EAT TAGAYTAY: Balay Dako


Balay Dako has been around since 2015. They are serving purely Filipino Dishes with Tagaytay as its beautiful backdrop. But I only recently was aware of it early 2019. We were pretty busy last year so we were not able to try this one, not until now.

It’s a bit intimidating. The place looks posh and expensive (and it is, actually). But there are also some reasonable entrees on their menu.

The place was packed around 4:00 pm. I was expecting only a few will be there but surprisingly, they don’t have dead hours (good for them). The waiters were attentive and we didn’t have to wait long for our order to be served.

We ordered Sisig na Pusit for Php 410 – Grilled cubes of squid mixed with housemade mayonnaise, garlic and onions served in a hot iron plate.

Meh. It’s not that bad BUT, I would definitely ignore this next time. I don’t particularly think it’s worth its price. Nothing special. One thing praise worthy about the dish is that it was not like ‘chewing gum’. (Or probably because it was already sliced into cubes.

Next, we ordered Binagoongang Baboy for Php 380 – Pork Belly stewed and sauteed in fermented Shrimp Paste

THE BEST! I told you! HAHA. It’s such a given for us to order this. And we were not mistaken. UGH. Their version is so, so good. I love that it has enough oil but not too much. ALTHOUGH, I hated that there’s a LOT of fat. :/ BUT, I will definitely order this again. ❤ Pure love.

We also ordered the Inasal na Pecho for Php 170 – Grilled Chicken Breast marinated in Vinegar, lime juice, black peppercorn and annatto oil.

Hubby LOVES anything chicken so when he requested this, I just had to. (though I don’t like chicken inasal). I had a taste of this. Again, nothing special. It was alright.

We also tried one of their icecreams – Cookies & Cream ❤ It’s really good too!

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If we had to, I’ll never forget to order the Binagoongang Baboy again and try some of the Sugpo Dishes. ❤ I especially want to try the Piniritong Sugpo at Sarsang Itlog na Pula and Lechon Kawali. It looks yum! 🙂

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Finally ticked this one off. ❤

EAT MAKATI: TIM HO WAN


The famous pork bun got us lining. If you ever had an attempt of trying out his new restaurant, you would know how long the line is and how long you will have to wait as others get their natural high first before you are given a seat. Luckily for us, the line wasn’t that long when we arrived at Glorietta 3. We only waited around 20 minutes.

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So anyway, while we were waiting, the greeter/host handed us the menu already. I thought there was more. I thought this was only the highlight of their menu as it also serves as their placemat for the table. But that was it. The menu was a little short of choices.

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It would be such a crime not to order the Pork Buns – as it is the star of the restaurant.

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Pork BBQ filled Buns – Php 160 I cannot even describe how good it is! From the way it smelled, it’s like a newly baked bread from Santa’s Oven. The bun was soft and crispy at the same time – No. Not crispy but it was sooo goood. The bun alone can also be a secondary star next to this. Now I know why people line up for this!

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Chicken, Mushroom and Sausage – Php 170  Sorry. I wasn’t able to try this.

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Rice with Beef and Fried Egg – Php 180 I also wasn’t able to try this one. But if you’re planning to order the Rice Toppings alone, I suggest not. My siblings didn’t enjoy it very much plus the cup was more then 3/4 full of rice. It was basically just a topping – literally.

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Steamed Spinach Dumpling with Shrimp – Php 120. What can I say? All my favorites are rolled inside. :))) It’s like my favorite soup – Spinach and Shrimp. It was really good.

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Wasabi Salad Prawn Dumpling – Php 140. Okay, so I tried this one and I had to pass the other half to my brother. I did not liked it. Or probably beause I also don’t eat wasabi ever.

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Vermicelli with Pork BBQ – Php 160 I specifically asked to order this one as I wanted to try it. It didn’t fail. The filling was that of a pork bun. It was good as well as the sauce.

I will drag jude here. He has tried it before. But I want my pork buns again, that’s why. :)))