A drive through Tagaytay is always a feast for the senses – crisp mountain air, postcard views, and winding roads that call for a vehicle as composed as it is comfortable. But when the journey is complemented by a 12-course gourmet tasting menu and a surprise culinary competition inside a contemporary architectural masterpiece, it transforms into something unforgettable. This is exactly the kind of elevated experience Ford Philippines curated for its latest media drive featuring the Ford Territory.
The Territory, one of Ford’s best-selling SUVs in the Philippines, is no stranger to road trips, but this one was crafted to reflect what the SUV itself. The destination? Asador Alfonso in the cool uplands of Cavite. Known for its avant-garde structure by architect Carlo Calma and culinary direction by Chef Chele Gonzalez, Asador Alfonso offered the perfect setting to explore how a comfortable compact crossover is an integral part of the overall experience.
Driving in Comfort and Style
We all gathered at Seda Manila Bay where the trip kicked off with a few reminders before hitting the road. The drive to Alfonso spanned about two hours, a stretch long enough to test the mettle of any vehicle. The Ford Territory proved more than capable.
Under the hood, the 1.5L EcoBoost engine paired with a 7-speed automatic transmission delivered smooth and responsive power on the highway. While not as stellar at slow drives, the highway cruise was cozy and comfortable, thanks largely to the impressive amount of space the Territory offers. The Territory wasn’t lackluster on Tagaytay’s uphill roads, while maintaining stability without sacrificing comfort.
Inside, the Territory showed off its recently upgraded features. A larger 12-inch touchscreen with wireless Apple CarPlay and Android Auto compatibility served as the tech hub for the trip, while the new rotary e-shifter added a modern touch to the driving experience. Dual-zone climate control, a panoramic moonroof, and a wireless charging pad rounded out the features that made the ride as relaxing as it was engaging.
Asador Alfonso: Where Architecture Meets Appetite
Tucked away in a 9.4-hectare estate, Asador Alfonso is unlike any restaurant in the country. Originally envisioned as a tribute by Calma to his father, the space evolved into a lifestyle destination where cutting-edge design and heritage-based cuisine coexist. Upon arrival, we were greeted not just by the sweeping modernist lines of the building, but also by a sense of calm that only places this secluded can offer.
The Territory’s sleek new styling, with its atractive exterior lines and assertive presence, looked perfectly at home in this architectural setting. It’s not often that a vehicle blends so well with its destination, but in this case, the visual harmony was striking.
The Culinary Cook-Off: Behind the Apron
Before the main meal, we were treated to a 45-minute cook-off challenge. Under the guidance of Spanish-Colombian Chef Rodrigo Osorio, we split into teams and created their own takes on ceviche, drawing inspiration from three tradition: Classic Peruvian, Filipino Kinilaw, and Peruvian-Japanese Tiradito. With fresh seafood, citrus, spices, and teamwork at the center, the competition was equal parts fun and fiery.
This hands-on experience provided a deeper connection to the food that would follow, while also reinforcing the theme of collaboration and creativity – values shared by both Asador Alfonso and the Ford Territory.
12 Courses, One Unforgettable Meal
Following the cook-off, we sat down to a culinary journey meticulously crafted by Chef Rodrigo and his team. The tasting menu was divided into five segments:
RÍOS / COLD kicked things off with Octopus Salad in sherry vinegar, Prawn and Potato Mousseline, Boquerón Toast with EVOO, and Jamón Ibérico Croquettes – each dish a celebration of texture and balance.
CALIENTE / HOT followed with Chicken Truffle Lasagna in rich béchamel, a comfort dish elevated to fine dining.
ASADOS / ROASTING brought rustic charm with Mushroom Rice Stew, Grilled Whole Grouper in collagen emulsion, and Roasted Vegetables, showcasing the restaurant’s namesake roasting techniques.
ELIGE TU PRINCIPAL allowed diners to choose a main, featuring a wood-fired Roast Beef marinated with herbs and mustard seeds.
POSTRE / DESSERT ended the meal with a trio of sweets: Vanilla Flan, Chocolate Mousse with marmalade, and Mango with Chantilly Cream.
Every bite told a story, every plate an expression of Chef Rodrigo’s culinary heritage. Much like the Ford Territory, the menu offered familiarity combined by thoughtful innovation.
With appetites more than satisfied, we moved on to the next portion of the day: a guided tour through Asador Alfonso’s new vegetable garden, showcasing the restaurant’s farm-to-table offerings. We witnessed where the food we just ate came from, which includes aubergines, peppers, tomatoes, and leafy greens.
Just below the sun dipped below the Tagaytay horizon, it was time to head home. There’s something to be said about a vehicle that can shift seamlessly from city cruiser to countryside tourer, from weekday errands to weekend indulgences. The Ford Territory is designed for both movements and moments.
