Great steak place which cooks the meat medium rare and allows the customers to cook to whatever…read moretemperature they would like on the little hot stone. We have brought the team here and was a great hit with everyone.

The best steak l, great ambiance. Conveniently accessible. If you're the type who love good quality…read moresteak, you'll love it here. I'm sure you'll also love the sauce.

Great service. My server was named Jobs, he did a great job…read more Steak was cooked correctly. My only gripe is the serving sizes of the sides. Could be better. The ambiance doesn't match the price or quality of the food either. Overall it was good tho.

It's always a toss up when dining in mall establishments, so I was a bit skeptical when we came…read morehere to Mamou Prime. Friends wanted to take us out to try some Prime steak in Manila so why not! A bit of a surprise for the food here. We came with a big group of friends so ordered a variety of plates to share. The Dry-aged bone in steak was decent quality for APAC, but the star here was the truffle cream pasta dish! Like a lot of recommendations from others, the cream pasta is packed full of umami flavors and done just right. The purple rice here was also notably good. Overall a decent mall dining experience. I think I've come to the conclusion that in SEA/APAC a lot of good restaurants and dining experiences are mall centric.

First time having a steak in the Philippines and this place just rocks!!! Great food and enjoyable…read moreatmosphere. Enjoyed the dancing from the servers. They even custom made me my favorite Lemon Drop Martini!! Thank you

I paid $80 (5000 pesos) for the last bone in rib-eye they had and still wound up taking it home to…read morecook properly for breakfast after taking a couple of bites. My sister's medium boneless ribeye came out more rare than my medium rare and she finally had to settle for ribs! Which were actually edible. Biggest problem was the cutlery! The serrated steak knives were so dull and bent, you couldn't even cut a tender steak if you got one. If you can't even give your customers a decent knife, don't complain when they send back a steak. I give the manager credit for apologizing and doing what she could but Expats beware. If you're craving a good steak, save your $ and go to Wolfgang's. I understand that things are different here in the PI. I'm amazed that there is so much variety among restaurants. But it is not the fault of the locals when the restaurant company gives them cheap tools and products just to cut costs! Bad cooking is something else, though. A horrible experience at a Mesa restaurant actually made my wife go back in the kitchen and show the chef in training how to make adobo! Overall, I love the PI and the local cuisine. I think I'll stick to the chain restaurants that I know for certain are consistent.

Enjoyed a meal here last night…read more Two of us shared the tomahawk ribeye. They state it serves 2-3 and it easily could have fed a 3rd. The quality of the meat was very good and cooking yourself on a hot stone is an event type dining experience. The Cesar salad was fresh, great flavors, and well prepared. The Gambas was delicious. Great flavors and nice sized shrimp. Highly recommend this appetizer.

I was hoping for a nice meal out, but instead I went home smelling like a Benihana! First off, the…read moreplace is tiny, and smells like smoke as soon as you go in. They do hot stone wagu, but it's totally not ventilated properly for that type of restaurant. Service was fine, but it's honestly now what I think people expect when going to a finer dining type establishment.

I know the owners and wrnt to the original one along Dao St in Marikina. This remains a family…read morefavourite... you can't go wrong with their hot mess, hot pork poppers, and the ribs! With Belgian beer to boot. If you want to get your money's worth and a full tummy, this place is It!

The City of Dreams location in Manila is on par with my hometown favorite in Beverly Hills. The…read morefood was amazing. The steaks were perfect! But the service was outstanding! Mr. Viloria should be training the crew in Beverly Hills. Even the singer/guitarist was just loud enough for everyone to enjoy, but we could speak and hear in normal conversation. Best steaks in Manila by far, and worth it! So happy I found my new favorite steakhouse! Expats, take note! Don't waste your money elsewhere.

How is it, a nice establishment food looks good but no wine list Bro! Your serving top notch…read moresteaks there got to be a complete wine list heck with the children's sangria drinks to much sugar for me i mean the adult wine steaks cabs, zef's Syrah cab franksz straight up bold reds

Red Baron is another concept from the people behind MegaWatt. So this concept specializes in ribs…read moreand steaks!!! It is located along Bambang, near LRT station and it is situated on top of a carwash. If parking is a problem, just avail the carwash package to hit 2 birds with 1 stone. The place is a bit small, but the food they serve is not limited to its size. Nachoriffic! It is fried wanton skin topped with seasoned beef, cheese sauce, and a spicy, tomato based sauce. I like the taste of the beef, it reminded myself, doing my own homemade tacos way back. The chips could have been the real corn chips for better flavor and texture. The wonton skins can easily become wet and soggy due to teh moistness of the toppings. Truffle Cheese soup. The truffle cream soup tasted like bechamel with truffle oil on top. It would be better if they would add fresh mushrooms to the blended soup just to bridge the gap of flavor. The truffle was strong but both flavor of the soup and oil is far apart. A little mushroom would do the trick. Ribs was tender and taste. They used a smaller set of ribs or smaller pig that produced thinner bones and tastier pork meat. Good thing it wasn't boiled, but was slow cooked in the oven thet produced the tender, finger licking pork riblets. Trio Melt Down is one thing I would go back for. 3 USDA choice cut ribeye, seasoned 3 ways. Classic Honey Garlic, Zesty Mediterranean Rub, and the Truffle Cream. Honey garlic is my personal fave, classic flavors for a steak. The others are good also, but I prefer my steak with just salt and pepper. I like the natural flavor of the meat as the star of the show. Himalayan steak is a must to feel the Red Baron steaksperience. They will serve you raw USDA Prime cut that should be rested on a block of Himalayan Pink salt to season it, then cook it on top of stone grill to your desire doneness. It's the best experience that Red Baron has offered. Red Baron may not look as classy as other steak houses, but all I can say is, they're pretty serious to put RIBS and STEAKS in their brandname. #TheFoodCrawlers #OngsFoodprints

