Chefs Jay Jay and Rhea Castro Sycip overcoming a volcanic eruption, a global pandemic and life's rollercoaster ride of highs and lows. And just like the biblical verse, the inspiration behind the restaurant's name, it is time to to feast and celebrate the return of The Fatted Calf in Tagaytay's culinary landscape once more...
Chefs Jay Jay and Rhea Castro Sycip reintroduce themselves to the southern destination's culinary scene with the much-awaited return of The Fatted Calf Farmhouse Kitchen at its new location along Tagaytay-Nasugbu Road. Established before the Taal eruptions and the long days of the quarantine from its previous location in Silang, Chefs Jay Jay and Rhea Castro Sycip embark on yet another chapter in the continuing story of their culinary vision, philosophy and dreams with The Fatted Calf Farmhouse Kitchen at its new home.
The south has always been a dining destination led by enduring names as well as the emergence of new dining concepts. Chefs Jay Jay and Rhea brings their own flavorful stories to Tagaytay with The Fatted Calf Farmhouse Kitchen. The remarkable story of The Fatted Calf Farmhouse Kitchen may have ended late last year, but a series of serendipitous events led to a new and better home for Chef's Jay Jay and Rhea's dream. Now located on a main highway, The Fatted Calf Farmhouse Kitchen is now more accessible to more diners and customers...
...located along the Tagaytay-Nasugbu Highway past the Tagaytay Radar Facility, the city's oldest and well-known landmark. This is Tagaytay's newest address for Chef Jay Jay and Rhea's rustic, hearty and comforting farmhouse kitchen creations.
Down the sloping driveway, the new The Fatted Calf Farmhouse Kitchen slowly reveals itself. Nestled on the other side of the famed ridge, Chefs Jay Jay and Rhea built the new restaurant from the ground up. From vision to fruition, The Fatted Calf Farmhouse Kitchen stands as as a testament to one couple's unwavering determination in their pursuit of a dream. With all the pieces seemingly falling in the right places, Chef's Jay Jay and Rhea are ready to delight your palates again with their popular bestsellers along with new dishes at The Fatted Calf Farmhouse Kitchen.
Inside The Fatted Calf Farmhouse Kitchen, natural light drapes the cozy interiors of the main dining area illuminated by the skylight above. The contrasting tones from glass, wood and concrete exudes that elegant yet rustic farmhouse vibe and the perfect setting for the sumptuous dishes by Chefs Jay Jay and Rhea.
Take a step back inside The Fatted Calf Farmhouse Kitchen and you'll discover even more surprises...
...like the al fresco area with private dining rooms for intimate gatherings and family celebrations...
...and the lush gardens down below for even more seating options. For those who are familiar with the previous location of The Fatted Calf Farmhouse Kitchen, the new property is an elegant upgrade while still maintaining the character of the original concept. If you loved your experience at the old location, you'll be more than pleased with the new home of Chefs Jay Jay and Rhea's comforting dishes in Tagaytay (for more on the original property, see my post Serendipitous Journeys: Feast and Celebrate at The Fatted Calf Farmhouse Kitchen from 2021).
At the bar, enjoy soothing libations like the Savory Matcha and Hazelnut Tonic blended with Bombay Sapphire and Frangelico or the Blush with Tequila, Aperol and a local berry called sampinit. Starting with a refreshing round of cocktails is always a good idea after a long leisurely drive down south.
And Chefs Jay Jay and Rhea are ready to showcase their culinary philosophy with Tagaytay's freshest and finest sustainable produce at their newest stage. Advocating farm-to-table freshness with local produce sourced from around Tagaytay, diners are treated to real flavors elegantly presented at the southern destination's newest dining hotspot. Each dish at The Fatted Calf Farmhouse Kitchen becomes a snapshot of the couple's own journey, drawing inspiration from memorable travels, their advocacy and years of experience in the F&B scene.
Designed and conceptualized by the couple, the new location marks a milestone in The Fatted Calf Farmhouse Kitchen's continuing and evolving story. The sleek and modern open kitchen with glass panels above the impressive stainless steel counter anchors the main dining area...
...allowing guests and diners a glimpse of the magic behind each dish at The Fatted Calf Farmhouse Kitchen.
Chef Jay Jay casually engages with guests during the exclusive preview at The Fatted Calf Farmhouse Kitchen...
...as Chef Rhea and her culinary team preps the first batch of dishes. The open kitchen adds one more layer to your dining experience at The Fatted Calf Farmhouse Kitchen for your own memorable stories.
Pillow-soft and buttery fresh-baked House Rolls opens up your palate to begin your dining experience at The Fatted Calf Farmhouse Kitchen. One of the metro's acclaimed bakers known for her specialty naked cakes, Chef Rhea's House Rolls will soon have you going for another with a generous dab of butter. Made with 100% free-range eggs from Alfonso and fresh small batch artisan butter, these soft and buttery House Rolls have always been a popular item at The Fatted Calf Farmhouse Kitchen since they opened at their previous location three years ago. Bring home a pack or two of the specialty House Rolls for takeaway available at their counter alongside other fresh-baked treats.
