Discerning foodies will no doubt have heard of Antonio’s Group of Restaurants, an iconic name in the Philippine F&B scene. Helmed by chef and restaurateur Antonio “Tony Boy” Escalente, the group is known for their unique dining concepts, including the eponymous Antonio’s, with its beautiful hacienda-like setting that serves farm-to-table dishes; the sophisticated cocktail bar Lanai Lounge, located within Antonio’s grounds; as well as Breakfast at Antonio’s, which serves comforting breakfast favourites and European brunch fare.

On a trip to Tagaytay with my in-laws, I got to try out another one of the group’s famous restaurants – Balay Dako – which has become a household name for authentic Filipino cuisine since opening in 2015. Negrense for Big House, it is exactly as its namesake – a spacious mansion surrounded by verdant greenery, with breathtaking views of Taal Volcano and its surrounding lake.

The restaurant is divided into three main dining areas, and can easily seat over 100 guests. It was crowded when we went there on a weekday afternoon around 3pm – a testament to its popularity (granted, it was Christmas week so a lot of families were probably holidaying).

Thankfully, there is a beautiful foyer where one can sit and admire the gorgeous interiors, which are done in the traditional Filipino-Spanish style, complete with chandelier-style lighting, marble tables and elegant dark furniture, as well as black and white portraits hanging from cool green walls.

We were ushered upstairs after 45 minutes.

Arched glass doors and floor-to-ceiling windows lined the perimeter of the dining area, which gave the space an airy, lofty feel, while more wrought iron light fixtures and smooth, polished wood furniture added to the cosy ambience.

Best of all, this was the view from our table:

Taking ‘dining with a view’ to new heights!

Balay Dako’s outdoor terrace offers unparalleled views of Taal Volcano and Taal Lake. I was fortunate as it was a clear day with blue skies and fluffy white clouds, which provided a stunning backdrop for the rolling green hills that gently sloped down into the dark cerulean lake.

Dotting the surface of the water were fishing boats, miniscule when viewed from above. At the centre of this picturesque scene was Taal Volcano, which was formed between 140,000 to 4,000 years ago. The picture didn’t capture it, but there’s a lake in the centre of the volcano, itself ringed by the larger lake.

The minutes flew by soaking in the sights – and then it was time to dig in.

Balay Dako’s menu is centred around traditional Filipino cuisine, although they also serve some modern-inspired fusion fare. Appetisers span classic items like lumpia and gambas aljillo, as well as Vietnamese-inspired spring rolls, featuring fried lumpiang shanghai wrapped in rice wrapper and served with nuoc cham dipping sauce. Some highlights include the house favourite Pork Steak, marinated in soy sauce and calamansi juice, and the Spanish-influenced Callos, which is beef tripe stew with bell peppers, chickpeas, and chorizo.

We tried the Tagaytay specialty, bulalo, which is a hearty soup made from beef shank and bone marrow cooked with vegetables. One sip of the savoury broth warms you up from within – perfect for Tagaytay’s breezy weather. The beef was tender and fall off the bone. I also enjoyed the rich, jelly-like consistency of the bone marrow and the aromatic uammi that spreads around your mouth with each spoonful. Cholesterol be damned.

The kare-kare (beef tripe cooked in peanut sauce) was decent, but the bagoong (shrimp paste), usually eaten together as a condiment, was the real star. It reminded me of sambal belacan, as it’s basically the same base ingredient (shrimp).

Deep fried catfish, but as I’m not a fan of boney fish, I only tried a bite. No complaints 😀

Last but not least, chicken inasal, marinated in vinegar, lime juice, black pepper corn, and annatto oil, which gives the meat its signature orange sheen. The meat was grilled perfectly with a slight char giving the exterior a smoky flavour, while the insides remained moist, with the juices sealed within. You can choose from different parts of the chicken (including liver and gizzard, for those who like offal).

There are so many interesting dishes at Balay Dako that it would be impossible to try them all in one go – which is probably why the place is so popular and warrants multiple visits. Although prices are a bit on the higher end, portions are very generous and ideal for sharing, and service is impeccable as well. A must-try if you’re in Tagaytay!

BALAY DAKO

4120 Tagaytay-Nasugbu Hwy, Tagaytay City, Philippines

Opening hours: 11AM – 9PM (weekdays), 7AM – 9PM (Weekends)

Phone: 0464134866 / +639237266290 (no reservations, walk-ins only)

Website

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PS2:  All food reviews are at own expense unless otherwise stated. Views here are my own and are based on my personal experience. They are not meant to endorse or disparage businesses in any way.