Forty days. Whether its a torrential deluge of biblical proportions or soulful wanderings in the desert, forty days always had some relevant significance. You can also include the same number of days for that perfect dry-aged steak as well...
It takes a considerable amount of time to produce the finer things in life. Like exceptional wine, the passing of time weaves layers of refined richness best enjoyed only when it matures at a certain age for its flavorful peak. The same narrative can almost be said with the finest steaks. House of Wagyu Stone Grill takes the matter of dry-aging quite seriously, maturing all of their premium steaks for at least forty days and nothing less. You can never rush a good steak...
Inside the elegant interiors of House of Wagyu Stone Grill at Shangri-La Plaza's East Wing, the deep amber glow of its subdued yet graceful lighting exudes the old world vibe of the classic steakhouse. The play of lavish red leather and pristine white table linens sets the tone for a memorable feast... 
...right here where the process of dry-aging is elevated to an art form. It's a tedious and meticulous process where temperature, humidity and airflow is delicately controlled for the perfect steak. Our dinner at House of Wagyu Stone Grill begins with a glass of wine... 
...served with fresh-baked bread prepared in-house. You can't expect anything less at the House of Wagyu Stone Grill (for more on House of Wagyu Stone Grill, see my previous post, Romancing The Stone at House of Wagyu Stone Grill from four years back).
A pair tasty appetizers were then served, starting with House of Wagyu Stone Grill's Oyster Rockefeller (P 580) with plump baked oysters topped with creamy hollandaise, spinach, bacon and Parmesan...
...and succulent Gambas (P 375), fresh shrimps delicately sauteed in olive oil and garlic. The briny sweetness of the shrimps come through with an audible snap in each bite and the fresh baked bread does a good job in soaking up the garlicky olive oil.
A classic steak dinner needs the mandatory starters. The Soup of the Day, a rustic and comforting Pumpkin Soup (P 175), was served next...
...followed by a refreshing Caesar Salad (P 385) with fresh and crisp greens draped in rich dressing topped with croutons, smoky bacon bits, and shards of Parmesan, each dish leading up to the featured main course.
Finally. The Wagyu Ribeye Grade 6 (P 2,495-220 g/P 3,795-350 g good for two/P 4,795-500 g for three) was then presented and laid on the table, served with a lemon wedge on a flat stone slate. Dry-aged for forty days in House of Wagyu Stone Grill's very own Dry-Ager to control temperature, humidity and air flow, the steak is seared and served rare with a juicy pink center and finished on a sizzling hot stone grill to your preferred doneness right on your table.
Lightly seared to lock in the flavors, you get a savory richness like no other with House of Wagyu Stone Grill's forty-day dry-aged steaks. The lengthy maturation breaks down the premium beef, losing as much as 30% of its original weight and volume during dry-aging. But this is more than compensated with the deep and intense flavors gained through dry-aging while remaining tender and juicy. With moisture naturally drawn out from the beef during dry-aging resulting in the concentration of flavor, one can experience pure beef notes. The process also breaks down connective tissues and muscles for a more tender steak. Dry aging is best with high grades of meat with an evenly distributed fat content. And you get exactly that with House of Wagyu Stone Grill's Wagyu Ribeye Grade 6. Place a slice on the hot stone and leave it for a few seconds and you're ready for that first bite...
The result is a burst of flavor with layers of intense buttery, nutty and earthy notes that's apparent from the very first bite. The palate is coated with this richness, intensifying with subsequent bites. You can squeeze some lemon to temper the richness, or add a pinch of rock salt to bring out even more flavor. That bite right there took all of forty days to perfect. No, it just doesn't get better than this. Anything after this may seem a bit anti-climactic...
... except maybe for an indulgent slice of House of Wagyu Stone Grill's Flourless Chocolate Cake (P 290)...
...or the decadent Cheesecake (P 290) with a freshly brewed cup of coffee to end your Wagyu Ribeye dinner perfected by forty days of dry aging on a high note. But you don't have to wait that long. Simply head on over to House of Wagyu Stone Grill to experience forty day dry aged perfection.
House of Wagyu Stone Grill is located at Level 1, East Wing, Shangri-La Plaza, Ortigas, Mandaluyong City or call 637-6538 and 637-6827 for reservations and inquiries.
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