When a corporate executive decides to venture into his own business, he often quit his job or did both at the same time. This is what couple Jose Ramon “Ham” and Lucy Katipunan did when they founded Ribchon, an “eight-year-old start-up” in Tagaytay.
Ribchon's tagline “Eat moderately” can be seen in their main dining area written in white neon lights. Ham Katipunan, who has more than 20 years at Ayala Land, is the vice president leading their office group. However, his true passion lies in cooking and food, which is why he decided to pursue his passion at Ribchon.
According to Katipunan, his inspiration for Ribchon was lechon: “I chose the ribs of lechon as the signature dish because it’s my favorite part, and I wanted it to taste Filipino.” He took the idea from a smokehouse in Texas but customized it to Pinoy taste using local Cebu lechon and other ingredients.
In 2017, they opened Ribchon on Mahogany Road, Tagaytay, with a capacity of 70 people indoors and 20 in the pet-friendly al fresco area. The kitchen is headed by executive chef Tristan Bayani, who specializes in Filipino fusion and signature dishes like lechon ribs, Batangas bulalo, kansi, and bibingka cheesecake. Their ribs are slow-cooked, not boiled, to maintain the flavor and texture that is crispy on the outside and tender on the inside.
Today, Ribchon continues to grow, with a new Ribchon Tower Surf n’ Turf and Taglish breakfast on the menu every quarter. According to Katipunan, “Four-star food, three-star price, five-star service” is their motto. Over the course of nine years, they have honed the ribs recipe into a special formula that is now a favorite dish among foodies in Tagaytay.
