Sinta's Symphony: A Tasteful Blend of Culinary Excellence and Cultural Richness
More than a dining destination, Sinta is where each dish tells a story, set against the breathtaking backdrop of Taal Lake.
More than a dining destination, Sinta is where each dish tells a story, set against the breathtaking backdrop of Taal Lake.
The moment I step into Sinta Restaurant in Tagaytay, I immediately feel it is more than just a dining spot. It is as if the soul of the place is inviting me to explore a story rich with history, art, and local culture. Sinta, which means "beloved," goes beyond ordinary culinary offerings to provide a memorable experience.
Initially considering the name Tanao, which was inspired by the idea of gazing at the stunning views of Taal Lake, the restaurant offers a unique dining experience with scenery as breathtaking as the dishes.
Walking to the main dining area is like strolling through an art gallery, each piece of art telling its own tale, all connected to Taal Lake and Volcano. Each story brings to life the rich folklore and history behind each piece.
One captivating story is the legend of a sunken ship believed to rest in Taal Lake's depths and tales of a community swallowed by Taal Volcano's eruption centuries ago. The mystery and stories of lost treasures are captured in the unique bowls near the Sinta entrance, with designs inspired by ships that once sailed these waters.
Sinta provides an unobstructed view of the stunning Taal Lake and Volcano
The art filled lobby lounge.
From top left: Kabunyan de Guia's mosaic art, wine cellar, Mezzanine Bar Lounge, Kabunyan's topographic map of Taal Lake, Sinta's main dinning area.
The artistry on display is not limited to historical intrigue. A papercut creation by Mansy Abesamis offers a detailed homage to the rich culinary and cultural heritage of Taal.
Photography enriches this narrative. "Basking in My Mother's Love" by Colin Dancel stands out, capturing maternal love with a sunflower image. This photo bridges art, local stories, and universal themes of love and endurance, prepping the viewer for the upcoming culinary adventure.
The restaurant has a wine cellar where bottles from around the world promise to enhance any meal. The staff can suggest pairings, like a bold red for steak or a refreshing white for the fresh catch of the day.
Next to the cellar, the Mezzanine Bar Lounge becomes a high tea haven from 3:00 p.m. to 5:30 p.m., offering relaxation and indulgence with views of serene Taal Lake. Evenings feature mocktails and cocktails, ideal for unwinding or quiet chats.
On the way to Sinta's main dining area, you can hear the gentle tinkling of bamboo wind chimes by Marco Ortega and Erwin Nurumulo, adding a touch of traditional Filipino craftsmanship to the ambiance.
At the dining area's entrance, Kabunyan de Guia's artwork—a topographic map of Taal Lake—welcomes guests with a depiction of Taal Lake's rich biodiversity. Showcasing everything from hermits to crocodiles, eagles, fish, turtles, and various plants, it celebrates Taal's wildlife and plant life, encouraging guests to value and safeguard this natural heritage.
Amidst this celebration of nature and culture, the "Roots in Heaven" art installation on the ceiling catches the attention. Made of paper and sawdust, this 'inverted Taal' piece by Leeroy New brings the beauty of Taal's landscape right into the dining room.
In an engaging conversation with Chef Ariel Manuel, the culinary mastermind behind Sinta, we explore the experiences that shaped his career and vision for this food haven. With over 35 years in the industry and several successful restaurants launched, including the beloved Lolo Dad's, Chef Ariel's switch from architecture to a celebrated chef showcases his passion for food and innovation.
His story took us from the kitchen to the competitive world of culinary arts, competing in Asia, Australia, and America. He shared his first major contest in Hong Kong in 2005 and the victories and experiences that drove his pursuit of excellence.
The opening of Sinta Restaurant was a pivotal moment for Chef Ariel, who originally envisioned a rustic, family-style establishment in the neighboring municipality of Alfonso. "When they showed me this place, it was like a 360-degree turnaround," Chef Ariel recalls. The first thing that came to my mind was, how can I give justice to this place?" he muses, looking over the landscape that Sinta now calls home.
With a team that has been with him for nearly two decades, Chef Ariel sees Sinta as the pinnacle of his culinary journey, inspiring him to create a dining experience that reflects the natural beauty and serenity of its setting.
