The Wild Juan
Tagaytay-Nasugbu Highway, Niyugan, Laurel, Batangas
- 2 Reviews
- 9 Recommend
- 2 Reviewers
- Business Hours
- Reopens Wed: 11:00a - 8:00p
- 9:00a - 10:00p
- 12:00p - 9:00p
- 11:00a - 8:00p
- 11:00a - 8:00p
- 9:00a - 10:00p
- 9:00a - 10:00p
- 9:00a - 10:00p
More Business Info
- Street, Parking Lot
- Hotel Star Rating:
Most Recent Reviews
Before my backlog list piles up even more, let me start reviewing the latest restaurants that I visited...Starting off with The Wild Juan.
The Wild Juan is a restaurant plus Bed & Breakfast place in Tagaytay that's a little far off the usual busy place that's packed with malls, hotels and mainstream restaurants. Located before you even reach Twin Lakes, The Wild Juan sits quietly at the front line of a 9 hectare property along the ridge. It has a nice view of the mountains and the lake and it's not too near any other establishments.
Owned and managed by the Murillo family, The Wild Juan promises Tex-Mex and Filipino food fusion, taking inspiration from the experiences of it's Chef and Owner, Thomas Murillo.
It was such an honor for Food Society PH to be invited over for lunch by The Wild Juan mom - Tita Thelma. We went there on a Friday. With my homies Jairus d & Ruth D, we were welcomed warmly by Thomas himself.
He explained that the concept of the food came about because he was born and lived in the US for a while. He wanted Filipinos to experience Tex-Mex cuisine with dishes familiar to our palate. He prepared some dishes for us to try.
| Pulled Pork Adobo Bruschetta for 188Php
- Small in size, big in flavors! The goodness of a Filipino Classic Favorite dish, Adobo, topped with cucumber salsa and drizzled with chili pineapple cilantro puree. Each bite was flavorful! I loved the salsa on top as it cuts through the saltiness of the Adobo, giving each bite a refreshing twist.
| Shrimp, Pops! For 328Php
This dish was my favorite! Crab fat x coconut milk - two of the best ingredients in the world! The Coconut Aligue Sauce was a little spicy, tasty and a little sweet. The shrimps were perfectly cooked! Sweet and succulent with that nice bite. IMO though, a little more coconut milk would be knock out.
| Caldereta Wings for 288Php
The concept was great - instead of the usual buffalo wings sauce, Chef Tommy made a Pinoy version by using Caldereta sauce. Since Pinoys love putting Eden Cheese into their Caldereta, Chef Tommy made a dip out of Cheddar as well. The dip was really good! You can dip anything here and it'll taste great! But the chicken wings didn't taste like Caldereta at all. Least favorite.
| KKK - Krispy Kasuy Kare-Kare for 518Php
Kare-Kare is one of my favorites Pinoy dishes. The Wild Juan's take on this Classic Pinoy Favorite was different but not bad at all - though I still prefer the traditional, this one was something I liked as well. The sauce was thick and made from purely Kasuy or cashew nuts instead of the usual peanuts. They didn't use coloring here that's why it was pale. But it was good - on the sweeter side but it was tasty. The beef chunks were indeed crispy! What I liked about the meat though was the tenderness behind the crispiness. The chunks were tasty too! Served with home made bagoong on the side, trust me, the sauce was good and you wouldn't need much of the bagoong anymore.
| Surf Rice for 328Php
Sea food bagoong rice that's good for sharing! The bagoong flavor was there but surprisingly, their wasn't that strong distinct smell. The saltiness was also just right but this rice was packed with flavors!
| Dessert: Cashew Tart and Calamansi Custard for 198Php
The best way to go is to get a little of the tart with the Calamansi Custard and dunk both into your mouth! But we didn't do that lol
The Cashew Tart was good! Roasted and Chopped Cashew, baked with a graham crust in a ramekin - I loved the Cashew chunks!
The Calamansi Custard had a good flavor - sweet and tart. But the texture wasn't as smooth as I have expected. It was like a flan with more egg whites than yolk. Chef Tommy apologized though and promised to improve.
Overall, it was a great lunch! Aside from the food, the restaurant has it's own charm too. It had simple interiors, to be honest, but the view was good with soft cool breeze blowing in.
