House of Wagyu is a classic steakhouse specializing in wagyu, they currently serve AA Co. Wagyu from Australia. I paid a little visit a couple of weeks ago to their Podium Mall branch to try out their slabs and slabs of meat.
I was actually surprised to find out they were situated at the top floor of the Podium mall, sandwiched between Pagliacci and the cinema ticketing booth. I’ve eaten at a couple of restaurants on the same floor but never noticed the House of Wagyu.
Enter the glass doors and you’ll see the slabs of fresh wagyu displayed in their chiller.
Restaurants at the 5/F of the Podium
Irene and I hardly go out to a steakhouse since she does not eat beef but our hosts promised us they will serve some seafood for her to enjoy.
We started with Oysters Rockefeller (P450). A steakhouse staple, plump oysters baked with spinach, and topped with cheese and bacon. Squeeze a bit of the lime before eating to make the flavors shine.
Gambas (P275). Shrimps cooked in garlic and olive oil with chili. Nothing surprising here, well executed with crisp shrimps and strong toasted garlic flavor.
Caesar Salad (P245). One of the better ones with lots of shaved cheese.
Mediterranean Salad (P295). Fresh greens with sun dried tomatoes, feta cheese, olives and proscuitto with a balsamic dressing. A tarty salad good enough to be shared by two people.
Scallop and Shrimp Salad (P395). Seared scallops and poached rests on top of crisp greens with mango cubes and served with a delicious strawberry vinaigrette.
Soup of the Day (P150). The had a Cream of Carrot as the soup of the day was so creamy and sweet I thought it was pumpkin.
Irene picked the Seabass in Aluminum Foil (P1150) which arrived shaped like a giant glistening fin. The waitstaff will then cut the top portion and peel open to release the aroma. The seabass filled it topped with mornay sauce, scallop potatoes and mushrooms. A meat less option for companions who can’t enjoy the meat.
Here are the targets of our steakout, the slabs of fresh, wonderfully marbled wagyu steaks.
Grade 6 Ribeye (P2150/220 grams, P3350/350 grams, P4650/500 grams). The slab with the most marbling and consequently the softest.
Grade 8 Tenderloin (P3050/220 grams, P4750/350 grams). This is my dad’s preferred cut of beef, with the least amount of marbling because he likes it lean. I was raised on this cut but now prefer other cuts of beef.
Grade 8 Porterhouse (P3750/ 750 grams). This cut is for the manly eater, it’s 750 grams including the bone and has both tenderloin and strip cuts in one steak. You get lean and fatty and flavorful all in one.
Grade 8 Top Sirloin (P1450/220 grams, P215/350 grams, P4650/500 grams). The cheapest available cut at House of Wagyu was my favorite. It had the most beef flavorful while still tender and had a nice meaty chew to it.
Whatever steak you order is cooked on your table on top of a hot stone topped with rock salt. The steaks don’t have any marinades or sauces and are seasoned with black pepper only. The staff will instruct you on how to eat the steaks to enjoy the doneness you prefer. For steaks of these quality, I suggest having them done medium at most.
All steak orders are served with mashed potatoes and buttered vegetables on the side.
Their dessert come on top of a frozen stone, the same one used to cook the steak but straight from the freezer. We had the Creme Brulee (P250), Flourless Chocolate Cake (P270) and Poached Pears ala Mode (P270). My favorite of the three was the poached pears, slightly sweet and still possessing a nice crunch, paired perfectly with the scoop of vanilla ice cream.
Want to give the House of Wagyu a try then take advantage of their superb lunch special at only P999 which includes a 220 gram Top sirloin steak. The steak alone would have cost you P1,450 and they also give you a full serving of soup, salad and mashed potatoes.