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180° by Chef Sau in Tagaytay offers a delectable fusion of Modern Filipino and Western/Mediterranean cuisines, all against the breathtaking backdrop of a 180-degree view of Taal Volcano Lake. Chef Sau’s innovative take on Filipino cuisine never fails to delight, complemented by impeccable service from the culinary team and expertly crafted cocktails from mixologist Gabriel Figueroa. Whether it’s a leisurely Sunday lunch with family or a special occasion, 180° promises an unforgettable dining experience.
180° RESTO
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Once a personal Tagaytay resthouse, this charming establishment has transformed into a renowned Airbnb destination and now stands as one of the top Tagaytay restaurants, celebrated for its contemporary flair paired with a laid-back chic ambiance.
180 by CHEF SAU
Savor flavor from every angle.3-C-2 LT Labak ng Sungay, Sungay North, Tagaytay City, Cavite
11:00 am – 10:00 pm Tuesday to Sunday. Closed on Monday.
+63 917 620 0289
180bychefsau@gmail.com
∞ FB 180 by Chef Sau
∞ IG @180bychefsau_
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The second floor serves as the main dining hall and features an alfresco deck, offering a perfect opportunity for capturing stunning photos with the backdrop of Taal Lake. Guests can opt for a romantic table for two with a circular window or choose a secluded corner for enhanced privacy.
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A private air-conditioned room is available, ideal for accommodating a family or hosting a meeting for up to six people, with convenient access to the backyard.
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The alfresco area on the third floor provides an ideal setting for a romantic evening, offering a serene ambiance enhanced by the refreshing Tagaytay breeze.
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The open kitchen, situated on the ground floor, offers guests the opportunity to observe the meticulous preparation and presentation of their food, ensuring a delightful culinary experience from start to finish.
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Menu: Appetizers | Salad, Soup, Pasta | Mains (Filipino) | Mains (Western), Grill, Dessert
Drinks: Mocktails, Coffee, Tea, Slushies | Cocktails, Beers | Wine List | Aperitif, Digestif
The menu has a wide variety of Western and Mediterranean dishes, but we really liked the Modern Filipino takes.
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Our favorite spot for Sunday lunch was the chef’s table beside the open kitchen.
APPETIZERS
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BAKED BRIED (₱625)
honey, dried apricots, rosemary and crostini
A whole brie cheese is baked, torched, and served with crostini, accompanied by honey and dried apricots. It’s a great appetizer to share with the family.
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BROILED HAMACHI (₱750)
Tamarind, miso and herb salad
The hamachi from Chef Sau’s Balmori menu is one of our favorites. The meat remains tender and soft inside, complemented by a delicious glaze of tamarind and miso. Simut sarap to the bones.
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BURRATA, TAGAYTAY TOMATOES (₱1,250)
Balsamic Syrup and Basil Pesto
The fresh tomatoes from Tagaytay, along with a bit of pesto and burrata, made a simple salad that the kids enjoyed. The tomatoes burst with flavor in your mouth, enhanced by the pesto, burrata, and balsamic sauce.
MODERN FILIPINO
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We’re big fans of the cuisine from the legendary Filipino Chef Ed Quimson, so trying the Paella Tinola was a must. Opt for the family service, which is just perfect for a group of six.
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ED QUIMSON’S PAELLA TINOLA (₱1,250)
Free-range chicken, sayote, malunggay
The paella itself carries the flavors of tinola, and the socarrat is scraped and mixed tableside with the sayote, malunggay, and green chili. Ang sarap, especially with the rich flavors of free-range chicken broth.
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And for the ultimate tinola experience, don’t forget to add a bit of chili patis sauce.
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LENGUA SULIPEÑA (₱850)
Sofrito, tomatoes, olives, and manchego
We love Chef Sau’s lengua served in the heritage Kapampangan style, either with red or white sauce. The version at 180° is served with tomatoes, olives, manchego, and tender ox tongue.
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24-HOUR SOUS-VIDE CRISPY PORK PATA
ON MACADAMIA KARE-KARE (₱975)
But the absolute highlight is the incredibly tender crispy pata served with Chef Sau’s signature macadamia kare-kare. The sauce is wonderfully rich with curry and the elegant flavors of macadamia, making it unnecessary to add bagoong for flavor.
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The crispy pata is deboned table-side, revealing how the meat easily falls off the bones while maintaining a crisp skin. The kids adore it, and the sauce is simut sarap and kulang na lang dilaan.
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180-WAY BULALO (₱1,250)
Tagaytay beef, corn, sweat potato and vegetables
The bulalo is served deconstructed with the bulalo soup served separately from the meat and bone marrow, accompanied by servings of corn and vegetables. You can enjoy the clean, flavorful bulalo broth on its own.
DRINKS
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180° LEMONADE (₱245)
Twisted classic lemonade
180° ICED TEA (₱245)
Signature iced tea, pineapple, citrus
MANGO SLUSHIE (₱210)
The drinks were surprisingly good, with a balanced flavor—not too sweet and just the right amount of booze. I love the 180° lemonade while the kids love the slushies.
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It’s hard to get a decent cocktail bar in Tagaytay and this is probably the best one by mixologist Gab Figueroa.
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For dessert, try the off-menu Halo-Halo cocktail, delightfully made with Ube liquor.
DESSERTS
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VUCO PYE (₱475)
When in Tagaytay, you should always try the Chef Sau-style buko pie with Kafamfangan flair.
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BASQUE CHEESECAKE (₱575)
The Basque cheesecake never fails to impress, with its soft, milky middle and cheesy texture..
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IMPOSSIBLE CAKE (₱475)
Layer of chocolate and Leche flan
Something unique, though the chocolate cake was a bit dry, we loved the Leche flan layer.
FINAL THOUGHTS
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Overall, Chef Sau remains at the top of his game and hasn’t lost his touch despite setbacks. This is the type of restaurant that Tagaytay needs—casual yet not overly high-end, with warm and professional service, delicious modern Filipino cuisine, and an excellent 180-degree lake view. We highly recommend trying the Hamachi and Baked Brie as appetizers, and the Tinola Paella and the Crispy Pata with Macadamia Kare-Kare for your mains. It’s also a great spot to enjoy cocktails and dessert, especially during sunset or on romantic nights. Budget about ₱1,000 per head, plus cocktail drinks perfect with the view.
We’ll definitely return to try the Western and Mediterranean menu, and of course, enjoy Gab Figueroa’s cocktails. It’s best to visit during a long weekend lunch or for a sunset merienda. Huge thanks to Chef Sau and the culinary team for providing such an awesome experience!
180 by CHEF SAU
Savor flavor from every angle.3-C-2 LT Labak ng Sungay, Sungay North, Tagaytay City, Cavite
11:00 am – 10:00 pm Tuesday to Sunday. Closed on Monday.
+63 917 620 0289
180bychefsau@gmail.com
∞ FB 180 by Chef Sau
∞ IG @180bychefsau_
Live an Awesome Life,
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Founder & Digital Creator, Our Awesome Planet
Disclosure: We were guests of Chef Sau. I wrote this article 100% by a human with my biases, opinions, and insights but edited with AI for grammar.
P.S. You can hear Sunday Mass at the Ina ng Laging Saklolo Parish in Tagaytay.
P.P.S. Only thing is the ride back up the bituka na manok-like road of Ligaya drive. The steep uphill climb is scary at the start but be prepared mentally. It’s good if you don’t have any cars in front of you but it is a hassle when somebody stops hanging along the curve roads.
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The post 180° by Chef Sau: Modern Filipino with Awesome View. appeared first on Awesome! - Our Awesome Planet.