Carmelo’s Steakhouse in Makati: A Legacy of Fine Steak Dining Elevated
Considered to be the steak man of the Philippines, Carmelo “Melo” Santiago was the one who introduced certified Angus beef to the country in 1988. Founding his flagship restaurant, Melo’s Steakhouse, in the same year marked the beginning of a new era in fine dining, where premium steaks became the gold standard.
IMAGE from Carmelo’s Steakhouse
By sourcing the best beef and creating exquisite steak dishes, he had earned widespread recognition and admiration among his fellow restaurateurs and entrepreneurs. And though he may have passed on, Melo’s enduring legacy and spirit are being upheld by his family, especially his daughter Chef Cristina Santiago, the brilliant mind behind Carmelo’s Steakhouse.
Chef Cristina Santiago / IMAGE from Carmelo’s Steakhouse
Chef Cristina trained both formally and hands-on in the family business. She graduated from the California Culinary Academy in San Francisco in 1995 and was mentored directly by her father in restaurant operations and culinary innovation. This blend of institutional training and real-world experience shaped her approach to elevating Carmelo’s while staying true to its roots.
Fast forward to 2024, Chef Christina reopened Carmelo’s at the Proscenium, Rockwell Center to continue her beloved father’s legacy. “I wanted to continue his legacy with my own touch and make sure that our guests experience the same quality and warmth that he envisioned,” she shared when asked on her thoughts about the brief hiatus.
Over the years, Carmelo’s Steakhouse’s reputation has continued to grow—earning strong acclaim both locally and online, including being recently recognized as Michelin Selected, a distinction that highlights restaurants known for high-quality cuisine and consistently excellent dining experiences.
IMAGE from Carmelo’s Steakhouse
The steakhouse stands out not only for the food, but also for the ambiance and service. Her personal touch also ensures that each guest feels important, making dining at the steakhouse a truly magical experience. “We strive to make every visit special and memorable. Our staff [goes above and beyond] to provide personalized service. They even know our regulars by name and preference,” she added.
One of the refined starters is the Beef Tartare (Php 1,100)—a sophisticated dish that pays homage to the Japanese roots of wagyu beef while incorporating Western fine dining flair. Sliced A4 wagyu tenderloin rests on a crispy flaky tart, topped with shallots, horseradish aioli, and tri-berry coulis, delivering layered umami, richness, and balanced acidity.
IMAGE from Carmelo’s Steakhouse
For seafood lovers, the Lobster Pasta (Php 2,500) is a standout addition. Its creamy, savory sauce complements the steak-forward menu, while the generous lobster tail meat adds slightly sweet and salty notes that enhance the dish’s depth of flavor.
IMAGE from Carmelo’s Steakhouse
Among the restaurant’s most impressive offerings is the Certified Angus Beef Tomahawk (Php 293 per ounce). This majestic bone-in French rib-eye steak is pre-sliced for convenience and ideal for sharing. Known for its tender texture and rich flavor profile, it remains a favorite centerpiece for special occasions and group dining.
IMAGE from Carmelo’s Steakhouse
The dining space is draped in golden chains that shimmer and sway above your head like a cascading waterfall. The golden hues are everywhere and will make guests feel like they’ve entered a posh steakhouse. The plush chairs are velvety and comfy, while the equally elegant tables are set with white linens, sparkling glasses, and fine cutlery glinting under the warm, ambient lighting.
IMAGE from Carmelo’s Steakhouse
For an intimate dining experience, Lé Salon, a private room for a maximum of 10 diners, makes for the ideal venue for business meetings or special occasions.
Lé Salon / IMAGE from Carmelo’s Steakhouse
IMAGE from Carmelo’s Steakhouse
While listening to classical music and jazz, guests can admire the grandeur of the bar’s well-stocked shelves.
IMAGE from Carmelo’s Steakhouse
They are stacked with rows upon rows of premium bottles that will surely beckon them to sit down, relax, and enjoy one of their signature cocktails such as the Manila Heat, a tequila-based concoction garnished with fresh basil, a slice of dried lime, and a whole chili pepper.
Manila Heat / IMAGE from Carmelo’s Steakhouse
While Chef Cristina continues to innovate while staying close to its origins, she ensures that the steakhouse remains a top choice for Manila’s fine dining community. As she puts it, “Carmelo’s is built on passion and family tradition that we are proud to continue and share with our guests“.
