Premium beef sourced from sustainable farms, prepared and customized the way you want it. This is where carnivorous journeys begin...
Raging Bull Chophouse and Bar at Shangri-La The Fort may very well be the next hottest thing in the metro's food scene, where diners can indulge without any restraint in their primordial carnivorous desires amidst elegant interiors of the newest steakhouse in town. Set to open in August, here's a sneak peek at Shangri-La The Fort's new Raging Bull Chophouse and Bar...
The elegant lobby (L) of the new Shangri-La The Fort, located at the heart and center of Bonifacio Global City, sets the tone for the evening's much anticipated dinner at the new Raging Bull Chophouse and Bar (R). Rich, supple leather, dark wood tones and ornate chevron tiles combine in a seamless blend for a graceful, old-world charm...
...and that's exactly what you can expect at Raging Bull Chophouse and Bar, recreating the sophisticated elegance of the classic steakhouse. Master Butcher and Chef Nathan Griffin (L), along with his chefs and the Shangri-La The Fort's Marketing Management team welcomed the group for an exclusive preview dinner with refreshing cocktails... 
...each masterfully crafted by Raging Bull Chophouse and Bar's award-winning mixologists. I go for my usual cocktail of choice, the ever reliable and equally classic Old-Fashioned. Nothing like cocktails in a steakhouse to get you in the groove in no time...and an elegant start to that distinct steakhouse experience at Raging Bull Chophouse and Bar.
You just know when a restaurant serves good bread, it's going to be a great dining experience...and Raging Bull Chophouse and Bar's freshly baked bread tastes as good as it looks. Dab some butter on a piece of warm bread...perfect.
My dining experience at Raging Bull Chophouse and Bar began with a serving of their signature Caesar Salad, with fresh Romaine lettuce, anchovies, Pancetta, Parmesan, topped with 63 degree free-range egg. The 63-degree egg adds a layer of richness to the flavorful Caesar dressing, punctuated by the bold notes of the whole anchovies and smoky Pancetta contrasting with the clean notes of the garden-fresh and crisp Romaine lettuce. And that's just the salad, but it gets better...
The refreshing Beetroot Salad, with roasted beetroot, garden leaves, honey glazed walnuts, and goat cheese was served next, elegantly plated to first feed the eyes for a complete sensory experience.
The distinct sweetness of the beetroot is complemented by the creamy goat cheese with the candied walnuts adding both flavor and texture with every bite. The dish is a virtual feast for the senses, with each distinct note weaving a tapestry of rich yet balanced flavors.
Chef Nathan Griffin then served his Double Boiled Beef Broth, with confit Wagyu tongue, seared bone marrow, and charred leeks. Wagyu beef tongue and bone marrow in one dish, it's already a winning combination...
...that just gets even better as the courteous staff pour the double boiled beef broth to complete the dish. The tender confit Wagyu tongue delivers its rich beefy notes along with the equally rich double-boiled beef broth, capped by the melt-in-your mouth bone marrow. It's a beefy prelude for the main course about to be served...
At Raging Bull Chophouse and Bar, the staff present their extensive collection of exquisite steak knives (L), and diners can choose their own steak knife with that perfect balance and grip. With your steak knife by your side, Raging Bull Chophouse and Bar's The Chopping Block arrived, fresh from the grill... 
The Chopping Block, an impressive platter of premium beef with pasture-fed Tenderloin from Tasmania's Cape Grim, Australia; and grain-fed Ribeye and Scotch Fillet from Queensland, Australia. A trifecta of premium beef, sourced from Australia's finest and exclusive small-batch artisan farms for the cleanest beef flavors, The Chopping Block is the perfect way to acquaint yourself with Raging Bull Chophouse and Bar's signature steaks.
The Tenderloin (250g), pasture-fed for 36 months from Cape Grim, delivers rich beefy flavors, and is fork-tender despite being leaner than the usual steak cuts. I normally don't pick Tenderloin over a Ribeye, but this one is a welcome and tasty surprise. The Tenderloin is juicy, perfectly cooked to medium with its juicy pink center, releasing intense beef notes. One bite, and I'll seriously give Tenderloin a second look next time. This one's a personal favorite.
The Ribeye (350g, L) from the Australian Agricultural Company's line of 1824 Premium Beef is known the world over for its quality and flavor, with only a small percentage of grass and cereal grain-fed cattle selected for the 1824 Premium Beef line. Perfectly marbled, both the Ribeye and Scotch Fillet (280g,R) melts in your mouth...
Pair your steak with a selection of tasty sides, like Baked Potato Gratin with Gruyere, Josper Roasted Japanese Pumpkin, Sage, Pine Nuts, and Puffed Wild Rice; Grilled Asparagus with Hollandaise Sauce and Macademia Nuts, Radicchio and Rocket Salad with Pears, Candied Walnuts, and Orange Dressing, and a variety of homemade sauces and mustard.
A glass of Cabernet from Silver Buckle Cellars or Chardonnay from Yarra Valley's Oakridge Over the Shoulder complements the elegant steak dinner at Raging Bull Chophouse and Bar.
And with beef this good, you really don't need any sauce at all. Seriously. The steakhouse experience is taken to a whole new elegant level at Raging Bull Chophouse and Bar, with its premium selection of steaks and signature dishes, handcrafted cocktails, and elegant interiors matched by excellent service. And you'll just have to wait until August to dine at Raging Bull Chophouse and Bar, just a days away.
Cap your feast with Raging Bull Chophouse and Bar's indulgent desserts...
...like the Pistachio Creme Brulee with Mint-Infused Strawberry Salad...
...the Candy Floss Pavlova with Passion Fruit Pulp and Mango Sorbet...
...and the Granny Smith Apple Cobbler with Double Vanilla Ice Cream, each one guaranteed to end your feast on a high note. Ready to begin your carnivorous journey? Head for Raging Bull Chophouse and Bar at Shangri-La The Fort, opening in August...
Raging Bull Chophouse and Bar is located at the Third Level, West Wing, Shangri-La The Fort Manila, 30th Street on the corner of 4th Avenue, Bonifacio Global City, Taguig City or call (02) 820-0888 for inquiries and reservations.
Dude for Food is now on Facebook and Instagram, check out the FB Page and IG Feed for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.