Tucked away in the back
of the Cliffhouse across
Yellow Cab in Tagaytay is
Fire Lake Grill, owned and operated by Chef Huang. I ignored the restaurant specialties which were grilled steaks so I opted for
the Lamb shank braised in mirepoix on a bed of risotto (P1200). To compliment the meat, I ordered the grilled Chilean seabass on a bed of sauteed greens (P900). Their dessert was to die for which was a mixture of the senses, a home made coconut ice cream laid on top of a sugar crusted cone placed on a bed of seared pineapple (P250). Fire Lake Grill was chosen as one of the top 10 restaurants in Tagaytay...it was quite a heavenly experience!
Located at the back of the Mall on Boracay Station 2 is the wet and dry market where tourists on a budget, can find fresh meat and seafood. Around the market are "Dampa" restaurants where you can have them cook for you whichever way you want your food done. The average price is around P150 per kilo. The best way to maximize your budget is for you to ask them to utilize every means, like for example using the crab broth to make crab and corn w/cabbage soup by requesting them to charge you a minimal fee for that purpose.
Situated along the stretch on Hi-way 3, across the "white house" of Sen. Mar Roxas, is People's Park, where a covered area are rows of stalls called "Dampa" that sell fresh seafood items and cook them as you order, to locals and visiting tourists alike. Each menu item sells an average price of P150, enough for 2 persons and ordering 3 menu items would be a feast.
A kilometer away from People's Park is Hotel Anto-nio where across the front desk is a small Thai restau-rant that serves great Thai delicacies such as Tom Yong soup, Seafood Curry and Shrimp Pad Thai. The chef is a Thai national who is married to a Filipino.Menu prices are very reasonable and ranges to around P150 to P200 per dish.
Tucked away in the back
