Techie Pantaleon, the woman behind the author’s ‘unforgettable dusk’ (Photo by Edu Jarque)
It was not difficult for my travelling buddy Freddie Alquiros to entice me to have dinner in a new discovery, most specially after I learned who the owner was—Techie Pantaleon.
My loot for family and friends whenever I visit Baguio always consists of Baguio Country Club’s Raisin Bread, a selection pastries and desserts from Chef Billy King’s Le Chef at The Manor at Camp John Hay, plus Cassava Cake from Everything Nice, which Techie owns and manages.
An enchanting evening awaits. (Photo by Baguio City Eats)
The destination for the evening was 113 Wagner Café. The sun had just set, so I had this little doubt in my mind: how will we ever find this hideaway resto in Baguio City, with the up-and-down roads, rolling hills and twisting alleys?
Technology and following the proverbial nose led us to the pedestrian gate marked 113 Wagner. Before us was a magical movie set—paradisiacal themed and we were awed.
Steps lead to the magical garden. (Photo by Baguio City Eats)
Our forever downhill amble on concrete steps, though brief, seemed like the longest walk for we had to appreciate all the sights—tall palm trees and bamboos, verdant shrubs, varieties of cacti, flowering plants, all landscaped to complement the laid-back environs. This was illuminated and reinforced by votive candles and warm lights, driftwood sculpted into animal heads, individual birdcages and ceramic sculptures. The sound of running water and bird baths added to the dream-like al fresco garden setup.
The bird bath attracts avians of all species. (Photo by Edu Jarque)
Wood table and hanging seahorse sculpture (Photo by Edu Jarque)
Seated on cushioned wrought iron seats, we were soon served our choice for the night: Farm Fresh Food, which consisted of Mini Sourdough Loaf with Wagner Signature Dip, Roasted Tomato Cream Soup, Baguio Harvest Salad with Sagada Orange Vinaigrette as starters. The highlights were the Neptune’s Catch Linguine Pasta—the best I have ever had, bar none—and sous vide striploin steak—juicy, flavorful and cooked to perfection. The meal was capped off by Baguio Blend Coffee and a dessert of Classic Vanilla Panna Cotta with Granola Crunch.
A floral table setup (Photo by Kiko Villalba)
We just had to meet the lady behind this unforgettable dusk. The woman who will soon be 50, was widowed 12 years ago, with seven growing kids—four boys and three girls. The pandemic was not kind to her, she admits. No details furnished, we noticed she wanted to move on. “During the lockdown, I became a plantita,” she shared.
Garden stylist Kiko Villalba
She eventually met garden stylist Francis Kiko Villalba, a consistent winner in prestigious landscape competitions. Together, they collected over a thousand species and transformed the 113 Wagner plot into an enchanting and fascinating, living and breathing green garden.
Chef Rudolph Cabuay
The duo eventually collaborated with Rudolph Cabuay, Techie’s once-upon-a-time professor from the International School for Culinary Arts and Hotel Management International School for Culinary Arts and Hotel Management (ISCAHM). He created the concept of the cafe and everything just fell into place.
The inspired trio are now on their eighth month and wish to prosper more for the summer season and beyond.
Sous Vide UK grass-fed Striploin Steak (Photo from ClarkVenture)
Herb Roasted Spiced Chicken with Buttered Vegetables (Photo from nekkidchef)
Baguio Harvest Salad with Sagada Orange Vinaigrette (Photo from nekkidchef)
Here are her reflections on the journey thus far:
On menu:
Our main offer comes in three packages. Just All Starters features various light appetizers, while Mom’s Homemade Feast is reminiscent of rustic homecooked meals, while our deluxe Farm Fresh Food highlights sustainability through seafood pasta and grass-fed striploin steak.
On celebrations at 113 Wagner Cafe:
There is a heartwarming feeling of fulfillment as a lot of couples, families, clans and even clusters of friends have trusted us to be a part of their lives as they celebrate important milestones here.
On Heart’s Day Week:
Our Valentine’s offer ran for five days. We accommodated 15 couples a night—it was so intimate and romantic that it made you feel like falling in love once again!
On schedules:
We are now open for lunch and dinner, purely by reservation. Our operating hours are 11:30am to 2pm and 6pm to 8:30pm. Upon reservation, diners are advised to choose from the menu already so we can assure freshness and quality. The café is closed on Wednesdays.
113 Wagner Café is at 113 Wagner Road, Baguio City. Patrons should book in advance. For reservations, contact @113wagnercafe on Facebook and Instagram.
This was first published in The Daily Tribune. Published here with permission from the author.
