Carmelo’s Steakhouse Redefines Modern Fine Dining

Marking its 2026 Michelin-Selected milestone, Chef Cristina Santiago balances family tradition and independent innovation—honoring her father’s historic steakhouse legacy while creating a distinct culinary empire entirely her own.

Words Mariel Ann Breanna Puli
Photos courtesy of Carmelo’s Steakhouse
June 06, 2026

Chef Cristina Santiago is stepping firmly into the spotlight, proving that the best way to honor a legendary family name is to build an independent, forward-moving empire of her own.

As the founder and proprietor of Carmelo’s Steakhouse—freshly recognized as a Michelin Selected restaurant for 2026 during the guide’s inaugural launch in the Philippines—she has proudly unveiled a sweeping new vision.

Every single standout, artisanal dish on the menu has been carefully and thoughtfully developed, tasted, and approved by Chef Cristina herself.

While her concept is a deeply personal homage to her late father, Carmelo “Melo” Santiago—who permanently changed Manila’s food scene back in 1987 by opening the country’s very first Certified Angus Beef steakhouse—this new era is her own vision. She is fiercely applying the standards she grew up with, but she is upgrading every detail with her own modern, creative idea.

By introducing scrumptious new menu additions, refreshing craft cocktails, and an expanded Carmelo’s Catering service that offers sumptuous canapés, she is successfully creating a distinct signature mark that sets her apart from the fast-evolving restaurant scene.

Starting with Playful Bites and Bright Sips

The culinary journey begins with a brilliant curation of small, playful bites originally created as amuse-bouche for cocktail parties and private events. Instead of a standard bread basket, the table is greeted with artsy, conversational starters that wake up the palate.

There is the signature Carmelo’s Paté, served in smooth, savory pieces on cute, small toasts. Seafood lovers can reach for the Salmon Cornette—a crunchy little cone filled with fresh bits of salmon sashimi and topped with pops of salmon roe and chives.

Next come the warm, crispy appetizers that show off Chef Cristina's love for texture. The Asian-inspired Salted Egg Shrimp features a whole succulent shrimp meat wrapped neatly in crispy noodles and cooked in a rich salted egg infusion.

For something deeper and more savory, the Foie Gras Cornette offers a rich, buttery bite, while the Braised Duck Bites pack immense aroma and flavor inside a thin, crunchy dome.

Because this is a Santiago restaurant, beef makes an early appearance with the crowd-favorite Beef Wellington Tart, where guests can savor tender, flavor-packed beef sitting on a perfectly flaky crust.

To transition from the finger foods, the meal flows into a bright, Peruvian-inspired Seafood Ceviche. Three kinds of fresh seafood are tossed together in a sharp, citrusy leche de tigre, but Chef Cristina gives it a clever Filipino twist by adding tiny bits of nata de coco for a hint of sweetness and an interestingly chewy texture.

This is paired with the restaurant's first new cocktail, the Tropical Burn, which blends a spicy mango and tequila base to dance perfectly with the zesty flavors of the fish.

A warm, comforting bowl of Pumpkin Soup follows, praised by diners for its perfectly balanced, silky consistency, right before the bar serves up the Prism Presca cocktail. With its cool cucumber notes and subtle gin infusion, this refreshing drink acts as the ultimate palate cleanser to prepare you for the main event.

The Heart of the Menu

Moving into the heart of the menu, the kitchen showcases a masterclass in rich, savory proteins. For private dining services, the kitchen offers a bespoke showstopper: the Chorizo Vodka Pasta with Wagyu Ribeye.

This plate strikes a beautiful balance between a mildly smoky, savory pasta and the intensely buttery, umami-rich, melt-in-your-mouth texture of premium wagyu ribeye. It is the ultimate comfort food elevated to elite levels.

The newest pride of the restaurant menu, however, is the Lamb Brasato Ossobuco. This dish is a triumph of slow-cooking, where the tender braised meat easily falls off the lamb leg with each slice. Every bite is coated in a deeply rich red wine sauce that adds incredible depth of flavor.

To go with the bold personality of the lamb, the bar introduces the St-Germain cocktail. Its light, sweet elderflower notes offer a gentle lift that complements the heavy flavors of the meat perfectly.

And for the non-beef eaters in the room, Carmelo's enthusiastically serves up a classic French favorite: the Lobster Thermidor, featuring tender, sweet lobster meat cooked inside a luxurious, buttery sauce.

This same high-end sophistication seamlessly translates to your own personal events through Carmelo’s Catering. Instead of predictable buffet lines, the catering service brings interactive food theater directly to you.

Classic favorites like Beef Bourguignon and Pan Seared Salmon with Couscous are served in chic, rose gold chafing dishes that look beautiful in any room.

Guests can skip plain rice for a delicious Seafood Paella, or line up at the live stations where a chef stands ready to cook Quatro Funghi Pasta on a massive cheese wheel, serving it à la minute.

The real star of the party is the Roast Beef Carmelo's Way carving station, where juicy, incredibly flavorful wagyu roast beef is slowly sliced right in front of your guests.

Ending with a Sweet and Creamy Dessert

To wrap up the entire dining experience, Chef Cristina introduces the latest addition to her personal roster of homemade desserts: the L’Amour burnt Basque cheesecake.

This dessert is masterfully tuned to be the perfect palate closer. It features an incredibly creamy consistency that is neither too sweet nor too rich in taste, meaning everyone at the table can enjoy another slice without that heavy, guilty feeling.

Literally topping it all off are the golden, crunchy crumbles served right on the side, adding a fun texture to an otherwise velvety bite. It is a thoughtful, elegant finish to a meal that perfectly wraps up Chef Cristina’s fresh, new vision for the Carmelo’s.

You can find Carmelo’s Steakhouse on the 2nd Floor of The Proscenium Retail Row in Rockwell, Makati. Stay updated by following @carmelossteakhouse on Instagram, or get in touch at 0915-9038005 for restaurant reservations and catering inquiries.

Carmelo’s Steakhouse Redefines Modern Fine Dining

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