A Tagaytay outing would never be complete without having bulalo (stewed beef bone marrow with vegetables in broth) for lunch; the locale’s cool and misty weather is just perfect for it. And one of the most convenient restaurant to have it on is at Leslie’s Tagaytay.
It was, however, sweltering hot during latest trip to Tagaytay City. But still, we ordered a bowl of bulalo for lunch nonetheless. Well, tradition says we have to.
Leslie’s Tagaytay has not changed much since the last time I went there. They still have the same weird wooden vines interiors, same hard uncomfortable wooden furniture, same hard to call staff, same musical combo belting out modern songs in kundiman style, same expensive huts along the ridge that we’d rather eat inside the resto since we can’t afford them, but most importantly, the same excellent big-serving dishes.
The bulalo at Leslie’s is simply hard to beat. I know there’s a better bulalo at the Tagaytay market, an obscure hole-in-the-wall set of eateries in the city, but I really have no clue how to get there. So that automatically sets Leslie’s restaurant as the best one for me.
As always, the meat was very tender and the refillabe soup mixed just right, not too salty and not too bland either. The veggies were okay too, though I personally wish there were less corn and more greens (or, if it was also refillable too, haha). A bulalo experience at Leslie’s would never be complete though without mixing a special dip for it; soy sauce or fish sauce (depends on your preference), calamansi and hot chili.
We were six in the group at the time and we decided to order two bowls of their bulalo (Php599.00, good for at least three persons) and two sizzling plates of sisig (Php160.00, good for at least two persons) to pair it with. Superb as everything were, we were simply bowled over by the serving size and were almost unable to finish our meal off.
The only thing missing, really, was the cool Tagaytay weather; we were sweating like dogs under the hot sun after our lunch at Leslie’s.