Wolfgang’s Steakhouse Opens 3rd Branch in BGC

I was fortunate to be invited to the media launch of "Wolfgang’s Steakhouse by Wolfgang Zweiner" to try their delectable meal. Due to carmageddon, I arrived an hour and a half late and missed the ribbon cutting ceremony. I happen to be seated next to one of When in Manila correspondents, Mari Lorica. Food tasting wouldn’t be as awesome as it was last night if it weren’t for our little chit chat about our passion and love for food.

Two years and two Philippine locations later, Wolgang’s Steakhouse finally found another home in Bonifacio Global City. The opening of the BGC branch crosses another impressive milestone off their list, with no signs of stopping for the famous restaurant anytime soon. 

With the founder, Mr. Wolgang Zwiener

With a burgeoning presence across the United States, Japan, Korea, China, Hong Kong, Singapore and the Philippines, Wolfgang’s Steakhouse promises only high quality food and world-class service. 

They are actually known to be one of the best premier steakhouse globally that originated from New York and also offers a diverse and award-winning selection of fine wines from all over the globe. They never lost touch with their commitment to serve nothing less than top-notch dishes at value-driven prices in warm, welcoming environments.

So here’s the set menu we tried for the Grand Launch: 

Wolfgang’s Steakhouse has made a name for themselves as a high-quality steakhouse that serves steaks that sizzle and satisfy. The restaurant only offers USDA Prime Black Angus beef, dry-aged on premise under a controlled temperature and humidity for an average of 28 days. This process of dry-aging, completed on site to perfection, results in luxurious, meltingly tender and juicy steaks.

USDA Prime Dry-Aged Porterhouse

Grilled Salmon

Lobster Mac & Cheese and Creamed Spinach

New York Style Cheesecake, Key Lime Pie & Pecan Pie

Wolfgang’s Cabernet Sauvignon Wine

And I must say, all their waiters are genuinely accommodating. No surprise since they are trained to provide world-class service.

Apart from their premium quality steak, my next favorite is their Lobster Mac & Cheese. Oozing with creamy cheese and an aromatic truffle smell that would make you want for more, this is definitely one of the many reasons I would come back again in Wolfgang’s Steakhouse.

Rico’s Lechon Now in Manila!

Last July 31, 2018, George Pua’s Meat Concepts Corporation invited me to an exclusive unveiling and food tasting feast to sample the key dishes of the first Rico’s Lechon outside Cebu.

I love how the restaurant celebrates Filipino dishes, paying homage to traditions by priding itself with authenticity when it comes to Filipino taste. No wonder they are the best lechon house in Cebu and now has yet to conquer Manila!

Located in The Fortstrip, Bonifacio Global City, Taguig. (Ricos’s Lechon Manila flagship branch)

A friend once told me that the only lechon worth spending carbs and calories on is the kind that does not need – or deserve – any sarsa of sorts. I don’t know how Rico did it but their lechon is just so flavorful deep down to it’s bones. 

Rico’s Lechon also offers dishes aside from lechon, of course. The menu, so far, is a mix of Cebu favorites and Filipino traditional dishes.

The Pork Sinigang was a nice and cozy way to start the meal. The meat was so tender, while the vegetables were firm (not overcooked.) The broth has the right amount of sourness.

The Bam-i was sweeter than I expected but in retrospect, was a good way to balance the saltiness of the lechon.

A pleasant surprise for me was the Lechon Sisig. It wasn't too much at all and had the right mix of crunchiness and chewiness. 

(Trivia: Roasting technique in Manila is different from Cebu - at the Fort, it's done indoors while in Cebu, it's done outdoors)

I would give 4 out of 5 spoons for this. Truly da best gyud!