Foggy Mountain Cookhouse, a gem nestled in the nooks and crannies of Baguio, guarantees you the most intimate dining experience. As home to the tastiest Mediterranean dishes in the area, this reservation and pre-order only establishment is well worth your time and money.
Owner, Marianito “Chef Babes” Reyes, started this humble cookhouse during his retirement in the exporting business. His travels abroad have widened his culinary horizons, which he now shares through his love of honest, rustic food.
Chef Babes invites you to the comfort of his home to experience the Foggy Mountain treatment…
FOGGY MOUNTAIN COOKHOUSE
172 St. Joseph Street, San Carlos Heights, Purok 24, Baguio City
Operation Hours:
Monday to Saturday: 11AM to 3PM | 6PM to 11PM
Closed on Sundays
Email: chefbabes@gmail.com
Mobile: +63 916 767 4687 | +63 932 762 3639
Facebook: Foggy Mountain Cookhouse
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While he spends most of his time in Manila, he prefers staying in Baguio to run the restaurant as a way to unwind.
The cookhouse itself is actually the ancestral resting house of Chef Babes’ family.
The area is so fresh and clear of urban distractions that you can smell the food being prepared from the outside.
FOGGY MOUNTAIN COOKHOUSE MENU: Main Dishes | Side Orders |Complimentary
They only accept day before reservation and you have to pre-order your dish. The Cookhouse can seat up to 20 Guests only.
(Note: Main dishes are served with single serving of Full Course Inclusion(FCI), Iced Tea or Vodka 7-Up with Mint, an appetizer or salad, Moroccan rice, and dessert. Sharing is encouraged as servings are big. Additional FCI is P200 per person.)
Aside from the great food, one of the things you pay for is also the view. This is where the resto got its name.
All dishes are fresh and prepared from scratch on the day—ensuring the best quality of food. Chef Babes oversees all kitchen operations; if something is not on par with his quality, he will give it to the staff and re-make it.
All herbs are picked from the garden. Some dishes may have varying ingredients as the food prepared is dependent on what’s available at the market.
WHAT TO PRE-ORDER
Greek Peasant Lamb (P500). Lamb shoulder cuts, slow-simmered with fresh rosemary and wine, served on mashed potatoes or polenta.
Delicious and fall-off-the-bone, the Peasant Lamb pays homage to a dish Chef Babes ate during his travels.
The classic pairing of savory meat and root vegetables is comforting and a perfect dish for the chilly Baguio weather.
Crispy Squid Fries (P450). Thick strips of giant squid, truffle oil infused mash, and dill tartare sauce.
Chef Babes gets some of the best cuts of meat and fish from his connections in the exporting industry.
These squid fries go delightfully well with the tangy, and herb-infused tartare sauce.
Grilled Chipotle Pork Chop (P450). One-inch thick pork chop marinated in chipotle and honey.
The homemade chipotle sauce is made from dried jalapeños, cumin, salt, pepper, and a pinch of cinnamon for that little something-something.
The chop is marinated for at least a day before slow-cooking in an oven.
Grilled USDA Ribeye (P750+ depending on weight). Seasoned with herb salt, and served with smashed potatoes, and balsamic reduction.
The balsamic reduction is a tangy touch to the steak. You don’t need a lot of it, as the sauce is thick but not so overpowering that you miss out on the meat flavors.
(Note: Don’t forget the potatoes, which have been boiled, smashed, then fried to a crisp!)
Oven Roasted Chicken (P1000). Butterflied chicken infused with Italian herbs. Cooked in a brick oven with root veggies.
As a Foggy Mountain Cookhouse staple, this dish lives up to its delicious reputation! The herbs are rubbed on the skin and under to ensure the most flavorful chicken you’ve ever had.
Rice (Complimentary with Chicken)
To ensure that nothing goes to waste, drippings from the roast chicken are incorporated into the rice with Moroccan spices.
Pita Bread & Homemade Hummus Dip (Complimentary with Main Dishes)
We loved the light toasting of the pita bread and how well it went with the fresh batch of hummus.
(Note: these are addicting!)
Salad (complimentary) Made with “Baguio Pechay” and orange aioli or mango vinaigrette.
Initially, this dish used lettuce, but Chef Babes opted for a more local “Baguio Pechay” to make something unique.
Pumpkin Pie Puree w/ Roasted Marshmallows (Complimentary). Served with homemade whipped cream or ice cream.
This wonderful dessert was birthed from Chef Babe’s dislike of baking—he thinks measurements reduce culinary creativity. Crustless and simple, the Pumpkin Puree is a perfect way to end your lunch or dinner at Foggy Mountain Cookhouse.
Hot Chocolate with Marshmallow (P75) Imported cocoa and pink Ghana salt.
As a side order, you can pair this delightful hot chocolate with your Pumpkin Puree. Add the Pink salt to bring out the flavors of the chocolate.
Having gone to many restaurants in the area, we can honestly say Foggy Mountain Cookhouse has stolen our hearts and stomachs.
Thank you, Chef Babes for one of the most memorable dining experiences Team OAP has ever had in Baguio!
FOGGY MOUNTAIN COOKHOUSE
172 St. Joseph Street, San Carlos Heights, Purok 24, Baguio City
Operation Hours:
Monday to Saturday: 11AM to 3PM | 6PM to 11PM
Closed on Sundays
Email: chefbabes@gmail.com
Mobile: +63 916 767 4687 | +63 932 762 3639
Facebook: Foggy Mountain Cookhouse
Live an Awesome Life,
Team Our Awesome Planet
Disclosure: Our experience was courtesy of Chef Babes himself. I wrote this article with my biases, opinions, and insights.
P.S. Yes, Chef Babes is a guy.