I touched down in Manila last last Thursday, really early in the morning. I got home to our lovely new house and spent my time in the shower. It felt like home. YAY! I asked my mum what she was up to for the day and she said she was heading to Tagaytay to do some furniture hunting.
It's no secret that Tagaytay is a common destination for folks in Manila especially during the weekend. But lately, the traffic has been increasingly intolerable, a supposedly 1 1/2 hour trip turns into a long ass journey. Once you get there, there's always the issue of where to eat. And these days, common restaurants in Manila have been setting up shop up there, people just usually pick whatever that seems convenient otherwise their usual or favorite.
It's because of those sorts of things that small restaurants like Tootisie's have a rather small opportunity to shine.* The place is very cozy, sort of a country home setting almost. It's fairly reminiscent of Mom & Tina's too. The items on the menu are obviously personal and dear to the owner. Some were even noted with the respective person that it was associated with.
|Kansi Bulalo- P445|
The bulalo pride of the Visayas.
Subtly zipped with Bacolod Batwan, souring gruit
grown only in the region.
|A bit oily you see.|
|Manang Jo Tadyang Inihaw- P260|
Pork ribs charcoal broiled to my eldest, Maijo's specifications.
|Kilawing Puso ng Saging- P165|
Banana blossom spiked with vinegar.
|Turon Halo-halo- P120|
Modern take on turon, with leche flan and ube,
drizzled with our special langka sauce.
As for dessert, there was something that caught my eye right away, but then it was unavailable which was a bit of a letdown. So, we decided on getting something else- and that something else was totally innovative. It's a fusion of turon and halo-halo. For the non-Filipinos out there, traditionally, turon is banana and jackfruit wrapped in a springroll wrapper then deep fried to perfection and sprinkled with sugar after. Halo-halo is a modge podge of ingredients ranging from beans to jello to ube to ice cream. So the dessert basically had the ingredients of a halo-halo encased in the deep-fried springroll wrapper. It was very smart, we enjoyed it a lot.
J. Abad Santos cor. Aguinaldo Highway,
km 57.5 ( after Lourdes Church)
Tagaytay City, Philippines
(046) 483 4629
*It's been up and running for over 2 years already but hasn't seen much of the press and media.