It has been a nerve-wracking week for us here at the ‘orphanage’ due to a project we worked on for just two weeks – something that normally takes at least one month to prep. We successfully staged it last Thursday night despite some sleepless nights and controlled tempers. It just left us drained and dead tired as the function ended. And during the weekend, we have been traveling back and forth to Lipa City in Batangas for what we call a ‘relaxation’ of some sorts.

Last Sunday morning [3^rd December], I was feeling lethargic so we took a forced break, away from all the madness of the preparations and drove up to our favourite hie-away destination – Tagaytay, for a breather. The night before, I had sudden cravings for Wagyu burger - a result of my post about the world’s most expensive steaks article I lifted from frobestraveler.com. At times like these, a sugar fix would do me good so we thought of just having my fave banana walnut pancakes at Pancake House. However, we dozed off during the drive [driver was reluctant to wake us up!] and overshot Pancake House. After making a u-turn at the Petron station, we thought of checking out Cliffhouse which we have not visited since January. And what a treat we got!

While browsing through some merchandise at My Philippines, we saw a familiar figure. There he was, Chito Galvez of Massimo’s whom we thought was just taking his son Massimo for a walk around the complex. We found out that they’ve opened a Burger Bar by Massimo’s tucked in a corner next to Paul Huang’s Fire Lake Grill.

Soon after, Chito’s better half Chef Hazel Galvez arrives from the main Massimo’s Ristorante Italiano at Royal Pines Subdivision, just a stone’s throw away from the Cliffhouse.

We were then treated to the Bar’s specialty – Wagyu Burger!

The Burger Bar by Massimo’s Wagyu Burger is the BEST burger in Tagaytay! It’s 175 grams of prime beef patty is served on freshly baked Massimo’s Focaccia bread with aioli sauce, tomatoes and lettuce. It can be had with add-ons like cheese and fries, from Php255.00 up.

And for desserts [my favourite part of any meal], we had Cioccolate Fondante [Molten Chocolate Cake], a rich buttery chocolate cake with molten chocolate center, paired with exquisite, sinfully delightful and highy recommended homemade fior de latte gelato!

Chef Hazel also surprised us with something that is not in the Burger Bar’s menu – Massimo’s famed Panna Cotta, brought over from the main restaurant!

Also available at the al fresco setting Burger Bar are other specialties like: Barbequed Pork Ribs – oven roasted, tender fall-off-the-bone St. Louis Ribs in their own special barbeque sauce; Trippa alla Veneziana – Massimo’s version of the Pinoy favourite Callos; and U.S. Angus Rib Finger Stew – slow-braised finger steak in red wine gravy.

On the way back home, I slept like a baby again . . . only to be awakened [as we approached Alabang] by a friend calling from Las Pinas inviting us for dinner. Well, who couldn’t say no to authentic Bicolano fare?

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