Founded in 1987, this elegant steakhouse helped popularise Angus beef in the Philippines and now showcases Australian Wagyu and Japanese Saga cuts. Chef Cristina Santiago honours her father's legacy, maintaining long-standing supplier relationships. Ribeye and tenderloin cuts are grilled simply and carved tableside, accompanied by classic red wine gravy. White tablecloths and golden chain drapes lend a refined air, with a private room for special occasions.