Anzani Prime

Serious carnivores can feast and indulge at the city’s ultimate steak restaurant where prime steak cuts are exalted on Himalayan salt blocks. A good steak does not need much seasoning and one gets to truly appreciate the taste of sublime meat.

TATLER TIPS

• A quiet corner is ideal for a romantic dinner but the setting is more ideal for group dining.
• Go for Anzani Prime’s mouthwatering signatures: six-hour slow-roasted black Angus short ribs, chairman reserve rib-eye tomahawk, or prime wagyu with delectable side dishes such as: creamed spinach and trufffle, stewed roasted mushrooms, and whipped duck fat potato.
• Excellent main options if you don't want beef are the marino salt-roasted sea bass, glazed duck breast, seafood tartare, and Pacific oysters.

Chef Jessie Rockwell Club

This fine dining gem nestled in the heart of the Rockwell Club continues to be a classic go-to for family fare and intimate get-togethers. While food is great, service and product knowledge have room for improvement.

TATLER TIPS

• Start your meal with the pan-fried goose liver, seared scallops, and grilled shiitake mushroom salad to set the tone for a wonderful dining experience and follow this up with the classic creamy ratatouille soup.
• For your mains, try the grilled lamb in rosemary jus for a burst of flavours and texture.
• For seafood lovers, Chef Jessie offers different takes on the Chilean sea bass—baked in miso, pan-fried with mariner sauce, or grilled and topped with pan-fried goose liver.
• End your meal with a glass of dessert wine and one of their signature soufflés.

Cowrie Grill

Iconic interiors, reliable service, and a knowledgeable team that knows how to serve up fine steak—all these make for a dining experience you’ll surely go back for time and time again. 

TATLER TIPS

• For first timers, you can opt for the surf n’ turf set menu that features four courses to give you a feel of what Cowrie Grill is all about.
• Start things off with the seared duck foie gras to delight your palate with a burst of meaty flavour and texture.
  If you’re craving a filling yet straightforward meal, order the U.S. Angus tomahawk rib-eye—it’s quite a serving so be ready to share with your dining buddy!
• Also remarkable is their seafood selection, go for the grilled Chilean sea bass or the lobster thermidor, both well-seasoned dishes.

Cru Steakhouse

Its great ambience makes it an ideal place to go to impress someone or enjoy a meal with friends and family. One can have a conversation without bothering anyone as tables are well-spaced from each other. The chef, Meik Brammer, is very accommodating and the staff very friendly. A pleasurable experience with superb food.

TATLER TIPS

• A must-try is their salmon tartare, done to your liking.
• Excellent Mulwarra steaks, among others, are done to perfection, with your choice of vegetables and potato sidings.
• The wagyu grade rib-eye steak had a fantastic texture and flavour.
• If requested, a special dessert can be made for you along with pralines.

Fire Lake Grill

This classic spot retains its charm. During the day, enjoy the view of Taal Volcano; at night, take in the cool breeze and romantic ambience. The chef, Paul Huang, stays ever committed to his passion project at the restaurant, and still goes out of his way to serve memorable meals to city-weary guests

TATLER TIPS

• Expect a twist in the chef’s version of tuna niçoise salad, which features an interesting cardamom infusion that spices up the refreshing dish.
• The braised Australian lamb shank comes with a fragrant and flavourful saffron-herb risotto that tastes just as good as it looks.
• The house speciality is the steaks. Have a taste of the US Angus T-bone alongside other dishes or indulge in the USDA “Super Prime” rib-eye complemented with grilled prawns or pan-seared foie gras.

The Fireplace

A very good dining experience with a warm ambience in the middle of the busy Manila district. The F&B manager and chef pass by your table every now and then to check on food and make sure that everything is in order. 

TATLER TIPS

• A good selection of wine is readily available and a nice unexpected surprise is an amuse-bouche served as a starter while waiting your meal.
• The Fireplace Caesar salad with parmesan tuile is extremely good—a must-try!
• The wagyu grade rib-eye steak had a fantastic texture and flavour to it.
• The dark chocolate fondant served with berry compote and vanilla ice cream, as suggested, was extremely good, too.

Flame

This is certainly a room with a view! The Makati skyline lays out before you as day shifts to night. With caring service to match, one can hardly go wrong at this restaurant which offers its take on contemporary Asian cuisine. 

TATLER TIPS

• Start off with the classic and extremely well-prepared Caesar or seafood salad.
• Asian favourites that are highly recommended are their Hainanese chicken riceand the lobster fried rice! Hits the spot.
• With the Josper grill, Flame does exquisitely flavoured steaks, pork, and lamb chops plus a mean Scottish salmon fillet.

Mamou 

A haven of excellent comfort food, Mamou gives a warm, exceptional dining experience with its cosy setting and homey ambience.

TATLER TIPS

• Start off light with the flavoursome pasta cipolla, sweet onions in anchovy cream.
• Another way to start the hearty yet healthy meal is with Mamou’s warm couscous salad, which is served with carrots, zucchini, capsicum, red Benguet rice, and whole wheat.
• For the main dish, have a taste of the signature lamb chops, approximately 600g, and cooked to perfection, with a choice of two side dishes among the following: white or red lamb rice, corn pudding, creamed spinach, and baked mashed potato.

