Tagaytay is truly a destination to behold. Only about 3 hours from the Metro (depending where you live), it’s a favored place to visit and spend time with the family. My latest trip there took me to the breathtaking Summit Ridge where I had the utmost pleasure of dining at Sisterfields, The Craving’s Group latest restaurant concept. Formerly C2 Classic Cuisine, Sisterfields Summit Ridge Tagaytay features a “farm to table” approach offering farm fresh culinary dishes.

Sisterfields has a rich selection of dishes that will meet your every craving and desire. Their menu features dishes with locally sourced ingredients promoting “sustainable cuisine”, a passion and advocacy by The Cravings Group founder, Annie Guerrero alonside her daughter Marinela “Badjie” Trinidad. “There are a lot of produce in Tagaytay and around the Taal area. And it’s undeniably very family-friendly. We have the perfect farm-to-table, family restaurant for the atmosphere of this vacation hotspot,” said Badjie.

Summit Ridge Hotel of Robinsons Land Corporation and The Cravings group have a long standing relationship making this hotel the perfect setting for Sisterfields.

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A whole new dining experience will now be available as they offer a healthy breakfast selection as part of the complimentary breakfast given to guests. Starting October 1, Sisterfields will pilot the new complimentary breakfast menu which will include a daily rotation of better protein options such as deli hams, sausages and bacon; breakfast breads such as fresh croissants, morning sweet breads, whole grain breads and pastries; morning cereals and muesli, a selection of fresh cut fruits such as Tagaytay pineapple, banana, papaya and watermelon and freshly made omelets, pancakes and waffles.

Guests will still enjoy breakfast favorites perfect for Tagaytay mornings, such as their congee, champorado and fried tawilis which are best paired with organic juices and artisan coffee blend, Pahimis, a popular brew in Cavite.

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Pineapple Cucumber Juice

Welcome drinks at Sisterfields Summit Ridge Tagaytay. We were offered Pandan, Pineapple Cucumber, and Lemongrass juice.

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Tinapa Spring Rolls with Sweet Chili Sauce (Php145)

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Crispy Tawilis with Kaffir Lime Aioli (Php140)

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Potato, Corn and Bacon Chowder (Php155)

By far, one of the best chowder I’ve tasted. I love the blend of potato, corn and bacon some of my favorite ingredients!

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Sisterfields has 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) concepts

“We want Sisterfields to exude a family-friendly ambience. It is not too high concept or ultra-modern. Apart from freshness, diners can expect a lot of familiar flavors but done entirely in surprising renditions,” Badjie said.

 It also strongly supports Ma’am Annie’s “green lifestyle” advocacy — sourcing local ingredients through ethical farming and teaching the values of eco-sustainable practices for the future generation.

Chopped Salad with Green Goddess Dressing (Php320)

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Mango, Kamias, Pako and Jimaca Salad with Bagoong Balayan Vinaigrette (Php240)

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Cerveza Negra Braised Boneless Beef Short Ribs with Garlic Mashed Potatoes (Php550)

Growing up eating mashed potatoes, I’ve had my fair share. Some are lumpy, some sweet, some too creamy. This masterpiece though, is the perfect blend and texture partnered well with tender braised boneless beef short ribs.

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Southern Fried Chicken with Pan Gravy (Php575)

I didn’t get the name of the bread from this dish but I loved it. It was actually the best of this plate for me. Reminds me of Thanksgiving.

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Sticky BBQ Baby Back Ribs with Coleslaw (Php450)

Baby Back Ribs are always a hit and this was no exception.

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Leche Flan Spoon

Jael loved these Leche Flan Spoons. In fact he had 3. Creamy and delightful all in a small bite.

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Chefs from the Philippines’ top culinary school, the Center for Culinary Arts, Manila (CCA, Manila) will take turns in Sisterfields’ kitchen who will be inspired by the menu created by Chef Noel dela Rama, an acclaimed New York-based personal chef.

Chef Noel is a staunch farm-to-table advocate and brings his signature cooking style to his thoughtfully-composed menu for Sisterfields. “I want to bring something new to the table. I want Sisterfields to be known for simple, well-cooked, straightforward dining,” he said.

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We were also treated to a cooking demo and got to see Chef Dino Flores in action.

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The Chefs also made samples for us to taste and it was an excellent merienda. I was a tad full though but it was too good to pass up.

Pemne Pasta Longganisa

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Carrot Orange Juice

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Sisterfields will also feature two “express” deli sections for convenient purchasing of savory products. “Sisterfields will have an Epicurious express café for dine-in and grab-and-go items for the hotel residents, and a patisserie where they can buy freshly baked breads,” said Badjie.

We were treated to an array of Sisterfields sweet treats and even some pineapples and Coconut Vinegar. These goodies were gone in a pinch.

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Thank you for a wonderful day!

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Sisterfields is located at Summit Ridge Hotel, Km. 58 Gen. Aguinaldo Highway, Maharlika West, Tagaytay City, Philippines. For more information, call 240-6888 or visit their Facebook page and Summit Ridge website. Check their Instagram page at @SisterfieldsPH.

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