Ribchon - Sambong

Thank you for the nice accommodation,ambiance and also the best ribs! I really love the taste of the original ribs! You deserve 5 stars ;

Ordered their ribchon full slab that comes with pumpkin soup, salad, tanglad oil rice and barako dressings. Also got sinigang sa miso and okoy bites. Love their ribchon altho some were a bit burned. Not much on the sinigang but was thrilled with their okoy bites. Will surely come back to try on their other dishes. Price is okay. We were billed 2,400.

Good food at reasonable price! Place is clean and Earth friendly. They use metal straws instead of plastic, and eco bags and tupperwares for takeouts.

Went on my weekly hunt for fruits and I was brought to Mahogany Market in Tagaytay. I was able to get Red Lady Papayas, langka, avocados, saba bananas, sweet and plump mangoes, buko juice and meat, coconut milk, watermelons and pinipig. On the way, I spotted Ribchon, and I remembered how the guests at my eldest son 's wedding raved about this Tagaytay resto. So, might as well give it a try since I am here and it 's a little past lunchtime (they close at 3pm and we arrived past 2). We got the Half Rack Package for 2 which included soup, salad and rice for P760. For the soup, we had one bulalo and one pumpkin soup. We chose the tanglad vinaigrette dressing for the salad and tanglad rice upon the recommendation of Brian, our waiter. After a few minutes, Brian came out with 2 bulalo soups which were piping hot, since the pumpkin soup was made from scratch and he didn 't want one of us to wait. Being close to Mahogany Market pays dividends since you could really taste the beef flavor in the soup. The pumpkin soup arrived and it was delicious, just the right consistency with a hint of butter and cream but the pumpkin was the star. The salad greens were fresh (this is Tagaytay, after all) and the recommended vinaigrette dressing was fantastic. It was a combination of onion, garlic, lemon, tanglad and vinegar. It just gave off the right sour notes that after finishing the greens I sipped it like soup. The main attraction of ribs came and initially I thought half rack might be bitin for us. But, the serving was big and could definitely satiate two. The ribs were beautifully rubbed with their signature coffee rub and some secret spices. They gave us plastic gloves so we could use our hands in handling the ribs. Boy, did they come in handy because no knife and fork job could do justice to feast on these magnificent ribs. There were additional condiments on the table; spiked suka, soy sauce-vinegar, tanglad oil and kapeng barako sauce. You could actually play with the flavors with any or a combination of these sauces. I found out that with vinegar it would taste somewhat like lechon, soy-vinegar and it 's crispy pata, kapeng barako makes it Ribchon. It 's also great with tanglad oil. But, the rice is best with tanglad oil and a smidgen of vinegar or just tanglad oil is fine. We were pleased with our experience here at Ribchon. I love it when you 're eating food like listening to an opera. There are soft, muted tones and loud and sustained vibrato. Such is the flavor musicale Ribchon presents.

Something different in tagaytay cuisine. The ribchon ribs and ribchon bacon both have great blend with the sauce and rice! The place is good for group dining with good ambiance!