ASHA and Jeepney manager Charmaine Fernandez together with Chef de Partie Rhea Lauban work together so they can offer authentic Filipino cuisine that passes the standards of more discerning guests. Photo by Ma. Esther Salcedo-Posadas
TAGAYTAY CITY—The restaurant known as “Jeepney” at the Summit Ridge Promenade has yet to announce a formal launch date but it already promises to give so much to the ordinary, middle-class Pinoy foodie. Concocted with the price-sensitive consumer in mind, this new endeavor by the Cravings group of companies offers traditional Filipino cuisine in style. “We want Jeepney to be part of the Filipino’s regular life,” explains ASHA and Jeepney Manager Charmaine Fernandez. “When you come here, you can look forward to home-cooked meals with a twist,” she adds.
Budget-conscious consumers often have to contend with greasy, fast food choices. At Jeepney, the restaurant aims to serve reasonably priced Filipino food with aesthetic and/or gourmet appeal making the dining experience more pleasurable to those who seek real value for their money.
Food portions served are generous and meant for sharing. To cite, an order of Pandan Rice yields about 1.5 cups while the Pritong Manok can feed a few. It is interesting to note that Bottled Soda is served using classic Coke and Sprite bottle designs, a reminder of a previous era. Chef de Partie Rhea Lauban explains that the idea came about as a result of their research on how carinderias would normally serve their soft drinks, that is, with glass bottles. After all, Jeepney is projected as an upgraded carinderia of sorts.
Jeepney is the restaurant school of sister company Asian School of Hospitality Arts (ASHA) at the Summit Ridge Hotel. The school offers an opportunity for kitchen professionals to pursue Tesda accredited courses, at reasonable tuition fees. For example, the one-year course with a Certificate in Hotel and Restaurant Operations costs around P67,590 while the Certified Barista training amounts to P30,000.
COLORFUL restaurant interiors reminiscent of the jeepney
ASIAN School of Hospitality Arts (ASHA) in Tagaytay
The restaurant also guarantees that food is prepared when ordered (not taken from a commissary) and if customers make special requests, they also try to accommodate when possible. Chef Rhea attests, “Everything is freshly cooked. No artificial preservatives.” In essence, this is how they differentiate from other commercial establishments that offer cheap and instant food where practically everything is laden with artificial additives.
Photos by Ma. Esther Salcedo-Posadas
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