Sunday, June 21, 2015

Smith Butcher and Grill Room ♥ ♥


I don't know how this steak place escaped me. The staff said Smith Butcher and Grill Room
 has been open since March. Hidden behind the parking lot and with no signage at all, 
it certainly does not want to be found. I must admit I love it for that.



The Bar



Wine nook



Deli



Steak Room



Everything at Smith screams steak, including the couches!



More seating



Semi-open kitchen



What a pleasant surprise to see Chef Steven Scudder, formerly of Bistro Mondo, at its helm



It was a bit chilly at our table and the kind staff at Smith handed us shawls to keep us warm



And this bottle of Layer Cake kept us even warmer. 
I really enjoyed the chocolate and black currant flavors of this California wine.



Complimentary snack of oyster rockefeller



Big Eye Tuna Poke



Big chunks of local tuna tossed in a mixture of wasabi, calamansi and avocado, and topped 
with caviar. A nice way to start our meat-laden dinner.



A Little "Cheeky" - a cheeky name for my favorite non-steak dish of the night. 
Braised veal cheeks open ravioli stewed in shiraz with mushrooms and wild spinach.



The meat was exceptionally tender and oh so flavorful! 



And then, the main event. A platter of steaks from different countries.



Charolais filet mignon, chilled and air flown from France




Matsuzaka beef, chilled and flown in direct from Japan



Grass-fed, 45-day dry aged sirloin from Ireland



The steaks come with your choice of sauces. I like mine as it is,
or sometimes with a dab of mustard or horseradish



Choose your weapon



This reminds me of The Steak House at The Intercontinental Hong Kong, where diners are
asked to choose from the handsome selection of knives, pretty-colored sea salts, and the 
biggest collection of mustards I have ever seen. Check out my post here.



The French steak was the leanest and most tender, the kind that I don't really care for. 



The Matsuzaka needs no introduction. You know how much I loooooove fatty Japanese beef.
Can't have too much of it, but I'll have it every chance I get. Lol. I just wish the kitchen grilled
the steak over higher heat to bring out more of that precious flavor.



The Irish steak was the biggest surprise. I'd never had it before Smith and it tasted beefy
and macho, the kind of steak I imagine Channing Tatum would love. Of course, like me, 
Channing would have wanted it a little more bloody. 



Our healthy friend Marco had the chargrilled Norwegian king salmon and was quite happy with it.



However hungry you still are, I advise against ordering the plateau de fruits de mer



It had (previously frozen) lobster, tuna sashimi, a teaspoon of oscietra caviar and a lot of ice



Oysters, mussels, tiger prawns



At P2,800, you are better off ordering another steak



Or four of the Smith Burger
"Toasted British bap, with gooey melted mature cheddar, sharp and English just like my nature, caramelized maui onions, sweet, tart and sticky, and of course premium selected hand cut aged 
beef ground with just the amount of fat for full flavor, sun ripened tomato from local farms, 
and our secret sauce." - SMITH



It was good burger. If it came with blue cheese, I would be back for it often. 



We had two desserts which you can skip.


Belgian white chocolate macadamia cheesecake



White, milk and dark chocolate mousse with wild strawberries

Both forgettable.



Smith is still on its soft opening stage and I see a lot of potential. 
I love the concept and ambiance, the meats are good quality and the service thoughtful, 
but there is still a lot of room for improvement. Most importantly, it needs better desserts. 



I will be back and next time I'll come with a group and reserve this space. I get some sort 
of cheap thrill knowing the cows are watching while I eat my beef.  



Smith Butcher and Grill Room: ACI Building, 147 H.V. Dela Costa Street, Salcedo Village, Makati City
Tel: +63927-3759467, +63915-4295167

Smith Butcher and Grill Room Website
Smith Butcher and Grill Room Facebook Page
Smith Butcher and Grill Room Instagram


Friday, June 19, 2015

Ming Kee, A Third Time ♥ ♥ ♥


Back at Ming Kee and this time with my family for our Sunday dinner.


I spy more live seafood this time (they ran out last visit!)



Oysters and clams



Sea mantis, lobster, garoupa



Complimentary pickles



Your eyes are probably bleeding after seeing repeat dishes from my Ming Kee posts, but I ordered the same stuff again this time because I was with MK virgins and wanted them to try my favorites.


Crispy Fish Skin



Ming Kee Homemade Tofu



Oyster Omelette



Sambal Clams



Tip: Dip crispy fish skin in sambal sauce



Crab Beehoon. Always a must!



Sometimes they give you a bowl of tea for cleaning your fingers. Sometimes they don't. Ask for it!




Tried a couple new dishes, too.


Guiness Beer Pork Ribs



Seafood Hofan - texture of the noodles was different this time. The management said they
changed suppliers but will work to get the old one back. Anyway, go for the beef!



Poached apple - zzzzzzz



Lychee pudding - quite delightful if you can get past the deformity. Lol.



I am so glad Mom insisted we order the Yam Paste dessert. They serve it differently now, 
mashing the taro over fire until smooth and creamy.



Not like the very first time I had it. Bleck!!!



Next time I will ask them to replace the pumpkin with more taro. All taro lovers should do the same. ;)



My Sunday Crew ♥


See my previous Ming Kee posts:


Ming Kee: 7852 Makati Avenue, Poblacion, Makati (Across Berjaya Hotel)
Tel: +632 893 4533

Ming Kee Website


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