Raging Bull Chophouse and Bar at Shangri-La at the Fort

Raging bull prides themselves in using prime Australian cuts and with the kitchen team’s diligence, they manage to serve in my opinion some of the  meatiest steaks in the Metro. Groups usually order a chopping block to share and a lot of sides to complement. On the platter (from left) 350 gram Darling Downs Wagyu 5+ Grass Fed Scotch Fillet (3,450 PHP), The 200 gram 1824-Grain Fed Rib-Eye (2,200 PHP), and the 200 gram Cape Grim Grass-Fed Tenderloin. 

Main dining area, Table setup, and Reception desk

Ambiance is distinctly upscale, but has a causal vibe that will have you in the mood for a good piece of steak. Dining at Raging Bull starts at bar lounge with their fine selection of wines and expertly crafted cocktails. Be amazed with their bartender’s skills and if you’re lucky you might just catch Head Mixologist Ulysse Jouanneaud, the drink master that curates all the drinks in Shangri-La at the Fort, from the Chinese restaurant Canton Road to High Street Lounge, Raging Bull, and this November at Samba on the 8th floor and soon at Limitless his “playground” for all things alcohol.

The Bar section of the Raging Bull will have you covered for drinks as you transition into their delectable steaks at the main dining hall.

Raging Bull Penicillin (Top Left)

Bartender (Rafy) stamping the solid cube of ice with the Raging Bull logo

Rafy one of the talented bartenders prepares drinks with precision and passion. He made us the Dirty Blue Blazer, Boulevardier, and the Raging Bull Penicillin their signature drink. While waiting for the food we were treated to their signature bull horn sourdough bread or whatever you want to call it, since it has no official name.

They have a dozen side dishes to choose from (225 to 295 PHP) we were delighted with the Josper roast pumpkin with puffed wild rice, Salad of radicchio with orange dressing, and grilled asparagus glazed with a generous topping of hollandaise sauce. The Josper Roast is my favourite as of now, I will have to return to really get a better grasp on the rest of the sides.

My share of the Tenderloin Cape Grim Grass-fed from Tasmania

Their dessert will surely end your meal on a sweet note, especially with the fluffy Candy Floss Pavlov (315 PHP) cotton candy atop a passion fruit meringue with berries and strawberries around. Also a good creamy treat would be their Pistachio Creme Brulee (340 PHP) which had a very light flavour of pistachio (peace-tak-yo), which would have guests wonder, but you’d be too immerse in the smoothness. Finally, the Granny Smith’s Apple Cobbler (340 PHP) is a hearty and classic dessert that’s easily enjoyed by most, just right amount of everything.

Raging Bull Chef Nathan Griffin and Granny Smith’s Apples Cobbler


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