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Filipino dishes with a story

A new restaurant in Tagaytay offers a culinary experience that takes diners on a journey through Philippine history. 

Traditional and contemporary elements, with pop artworks of Filipino heroes make Dekada restaurant in Royale Parc Hotel a much more interesting dining destination. 
Dekada, from the same group that operates SumoSam, elevates authentic Filipino dining with its interpretation of well-loved local dishes named after heroes and historical events. The restaurant is located inside the newly opened Royale Parc Hotel. 

Classic and contemporary merge throughout the restaurant. Its interior features traditional and modern elements—wood and capiz create a nostalgic atmosphere, while industrial finishes and pop artworks of Filipino heroes give it a touch of the present. 

Aside from ambience, its location also plays a role in its menu. As Tagaytay is known for its abundance of local produce, diners can expect to feast on freshly prepared dishes made with ingredients sourced straight from the local market.

Sizzling Pork Sisig
Dekada’s walk down Philippine history starts with Lumpiang Palabok, bite-size palabok wrapped in rice paper with grilled mahi-mahi. This dish is inspired by Antonio Pigafetta’s first account of the Spaniards’ visit to the Philippines when they were served roasted mahi-mahi with rice wrapped in leaves.

Fresh greens, which are abundant in Tagaytay, are featured heavily in Dekada through Ensaladas de Alianza (Salads of Alliance), which refer to the first alliances of Filipinos and Spaniards, inspired by the best regional flavors. The Legazpi (Sinuglaw Salad), meanwhile, hails from Cebu and Davao with its tanigue and smoked liempo, finished off with Davao’s pomelo and sinamak vinaigrette, a famous spiced vinegar from Iloilo.

Comforting soups come in the form of Melchora, Dekada’s version of chicken binakol named after the “Grand Woman of the Revolution.” Diners looking for a hearty bulalo can savor it in La Solidaridad.

Bagnet Kare-kare
Dekada’s main dishes involve a short history lesson on the Sons of the Revolution, which includes Del Pilar (chicken inasal), Aguinaldo (twice-cooked adobo), and Pinoy-style oven-roasted chicken named Ponce.

The piece-de-resistance is named after Jose Rizal: sizzling bulalo steak made with Tagaytay’s freshest beef.

Sinful choices are also available in indulgent Dekada Crispy Pata and its garlic version called Malvar.

For a sweet ending to this gastronomic journey, the restaurant serves Sweet Nostalgia, a medley of chocolate cake, vanilla ice cream, and banana Q. There’s also the creative Suman at Mangga Pandan Crepe Rolls, Choknut Turon ala Mode, and Taho at Kesong Puti Cheesecake. 

Del Pilar, a chicken inasal dish. 
Wash down the meal with the Thirst for Freedom lineup: fresh juice and shake flavors like dalandan, calamansi, and watermelon, as well as dessert drinks like Ube Shake and Mango Sago.

Finally, Dekada offers its own version of buko pie—the quintessential pasalubong item. The restaurant’s Buko Crumble Pie is filled with soft coconut meat with a warm pie crust topped with delectable crumble that is perfect with coffee or tea.

Dekada is at Royale Parc Hotel Tagaytay, Emilio Aguinaldo Highway, Silang Junction West, Tagaytay City. It is open daily, from 7:00 a.m. to 10:00 p.m. Call 0923-0889055, 0915-6959588, (02) 984-1297 or (046) 402-1980, or send email to [email protected] for inquiries.

Topics: Dekada , SumoSam , Filipino dishes , Royale Parc Hotel
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