
30 ounces of rib-eye
There’s nothing more primal than eating a steak. There is also perhaps, no other food that I feel more macho eating. It’s incredibly empowering to be able to stare down a hunk of meat and know that I can take it on. Steak is only for the brave, both in character and appetite.
The Highlands Steakhouse at the new Mall of Asia is where I go to pledge allegiance to my carnivorous desires. Its much-coveted location at the corner of the mall affords diners an expansive (and expensive!) view of the bay. While it may strike some as kitschy, the wood interiors and tables along with the hanging deer heads are completely appropriate for a steakhouse. It contributes even more to the “manliness” of meat-eating.
As I enter the restaurant, I pass through an uncharacteristically long hallway. I’m told by Executive Chef Robert Bolaños that the entrance serves as a showcase of the restaurant’s ingredients. Thus, the various organic greens and tomatoes and meats and seafood in the chiller. There’s a display case highlighting the desserts, a signal to all to leave space at the end of the meal. I, of course, need no reminding.
Looking at the menu of a steak place is an exercise in redundancy for me because I know what I’m getting: a rib-eye steak, please. Medium rare. My desired state of doneness (or under-doneness) as my Bin likes to point out, induces squeamishness in my super-macho husband. He prefers his steak well-done, a sore point of contention for me, since I feel that it’s akin to bludgeoning, pounding, slamming the meat against the wall and setting it on fire. Here, have some charcoal.
Nonetheless, I have my steak thick and medium rare, and my Bin has his thin and well-done. At Highlands Steakhouse, I ask Chef Robert what he recommends for first-timers. He replies, “Depends on how they eat their steak. Of course, they should like beef to eat here. If they like their meat medium-well and above (hello, Bin!), go for the prime rib because it’s slow roasted. It’s a more forgiving method of cooking and the meat stays moist longer.”
“But I like my meat medium-rare,” I pipe up, visions of fatty steaks reeking of charred goodness dancing before my very eyes.
“Then go for the grilled rib-eye,” says Chef.
Highlands Steakhouse carries two types of steak, frozen and chilled. Both are from the US and are Certified Angus Beef (CAB). The Prime rib (10 ozs. P900 / 13 ozs P1,300) is bitingly tender and meaty with a large section of fat. The rib-eye steak, (10 ozs. P1080/ 14ozs. P1420) is thick and succulent: magnificently marbled, it has an intense, almost buttery flavor. Ah, perfectly paired with macho me.
The steaks are served with a side of assorted vegetables that are surprisingly crisp-tender, and not the usual mixed veggies-from-a-bag. There’s also a scoop of honest-to-goodness real mashed potatoes (with lumps!) and a side of corn on the cob that really shouldn’t be dismissed. I just pick it up with my fingers, sprinkle some salt on and nibble away.
A novelty is the cowboy style steak, named for the outdoor style of cooking with cast-iron pans. Here, imported Wagyu rib-eye steak (7 ozs./P3,200) is slightly seared in the kitchen and finished off at table on a small burner with cast-iron grills. Cooked in a cast-iron pan to the diner’s desired degree of doneness, the heat is sealed in quickly making for increased eating pleasure. While we don’t have the Wagyu, what we do have is the 30-ouncer rib-eye which we sear on the pan. It is, in a word: eyeball-rolling good. Shameless person that I am, I trim off the fat of the rib-eye and grill it on the pan, not minding the mock-horror stares of my companions. Envious people, they are. The fat sizzles in complaint at the heat of the pan, and then simmers down, its bovine glory perfuming the air. Rich, fatty, melting, knee-weakening… I eat with gentle, satisfied grunts.
Steakhouse classics haven’t been forgotten at this restaurant, such as the Surf ”˜n’ Turf (P1,480). Imported filet mignon is paired with baked lobster on which a blanket of hot Emmental cheese melts, its nutty, mellow flavor binding together meat from sea and land.
And don’t forget that steakhouse classic, barbecued baby back ribs (P680), a full rack of it lashed with bourbon, a flavor that flits between sweet and slightly sour. Put your utensils to the side and dig in.
Offering reprieve in between meaty bites is the deep-fried goujon of Chilean seabass and sea scallops on grainy Dijon mustard sauce (P395). Goujon (goo-ZHAWN), roughly translated by Chef Robert as “nugget,” is the combination of seabass and scallops in a nugget of smoothness interrupted only by the crunch of the coating.
Meanwhile, making good use of the vegetables displayed at the restaurant’s entrance is the Greenhouse bistro salad (P195). An artistically arranged plate of three kinds of organically grown lettuce ”“ lolo rosso, green ice, romaine ”“ is accompanied by a medley of fruits and nuts served on a long white plate for one to mix and match at will. House dressings include a balsamic vinaigrette, honey mustard, French, and blue cheese.
