Tagaytay is a quick getaway from the city for us Metro Manila urbanites. In less than 2 hours travel time, we are rewarded with breathtaking scenery, cool weather, and good eats. I’ve recently discovered one of the best eats in Tagaytay, nay, the Philippines and it is right smack in the middle of Tagaytay City. It was a pleasant surprise because I ate at Fire Lake Grill by accident when the restaurant in front of it was full. I thank my lucky stars that it was.

Ambiance

Modern interior

Fire Lake Grill is located in Cliff House Tagaytay which is a serene complex with an American feel to it. Fire Lake Grill customers may choose to dine inside the restaurant which has huge bay windows for unhindered view of Taal Volcano and Taal Lake. Those who want to enjoy the breeze may eat al fresco.

Huge windows

The view from Fire Lake Grill

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Service

Chef and owner Paul Huang has taught his staff well. All of them are courteous and friendly. The service is efficient although customers really have to wait for the steak to get cooked. The food is worth the wait though.

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Food and Price

Some might find the restaurant pricey but I say every centavo is worth it. I ordered the House Iced Tea which I really loved and 220 grams US Angus Ribeye. I have to say Fire Lake Grill’s steak is the best steak I’ve ever tasted in the Philippines. It is very tender and the light but tasty marinade enhances the taste of the Angus beef. I’m not that much into steak but Fire Lake Grill’s make me want to come back for more. The 220 grams isn’t so bad as well. The size was just right for me.

House Iced Tea (P75)

US Angus Ribeye 220 grams (P890)

Steak size in proportion to my size

My friend Eloisa ordered the Fetuccini pasta in black truffle cream sauce and with Italian garlic sausages and shitake mushrooms. Of course I had to taste it. The truffle cream sauce blends well with the sausages and mushrooms. The taste wasn’t too strong nor too light.

Fettuccine pasta in black truffle cream sauce with Italian garlic sausages and shitake mushrooms (P320)

Prices are subject to government taxes and 10% service charge.

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Fire Lake Grill

I was able to talk to Fire Lake Grill owner and chef Paul Huang and I was urging him to open a branch in Metro Manila. However, Mr. Huang said he doesn’t have immediate plans for another branch because he wants to focus on Tagaytay and I guess he loves living there. Too bad for me. I really have to go to Tagaytay to eat their steak again.

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Fire Lake Grill
Unit 3 Cliffhouse Tagaytay
General Emilio Aguinaldo Highway, Cavite
(046) 4132069 and 0927-9144604

http://www.firelakegrill.com/

Last December 26, 2008, I went to Tagaytay for a Plurkfiesta. Our first stop was lunch at Manos Greek Taverna where we shocked the staff with our number (there were more then 20 of us).

Among the food our table tried are the following:

Elliniki Salata

Greek Salad/Elliniki Salata

An appetizer which consists of tomatoes, cucumber, lettuce, green pepper, onion, feta cheese, Kalamati olives, olive oil, balsamic vinegar, and salt. Manos’ version is very fresh and is a delight to the palate. Their feta is tastier than the ones I buy from the grocery and the tomatoes are very fresh and I suspect organic. It’s a perfect appetizer before the Greek main course.

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dolmades

Dolmades

It is another appetizer which is made of rice, onions and Greek herbs all wrapped in grape leaves. Manos serves it with their homemade Tzatziki, a sauce made of yoghurt, garlic and olive oil. Although the dolmades has rice, it’s not very filling so it makes a fine appetizer. Probably if I ate it all by myself I would be full but it’s good enough to be a meal in itself. 

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Saganaki

Another appetizer made of  baked shrimp, feta cheese, bread cubes, tomatoes sauce, and olive oil. Their tomato sauce is very fresh. The feta adds an oomph to the tomato-based dish. This isn’t my favorite appetizer because it’s too sour for me but I still liked it.

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