Those who frequent Tagaytay City are undoubtedly familiar with Antonio Escalante’s many successful dining concepts. From the inimitable Antonio’s, a verifiable gold standard for fine dining in the Philippines, to Filipino favourite Balay Dako and brunch mainstay Breakfast at Antonio’s, diners find themselves purposefully driving down to Tagaytay to taste the revered chef and restaurateur’s delightful menu. They come for the food but stay for the experience of sampling the restaurant’s signature dishes in a relaxed and nostalgic space.
Much of the chef ’s charm undoubtedly comes from the sincere appreciation of his rooms. Growing up in the province of Bacolod has given him an appreciation for the idylls that are rarely seen but often sought after in the city. As a lad, Escalante had already been something of an entrepreneur, selling countryside staples such as guavas and fighting cocks.
Despite Escalante’s obvious fit in—and the respect he’s gain from—being in the culinary industry, it wasn’t always his first choice. As a young adult he’d dabbled a
