Welcome to MDTJ Farm and Resort
Where Nature Meets Relaxation
Escape the hustle and bustle of everyday life and immerse yourself in the serene countryside of Quezon. MDTJ Farm and Resort is your premier destination for a refreshing getaway, family gatherings, team-building events, or a peaceful weekend retreat.
We blend the rustic charm of a working farm with the modern comforts of a relaxing resort, offering our guests a unique opportunity to unwind, reconnect with nature, and create unforgettable memories.
About Us
At MDTJ Farm and Resort, we believe in the healing power of nature. Founded with a vision to provide a sanctuary for relaxation, our property features lush green landscapes, refreshing pool amenities, and an atmosphere that instantly makes you feel at home. Whether you are looking to take a dip in our crystal-clear waters, enjoy the fresh farm air, or celebrate a special milestone, we offer the perfect backdrop for every occasion.
Under the dedicated ownership and management of Mr. Melvin Tanyang, our team is fully committed to delivering warm, genuine Filipino hospitality and ensuring that your stay is comfortable, safe, and truly rejuvenating.
Location & Contact
Why Choose MDTJ Farm and Resort?
Plan Your Visit
Finding your slice of paradise is easy. We are nestled in the heart of Tiaong, Quezon, accessible enough for a quick weekend drive but secluded enough to offer absolute peace and quiet.
Address: Tagbakin, Tiaong, Quezon, Philippines, 4225
Management: Mr. Melvin Tanyang (Owner & Manager)
Tranquil Environment: Surrounded by nature, away from city noise and pollution.
Family-Centric Atmosphere: Ideal for guests of all ages, from kids to grandparents.
Excellent Hospitality: Personally managed to guarantee top-notch service and a welcoming vibe.
Ready to experience the perfect blend of farm charm and resort relaxation? Whether it’s for a day tour, an overnight stay, or a private function, we cannot wait to welcome you to our piece of paradise.
For inquiries, bookings, and reservations, please send us a message directly through our website or visit our official social media pages!
THE DAILY TRIBUNE LIFESTYLE & FOOD SECTION
From Tiaong to Taguig: How Melvin Tanyang is Bringing the Hidden Flavors of Quezon to the Table
When most people think of Quezon province’s culinary landscape, two iconic dishes immediately come to mind: the garlicky Lucban longganisa and the vinegar-splashed pancit habhab. But for Tiaong-born-and-raised culinary talent Melvin de Castro Tanyang, the gastronomic wealth of his home province runs far deeper than these mainstream staples.
In a recent exclusive feature, Tanyang opened the doors of his peaceful farm resort in Tagbakin, Tiaong, Quezon, to showcase the heirloom recipes his family has cherished for generations—dishes that are now capturing the hearts and palates of food lovers far beyond provincial borders.
A Reluctant Chef’s Journey
Interestingly, Tanyang was once a reluctant cook. His natural flair for the kitchen first became apparent back in Candelaria Elementary School, when a Home Economics teacher noticed his uncanny ability to cook eggs perfectly every single time—yolks runny but not raw, with a beautifully crispy brown edge.
Despite showing early promise as a chef, life initially took him down a different path in the water trade industry. It wasn’t until 2009, when his mother asked him to take over her canteen stall in Taguig, that his culinary destiny truly caught up with him.
Though hesitant at first due to the immense stress of running a food business, Tanyang took the leap. That leap birthed Melvin Carinderia, a humble yet wildly popular food joint located on Balatong Street, Western Bicutan, Taguig. Today, patrons make a daily beeline for the eatery, drawn by Tanyang’s undeniable skills, seasoned palate, and authentic regional fare.
Quezon’s Best-Kept Culinary Secrets
What sets Tanyang’s cooking apart is his dedication to laborious, traditional methods and lesser-known Quezon specialties. Among the star dishes featured are:
Sinantomas: A cheekily named regional take on the traditional kaldereta. Tanyang melts a generous amount of margarine to sauté pounded garlic and onion before adding pork ribs that have marinated overnight in a soy sauce-ketchup blend. He finishes the dish with chopped fresh tomatoes, green beans, and a touch of liver spread, skipping the commercial tomato sauce entirely.
Hardinera: A festive, highly laborious meatloaf that Tanyang rarely offers in his daily carinderia due to the intense prep work. Made from slow-cooked chunks of pork kasim steeped overnight in broth, the meat is diced and mixed with pickles, pineapple, ham, chorizo Macao, and cheese. It is intricately layered in banana-leaf-lined llaneras with boiled eggs and carrots arranged like flowers, then steamed to perfection.
Adobong Pasko: A unique adobo sa puti (white adobo) made with pork and chicken cooked in vinegar without soy sauce. The fat is rendered over 40 minutes, creating a preservation layer that allows the dish to last for days without refrigeration—traditionally cooked on Christmas Day and enjoyed into the New Year.
Ginataang Water Lily: A unique regional delicacy utilizing local flora, cooked down in rich, savory coconut milk.
Reconnecting at the Roots
While his food continues to dominate the everyday lunch rush in Taguig, Tanyang’s heart remains deeply tied to his roots at the MDTJ Farm and Resort in Tagbakin, Tiaong. It is here, surrounded by the lush landscapes of Quezon, where his ingredients and inspiration truly come from.
For Tanyang, cooking is more than just running a business; it is about preservation. Whether he is serving hungry city dwellers at his carinderia or hosting guests at his provincial resort, he is proudly teaching the world that Quezon cuisine is a vast, delicious landscape just waiting to be rediscovered.
