bar,
I had a lunch invite from Zomato to try out Raging Bull at Shangrila at The Fort along with other foodies. Being in a luxury hotel, I had expectations for this restaurant and I'm glad that it didn't disappoint me at all.
Located at the third level, west wing of Shangri-La at the Fort, 30th Street corner 5th Avenue, Bonifacio Global City, Taguig City, Raging Bull Chophouse and Bar, offers a fine selection of meats as well as a huge variety of wines and cocktails at the bar.
Hailing from Great Britain, Chef Nathan, started his career in 2000 where he worked in several well-established restaurants. While working as chef de partie, he met chefs who served as great influencers and has helped him hone his culinary expertise. Prior to being appointed as chef de cuisine at Raging Bull, he was in-charge of Altitude, Shangri-La Hotel's fine dining restaurant in Sydney.
Complimentary Dough Rolls. Served with unsalted butter, this bread is of good quality. Something nice to munch on while waiting for your order to be served.
Caesar Salad. Romaine lettuce, anchovies, pancetta crisp, parmesan, 63-degree free range egg. Fresh lettuce and a good combination of flavors. I also love how the egg would balance everything and gives a different texture to the salad.
Maryland Crab Cake. Charred orange, aioli, palm heart. This is my favorite appetizer among the ones served. It exceeded my expectations of a crab cake and it was absolutely delightful. I thought I would be eating artificial crab stick-filled cake. To my surprise, I was indulging in real crab meat. The texture was also absolute goodness.
The Copping Block: (In order) Cape Grim Grass-fed, Tasmania Tenderloin; 1824 Grain-fed, Queensland Rib Eye; Darling Downs Wagyu 5+ Grass-fed, Queensland Scotch Fillet. These steaks on the chopping block from Raging Bull's Josper Grill are lean with some marbling, tender and rich in flavor. In spite of the good quality of these steaks, they still offer different sauces to choose from: truffled mushroom sauce, choron, hunter valley wine sauce, black peppercorn sauce. My personal favorite is the truffled mushroom sauce.
Salad of radicchio, rocket, pear, candied walnuts, orange dressing.
Josper roasted Japanese pumpkin, sage, pine nuts, puffed wild rice.
Grilled asparagus, glazed hollandaise sauce, macadamia nuts.
Candy Floss Pavlova. Passion fruit pulp and mango sorbet. I was amazed that they topped this with cotton candy.
Pistachio Creme Brulee. Mint infused strawberry salad. I was not able to take a photo of what's inside. It looked like pudding topped with fresh strawberries. This is my fave pick among the three desserts served to us. The texture was soft, smooth and subtle. I like how it didn't come too strong for a dessert.
Granny Smith Apple Cobbler. Double vanilla ice cream. This one is good, though I find it really heavy to the stomach.
Upon entering Raging Bull, it's the Bar that would welcome you before you head to the main dining area.
Raging Bull Beef Jerky. Raging Bull's best-selling bar chow. Dried bacon and beef jerky, I enjoyed its crispiness and rich flavors.
Bonifacio Penicillin. My co-foodies really enjoyed this drink. I'm not a fan of alcohol so I just had a few sips of this. Though, I would say that I was very much fascinated with their ice that has the Raging Bull logo.
Mama Mia. My favorite mocktail. Citrus flavors. Very refreshing.
Maple Bacon. Whoa, cocktail with bacon.
Raging Bull Chophouse and Bar
I had a lunch invite from Zomato to try out Raging Bull at Shangrila at The Fort along with other foodies. Being in a luxury hotel, I had expectations for this restaurant and I'm glad that it didn't disappoint me at all. 
Located at the third level, west wing of Shangri-La at the Fort, 30th Street corner 5th Avenue, Bonifacio Global City, Taguig City, Raging Bull Chophouse and Bar, offers a fine selection of meats as well as a huge variety of wines and cocktails at the bar. 
I love the interiors of this place. It's very classy and the lighting is quite romantic. Contrary to the belief that you have to be well dressed to dine here, they accommodate anyone. Yeah, you can even come in your PJs straight from your hotel room.
Hailing from Great Britain, Chef Nathan, started his career in 2000 where he worked in several well-established restaurants. While working as chef de partie, he met chefs who served as great influencers and has helped him hone his culinary expertise. Prior to being appointed as chef de cuisine at Raging Bull, he was in-charge of Altitude, Shangri-La Hotel's fine dining restaurant in Sydney.
Sharing the dishes that we had at Raging Bull:
Complimentary Dough Rolls. Served with unsalted butter, this bread is of good quality. Something nice to munch on while waiting for your order to be served.
Caesar Salad. Romaine lettuce, anchovies, pancetta crisp, parmesan, 63-degree free range egg. Fresh lettuce and a good combination of flavors. I also love how the egg would balance everything and gives a different texture to the salad. 
Maryland Crab Cake. Charred orange, aioli, palm heart. This is my favorite appetizer among the ones served. It exceeded my expectations of a crab cake and it was absolutely delightful. I thought I would be eating artificial crab stick-filled cake. To my surprise, I was indulging in real crab meat. The texture was also absolute goodness. 
Choose your weapon! :) Prior to having steak, they made us choose our knife.
The Chopping Block
The Copping Block: (In order) Cape Grim Grass-fed, Tasmania Tenderloin; 1824 Grain-fed, Queensland Rib Eye; Darling Downs Wagyu 5+ Grass-fed, Queensland Scotch Fillet. These steaks on the chopping block from Raging Bull's Josper Grill are lean with some marbling, tender and rich in flavor. In spite of the good quality of these steaks, they still offer different sauces to choose from: truffled mushroom sauce, choron, hunter valley wine sauce, black peppercorn sauce. My personal favorite is the truffled mushroom sauce. 
Aside from the sauces offered, salt and condiments were offered as well. Choices are: (Top left to right) Raging Bull mustard, Pommery mustard, dijon mustard, (bottom left to right) lemongrass chili salt, porcini mushroom salt, and plain salt. That's a lot of choices to go with your steak. Though, for me, their steak is really good that it can stand by itself.
Sides
Salad of radicchio, rocket, pear, candied walnuts, orange dressing.
Josper roasted Japanese pumpkin, sage, pine nuts, puffed wild rice. 
Grilled asparagus, glazed hollandaise sauce, macadamia nuts.
Dessert
Candy Floss Pavlova. Passion fruit pulp and mango sorbet. I was amazed that they topped this with cotton candy. 
Pistachio Creme Brulee. Mint infused strawberry salad. I was not able to take a photo of what's inside. It looked like pudding topped with fresh strawberries. This is my fave pick among the three desserts served to us. The texture was soft, smooth and subtle. I like how it didn't come too strong for a dessert.
Granny Smith Apple Cobbler. Double vanilla ice cream. This one is good, though I find it really heavy to the stomach.
The Bar
Upon entering Raging Bull, it's the Bar that would welcome you before you head to the main dining area. 
Raging Bull Beef Jerky. Raging Bull's best-selling bar chow. Dried bacon and beef jerky, I enjoyed its crispiness and rich flavors. 
Bonifacio Penicillin. My co-foodies really enjoyed this drink. I'm not a fan of alcohol so I just had a few sips of this. Though, I would say that I was very much fascinated with their ice that has the Raging Bull logo.
Mama Mia. My favorite mocktail. Citrus flavors. Very refreshing. 
Maple Bacon. Whoa, cocktail with bacon. 
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