Visitors of yore to Tagaytay will be happy to find that their favorite hotel in the cool, foggy hills of Tagaytay City is now open, and will welcome guests to its modern amenities, well-designed rooms with balconies, swimming pool and jacuzzi, and a Filipino restaurant offering traditional cuisine with innovative twists.
Acquired by Gerald U. Chan and family in 2016, they have brought in Architect Robert Ramos, Engineer Rick Gumabay, and interior designer Jinky Young. who have the understanding to blend the values of the nostalgic elements of the old structure with the functionality for today’s travelers. The hotel’s construction was started immediately in June 2016.
“Royale Parc was the hotel that my family and I used to stay when vacationing many years ago. In 2016, I was looking for an opportunity to invest and we asked the caretaker of the hotel if it was for sale because it wasn’t being advertised as such. When he said yes, we bid with 3 others and we were lucky to have won,” Chan recalled.
The hotel has become a landmark to travelers along the main highway in Tagaytay and it brings back many memories not just to many, but, to the new owners themselves.
“We have a lot of good memories with Royale Parc so we feel blessed to have acquired and beautified this hotel. This is an 80,400-square meter property and I hope you will enjoy the tranquil and open spaces that it provides,” he added.
Inside serenity
The pottery barn design of the hotel complements the tranquil country-feel atmosphere, allowing everyone who enters a relaxing state of mind. The lobby of the hotel effortlessly merges the warm tones of wood with the fine lines of steel. There are comfortable seats and sofas to lounge in while the hues of gold and teal emanate the upscale barn-style architecture.
Thriving in the middle of the concrete corner just before you reach the rooms and the recreation area is an actual pine tree that used to serve as part of the driveway of the previous hotel. Aside from being an Instagram-worthy backdrop, the pine tree eludes the ultimate Tagaytay vibe and also relays to guests the hotel’s commitment to green practices and sustainability.
Rooms
Royale Parc Hotel currently has 44 well-appointed rooms. Each one is unique since no two rooms are alike.
The highlights of the rooms are the high ceiling and the sliding door of the bathrooms. Rooms also have a balcony with a view of the pool area. The design statement of the hotel permeates from the room as wood and steel elements are still present. The use of recycled designs in the rooms underscores the sustainability commitment of the hotel during its construction.
“We are very delighted and proud to present the rooms to our guests. We guarantee not only a peaceful stay but also a very restful experience for the entire family. The rooms are spacious and modern yet there are design elements that make it warm and cozy,” said Nilda Diaz Serrano, the hotel’s corporate general manager.
In the center of it all, the comely swimming pool is adorned by country-style furniture pieces with light, modern elements that display an air of sophistication, especially at night, and creates a country-inspired look.
Culinary offerings
The hotel has an all-day dining Filipino restaurant called Dekada, a franchise outlet but own-managed. Dekada specializes in presenting heirloom recipes served with history—each dish has a story and it harks back to tales of our heroes’ bravery. Since this branch will be in Tagaytay, expect dishes made from fresh ingredients and created with a highland twist.
MICE
For events or any occasion celebrating life’s milestones, Royale Parc Hotel Tagaytay is ready to welcome a group of 20 to as large as 250 persons. It has four function rooms and one main ballroom that is ideal for corporate, government, association, and social events. The ballroom offers a panoramic view of Taal Lake that makes for a perfect backdrop day or night.
The last week of November will find the hotel busy and full-packed as it is one of the official hotels for the upcoming Southeast Asian Games (SEAG 2019). The owners see this as an opportune time to showcase the hotel’s creative design and culinary attractions.
