When it comes to quick weekend or day trip getaways from Metro Manila, Tagaytay City is the top destination for many families. The refreshing view and number of restaurants make this a favorite among foodies who want the closest “out of town” experience to the metro. For those looking for a new dining destination with a unique concept, Sisterfields located in Summit Ridge Hotel Tagaytay is a good option. Sisterfields serves a modern take on home-cooked Tagaytay favorites using locally produced ingredients and fresh garden herbs.
Sisterfields is the newest concept restaurant by The Cravings Group, reflecting the philosophy of president and founder Ms. Annie Guerrero of having a kitchen and lifestyle in harmony with nature. Sisterfields highlights 3 main principles in their restaurant: Farm-to-Fork (organic selection of fruits and vegetables from Tagaytay); Pasture-to-Plate (
Since Tagaytay is known for its pineapple plantations, the restaurant uses that widely in their interiors and branding. The family-friendly space has airy and cheerful interiors. The whitewashed ceilings are painted with cute and summery pineapple details, while fresh flowers in plantboxes and pineapples and vegetables in baskets make up the table centerpieces. A wide shelf displays goodies and sweet treats like Dark Chocolate Smores, Malted Cookie Shards, Pineapple Coconut Bark Candies and Tropical Fruit Mendiants to name a few.
Sisterfields also contains an express cafe for deli items like sausages and cold cuts from Epicurious, a specialty restaurant based in Shangri-la Plaza Mall, as well as a patisserie with freshly baked bread. Our morning snack at the meet-up in Cravings in Katipunan before heading to Tagaytay actually came from Epicurious. To whet our appetite, we got a taste of their all-meat sandwich (filled with pastrami, black forest ham, and maple smoked ham topped with Emmental cheese) paired with Lemon, Lime and Bitters premium sparkling water called Wile One sourced from Australia.
After a couple of hours on the road, we arrived in Tagaytay where we headed straight to lunch. Two main food items come to mind when I think of Tagaytay: bulalo (a soup dish that makes use of Batangas beef) and tawilis, a freshwater sardine that’s bountiful in Taal Lake. The fist starter made use of the local fish.
First up was Tinapa Spring Rolls with Sweet Chili Sauce (P145) and Crispy Tawilis with Kaffir Lime Aioli (P140). Normally, people just dip tawilis in plain vinegar and eat it whole, but the herby and creamy aioli sauce really elevated the dish.
Then came two different types of salads making use of locally sourced farm produce. The Chopped Salad with Green Goddess Dressing (P320) had a flavorful dressing made from chives, tarragon, and other fresh herbs. But the second salad was the clear winner. The Mango, Kamias, Pako and Jicama Salad with Bagoong Balayan Vinaigrette (P240) salad was refreshingly light, with a good blend of salty and zesty flavors. The acidity of the local dressing and the kamias felt very well-balanced.
After salads came soup. We had the Potato, Corn and Bacon Chowder (P155), which was just comfort food in a bowl. I liked the soup’s presentation, since it was served bare with just the arugula, carrot, corn, potato bits and crisp lettuce visible in a clear bowl, before waiters poured out the creamy, comforting soup from a teapot. Delicious!
The first main dish was Cerveza Negra Braised Boneless Beef Short Ribs with Garlic Mashed Potatoes (P550). The beef was just so tender that there was no need to use a knife. The meat just melted when I cut it with my fork. The mashed potatoes were a bit mild, but it complimented the rich flavor of the meat’s sauce which was very reminiscent of kaldereta. I was glad that the dish wasn’t served with rice so I could eat more.
The next dish was Southern Fried Chicken with Pan Gravy (P575), which came with a homemade chive biscuit. The skin of the chicken was perfectly crisp and I liked the light texture and cheesy flavor of the biscuit that went great when dipped in gravy.
The last main dish was Sticky BBQ Baby Back Ribs with Coleslaw (P450). Waiters brought out huge slabs of ribs served on a large plate family-style for the whole group, with more biscuits and salad greens on the side. The serving size and plate was just huge, that we couldn’t help lining up just to have photo ops with it.
We ended lunch on a sweet note with a couple of spons of Leche Flan with caramelized crust served ala creme brulee. Later on for merienda, we also got a taste of some of Sisterfield’s specialty breads including rosemary and basil pan de sal, high-fiber banana bread and pineapple bread.
After the filling meal, we took a quick tour around Summit Ridge Hotel. The hotel currently offers 108 rooms which offer stunning views of Taal Volcano. Of the rooms, 18 suites are feature two bedrooms, with their own living room and kitchen area. The hotel also contains recreational facilities that will make families just want to say in.
The hotel also has its own in-house spa, an infinity pool, in-house gym and sports courts. For business travelers and conventions and events, the hotel offers large function rooms, and auditorium. Since Tagaytay is a very popular wedding destination, Summit Ridge Hotel is a great choice for those looking for a stress-free package.
Before heading home, we got treated to a cooking demo by CCA’s Executive Chef Dino Florendo who demonstrated how to make Penne Longganiza with wild mushrooms and Taal Longganisa, a meaty sausage with a distinctly sweet flavor.
I liked the addition of the crispy bacon toppings and shaved queso de bola to the final plate. The fresh arugula also added a nutty and bitter flavor that countered the sweetness of the sausage. I personally prefer garlicky and salty longganisa varieties, so I’ll probably substitute that when I try to make it at home. I’d also add a lot more bacon bits and cheese. Because bacon and cheese make everything better, right?
As a farm-to-table concept restaurant, the ingredients are really the main star in Sisterfields. Diners can expect a modern take on home-cooked comfort food, lots of farm-fresh ingredients and a relaxing family-friendly and cheerful space. If you want to try something new in in Tagatay, be sure to check the place out. For a more relaxing staycation for the family, book a room at Summit Ridge Hotel and get a room with this kind of view.
There are lots of interesting other dishes on Sisterfield’s menu that I look forward to trying next time including: Batangas Bulalo, Thin Crust Pizza with Longganiza and Quesong Puti with Pico de Gallo, Grilled Chicken Quesaidllas with Roasted Peppers and Mushrooms, Corn and Tomato Salsa, Avocado Crema; and Homemade ice cream in Ube Macapuno, Pineapple tarragon and Kapeng Barako Flavors. But for now, I’m happy with everything we got to try and take home during our complimentary shopping spree.
Chef Dino Florendo & the CCA team behind our lovely meal.
Group photo with Christine Bautista and Ferdie Pulia of Sisterfields
Thank you very much to Summit Ridge Tagaytay and The Cravings Group for inviting us to try out Sisterfields!
NOTE: All photos taken with the Samsung Galaxy S6 powered by Sun Cellular. For Sun promos and postpaid plans, visit http://suncellular.com.ph. #ChooseBetter
ADDRESS & ADDITIONAL INFORMATION:
- Sisterfields is located at Summit Ridge Hotel, Km. 58 Ge. Aguinaldo Highway, Maharlika West, Tagaytay City, Philippines
- Contact numbers: (632) 240-6888, (0922) 852-68080
- Facebook: @Sisterfields
- Instagram: @SisterfieldsPH
- For directions on how to get to Sisterfields and Summit Ridge Hotel, click HERE.