The bountiful harvest of the south are highlighted in the first courses served at The Fatted Calf Farmhouse Kitchen with a refreshing duo of hearty salads...
...starting with the Smoked Duck Salad (P 595) with its garden-fresh medley of assorted greens topped with juicy slices of local Peking duck, Sakurab Kimchi, dried mangoes, Lucciole Tatsoi and Mizuna drizzled with a tart Five-Spice Vinaigrette. The salad delivers an intricate weave of flavors from the savory richness of the Peking duck with its subtle hints of smoke, the tart sweetness of the dried mangoes, the sharp bite of the scallion kimchi and the clean notes of the vegetables including the bokchoy-like Lucciole Tatsoi and Mizuna with its mildly bitter profile almost like arugula. The Five-Spice Vinaigrette ties it all together for one salad with that flavorful punch.
At The Fatted Calf Farmhouse Kitchen, the farm-to-table advocacy of Chefs Jay Jay and Rhea shines with real and honest flavors masterfully executed with each dish.
The Vegan Glow Salad (P 475) with naturally farmed Tagaytay mixed greens, zucchini, asparagus, raisins, grapes, oranges, spice-roasted squash, pumpkin seeds and quinoa dressed with Maple Sesame Black Vinaigrette is another tasty option with bold and fresh flavors. The spice-roasted squash brings a unique finish to this satisfying salad with the different fruits adding even more layers of flavors. Each bite delivers a flavorful burst of sweetness to the palate with its assortment of fruits and vegetables making this the perfect start to your dining experience at The Fatted Calf Farmhouse Kitchen.
Chefs Jay Jay and Rhea then shared one of their favorite dishes from their frequent travels abroad...
...with the Vietnamese Shrimp Balls (P 450) made with wild sea caught shrimps from Orani in Bataan, housemade Gindara "Mahu" floss, Japanese mayonnaise and Tonkatsu sauce. Delicately crisp on the outside and juicy inside, the Vietnamese Shrimp Balls drapes the palate with the briny sweetness of succulent shrimps and fish floss smoothened by the mayo and the subtle sharpness of the Tonkatsu sauce for that balanced finish. It's a creative spin on the chao tom balls and the Vietnamese street food classic, shrimps in sugarcane skewers. And Chefs Jay Jay and Rhea takes it to a whole new level with their Vietnamese Shrimp Balls.
Big on flavor, Chefs Jay Jay and Rhea infuse inspired and unique Asian flavors to their repertoire of inventive yet comforting dishes at The Fatted Calf Farmhouse Kitchen.
The Cured Fish (P 395) with premium cured cod, crème fraiche, kaffir oil, lemon purée and red radish is pure elegance in its simplicity. It's a dish that requires the freshest ingredients for real flavors. The cured cod just melts in your mouth releasing clean flavors followed by contrasting notes and textures from kaffir oil, lemon purée and red radish capped by an indulgent finish from the crème fraiche. It's one more dish reflecting the finest ingredients combined with elegant and refined execution at The Fatted Calf Farmhouse Kitchen.
The Galbi Bao (P 495) is another inventive spin on an Asian staple with Ranger's Valley Australian Wagyu, Ssam sauce, julienned radish and carrots on house Mantou. The softness of the mantou and the bold savory notes of the Australian Wagyu along with the fresh vegetables and thick sauce not only build on flavor but add textural contrasts with each bite.
The Australian Wagyu with its beefy richness just elevates Chefs Jay Jay and Rhea's own take on the classic bao. Fully loaded, this Galbi Bao doesn't hold back on flavors.
A pasta course sets up the next batch of dishes at the exclusive preview with the Shrimp Spaghetti (P 575) topped with wild-caught shrimps, kaffir leaves, Karripata or curry leaves, brined Kesong Puti on noodles draped in spiced infused oil. A deceptively simple yet complex dish, the Shrimp Spaghetti by Chefs Jay Jay and Rhea is highlighted by the succulent shrimps and brined kesong puti for a unique flavor combo followed by the distinct notes of the curry and kaffir leaves rounded out by the nutty spiced infused oil. Uncomplicated and uncluttered, just pure and fresh flavors.
Chefs Jay Jay and Rhea then takes their play on flavors up a notch with the Red Curry Beef Pot Roast (P 895) made with local grass-fed Batangas beef, red curry paste, fresh coconut milk, Benguet potatoes and eggplant topped with fresh herbs. The thick red curry is the star of the dish, ably supported by an equally stellar cast starting with the tender beef and vegetables. The complex blend of spices are mellowed by the fresh coconut milk giving it a silky smooth finish. The tender beef pot roast gives this dish that flavorful punch. Bold, fresh and comforting, it's a serious meal for any hefty appetite.
