Joei & Me

Tagaytay has always been our go-to place because it's outside the Metro but not too far that we have to drive for hours. Because we're often there, T and I are always on the lookout for new restaurants and establishments to try. And that's why I said yes to an invite to one of the new restaurants by The Cravings Group in Summit Ridge Tagaytay called Sisterfields.

As soon as T and I enter the restaurant, these pineapple drawings catch my attention.  The interior is very summery with full windows on one side allowing the rays of the sun to go in.   

The set menu enumerates different soups, salads, main courses, and desserts.   Oh, I think we need a lot of stomach space for this afternoon!

Sisterfields' menu is created by Chef Noel dela Rama, an acclaimed New York-based personal chef.  Currently, he is a visiting chef-instructor at the Center for Culinary Arts Manila (CCA Manila).  

Sisterfields anchors its sustainable cuisine concept on three important tenets: farm-to-fork (organic selection of fruits and vegetables from Tagaytay); pasture-to-plate (from Batangas beef to Tagaytay tawilis) and crop-to-cup (featuring ethically produced Di Bella coffee). As a farm-to-table restaurant concept, the ingredients are the main star.  

Lunch and dinner menu entrees include Thin Crust Pizzas with Longganisa and Quesong Puti with Pico de Gallo; Grilled Chicken Quesadillas with Roasted Peppers and Mushrooms, Corn and Tomato Salsa, Avocado Crema; Tinapa Spring Rolls with Sweet Chili Sauce; Potato Corn and Bacon Chowder; Mango, Kamias, Pako and Jicama Salad in Bagoong Balayan Vinaigrette; Maliputo Fillets with Manila Clams and Chorizo en Papillote, Tomato and Garlic, Asparagus; Sticky Barbeque Baby Back Ribs with Coleslaw; Cerveza Negra-Braised Boneless Beef Short Ribs with Garlic Mashed Potato, and Southern Fried Chicken with Pan Gravy.

Add to these Chef Noel’s six new dish creations: Chicken, Rice Vermicelli and Corn Soup, Roasted Squash Soup with Spinach, Grilled Beef Summer Rolls with Peanut Sauce, Spicy Wings with Jicama and Mango with Chili-Lime Salt, Grilled Tenderloin with Miso Butter and Sautéed Vegetables and Prawns with Tarragon Butter. 

For dessert, house choices include homemade ice cream in Ube Macapuno, Pineapple Taragon  and Kapeng Barako flavors.  Sisterfields also has two express deli sections for purchasing of savory products.

Pineapple Tarragon Ice Cream

Ube - Macapuno Ice Cream and Di Bella Coffee

After finishing our meals, T and I are invited to join a cupping session by Di Bella Coffee.  Lauren and Vanessa, who both flew in from Australia, explains to us what coffee cupping means.. It's the practice of observing the tastes and aromas of coffee.  I'm a coffee drinker and I can distinguish between different kinds of brewed coffee because I usually just like my coffee black but I never knew that you could experience the real 'taste' of coffee this way!






We are tasked to smell various coffee beans and identify flavors in the coffee through the use of lemon rinds (for the bitter taste), lemon (for the sour taste), salt water (for the salty taste), brown sugar dissolved in water (for the sweet taste), and tablea (for the thickness).






T, who was influenced mainly because he had to wait for me in coffee shops while I was studying for my classes in law school, is a relatively new coffee drinker but he does a good job in identifying smells and tastes.






We are also given cups of coffee brewed in various ways, including the use of a siphon.






Towards the end of the cupping session, we are made to try coffee mixed with unusual ingredients, like beer from Wild Beer Co.






This coming Lenten Week, Sisterfields will offer an enhanced lunch buffet during Easter Sunday. Aside from the food that can be enjoyed by the family, Summit Ridge Hotel will have magic shows, an Easter egg hunt, face painting for the kids, and more! You can also avail of Sisterfields’ Weekend Specials: the “Chill & Grill” (featuring a wide selection of barbecue, seafood, and cocktail drinks with live acoustic music for only P549 net on Saturdays) and Lunch Buffet on Sundays (P549 net per person).