Uncle Cheffy is located at Pilahan, Sabang, Lipa City, Batangas. Tel: 043.757.6201. Mobile: 0917.509.0634. Other branches:
- Ali Mall – Ali Mall, P. Tuazon Blvd., Araneta Center, Cubao, Quezon City. Tel: 709.4104 to 05
- Eastwood Mall – 2/F Eastwood Mall Veranda, Eastwood City, Libis, Quezon City. Tel: 383.7215
- Fort Bonifacio – Forbes Town Center, Rizal Drive cor. Burgos Circle, Bonifacio Global City, Taguig. Tel: 659.8030
We were in Lipa, Batangas today to check on the soon-to-be site (I hope) of Henry and Mona’s Farm, stopping here at Uncle Cheffy for lunch before driving back to Manila.
We know of their Burgos Circle, Global City branch and have heard of their other locations in Manila, but with Uncle Cheffy not being a restaurant chain of the same scale as a Shakey’s or a Pizza Hut, we were surprised to find a branch all the way out here in comparatively rural Lipa.
This got me thinking. Located a mere 78 kilometers south of Manila, the distance now made even shorter with the completion of the very fast and convenient Star Tollway, could this be a sign signaling Lipa’s transformation into a cool and breezy weekend getaway town a la Tagaytay?
For Ren and I who are hoping to soon build our dream house / mini-farm here, we certainly hope so. 
There’s Ren politely asking the waiter if they had wi-fi so she could check on her Dragonvale. They did, and she did. 
Uncle Cheffy Salad – PHP 450 (family-size) – Crisp pork belly, asparagus, potato, and mesclun in dijonnaise dressing.
Whoever said that a salad was good for your health obviously never met Uncle Cheffy. Loaded with sinfully delicious crisp pork belly that practically melted in your mouth, the Uncle Cheffy Salad is not for the health-conscious nor the faint of heart.
The creamy dijonnaise dressing was a little too mild and mellow, so we requested for some calamansi to add much needed acidity to the dish. This did wonders, not just in brightening and elevating the salad, but also in cutting the fat so you don’t get overwhelmed by its unctuousness.
Up close and personal with that crispilicious pork belly. Yum!
East Meets West Panizza – PHP 495 (family-size) – Parma ham, salami, kesong puti, salted eggs, tomatoes, mango, and three cheeses.
Inspired by the panizzas of C’Italian Dining in Angeles City, Pampanga, this version, I’m sad to say, paled in comparison. It was just odd overall and didn’t work for me.
One of two bestselling panizzas recommended by our server, it had, among its motley mix of toppings, salted egg and mango. Yup, you read that right. Mango. Like most people, I’ve had pineapples on a pizza, even pears, but never mangoes. It was a peculiar topping to have, so much so that I felt at times like I were eating mango bibingka instead of a pizza. I’d understand it more if their intention was to make it one of those frou-frou dessert pizzas, but it had savory toppings on it as well, making the combination all too bizarre for me.
Also, it didn’t have any Parma ham as advertised and the pieces of “salami” they used were cheap and none too appetizing, the type normally used in sandwiches that you’ll find in the frozen, commercially processed meats section at the supermarket.
I think I probably would have enjoyed this pizza more had they removed the mango and salted egg from the mix, as the flavors they imparted to the whole just pushed it over the edge for me.
The fresh veggie toppings, though arugula was markedly absent, in its place diced tomatoes and lettuce. I know alfalfa sprouts are hard to come by, but come on now! This was bordering on chintzy.
If you’ve never had panizza, you first take a narrow strip, then load it up with the veggie toppings, maybe adding a few drops of hot sauce too if you like it hot.
You then roll it up like a little Italian burrito, and stuff it in your face.
Though I didn’t enjoy their panizza much, it’s worth noting that they had a bunch of delicious-looking meat items on their menu that were popular with the other diners. The spacious restaurant about half full, many of the tables had these overflowing boodle-type platters of roasted and barbecued meats that were perfect for larger groups.
Suffice to say that once we build our house and finally move out here, we’ll be coming here again with friends and family to celebrate. Henry and Mona’s Farm. I can’t wait. 
WHAT TO DO NOW?