The creation of Sinta involved a two-year R&D phase, allowing Chef Ariel to merge his culinary achievements with new ideas. He innovated on beloved dishes and introduced new favorites, with a menu featuring French, Italian, and Mediterranean cuisine designed to delight and surprise patrons.
Among these culinary narratives, one dish stands out for its unique flavor and heartwarming origin—the Baked Oyster, a signature that has followed Chef Ariel throughout his career.
But many don't know that this dish was created by accident, inspired by the chef's son.
The story goes back to a simple meal, spotlighting the imaginative tastes of Chef Ariel's then four-year-old son who loved oysters and pasta carbonara. By merging these two favorites, at his son's inventive suggestion, this now-famous dish was created.
This fusion immediately caught the attention of other diners. A curious diner from a neighboring table asked to try this unique mix. It was an unconventional pairing, but it brought together a burst of flavors that just worked.
The dish also earned international acclaim. It won a medal at the Bocuse d'Or competition in Shanghai, cementing his status as a culinary innovator.
The "Only for the Rich" salad, with its luxurious ingredients and unique name, is a standout dish. It features Maine lobster tail, plump shrimps, softshell crab fritter, ocean trout gravlax, foie gras, prosciutto, diver scallops, and salmon roe on mixed greens with avocado dressing. This dish is not only a delight for the palate but also a visual feast. "It's served in one large bowl, meant to be shared with friends or family," highlighting the Filipino tradition of communal eating.
Chef Ariel also introduces guests to a culinary showpiece with his classic Beef Tartare, a dish that celebrates both the quality of ingredients and the artistry of preparation.
From top left clockwise: Rack of Lamb, Beef Tartare prepared table-side, Warm Spinach Salad, Eye of Rib Eye, Baked Oyster.
"We prepare everything tableside, grinding the meat right before your eyes," Chef Ariel explains. This approach ensures the dish's freshness and offers diners a culinary journey echoing Sinta's picturesque setting.
"Just as the view of the lake from here is unobstructed, so too is our commitment to clarity and quality in our dishes," he reflects, linking the restaurant's setting and culinary philosophy.
Chef Ariel applies his architectural background to his culinary art, emphasizing precision in dish presentation. He focuses on the importance of height and structure on the plate and meticulous attention to color and proportion, ensuring each dish is a carefully crafted masterpiece.
But how does he blend international cuisines to cater to the Filipino taste?
His approach focuses on creating harmonious fusions that celebrate both European and Asian flavors, ensuring one component remains dominant for clarity.
Chef Ariel uses a deliberate mix of 70% European and 30% Asian ingredients. This allows him to craft globally inspired dishes that resonate with local tastes. He also emphasizes the thoughtful use of herbs, noting that they can't always be used interchangeably in cuisines.
Chef Ariel Manuel
Looking ahead, Chef Ariel envisions broadening Sinta's menu with innovative takes on traditional dishes, including an Asian version of beef tartare and a unique Caesar salad that offers diners a choice between classic and Asian flavors.
His latest project? An interactive outdoor culinary experience where diners join in the cooking.
"We have an open pit for the al fresco area," Chef Ariel is excited. "We're introducing some rotisserie." This addition isn't just about more menu options; it's about enhancing the vibe, blending Tagaytay's cozy weather with the charm of open-flame cooking.
The concept extends beyond just watching the chefs at work. Guests can get involved, basting their barbecue to perfection under the guidance of experts.
Set to launch by Christmas, the rotisserie aims to be a standout for group events, offering a novel approach to holiday dining.
Chef Ariel is also planning a "station of degustation," turning the dining experience into an exploratory journey. Guests will move through different stations in the restaurant, from appetizers on the mezzanine to desserts in the dining area, engaging all senses.
"It's like seven courses, seven stations," Chef Ariel says. "But you're moving around to experience everything." This approach updates the traditional degustation, offering a dynamic way to enjoy the chef's creations.
Chef Ariel's philosophy extends beyond the kitchen; he advocates for supporting local products and businesses. Whether it's sourcing unique containers from a local artisan or purchasing spinach from a nearby farm, his approach is about more than just food—it's about building a community and creating genuine connections with his suppliers and the people behind each ingredient, recognizing their role in bringing his dishes to life.
Chef Ariel hopes guests will leave with a deep appreciation for the exquisite culinary experience, enhanced by the breathtaking views and tranquil ambiance of Tagaytay. "You have to come and see it yourself and experience it," he urges.
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