There’s a new reason to brave the weekend traffic to Tagaytay, and it’s not just for the view. And trust me, you’ll “lamb it”!
Stepping into Elaia by Cyma recently felt less like a standard restaurant launch and more like a gathering of a culinary secret society. The air was thick with the scent of rosemary, charred fat, and that distinct, earthy aroma of premium Australian lamb. This wasn’t just about food on a plate; it was the culmination of the I LOVE AUSSIE LAMB campaign, a movement that will eventually turn Tagaytay into the country’s premier lamb destination.
What sets this experience apart is the narrative of craftsmanship. Before these dishes ever reached a table, Tagaytay’s most respected chefs, names like Roby Goco, Kalel Chan, and JJ Sycip, were back in the classroom. They traded their chef whites for aprons and joined MLA Master Butcher Kelly Pane for a deep-dive butchery masterclass.
Imagine the precision required to break down a whole side of lamb, understanding how the subtle movement of a blade can unlock the tenderness of a shank or the richness of a rib. “When chefs truly understand the different cuts, it opens up so many possibilities,” Kelly Pane noted, and seeing that knowledge translate from the butcher’s block to a refined plate was nothing short of magic.
The event was a sensory overload in the best way possible. We weren’t just eating “lamb”; we were exploring nine different cuts, each treated with a unique culinary identity.
One moment, you’re savoring a robust, spice-crusted loin that speaks to the ruggedness of the Australian outback; the next, you’re diving into a delicate, melt-in-your-mouth preparation that feels right at home in a sophisticated Tagaytay garden with lamb kalderata. As Chef Roby Goco aptly put it, the collaboration allowed each chef to bring their own creativity and identity to the protein. The versatility was the star, proving that Aussie lamb isn’t just for special occasions; it’s a flexible, chef-friendly canvas.
The Tagaytay Food Crawl: Starts February 16
This isn’t a one-time affair. Starting February 16, Tagaytay officially becomes a lamb lover’s destination. The partnership between the Australian Government and Meat & Livestock Australia (MLA) ensures that these chef-driven interpretations will be available for all of us to enjoy.
Whether you’re tucked away in the lush greenery of Anya’s Resort, enjoying the rustic charm of Farmer’s Table, or taking in the heritage vibes at Taal Vista Hotel, the “Queen of Proteins” is waiting for you.
Here is where you catch these gastronomic masterpieces:
- Anya’s Resort
- Asador Dos Mestizos
- Farmer’s Table
- The Fatted Calf
- Mama Lou’s & Fatima
- Taal Vista Hotel
- Elaia by Cyma
- Gorio’s Roadside
- Reynaldo’s Steakhouse
- Textures
- Villa Sommet
- Butcher’s Steaks & Grill
Tagaytay has always been our favorite escape, but with this level of culinary sophistication, the drive just got a lot more rewarding. See you in Tagaytay!