The Fish and Chips (P 850) with pilsner-battered catfish paired with potato wedges and served with Chinese Black Vinegar and creamy Miso Aioli is another inspired take on a classic infused with Asian flavors. Contrasting textures from the tender and juicy catfish and the delectably crisp pilsner-battered outer layer combine for that traditional fish and chips finish we love, and the inventive duo of Chinese Black Vinegar instead of the traditional English malt vinegar and miso-infused aioli gives this dish that unique flavor profile that will have you going for another bite. That's fish and chips with the creative touch of Chefs Jay Jay and Rhea at The Fatted Calf Farmhouse Kitchen.
Who doesn't love a slab of pork chop? The Thick Cut Pork Chop (P 1,475) from Biohogs Organic Pork paired with braised red cabbage, Cebu corn grits, apple sauce and corn ribs is pure pork love from the very first tender bite to the next. Thick and juicy, the Thick Cut Pork Chop brings the natural subtle sweetness of pork finished with smoky hints into play draping the palate with a savory richness. Made from quality organic pork, the Thick Cut Pork Chop delivers clean flavors finished by a subtle sweetness pairing well with the sides of apple sauce, braised red cabbage and corn grits. A meal in itself, you'd like to keep this dish to yourself.
Back inside the kitchen, Chef Rhea fires up another popular bestselling dish at The Fatted Calf Farmhouse Kitchen...
...and it feels good to see this again in their new home. Lightly torched for that delicately crisp crust, our exclusive feast at The Fatted Calf Farmhouse Kitchen takes on a nostalgic vibe taking you back to the first time you visited their previous location two years ago.
The specialty dish is now served, marking the triumphant return of The Fatted Calf Farmhouse Kitchen to Tagaytay's culinary scene.
The Signature Whole Roasted Leg of Beef (P 3,450) is as impressive as ever at The Fatted Calf Farmhouse Kitchen. The 10-hour roasted local grass-fed beef shank draped in aromatic spices and herbs served with a medley of roasted vegetables and rum jus perfectly recreates the festive feast from the parable of the prodigal son's return and the inspiration behind the name of the restaurant. In an uncanny twist to the story of The Fatted Calf Farmhouse Kitchen, Chefs Jay Jay and Rhea brings out the fatted calf for a memorable feast down south. Like all good things, everything just seems to fall in the right place and at the right time.
Tender, juicy and fall-off-the-bone, the Signature Whole Roasted Leg of Beef is a sumptuous celebration in itself for friends and family at The Fatted Calf Farmhouse Kitchen. Like butter, each bite delivers bold beefy notes to the palate with the aromatic spices and herbs cutting through the savory richness to complete the flavors.
If you plan to celebrate a milestone and wish to order this savory specialty, be sure to place an order in advance since it takes a day to prep the dish (see contact details and links below).
Completing the story at The Fatted Calf Farmhouse Kitchen are Chef Rhea's equally famous cakes and desserts to cap your feast on a sweet note...
...like the tall Ubi Kinampay Cake and Tableya Chocolate Cake from Chef Rhea's own cake shop, Flour Pot Manila...
...and the indulgent Strawberry Shortcake and the new Mazapan de Pili Cheesecake (my new personal pick) which you can safely add to your growing list of favorites (for more on Flour Pot Manila, see my posts Let's Roll with The Cheddar & Danish Bleu Cheese Rolls by Flour Pot Manila from early this year, Celebrating a Local Harvest with the Ubi Kinampay Cake by Flour Pot Manila from last year and A Cup of Tea and a Slice of Cake: The Indulgent Earl Grey, Orange and Chocolate Tea Cake by Flour Pot Manila for Mother's Day also from last year).
The story of The Fatted Calf Farmhouse Kitchen is one of faith, resilience and perseverance despite the seemingly overwhelming odds guided by the couple's own culinary philosophy. And the story continues as Chefs Jay Jay and Rhea pursue their culinary dreams with another chapter guided by an uncompromising advocacy for local, sustainable and farm-to-table produce at The Fatted Calf Farmhouse Kitchen.
Next time you find yourself on a leisurely drive down south, keep an eye out for the wooden sign board along the Nasugbu-Tagaytay Highway. Like the biblical parable, The Fatted Calf Farmhouse Kitchen returns to the southern destination. And it's time to bring out the fatted calf for another memorable feast by Chefs Jay Jay and Rhea at their new home...
The Fatted Calf is located along the Tagaytay-Nasugbu Road, Tagaytay City (past Tagaytay Radar, the city's oldest landmark). You can also visit their FB Page at https://www.facebook.com/fattedcalfph/ for updates or call 0977 643 7477 for inquiries.
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