I still remember waiting in line to get a table for 20 with my in-laws outside of Balay Dako in Tagaytay when it first opened. Entering the premises felt like we were going into a house party hosted by the family. Balay Dako, which means “big house” in Negrense, is indeed that with ancestral home vibes that definitely make its guests feel right at home. Add the laughter, chit-chats, warm service, and, of course, the home cooked dishes, and you have one delightful dining experience.

I hardly travel out of Metro Manila so this was the one and only time we went to Balay Dako. So when I received an invitation to the soft opening of Azela by Balay Dako last April 25, I immediately confirmed.

Located at level 1, Center Atrium of Robinsons Place Manila, the restaurant can easily be spotted with soft sage-colored walls, wooden accents, and white breeze blocks that are reminiscent of vintage Filipino architecture. A large black-and-white photograph of the original Balay Dako can be seen at the back—the reason why this restaurant finally opened in Manila. I immediately felt at home.

Chef Antonio “Tony Boy” Escalante is the man behind Balay Dako, along with Antonio’s, Breakfast at Antonio’s, and many others under the Antonio’s Group of Restaurants, Inc. It is the memories of his grandmother Azela that continues to inspire him to provide a thoughtful dining experience . “Some of our most cherished memories as a family are tied to the meals we shared with our Lola Azela at her home in Bacolod. The warmth of her cooking, the familiar aromas wafting from her kitchen, and the stories passed around the table are moments that continue to shape us, long after the plates were cleared,” reminisces the Escalante family.

Leading this newly opened restaurant is his son, Chef Antonio Sebastian “Basti” Escalante, whom I got to chat with that afternoon. His cousin, Patricia “Tricia” Benedicto, who is in charge of food and beverage also joined us.

Both credit Chef Tony Boy’s passion—it’s their anchor and the spark that changed how they view restaurants. “It can’t just be food, it’s an experience. It has a lot of factors like ambiance is so important, the service should be exceptional, you have to be very meticulous, and always think of what would be the most comfortable for the guests. A lot of plans go into the effort to prepare a great meal. So It’s not just about doing a recipe and offering a nice place, it’s a lot more,” shares Patricia.

Basti adds, “My dad has a different standard.” Learning from him isn’t a formal process, but it happens in the little moments. He shares observations during meals, points things out when they travel, and casually notes what works and what doesn’t. Over the years, Basti has compiled a mental library of what’s good, what falls short, and what stands out—and this becomes his personal benchmark.

“For me, it’s a way of life,” Basti smiles. I couldn’t help but share how impressed I was by the warmth and attentiveness of their staff—each one making me feel genuinely welcome, like a guest in their own home. He nods knowingly. “You don’t just find good staff,” he says. “You shape them. You teach them why the details matter.”

You can feel it—and taste it—in the food they serve. “He (Chef Tony Boy) taught us that doing it the long way is always the most rewarding,” Tricia shares, explaining how their kitchen still prepares kare-kare sauce the traditional way. That means roasting and grinding peanuts and rice into a fine powder. Older diners often recognize the difference immediately, telling them, “This is how it should be done.” As she puts it, “It’s really the quality that will come out—that we took a lot of time to prepare without shortcuts.”

Balay Dako prides themselves with these classic Filipino dishes that are thoughtfully prepared with the best ingredients. Aside from Kare-Kare, both of them shared their recommendations which include starters such as Lumpiang Shanghai Wrap with Nuoc Cham dipping sauce, Sariwang Kangkong at Hipon Salad, and Fried Tawilis. Binagoongang Baboy, Piniritong Adobong Baboy, Bistek Tagalog, Sisig na Baboy, and Crispy Maskara for mains. Crispy Pancit Luglug and Salted Fish Fried Rice are excellent add-ons. For drinks and desserts, try their refreshing dalandan juice, halo-halo, leche flan, and bibingka. Their homemade Pinoy-themed ice creams are also a must-try.

Another detail that stood out to me was the selection of condiments placed on every table. Their vinegar is already seasoned with garlic, chilies, and spices. There’s also housemade blackened onions, perfect for adding depth to soups, stews, grilled dishes, or even rice. Thai fish sauce adds that umami boost, sweet chili sauce is there for dipping, and banana ketchup satisfies those sweet-and-tangy cravings. And of course, there’s Chef Tony Boy’s personal favorite—Mang Tomas All-Around Sarsa, available in both original and spicy.

“We want our diners to feel at home—and that’s our slogan,” Basti points out. Whether you're a solo diner enjoying a quiet lunch break, a group of friends catching up over a hearty meal, or a family seeking comfort food without the hassle of cooking, Azela by Balay Dako offers a holistic dining experience. Here, food is made with love, and every visit feels like coming home.