The Doctor, my food partner, is a steakaholic. He is absolutely obsessed with steak. In the US, there were only two places that were non-negotiable for him that I visit: Peter Luger and Shake Shack (well, ok, they serve burgers but they are amazing burgers). Since he is now a seasoned traveler, spending half his time in the US, half his time here, I try my best to make sure he gets his fill of steak when he is in Manila, where it won't cost you a month's salary to have a great rib-eye.
We had always appreciated the steak at Mamou, which capitalizes on "Peter Luger-style" steak. While it's no Peter Luger, it is one of the tastiest, juiciest steaks in Manila and the steak rice that it comes with is spectacular.
Until we tried Tonyboy Escalante's wet aged steak at Antonio's Fine Dining in Tagaytay. We have compared this to Prince Albert's (which is classically pleasant), Mamou's, I'm Angus, and both agree that Antonio's delivers best on both taste and texture. It is juicy, tender, just rightly charred, with a melody of textures. More accustomed steak eaters would probably recognize the aging of the beef although I admittedly have yet to train my tongue for that level of appreciation.
Mr Escalante, when we finally caught him at the restaurant (he's always off to some other country we never seem to spot him when we make a trip to Antonio's) explained to us that wet aging is not an easy process, where you have to vacuum pack the meat and keep them chilled at 1-2 degrees. At Antonio's they are lucky to be able to serve the meat in its utter freshness because reservations are required and only then do they release the slabs from their packs to cook to your desired doneness.
I also learned that dry aging is practically impossible to accomplish here in the Philippines because the requirements of the task are just too much; you would have to be a hit of a steakhouse to be able to afford it. If you know of a restaurant with dry aged steak, let me know.
In the meantime, take a trip to Tagaytay while Taal is still in slumber and have one of these wet aged steaks!
Antonio's Fine Dining (Breakfast is now also located here)
Purok 138, Bgy Neogan, Tagaytay City, Cavite
0917 899 2866
http://antoniosrestaurant.ph/
There is no sincerer love than the love of food. - George Bernard Shaw
3 comments:
I Agree! This is one of the best restos we have in the country. Food is simply awesome plus ambience and service is perfect!!!
Hi! CRU Steakhouse in Marriott Hotel Manila have a showcase meat chiller that dry age the meat at 1C and keeps the humidity at 75%.
:-)
Ohmygosh Stanivan! Yes I have heard of Cru but did not know that they dry age their steak. I am actually scheduled to visit. Now I gotta visit sooner! Thanks so much for the info!!
Sonya - yes how can you not fall in love with Antonio's right? :)
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