Chef Paul Huang of Fire Lake Grill, Tagaytay

Written by The Vanilla Company on .

Chef Paul's love for cooking started early on in his mom's kitchen, watching her bake and create home-cooked goodies which he reminisces fondly.

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Over a course of 2 decades, he left a stellar corporate position in one of the country's top companies, to pursue a career in the gastronomic arts. Under the classic and traditional school of Heny Sison, his passion for cooking and baking was cultivated and honed.

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He set up the Fire Lake Grill in Tagaytay Ridge's inside one of the prettiest compounds of the famed row of restaurants of this cool city, known as Cliffside.

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His elegant fine dining restaurant with a beautiful view of Taal Lake, is where he continues to create his culinary masterpieces such as (appetizers) the Blackened Beef Salad with Sesame Thai Chili Dressing and House-cured Salmon and Caviar Salad with Dill Dressing; (mains) the 500 gram US Angus Rib Eye Topped with Foie Gras Butter and the Braised Lamb Shank with Saffron Risotto; and for lighter fare, the Fettucinne Pasta with Black Truffle Cream Sauce, Mushrooms and Home made Garlic Sausage; (dessert) 7 Dark Chocolate-Ginger Ganache Tart, Salted caramel vanilla cheesecake, and the Pineapple Carpaccio with Coconut Ice Cream.

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Firelake Grill
Unit 3 Cliffhouse Tagaytay, Aguinaldo Highway
Tagaytay City 4120, Philippines
Tel: (046) 483-2069