Cavite’s Culinary Detour: Two Silang Eateries That Make the Journey Worth It

by Tony Agudo

If you're one of the many weekend warriors heading to Tagaytay, you've probably played food roulette on the road: spot a restaurant, take a chance, hope for the best. Sometimes you win, sometimes it’s a shrug and a “pwede na.” Honestly, in my experience - and I’m just being truthful; most are woefully forgettable, and some are outright disappointing. But every now and then, you find something that pleasantly surprises you and quietly redefines your expectations.

In Silang, Cavite, just when the cool breezes of Tagaytay start to greet you, there are two unassuming restaurants that deliver not just on taste, but on value, vibe, and a kind of sincere hospitality that’s become rare. These aren’t trendy places with overstyled plates. They’re the kind of spots that make you wish you lived nearby—because you’d be there every week. And I’m one of them.

T-Bone King: No Gimmicks, Just Great Food

On the surface, T-Bone King keeps things simple—straightforward name, clean interiors, nothing over the top. But step inside, and you’ll find a space that feels quietly refined, with a warmth that invites you to sit back, loosen your shoulders, and just enjoy the meal.

This isn’t your typical roadside grill. It’s steakhouse-level cooking with honest pricing, the kind of place where the dishes are crafted with care rather than outsourced to food trends.

My must-tries? Here you go:

• Australian T-Bone Steak – Expertly cooked, with a tender chew and just enough char. It’s the type of steak that doesn’t need a sauce to make its point.

• Salted Egg Wings – Crispy, generously coated, and totally addictive chicken wings. If you’re a fan of bold Filipino flavors, this is your comfort zone.

• Roast Beef – Surprisingly elegant. Juicy, thin-sliced, and seasoned with restraint. This dish lets the meat do the talking.

• Spicy Shrimp Linguine – Perfectly al dente pasta with a sauce that carries just the right heat. Shrimp lovers, take note.

• Garden Salad – It’s rare for a salad to make an impression, but theirs does—with fresh greens and a honey-balsamic vinaigrette that’s got both tang and sweetness in balance.

There’s a lot more on the menu that I’m still raring to try - but it’s not just about the food either. The parking is ample, for one; and the service is brisk but warm, and the vibe makes you feel like you’ve found one of those rare places that you feel still truly care.

Hardin Marikit: Where Buffet Feels Like a Celebration

Just a few minutes away, Hardin Marikit offers a completely different experience. It’s a buffet, yes—but not in the way you’re imagining. No lukewarm trays of so-so food. And no rushed chaos. This is a garden-inspired space where the food is clearly made to be shared, savored, and remembered.

Chef Mike Narvaez runs the kitchen here. His story is one for the books—he started out as a humble kitchen steward and worked his way up to head chef. And that journey shows in the food. There’s pride in every dish, from the crispness of the lechon to the rich umami in the broth of their bulalo (I’m honestly salivating now just remembering and writing this).

Highlights include:

• Lechon Kawali – Golden-crisp skin that shatters with a fork, and underneath, meat so soft it’s almost buttery.

• Kare-Kare – Rich, velvety, with a peanut sauce that hits all the nostalgic notes. Pair it with their house bagoong and you’ll understand the hype.

• Bulalo – The quintessential comfort food in a bowl. A light, clean broth packed with beef shanks and marrow, ideal on a breezy afternoon, or to nurse a brutal hangover.

More than the food, it’s the energy here that draws people in—groups of friends laughing over plates, families settling into long lunches, travelers pausing to enjoy something real. This is a place built on stories, not strategies.

The Bottom Line - More Than Just Sister Restaurants

Both restaurants are run by the same passionate team, and you can feel, and most importantly, TASTE IT. From the cooks to the waitstaff, there’s a sense of respect, camaraderie, and dedication to serve great food that makes its way to your table. These aren’t places driven by corporate formulas—they’re run by people who genuinely, truly care and love what they do.

These aren’t your average, run-of-the-mill roadside rest stops. T-Bone King and Hardin Marikit don’t beg for attention—they earn it. And heck, they are downright WORTHY. They’re the kind of places that don’t try to impress you with fancy plating or faux-gourmet gimmicks. They let the food do the talking, and talk they do.

At T-Bone King, the meat is treated with reverence - cooked with precision and soul. No frills, just flavor. The kind of steak that reminds you why fire and flesh have always gone hand in hand. At Hardin Marikit, it’s a buffet that doesn’t feel like one—more like a Sunday lunch at your Lola’s if she happened to be running a professional kitchen with a killer pro crew.

The common thread? A sincere commitment to consistency, comfort, and soul-satisfying, simply delicious food. T-Bone King and Hardin Marikit don’t just serve meals, they create moments, memorable ones at that —quiet, simple, and meaningful. The kind that stay with you, way after the plates are cleared.

Next time you’re bound for the Tagaytay ridge, take the turn, slow down, and make the stop. These two Cavite gems aren’t just detours—they’re destinations I’d recommend with both thumbs enthusiastically up.

So, if you’re rolling through Cavite and you don’t stop here, you’re not just missing a meal. You’re missing the whole damn point and this article is not for you. Go there. NOW.