I'm going to save you some time by outright stating that for the quality, service, and ambiance, Raging Bull Chophouse at Shangri-La at the Fort is a steal. Since every restaurant experience is different, feel free to foil that statement. Mine, however, was splendid, so I'm going to base this whole post on that visit.
Raging Bull's interior - by design and concept studio AvroKO - exudes brute elegance with a mob boss appeal. Bespoke furniture with rich leather and dark wood are strategically placed all throughout. The entire space also features details that make it look luxurious yet cozy. Major date place!
Gentlemen crafting cocktails at the bar
Raging Bull's signature drink, Bonifacio Penicillin {bourbon infused with ginger and citrus}, cures whatever emotional ailment you are experiencing. Let me clarify that: one may not, but three definitely will! And in case your memory lead you astray, the ice cube stamped with Raging Bull's logo will make you remember where you are.
The complimentary bread is shaped into a bull's horn by Raging Bull's expert baker. They make for a good munch starter with it's crunchy crust and chewy core plus a side of butter.
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| Beetroot Salad |
There were two salads served that night. This is the one that lingered in my mind and palate. Garden greens mixed with honey glazed walnuts, goat cheese, and of course, roasted beetroot. This is not the kind of salad you order just because you want to eat something healthy. You order this because it's delicious!
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| Double Boiled Beef Broth |
It's the sophisticated simplicity of the Doubled Boiled Beef Broth {confit wagyu tongue, seared bone marrow, charred leeks} that makes it wonderful.
Full disclosure: I'm not a huge fan of beef tongue dishes because of the texture and the aftertaste, mostly the aftertaste. Is it psychological? Perhaps. Yes, a beef's tongue is filled with dynamic and rich flavors, but the aftertaste drowns out all that for me. This soup was devoid of that aftertaste, however. It's marked by a clean beefy taste that's also soothing, and with adequate seasoning. Hallelujah to that.
Sides come in a variety. On top of my list is the Josper roasted Japanese pumpkin, sage, pine nuts, and puffed wild rice. It is goddamn good!
Second one is the plate of grilled asparagus with hollandaise, garlic bits, and crushed macadamia nuts.
The radicchio and rocket salad with slices of pears, candied walnuts, and orange dressing comes in third.
The last one is the baked potato gratin with Gruyere.
We had the certified visual teaser called the Raging Bull Chopping Block. It's a trio of grass-fed, free-range quality cuts from Australia served on, you guessed it right, a wooden chopping block. The Rib-eye {350g} is my top choice followed by the Scotch Fillet {280g} and the Tenderloin {250g}. Paired with Silver Buckle Cellars Cabernet Central Coast, each one is expertly prepared and flavorful!
The already delicious meat can be still be enhanced with on-the-side condiments. The Raging Bull mustard reigned supreme!
All that fluff is a ringing endorsement to this dessert's grandeur, taste-wise. I'm going to give The Candy Floss Pavlova the win in Raging Bull's dessert list. The sweet and delicate band is topped with mango sorbet, slapped with passion fruit pulp, and garnished with fresh berries and a towering floss.
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| Pistachio Crème brûlée |
A glossy mold enriched with pistachio, topped with mint-infused strawberries, and covered with crispy tuile.
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| Granny Smith Apple Cobbler |
A deliciously chaotic rendition of the classic cobbler with chunks of granny smith apples and a scoop of double vanilla ice cream to, literally, sweeten the pot.
Dining at any Shangri-La Hotel outlet can make our wallets wary; some of us at least. Raging Bull is competitively priced because it's a stand-alone restaurant rather than a hotel food outlet. It's not an I'll-only-eat-here-during-a-super-special-occasion-only type of pricing. So, how much is it? Since Raging Bull hasn't opened yet {it'll open its doors on the 31st of August this year}, the current assessment is PhP 2,000/person, not per dish.
Raging Bull Chophouse
30th Street corner 5th Avenue Bonifacio Global City,
Taguig
City, Philippines
Tel. No.: 820.08.88
Instagram: @shangrilafort
Onward and Upward!
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