Anya Resort Tagaytay's Anila Poolside Restaurant Launches New Menu

 

Anila Poolside Restaurant

Last April, a new menu was launched for Anya Resort Tagaytay's Anila Poolside Restaurant which featured Filipino as well international dishes conceptualized by the very friendly Executive Chef Christopher “Chris” A. Leaning and his crew. A native of Grimsby, England, the 58-year old Chris has over 40 years experience in food management operations in hotels and restaurants and is one of a handful of World Master Chefs currently working in the Philippines. 

Check out "Resort Review: Anya Resort Tagaytay"

Anya Executive Chef Chris Leaning and GM Mikel Arriet

He has been in the country for a long time (now residing in Tagaytay with his family) and arrived in Anya Resort in April 2022.  Working with the young, hardworking, always smiling but soft-spoken resort GM (since August 2018) Mikel Arriett, they created a menu that was, in Mikel’s words, “simple but satisfying.” Mikel, himself, is a fellow chef from the Basque Region of Spain whom Chris met when he was working at Taal Vista Hotel).

 

Fried Spring Rolls and Anila Gambas & Chorizo al Ajillo

Prepared for us was a captivating and decadent 9-course meal, as presented by Sous Chef Robee Joy Javier, consisting of three appetizers, four main courses and two desserts.  Each dish, using a variety of local and imported ingredients, was uniquely different from the previous course.  This glimpse provided a perspective of local flavors as interpreted through the palate of a Spaniard and an Englishman who have resided long enough in the country to know the Filipino’s penchant for good food. 

Deep Fried Chopitos

To set the mood for the main courses coming up next, we were first served Anila Gambas & Chorizo Al Ajillo (sautéed shrimps, sliced chorizo, bay onions, garlic chili, virgin olive oil and parsley), Deep Fried Chopitos (tender baby squid coated in Anya’s own seasoning and served with remoulade) and Lumpiang Shanghai (a pork, prawn and vegetable spring roll cigarillos served with a sweet chili dip). All had a hint of spice which made the dishes all the more appetizing.

 

Classic Paella

Of course, the highlight were the four main dishes – Cochinillo Asado (Spanish-style whole roast suckling pig served with its own juices), Classic Paella (Classic Spanish rice cooked with rich stock, sofrito, seafood, chicken and served with lemon and aioli sauce), Grilled Shrimp (char-grilled butterfly shrimp with a touch of brandy and served with lemon wedges) and the Beef Shank Bulalo (a, hearty and filling tender beef shank and bone marrow stew slow braised in beef broth with local vegetables, potatoes and corn).  

Cochinillo Asado

The paella, prepared with much love and care, was deliciously robust.  The Cochinillo Asado, a Spanish-style lechon de leche, was mouthwatering, with a rich and savory flavor.   The crispy skin and tender meat would leave you craving for more.  The Grilled Shrimp was cooked to perfection while the Beef Shank Bulalo was a very tasty and ubiquitous take on Tagaytay’s well-loved and renowned soup.

  

Beef Shank Bulalo

Grilled Shrimp

Equally enticing was the dessert of 5-Layer Jack Daniels Chocolate Fudge Cake (multi-layered choco moist cake flavored with bourbon syrup, layers of chocolate ganache and served with warm, salted caramel sauce) and the Chef Chris Mango TresLeches (chiffon sponge dripping with Anya’s own sweet marinade and topped with fresh mango and caramelized cashew nuts).  What can I say about these two decadent desserts? They’re both to die for. 

5-Layer Jack Daniels Chocolate Fudge Cake

Chef Chris Mango Tres Leches

Anya Resort Tagaytay: Buenavista Hills Rd., Brgy. Mag-asawang Ilat, Tagaytay City, 4120 Cavite. Tel: (02) 8657 1640. Mobile numbers: (0917) 893-8946. E-mail:a sales@anyaresorts.com.  Website: www.anyaresorts.com.