Meat at Carmelo’s Wagyu Steaks
This Bone-In Rib Tomahawk Steak is huge! It’s almost as big as my forearm. Check out the look on Vince’s face!
Certified Angus beef grilled to perfection at medium rare. At Carmelo’s Wagyu Steaks, the chefs are particular with the thickness of their cuts. One slice into this baby and it reveals a delicate pinkish interior that will make any carnivore drool. Also, the bone-in rib steaks are a lot tastier because there is a lot more fat and connective tissue in them that gelatinize during the cooking process. This adds to the flavor and succulence inherent in a great steak.
And we thought the steak was perfect.
Carmelo’s proves that despite having the best steaks in Manila, they have so much more to offer, as well, much like their tear-jerking Lamb Chops. A classic bone-in steak they seem to be proliferate with, they are served with equally mouth-watering truffle mashed potatoes, grilled vegetables and a refreshing tri-berry sauce. Panalo.
With rice as a staple in every Filipino’s diet, even the best steaks in Manila and drool-worthy Lamb Chops will need their carb counterpart. So, we were more than delighted (ecstatic even) when the waiter brought out Wagyu fried rice free of charge. Apparently, Carmelo’s leaves none to waste. Not even fat trimmings. These trimmings are slowly simmered and then fried with rice to create this smoky, resourceful dish.
