A few months ago, I landed a 900-word article writing gig that paid me a decent sum on top of a full-board three-night stay at the luxurious Shangri-La Hotel at the Fort in Taguig. Of course, I did nothing but completely relax, get a soothing massage, and try out the premium restaurants located inside the towering property. Where I happily had dinner on my first night was the highly acclaimed Raging Bull Chophouse and Bar.
Raging Bull Chophouse & Bar at Shangri-La at the Fort
The moment the amiable waitress gracefully led me inside, the fancy, sophisticated interior instantly arrested my full attention. From its gilded metal panels and chevron-patterned wooden flooring, to its luxurious leather-cushioned seats made of wood and steel, to the striking ornamental lighting sets crafted from individually layered metal calipers fashioned after bull horns—there is so much architectural beauty to freely ogle at besides the items printed on the menu.
I profoundly felt transported directly to a moody setting of film noir, thanks heavily to its retro-classic design that effortlessly evokes a nostalgic sense of 1960s Chicago and upscale New York diners. It’s exactly the kind of highly exclusive place where Don Vito Corleone goes when he simply wants to have a premium plate of steak in utmost class and privacy.
Since my special visit was completely complimentary, my dinner had already been perfectly prepared, successfully saving me from the usual agony of blindly selecting my order from a highly sophisticated menu I barely understand.
First, I was proudly served the spirited “Cowboy Old Fashioned” drink, which gracefully came in a cold, hazy glass. It is a robust, well-balanced cocktail drink made of premium whiskey, sugar, water, and homemade 'cowboy bitters' expertly concocted by their talented in-house Mixologist.
After a couple of plates of beautifully plated, mouth-watering appetizers, then finally came the heavy hitter: the “Scotch Fillet”. It was served dramatically on a massive wooden chopping board where a large, perfectly seared slab of Darling Downs Wagyu-5 Grass-fed beef was laid out wonderfully, practically begging for me to gobble it up.
But wait up, as the attentive waiter playfully told me: one simply can't go to war completely unarmed, and the exact same logic applies to dining at a premium steakhouse without a proper blade. A beautiful wooden box full of different exquisite designs of forged knives was formally presented to me.
"Choose your weapon of choice," the waiter smoothly said. I totally forgot the complicated names of the other knives, but the second I heard the phrase "Assassin’s Knife", I immediately pointed and said, "That's the one I pick!"
My massive chopping board steak platter was perfectly accompanied by an array of heavy side dishes, which included a rich Baked Potato Gratin heavily topped with melted Gruyere Cheese, charred Grilled Asparagus, sweet Roasted Japanese Pumpkin, and a light Radicchio and Rocket Salad to balance out the palate.
For custom seasoning, there is a wide, curated variety of sauces, artisanal salts, and specialty mustards to freely choose from. Finally, for my much-anticipated dessert, I happily had the gorgeous Candy Floss Pavlova—which cleverly consists of refreshing mango sorbet, tangy passion fruit pulp, and a perfectly balanced mixture of fluffy sweetness and tartness.
A little over an hour later, just as I was happily sucking the very last teaspoon of my dessert and fully feeling my deeply satisfied craving for excellent, world-class food, I took one last strong gulp of my Cowboy Old-Fashioned drink before warmly thanking the dedicated staff who impeccably took care of serving my dinner. I slowly walked back to my luxury hotel room with a thoroughly satisfied palate.