Steak is a type of food that we do not often eat because it is quite on the expensive side. There…read moreare a few steak houses who try to lower down the price, to give a chance to the masses, but unfortunately, quality has to go down as well. This is not the case with Red Baron. The owners love eating steak and they wanted to share it to the world. They researched and found a way to lower down cost yet keep the quality intact. Their choice of meat comes from USDA, so you expect it to be good. Red Baron offers juicy burgers, mouth-watering ribs, crispy nachos, flavorful wings, and fork-tender steaks. This quaint steak shop is located at the 2nd floor of Wash and Go Carwash. For this visit, we tried several items on their menu: - BURGERS: We tried the Hawaiian Burger Lusu and Volcanic Bacon Mushroom Melt. The volcanic burger didn't make itself to me because it was completely devoured. I like the Hawaiian because the beef is so fragrant, yet the sweet-salty combination can be tasted and added great flavor to the burger. The twister fries it accompanies can be compared to that of McDonalds. - RIBS: We had baby back ribs. Though smaller, it was great flavors. I also love the small and fine ribs. It was fun to eat. - STEAK: We tried all three rubs: Old English, Mediterranean, and - APPETIZERS: We had the Nachorrific, Smoked BBQ Wings, and Chili Hot Wings. Believe them when they say their nacho is terrific, because it really is. Not your typical tortilla chips, but special crafted that is crunchy and not oily. It is overloaded with ground beef and cheese. The part that I like best is the toppings go deep inside the dish and not just on top of it. The wings are just right. - PREMIUM HIMALAYAN STEAK: The best thing you can get from a restaurant besides the food, is the entire experience. The meal comes with Truffle Cheese Soup. The soup is creamy and fragrant. There are also soft diced potatoes which goes well with the cheesy soup. I can have a bowl of this. With this order, you can grill your own steak on a portable stone tablet. The already-seasoned steak is to be marinated atop a Himalayan Pink Salt block before it is transferred and cooked on the Stone Block. It is very exciting to cook your own steak, and once the smoke goes up and filled the entire room, you would be drooling to eat them immediately. I am so glad that the owners of Red Baron come up with this idea as it takes the entire steak house theme to a whole new level. For the drinks, I highly recommend their Mango Peach Perilla. I have yet to try their milk shakes, I heard they're great. Looking forward to another visit.

Good service food on point. Bit expensive but it's at the power plant so understandable.read more

For my taste, I think this restaurant is way too expensive and the quality of the meat is not as…read moregood as I would like. The steak was a bit chewy and had quite a bit of fat on it. The service is fine although a little slow. The servers were all nice and friendly. I also had a Caesar salad, which was good, but not superb! I don't recommend this place, but it seems to have a pretty brisk business.

A very tasty steakhouse. The food is delicious, the wine complements the food so well. The service…read moreis great and they're always nice to you. If you like steak and you have the money to afford it, since it is on the pricy side... You won't be disappointed by the food, service and the all round experience.

I'm a regular diner at I'm Angus. My wife and I usually take advantage of their US Angus "Prime…read moreRib Special" dinner every Wednesday and Saturday nights for P1080. It's quite a deal from their regular price, and includes a small appetizer, salad, loaded baked potato, choice of sauces (for the prime rib), and a glass of red wine. My only small complaint is that the cost of the prime rib special increased by P100, and portion sizes have gotten smaller (esp. for the salad). Other than that, the quality of the food is above average (for the Philippines) which is usually expected in steak houses that charge far more for less quality.

I've never been a fan of steaks. Until, that is, I was introduced to Rap's…read more My lobster (a.k.a. my boyfriend) has been bugging me to try out this restaurant for ages. He studied in La Salle and this has been his favorite haunt for years, what with steak being his comfort food and him swearing that this place serves the best steaks in the city. I thought he was just being dramatic but hot damn, when that T-bone steak was lifted off the grill and dumped on my plate, I saw the heavens open up while angels sang hallellujah. I only ordered a regular T-bone, but it was so big there was barely room on the plate for the rice. How big are their large steaks then? They also served their steaks with a pitcher of buttery gravy, all for me. I promptly drowned my steak in the gravy and dove in. They also had display stands for cakes. I wasn't able to try one while I was there, but they looked really delicious. I'll definitely check them out next time, because you just know there's going to be a next time.

Been seeing this one almost every time I walk to school. But with my student allowance, I got…read moreintimidated with the word steak as always since it has an expensive reputation. But when a friend invited me here for dinner and promised me that this one is cheap and has great amount of servings, I trusted him and went for dinner. I ordered the porterhouse- medium rare as always. While waiting, the waiter served us a pitcher of gravy. Yes, a one-liter pitcher of gravy for our disposal. With that, I got the impression that the steaks their serving will really be big. True enough, I got mine almost the size of a big plate. For P150 that time, I got a medium rare steak. Their gravy is really worth the calories because of its distinct taste. Until now, I still go back to Taft area just to satisfy my Rap's (that's how we call it) cravings.