For our last meal in Tagaytay before we headed back to Manila, we had lunch at Golfer’s Lounge inside Tagaytay Highlands clubhouse. The meal was Florence’s birthday treat to us.
The bulalo came in a large bowl and we all got a generous cup each. It was quite flavorful but it’s far from the best in Tagaytay. For my foreign readers, bulalo is soup made from beef shank with bits of bone marrow floating in the surface. It’s one of the most popular dishes in Tagaytay but it can be found in Manila too.
bulalo ng Mahogany P580
I have a confession. I’ve never eaten sisig before this meal. Somehow eating pig’s ears, cheeks and liver never appealed to me. I don’t know what made me try this sisig but it was a revelation. I loved the salty, oily, crunchy mixture specially with rice. I think I ate half of an order. My friends tell me there are even better sisig out there. I can’t wait to try them. Where can I find the best sisig?
sisig Kapampangan P280
Debbie was the only one to order the banana cue split and I’m so thankful to be sitting beside her. What a smart idea to combine caramelized bananas with ice cream and langka (jackfruit) to make a truly Filipino style banana split. It was soooooooooo good! The burnt caramel coating on the bananas were just perfect with the ice cream.
banana cue split P150
Bananas and langka cooked in syrup and served on top of crushed ice and doused with milk and topped with ice cream. A very refreshing dessert. But I’d rather eat fresh, sweet langka from Tagaytay.
saba and langka con hielo P150
Thanks for the yummy lunch Florence! I’ll never forget my first sisig and the sinful banana cue split.
The Highlands Golfer’s Lounge
ground floor of the Highlands Golf Clubhouse
open daily, from 6 a.m. to 9 p.m.