WOR D S C HRIS DW Y E R
invariably make you wince. Happily, times have changed and steakhouses now
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boast culinary kudos and even Michelin stars thanks to innovative menus, impeccable ingredients and expert execution. A growing appreciation of sustainable, quality meats from all corners of the globe has meant that diners are offered a dazzling array of ageing techniques and cuts, some of which can run upwards of US$300 per person. The challenge these days can come in choosing your beef – or other meat of choice – from the frequently vast menus. Throw in remarkable wine lists, stellar chefs
T
and service and you have some of the finest dining destinations going. Here are six of the best leading the way across popular Asian destinations.
RAGING BULL CHOPHOUSE AND BAR, SHANGRI-LA AT THE FORT, MANILA The New York-based design firm AvroKo managed to perfectly evoke a 1960s Mad Men look at Raging Bull with its chevron flooring, coloured glass, textured woods and even a clever light fitting in the shape of bull horns. The bar is one of Manila’s best cocktail spots thanks to its guest bartender series, 12 signature drinks and a selection of more than 100 whiskies and gins, all served on a beautiful backdrop of metal, marble and slate. Design is one thing but happily the menu from Chef
de Cuisine Nathan Griffin also delivers. A starter of crab cakes clearly heroes the fresh crab meat, perfectly matched with an aioli mayo lifted by charred orange. As is often the case, you then get to choose your knife before attacking the heavyweight selection of cuts. A prime rib chop from Galicia is a popular choice, but the best way to experience the selection comes in a platter which could include a John Stone 49-day aged Rathmore Irish striploin, or a 22-day aged Robbins Island wagyu MS7 from Tasmania. Excellent desserts round off your meal, notably the Granny Smith apple cobbler or even a candyfloss pavlova for a delicate finish.
30th Street Corner 5th Avenue, Bonifacio Global City, Taguig, 1634 Metro Manila; +63 2 820 0888;
ragingbullchophouse-fort.com
DE CEMB E R 2 0 18 bus ine s s tr a v el ler .c om
here was a time when a steakhouse was more often than not an object lesson in culinary disappointment… a sad prawn cocktail – long before they became sought-after in a retro way – followed by a leathery steak of questionable origin, cooked any way except the way you had actually requested. And to round off the meal, the cheque would
Raising the
steaks
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