I’m nearing my point of satiety. I actually feel a bit sad because I don’t want to stop eating, but my stomach is about to burst. I haven’t even had dessert yet. The Pennsylvania Dutch have a saying that goes, “Better a burst stomach than wasted food.” Right to the point, those people. Ah, the price I pay for eating so well.
Highlands Steakhouse
2/F Unit 213 Entertainment Mall
SM Mall of Asia, Bay Blvd.,
Pasay City
(632) 556-0768-69
Open Mondays-Sundays, 10am-10pm
OH MY GOD! I should go there right now, pronto!
ah, lori, yet another one of ’em magnificent posts 😉
then again, i’m biased two ways here: i’m your friend, and i’m a steak fiend rin!
alas, i find the thought of trekking to mall of asia for steak a bit too much, so i’m just going to have to satisfy the steak craving with rib eye at the salcedo market this saturday.
nga pala: did you know that the steak stall at the salcedo and legaspi markets (‘weekend gourmet’ i think it’s called) is run by no other than our good friends of MYRON’S fame? haha 😉
Deelishus, although I like my prime rib a bit raw, the juices mixed with some horseradish… salivating at the thought.
wow!!! my family and i loooove steak. thanks for the great tip. by the way, how much is the 30 oz. rib-eye? we can’t wait to try it out. we have never gone to mall of asia yet. where do we park so we are near the resto? since i discovered your blog months ago thru marketman’s website, i always visit everyday. 🙂
mmmmmmmeat. good. *beats chest* and there’s that Chilean seabass again.
this steakhouse suspiciously looks like the one at tagaytay highlands. same owner?
Ooooooh! Lori, we have the same steak habits…medium rare rib eye with a generous portion of fat…and yes, definitely the frying the fat again part…pure heaven! 🙂 My mom never allowed us to order well done steaks when we were kids so now we are like vampires when it comes to beef…
I’m hungry. My dad usually makes a mean prime rib in his rotesserie for Christmas here, and now I’m craving it! 😀
The presentation of those plates is beautiful!
above poster:
yes, the sm group are major shareholders in tagaytay highlands and this is a “branch” of their steakhouse.
Would have been great if you could have tried and written about the wagyu steak. Just wanted to know your thoughts on whether it is as good as authentic Kobe beef.
do you know that prime rib is THROWN AWAY in germany for fear of BSE? actually EVERY PART OF MEAT that’s near the spine is thrown away – no t-bone, no porter house. which means I HAVEN’T HAD A DECENT STEAK IN YEARS.
i know where i’m going for my meat this year.
-darra
Hi Lori! Great post! Your pictures make me want to rush back to have more steak! Last time I went I had a 6 oz prime rib, well worth the 600 bucks! Sooo reasonable, actually, for the quality of the steak, and of course the taste! Love their clam chowder too.
got a great blog here 🙂 link you up
hallo, found your site through the brunch club! awesome site, makes me wanna leave the office right now and binge *hehe*
okay i endedup going. Lori’s fault as usual.
rack was a little tough but flavor was delicious. nice tangy sauce. i liked it considering i’m not a sweet bbq person. asked for extra sauce on the side and was even dipping my carrots and broccoli in it hehehehe.
ribeye was just right. they got the medium done. i’d get it rawer but was sharing it with a pregnant woman.
the cowboy band was interesting. the way they were dressed reminded me of the old lito lapid films- (tapsilog westerns?).
oh and for those asking its 2.5k for the 30 ouncer.
you’ve got great photos…but where’d the meat juices go? the prime rib looks really dry…and for that price!
Hi Lori! Odd that I should go to your blog just as I had some steak. I still stand by my offer to take you to Steak MD on Tomas Morato as soon as I get back from the US. It’s not high class, mind you, but the steak is good and cheap 🙂 – charlene
love this restaurant! my boyfriend loves their steak, i love the prawns! i just wish i could also have tagaytay highlands’ yummy yummy chinese restaurant in metro manila. 🙂
it won’t be long… you’ll see that Chinese restaurant of Tagaytay Highlands at the Mall of Asia…
ahhhh… finally got to try Highlands Steakhouse (at Tagaytay) amazing amazing steaks!!!
also, you have got to try the Chocolate Silk dessert. My chocoholic mom has declared it the best chocolate cake/dessert she’s had. Yum!!!
love their baby back ribs!! i love the ambiance at their tagaytay branch though 🙂
Just the way my 4 year old daughter and 7 year old son like their steak medium rare and bloody. great site and very informative, specially the new restaurants in manila.
Do you have any good restaurant that serve the best roast or grilled lamb dishes. these are another favorite of my kids.
I was searching on Google last night for restaurant reviews and found your blog about Highlands (I am a food tripper myself 😀 ) … I have been longing to try to eat there and your review just convinced me even more to go for it! I am also checking out your reviews on other cuisines and restos and they are very helpful for me to decide where to take my scrutinizing palate to the test! Keep it up! 🙂
Nice foods, it looks like so very yummy!