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November 15, 2017

RIBCHON: Have you Tried Tagaytay's Baby Back Baboy? (A Review)

November 15, 2017

RIBCHON: Have you Tried Tagaytay's Baby Back Baboy? (A Review)




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RIBCHON is a Filipino Restaurant in Tagaytay that specializes in not-your-usual baby back ribs, incorporating the flavors of the Pinoy favorite lechon, hence the name. The concept is the brainchild of Ham and Lucy Katipunan, in partnership with Chef Tristan Bayani.

It's been a while since we got excited about trying a new restaurant in Tagaytay. So we decided to go here and celebrate Joshua's 10th birthday. Here's what to expect...

 

RIBCHON TAGAYTAY
Mahogany Avenue, Maharlika West, Tagaytay City
Telephone: +63 46 860-2287
Mobile: +63 916 687-1568
Email: ribchon@gmail.com
Facebook: Ribchon




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Ribchon is located along Mahogany Avenue, a street parallel to the main Tagaytay-Nasugbu highway. You can't miss the well-lighted sign.

 

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I like how festive the environment is. The tables are easily configurable for a family dining celebration.

 

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The restaurant has a capacity of 75 people with an al fresco area good for 30 people, surrounded by plants and the cool Tagaytay weather.

 

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Ribchon Menu: All Day Breakfast, Baby Back Baboy, Appetizers | What Else? Soup, Salad, Vegetables, Drinks, Desserts

I thought they would have a limited menu focused on Ribchon, but I was surprised that they have a lot more Filipino cuisine to offer, especially seafood options.

 

APPETIZERS 

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Tanglad Vinaigrette Salad and Bulalo Soup, Sopa de Ajo, or Pumpkin Soup

The Ribchon half rack comes with soup, salad, and rice.

The Sopa de Ajo was the best, served hot and with a good garlicky flavor. The bulalo soup was a bit diluted while the pumpkin soup was more cream than pumpkin.

 

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Monggo with Tinapa (P85)

Whenever it's available, I like having a hearty monggo soup with tinapa, especially if it's on a Friday.

 

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Ribchon Gambas (P340). Succulent Garlic Tanglad Shrimp.

Wanted something non-meat as an appetizer, but this gambas dish was served with jumbo shrimps instead of the usual small ones you can share and nibble on. 

 

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Tawilis Salad (P230). Tagaytay Greens with Tanglad Vinaigrette & Krispy Tawilis.

The tawilis is a Tagaytay favorite, but it doesn't go well with the salad. Make sure to order it separately.

 

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Sinigang na Salmon Belly sa Miso (P395). Bold Bubbling Belly Broth sa Biso (aka Miso).

My mom, who only eats seafood and is very hard to please with restaurant food, gives this salmon belly sinigang her nod of approval.

A big bowl of Pinoy sour broth with lots of salmon belly strips good for family sharing. 

 

RIBCHON

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Krispy Ribs ng Lechon (Half-Rack, P790)

We ordered a full rack served with half of the original version and the other half, krispy. Most like the krispy option, which is the original lechon ribs but with a fried finish. It has a crunchy texture and is paired with suka.

 

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Original Ribs ng Lechon (Half-Rack, P790)

I personally like the lechon ribs because you have to bite into the meat and fat off the bones, which is a more savory experience.

While this was served with a kapeng barako sauce for a sweet brown gravy, I liked the flavor of the ribs on their own. No Mang Tomas here.

 

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What made our eating experience more special was having the ribs with rice soaked in their signature Tanglad Oil. Sobrang nakakagana!

 

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Yugi boy couldn't get enough of eating the ribs on his own.

 

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The ribs were the first to get wiped out. The birthday boy was happy with his birthday celebration.

 

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Ribchon Bulalo Steak (P750, good for 4)

The Bulalo Steak, one of the signature dishes of Tagaytay, did not disappoint.

The meat was tender and the sauce was creamy delicious. You'll enjoy sucking the marrow out of the bones!

 

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Ribchon Krispy Beef Ribs Kare-Kare (P580). Deconstructed. Delish. Deadly.

The Kare-Kare was equally deadly, with the perfect sauce, bagoong, and krispy tadjang cut into rib-like strips. Pasado!

 

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Ribchon Bacon (P260). Char-fried Lechon Bacon Belly.

They also have silog dishes from breakfast using their own crispy bacon strips served in hot skillet plates.

 

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Ribchongganisa (P260). Our Luscious Lechon Chorizo.

The kids liked the ribchon in longganisa form, even if it was not too sweet. Served naked and goes best with suka.

 

DESSERTS 

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The birthday boy needed to make his wish, so it's good they the resto was ready with candles.

 

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New York Cheesecake (P130)

The cheesecake was served in square form and was wiped out immediately.

 

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Leche Flan (P130)

The leche flan was the best for me. It was creamy and smooth but not too sweet yet still very satisfying for a sweet tooth.

 

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Espresso Cheesecake (P130)

The espresso was OK. Best paired with a strong coffee to end your meal.

 

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Congratulations to first-time food entrepreneurs Ham and Lucy for a winning Ribchon concept in Tagaytay!

 

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Overall, Ribchon delivered on its delicious promise of Baby Back Ribs with penetrating Lechon flavors. Make sure to order both the Original and Krispy versions and pair them with their Tanglad or Chorizo rice soaked in Tanglad Oil. 

My dad, who loves Bulalo, enjoyed the Ribchon Bulalo Steak so much that we have to take home the bones and even the leftover sauce. My mom, who doesn't eat meat, was happy with the Sinigang Salmon Belly sa Miso. Aidan, who loves Kare-Kare, enjoyed the Ribchon version because of the sauce, bagoong, and tadjang meat.

We did not like the Crispy Pata and some of the dishes are hit and miss. 

As for dessert, there are better options in Tagaytay, but at least they have a cake and candle ready for birthday celebrants.

Budget about P500/head. This is ideal for a big group gathering or treating your friends to a nice Christmas Meal in Tagaytay. 

In the end, everyone--from my mom and dad, to our kids and my wife--were very happy. Try it!

 

RIBCHON TAGAYTAY
Mahogany Avenue, Maharlika West, Tagaytay City
Operating Hours:
Monday to Friday: 10.00 am to 9.00 pm.
Saturday and Sunday: 7.00am to 10.00pm
Telephone: +63 46 860-2287
Mobile: +63 916 687-1568
Email: ribchon@gmail.com
Facebook: Ribchon

Note: Cash Only

 

Live an Awesome Life,

anton  signature

Founder, www.OurAwesomePlanet.com  

Disclosure: We paid for our meal. I wrote this article with my biases, opinions, and insights.

P.S. They are no longer accepting reservations and are implementing a first come, first serve policy to be able to manage the crowd during the peak hours.




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