Gypsy Baguio by Chef Waya — Restaurant in Baguio

Gypsy Baguio by Chef Waya A Cozy and Comfy Place at the (Sculpted) Table

Nothing Ventured, Nothing Gained I was in Baguio for a CPA convention at the Country Club when Paul—fellow delegate and dear friend—invited me to an early dinner at Gypsy Baguio by Chef Waya. She’s a friend of his, and I was curious to meet her. The catch? My stomach was staging a protest. I almost canceled, but Paul and I agreed to swing by a pharmacy en route. No luck with the meds, but we pressed on toward our culinary sojourn.

The drive was serpentine and uphill, with Gypsy perched cliffside, overlooking a cascade of houses tumbling down Baguio’s hills. The vibe? Cozy, comfy, and quietly elegant. The flowers on our table were real—no plastic impostors here. Fitting, for a city that blooms with Panagbenga pride. And the sculptural glass-top table we dined on? Designed by Chef Waya’s late father, Jerry Araos, a celebrated Filipino artist. Art and appetite, beautifully intertwined.

Appetizers and Antidotes Paul ordered Roasted Bone Marrow with garlic bread. I went for Tomato Soup with Grilled Cheese—hoping it would soothe my digestive drama. Thankfully, the ever-gracious Gypsy crew had meds on hand. Crisis averted.

The soup arrived, deep red and steaming, clinging lovingly to my bread as I dunked. I may have “borrowed” a slice or two of Paul’s garlic bread—purely for research purposes. The grilled cheese? Gooey, stretchy, velvety. It melted on my tongue like a buttery secret.

I don’t usually eat pork or beef, but that night, I expanded my comfort zone. I scooped out the white bone marrow fat, spread it generously, and let it melt into the bread’s crevices. It was like butter from the gods—savory, unapologetically umami, and worth every bite. I declared it a cheat day. My pancreas nodded in quiet rebellion.

Good Food, Good Company For mains, I had Indian Butter Chicken with red rice; Paul chose Kimchi Adlai Rice with bacon. My Butter Chicken was so good, I had the leftovers packed and brought them back to Manila. Lunch the next day? Still magical.

At Gypsy, grains like adlai and red rice—abundant in Baguio—are paired with homegrown ingredients. It’s not just local cuisine. It’s heritage on a plate.

Strawberry Panna Cotta in the House Chef Waya had gone to Manila earlier that day, but we met her son Kulas instead. He and the staff surprised us with a complimentary Strawberry Panna Cotta. Paul and I shared this blushing dessert that wobbled with grace. Gypsy put its best fruit forward. Satisfaction, squared.

We capped the meal with Café Americano, muscovado sugar, and milk on the side. Then came the keto-friendly Queso de Bola Cheesecake—rich, crumbly, and surprisingly kind to a diabetic like me. Sweet, but not guilty.

A Night to Remember I’m glad I didn’t let my tummy tantrum get in the way. I showed up, shared a meal, and savored an experience worth keeping. For unforgettable meals and meaningful moments, come to Gypsy Baguio by Chef Waya.

And to Paul—thank you for the invitation. You didn’t just take me to dinner. You gave me a memory carved into a sculpted table, wrapped in good food, laughter, and quiet magic. Most of all you gave me a story...

This is our first stop upon reaching Baguio. The food is hit & miss, but overall good.

We ordered lengua salpicao - which we find too tough but really tasty.

Cauliflower rice supposed to feel healthy but we actually felt underwhelmed. Although it is packed with great ingredients, the taste was very monotone and can’t actually understand its flavor. It would’ve been better if the meat (shrimp, bacon, chicken) were cooked separately to give its natural umami before topping it to the cauliflower rice mixed with good veggies - to somehow give balance & complex of flavors.

The furikake chicken poppers with rice is good, perfect for kids.

Fruit & nut salad was packed with tasty fruits and veggies, halatang hindi tinipid sa ingredients and we really appreciated this. However the nuts included are peanut brittle which may be liked by some, but not so much us. We would appreciate it to be whole nuts instead.

Chicken souvlaka was too watery but tastes good.

They offered buy 1 take 1 tomato soup with grilled cheese - this was good.

Their artisanal ice cream - don’t expect much :) for its price, i would prefer it to be more premium in terms of taste...

Hands down, and would strongly recommend!

From the starters to dessert, the food were cooked and prepared to perfection! The starter we chose was the Grilled Shrimp Salad. It immediately won our appetite and gave us high hopes for the entrée and dessert. We weren't disappointed. The entrée we ordered, the Ribeye with truffle butter, was big enough to be shared for two, we asked for it to be done medium rare. It was perfectly cooked and well seasoned, deserved for that cut of meat. We also ordered for three different sides, and they all matched with the steak. The Pistacchio and Strawberry cake gave us the meal end we were expecting. It was so good that we tried ordering for another one to bring home, but they've served it all that evening. It must be the best seller.

The place was cozy and aesthetically pleasing, particularly the al fresco area, which gives a homey, "cool backyard" vibe. Perfect for both special and simple dinner dates. The main dining hall is also perfect for friends or family dining .

Overall, Gypsy by Chef Waya...