Asian KitchensBusiness SenseVol. 17

redefining HOMEMADE local FRESHNESS

By January 5, 2017January 9th, 2017No Comments


Overlooking the world-famous Taal Lake and Volcano, Taza Fresh Table in Taal Vista Hotel, Tagaytay City, Philippines has become a certified food destination. The reason? They offer innovative international cuisine using the freshest local ingredients, all prepared in an open kitchen where diners can see the chefs at work. Thus, the name taaza, an Arabic word which means fresh.

“Taza is unique because we use 95 per cent local ingredients and only five per cent imported,”says Chef Jayme Natividad. “Everything is homemade. With so many shortcuts available in the market, I refused to give in. I’m doing things the old-fashioned way. At Taza, guests can enjoy the made-from-scratch sauces, slow-cooked smoked meats, and handmade pasta.”Their homemade bacon, for example, is cured for ten days and smoked for six hours.

As Marla Fresnido, Taal Vista’s manager of marketing communications puts it, the restaurant business is driven by the management’s passionate commitment to source local ingredients, ensuring consistently high-quality international cuisine utilizing organic, single-origin, and sustainable ingredients on every plate.

It’s no wonder Taza Fresh Table is recognized by the Philippine Tatler as one of the country’s best restaurants of 2016. In its Best Restaurants Guide, Tatler highlighted one of Taza’s best sellers, mezze with selections that include local ricotta, hummus, and spinach with bacon jam, among other well-loved dishes.

“I make ever y dish unique,”says Chef Jayme. “I don’t copy dishes; I try to make something my own. And then I train my people well so we can serve consistently good food.”Exciting dishes at Taza include Tomahawk pork chop, lobster fettuccini, and alugbati (vine spinach) salad. Even though he changes and adds new items in the menu every three months, these three dishes remain in the menu because they became best sellers.

To ensure the quality of food, Chef Jayme says he’s always in the kitchen. But then, he also finds time to go to the tables and check on the customers, making sure they are happy. “If they have some food allergies or restrictions, or if they have any personal preference on food, we can work it out,”says the flexible and accommodating chef.

Going to Taza is a unique dining experience. It’s a great combination of innovative, fresh food, friendly service, lovely ambiance, and scenic view.

Taza Fresh Table
Taal Vista Hotel