Old Manila

The recently renovated Old Manila breathes new life into a worthy favourite of the metro's dining scene. Listed as modern European cuisine, the restaurant’s art deco old world feel is complemented by the contemporary photography of Francisco Guerrero. 

TATLER TIPS

• To start, the foie gras torchon is melt-in-the-mouth perfection, with the cherry reduction and salted caramel providing the perfect balance to the torchon’s paradoxically light yet buttery richness.
• The miso-glazed Chilean sea bass arrives impressively; a large cross section steak glistening in golden miso. The famed Chilean fish’s large, firm, and moist flakes balance well with the miso’s salty soy bean sweetness.
• The signature Davao Chocolate, features a single origin 77 percent cocoa and would benefit from simplification as the chocolate needs little accompaniment.

Olio

Olio remains an old favourite and the food as well as its clean and modern interiors have stood the test of time.

TATLER TIPS

• Do start with the signature appetisers and salads such as the foie gras with mango coulis, scallops gratin, oysters, U.S. tenderloin beef salpicao, and spinach and arugula salad with wild mushroom and black truffles.
• The Chilean sea bass on a bed of saffron risotto and madeira mushroom broth is the default fish favourite.
• The USDA prime steaks are what most diners come for. If looking for a good lamb dish, the braised lamb shank with red curry sauce on couscous or the chimichurri lamb ribs in wild berry sauce with herbed potatoes hit the spot. Not too many restaurants offer lamb or do it as well.
• The chocolate soufflé makes for a happy and light ending.

Parilla La Cabrera

One doesn't have to go as far afield as the Argentinian pampas to sample its delectable beef. It's all here in this hidden gem right in the heart of Makati.

TATLER TIPS

• Argentinian beef's quality actually lifted the country's economy to almost first world status before the war. And rightly so! Therefore, there should be no pussy-footing when it comes to the ordering—go straight for the beef!
• Choose one of the Argentinian special cuts such as the asado del centro (short ribs), the 15 days wet aged rib-eye and, most especially, the cuadril (rump steak). Beautifully grilled and slightly crispy at the edges, this generous cut oozes with flavour. The almost bewildering plethora of sides will keep you wanting for more.
• Wash it down with the Bodega Lagarde wines on offer. 

Raging Bull Chophouse and Bar

Raging Bull recreates the vibe of a classic New York steakhouse of yesteryear. You get a big dose of ambience, plus steaks to swear by along with drinks that go to your head in the nicest way possible.

TATLER TIPS

• Start off with a generous serving of Maryland crab cakes served with orange and aioli.
• It is essential to have their Josper-grilled steaks. If you are more than three people, share the Jack’s Creek Australian tomahawk wagyu MS 5. This is as good as it gets!
• One must have sides to go with your main dish and the Josper-roasted slices of pumpkin, creamed spinach with nutmeg plus the dirty rice with bacon and spring onions render you speechless.
• Savour the heady cocktails like the gin-based Take Madame to a Bubblebath and the Bourbon-rich Cowboy Old Fashioned. These are by no means dainty libations!

Ruby Jack's

Ruby Jack's within the City of Dreams Manila complex boasts a nice ambience, an extensive wine selection, and an impressive steak menu done the luxe way.

TATLER TIPS

• Whet your appetite with the delicious onion soup topped with a crisp gruyère gratin.
• The coconut-flamed foie gras with caramel pineapple cashew dukkah is flavourful with an interesting play of textures and spices, and highlights the creativity of the chef.
• The star, however, is the selection of meats at Ruby Jack's. With a wide range of meats from Japan, Australia, and the United States, the steaks are perfectly seasoned, cooked, and presented. Highly recommended sides are the corn pudding, the oregano brushed torched bell peppers, and the creamed spinach. The servings are generous and good for sharing.

Sage Bespoke Grill

Sage Bespoke Grill is a handsome steakhouse with huge panoramic windows and comfortable plush chairs.

TATLER TIPS

• Sage Bespoke Grill’s menu is like an old friend. It’s comforting to see familiar names such as beef tartare, onion soup, and home-made bacon but nothing is tired. In fact, all is superlative such as the Josper-grilled Australian wagyu MSF steak served with your choice of different mustards, salts, sides, and sauces.
• Their plates are also well-constructed like the succulent lobster and scallop risotto.
• The far-reaching wine list is a great line-up of all-star vintages that are priced accordingly.

Waterside

This luxurious poolside restaurant features an array of Latin American cuisine suitable for all occasions and tastes. Its comfortable interiors and intriguing selection of tapas and mains make this an ideal place to savour Peruvian flavours.

TATLER TIPS

• Try the mahi mahi ceviche in typical Peruvian leche de tigre marinade for a light and refreshing beginning, paired with a tamarind pisco sour.
• The impressive tomahawk steak is not to be missed should you be inclined to go for a heartier main, but the mojo picón chicken is an equally satisfying option. The home-made chimichurri that accompanies most dishes at Waterside is arguably one of the best versions in Manila.
• For dessert, the Chilean torta mil hojas is an interesting take on French millefeuille, adorned with hazelnuts and meringue for texture.