Being recognized as the cleanest and best restaurant by the Department of Tourism in Sta. Cruz town of Laguna province, this homegrown restaurant has been serving up mouthwatering dishes that celebrate the rich and nostalgic flavors of Filipino cuisine since 2012. Expanding its operation to cater bigger demands from the market, Ted’s Kitchen has expanded its services including a 13 cabin bed and breakfast and an events hall that can hold up to maximum 200 pax – the Ted’s Warehouse Events Space. Chef Gel Salonga, and sibling Chef Day Salonga’s love in serving the quality homegrown dishes to their guests, it is not a surprise that Ted’s Kitchen would cap the three day Philippine Experience Program of the Department of Tourism with focus on the CALABARZON region.

Having the culmination formalities at their spacious warehouse event space adorned with traditional and modern decors that were astoundingly executed was the best choice to house this pivotal part of the program. Ending it with good music, good ambiance, good food – everything was good! With all these efforts to express that legendary and iconic Filipino hospitality, I cannot leave the halls without personally thanking the Salonga siblings for their outstanding work. I was moved with their vision to truly upkeep the Filipino heritage dishes for the following generations.

Exploring Ted’s Kitchen Hapag Tagalog

Now that we finally arrived at Ted’s Kitchen, it’s time to savor the flavors of Filipino heritage cuisine at its best. Ted’s Kitchen offers a warm and inviting ambiance that perfectly complements its delectable dishes. Here are some of the must-try items on their menu:

• Minanok – we started the Ted’s Kitchen way culinary journey with the surprising Minanok dishes that actually made from vegetable. The savory flavors came from burnt coconut milk and shreds of banana heart.
• Lambacello Spritz – during the opening ceremony, the group shared a toast with their version of the flavored liquor which came with great mix of tangy and alcoholic flavors.
• Salad Station – this section of the buffet is my next favorite. They offered shreds of interesting Victoria “Itik” meat, sourced from Majayjay are the cardinal salad greens (Fern fiddle heads, alugbati and lettuce), ubod ng niyog (marinated tender core of coconut heart), salted egg, sliced tomatoes and their own legendary Kesong Puti.
• Canton Bulaklak – I am amazed with the fusion of the familiar flavors of the canton, however, with the surprising texture coming from two variety of edible locally sourced flowers. The homegrown stirfried noodle dish was indeed a delight. The Chicharon Bulaklak added a depth of meaty aftertaste that explodes in every bite.
• Sinugnong Tilapia – It is their version of their ginataan Tilapia, however, prepared with the unique smoky and tangy flavors from burnt coconut and guava cream. The tilapia meat came in tender and certainly infused with the aroma as expected.
• Binangi na Manok – the lovely and engaging flavors marinated with locally sourced aromatics like turmeric and fish sauce created a new dimension of flavor profile for a grilled chicken dish like this.
• 48-hour Carabeef Shank Horno with Adobo Gravy – Carabeef is known to be a tough meat choice, however, with the slow cooked for 48hours and created that deep beefy meat flavors oozing with umami and aftertaste that would certainly warrant you for more servings.
• Sta. Cruz Bibingka Cheesecake – Fusing together the best of both worlds in terms of delicacy and dessert, the glutinous rice flavors married with the expected creamy cheesecake taste was a unexpected favorite dish capping our lovely dinner buffet.

After a dinner buffet blast with their Hapag Tagalog Dinner Buffet Spread, Department of Tourism Undersecretary, Ms. Verna Buensuceso, gave the farewell remarks on behalf of Tourism Secretary Ms. Christina Garcia Frasco. I hardly forget her firm expression of appreciation and gratitude to the brains and hands behind the successful holding the CALABARZON leg of the Philippine Experience Program. Upon calling all the people who truly toiled for the success of this Program, emotions of gratitude filled the halls of Ted’s Kitchen and was truly contagious. I almost shed a tear of joy because of my own expression of appreciation and amazement of the overall experience of this program.

Ted’s Kitchen – a culinary destination that truly took the entire delegation on a gastronomic journey through the diverse and flavorful world of Filipino cuisine in the heart of Sta. Cruz, Laguna. Whether you’re traveling from Manila or the southern regions of the Philippines, the experience of visiting Ted’s Kitchen is worth every mile traveled. Never leave the province of Laguna and bring your appetite, and get ready to savor the taste of authentic Filipino dishes in a charming setting that celebrates the country’s rich culinary heritage.

For inquiries and reservations, contact Ted’s Kitchen through landline 049-501 6858, email teds.sxl@gmail.com, website http://tedskitchen.net