Also, Chef Tommy was so easy to talk to. He's very passionate with his craft at such a young age! Definitely going back here to bring the family and probably try their B&B as well.
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What could be the best thing to pair up with the chilly winds of tagaytay? Aside from a lot of restaurants offering piping hot bulalo, why not just enjoy the warmth of southern comfort food with some extraordinary handcrafted booze?
The Wild juan's soft opening happened last November 6 and will be in full swing this coming March, 2016. (long haul!)i was really waiting for this. I was already eyeing this since september!
At first I wasn't that sure if this will be just for restaurant or hotel since they also offer bed and breakfast. They have 5 fully furnished rooms (TV and all). Rooms 1 and 2 have one queen sized bed while rooms 3,4, and 5 have one single bed and 1 superior bed. And so to have that extra comforting ambiance while drinking your ale, they have this beer garden with bar (which is right now under construction). I could imagine Roegan T magugustuhan mong tumambay dito. I think late teens to young professionals (like me, ahem...) would really enjoy this type of chill-hangout (overnight if you must) place, but age really does not matter, right?
They are still finalizing their menu and has just released one fourth of it! At the moment, food choices generally good for groups. And a couple of dishes are good for solos. I basically saw the fish section, which they offer either parrotfish, tuna and blue marlin.
grilled blue marlin @180PhP. It was not in the menu yet but it was offered to me. It was cooked well, sensibly sprinkled with salt. zing it up with calamasi to taste. The tomato adds contrast to the dish. The tomato looks dead actually, How i wish it comes with cheese . The rice was sprinkled with mixed herbs, so it was pretty much appetizing. I met head chef's mom and dad ms. Laura and mr. Raul (did i get it right?...)
Just right after I ate the satisfying dish, the head chef greeted me. How could i miss this opportunity to lnow about the their food?! Head chef tommy murillo recommends:
The Wild Juan Sisig - wild juan sisig is not your ordinary sisig, he says. We all know the normal sisig is composed of the pig's innards and mask and all.. However, this dish is just composed of pulled pork topped with chicharon. It has seasoned salty pork topped with special Adobo Aioli. Calamansi to zing the dish.. I asked chef what makes it sisig if no innards?.. Then he said the flavor and taste is the defining characteristic... And we are all to find out!
Gumbulalo - gumbo and bulalo. Chef tommy knows how to play twist. His dish twisted our very own beef stock bulalo. His is a tomato base sauce with beef shanks. This he makes a stand for southern cooking. Gumbo is a stew that originated in the Southern Louisiana. It consists primarily of a strong-flavored stock (thanks wiki!)
Kaldereta wings - now he's making a southern dish to filipino. We all know the famous spicy Louisianna rub that most 'southern themed' restos use for their wings. Not chef tommy. He formulated a special kaldereta glaze for the wings.
After the food part discussion, i was talking with chef about my preference of hard drinks over beers, but told him at the end that i should get used to drinking beer since i've been forming an allergic reaction on spirits. So would we forget discussing about their beers?? Especially the HANDCRAFTED ones? No!
Hand craft beers are bolder and stronger when it comes to flavors. And is more likely to be more than just 5% of what it claims to be its alcohol content
Juan brew - handcrafted from parañaque; really dark and you can defintely taste hops. I got i little sip and this one is dark and strong.
Rogue - on the house! Thank you for letting me try this hazelnut flavored beer. I really havent heard of hazelnut flavored beer until now. Well, you can say hazelnut was really part of the handcraft just by smelling the beer. It tastes really bitter at start, then the hazelnut peeks slightly but definitely has the stand. Chef tommy also commented that this is incomparable to the caramel beer that we know (not honna mention what bar ) this one is handcrafted from america.
Gordon Biersch - lighter roast. Chef told me this is like as san mig light--Only handcrafted. I did not taste this because i think that bottle of rogue had made me a little... Rogue? .. This 'light' beer is also handcrafted from america.
Märzen -5.8% this one.. I would not dare to try na tlga. chef said this is similar taste with gordon.
These are just a few of the many more to expect from the... Err... Bar? Restaurant? Hotel?
I would be glad to explore it more on its full swing come March. They're still fixing the rates though but if you want to try them while they're fresh, i got their contact number, i wouldn't mind connecting you to them
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