Honoring a Culinary Heritage with Carmelo’s Steakhouse
In every bite, a memory of love, legacy, and elevation.
Words Katrina Clarice F. Abella
Photos courtesy of Carmelo’s Steakhouse
October 04, 2025
It is entirely possible to take something great and make it even better.
Carmelo's Steakhouse, known for its signature steak offerings, has been reimagined with fresh and creative flavors that mark a step into a new era.
The restaurant now enters a new chapter under the direction of Chef Cristina Santiago, daughter of the late Carmelo "Melo" Santiago, who opened the first steakhouse in Manila that offered certified Angus beef in 1987.
Chef Cristina Santiago
Chef Cristina brings her twist and flavors to the menu with Western fine dining finesse. While staying true to the restaurant's roots, they also infuse innovation and global influence into their classical dishes, new menu, and added catering options.
Redefining the signature dishes, Chef Cristina infused the Beef Tartare and Beef Carpaccio with notes of the influence of Japanese umami flavor.
Beef Tartare
The Tartare is made with A4 tenderloin on top of a crispy, flaky tart, garnished with shallots, horseradish aioli, and tri berry coulis. While Carpaccio is also made with A4 tenderloin garnished with roasted pistachios, and feta cheese shoyu that adds a sweet and nutty taste to the beef, finished with oven-roasted chili flakes that balance the dish with its hint of spice.
Truffle Burger
Added to their menu is Carmelo's Truffle Burger. Served on a soft brioche bun, the beef patty is topped with caramelized onions and melted cheese. The aroma of truffle hits the senses the moment it arrives.
L'Amour Cheesecake - Chef Cristina Santiago_s version of the burnt Basque cheesecake
No meal is complete without a dessert. Carmelo's now offers L'Amour, Chef Cristina's own take on the burnt Basque cheesecake. It has a creamy and rich texture, topped with a crumble that adds crunch in every bite. Chef Cristina's background in award-winning desserts ensured the recipe had the right sweetness.
Additionally, the restaurant launched a catering menu featuring signature Canapés designed to stimulate guests' appetites while socializing. The crowd favorites are the Beef Tartare Tart and Beef Wellington Tart, which guests enjoy in bite-sized pieces–best paired with red wine.
Seafood lovers would appreciate Carmelo's Salmon Cornette, salmon sashimi served inside a crunchy tip cone, garnished with salmon roe and chives, and the Tuna Tostado, tuna sashimi served on top of avocado and toasted crostini.
Carmelo’s menu carries asian influence, with their Salted Egg Shrimp, wrapped in crispy, thin noodles for added texture, and their Tofu Sisig Mille Fuille–Filipino cuisine-inspired.
Mushroom Tart
Meanwhile, there is the Mushroom Tart, which is equally flavorful and small in portions, a lighter option, leaving guests wanting more.
Beef Carpaccio
At its core, the new chapter of Carmelo's Steakhouse is Chef Cristina's heartfelt tribute–an honor to her late father. Chef Cristina continues her father's legacy by building upon the skills she learned through the years and the knowledge she learned from him.
Carmelo's Steakhouse is located on the 2nd floor of The Proscenium Retail Row at Rockwell, Makati. They are open from Monday to Sunday, 11:30 am to 11:00 pm.
