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Steakhouse Sensations

May 02, 2016
Atelier Vivanda + Wolfgang’s Steakhouse

Morrissey may have wailed ‘Meat is Murder’, but it seems most of us could murder a good steak nowadays. From Sydney to Tokyo, meaty treats are proving a sizzling hit on the global food-scape, flaunting haute quality, produce provenance and geek-gourmet prep.

The steak-centric Atelier Vivanda (already acclaimed in Paris and Hong Kong) comes to Southeast Asia’s foodie capital Manila to breathe new flavour into the casj French dining scene. Chef Akrame Benallal is known for collecting his first Mich star just six months after opening his debut resto, and bagging a second a mere year later. Dine on delicious thinly sliced smoked beef (matured for 50 days) followed by Black Angus Striploin and pommes Dauphine in the contempo wood-n-mirror in/outdoor space.

Arguably one of the best steakhouses in NYC, Wolfgang’s Steakhouse also opens its first branch in the Philippines, showcasing its unique dry-aging process and USDA prime cuts. Wolfgang Zwiener earned his stripes at famed Peter Luger’s in New York, so knows his ribeye from his sirloin. Steaks are served on tilted plates to let the butter collect at the bottom, paired with spinach and German potatoes. Dry-aged beef is flown in weekly, fresh-chilled from the US, and there’s a dry-aging room onsite. A swig of vino or single malt will assuage that food miles guilt! There are 60 to choose from in the smoking-friendly whisky room.

Atelier Vivanda / U-A8 Forbes Town Center / Forbes Town Rd / Bonifacio Global City / Taguig / +63 2 848 2632 / 11am-midnight daily / ateliervivanda.com
Wolfgang’s Steakhouse / 2F / Resort's World Manila / Pasay City / +63 920 821 9247 / noon-midnight Mon-Fri, 10am-midnight Sat-Sun / wolfgangssteakhouse.net
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