Wagyu Rib-Eye (P1,750). “The king of steaks! It’s the premium steak cut fit for the royal appetite.”

Malcolm’s Place, one of the coolest place to hang out in Salcedo Village in Makati, next to Apartment 1B. Named after Chef Malcolm, the resto’s claim to fame is their mouth-watering selection of Wagyu Beef. I came to a conclusion that if you really want to get the best Wagyu experience, you have to order the rib-eye. All the other wagyu dishes fail in comparison to the rib-eye and you will just be disappointed with the sirloin, striploin or the burgers.

So your dilemma will start with its whopping P1,750 price tag. Fortunately, the meat was huge that it can satisfy three hungry carnivores on a tight budget. (Didi argued 3 hungry female carnivores) I didn’t really have to worry about this because the timing was just perfect. We celebrated the despedida of Chris for his China assignment and the bienvenida of Tina to my team.

It is Wagyu Rib-Eye P1,750 or don’t try the other wagyu dish at all because they would just taste like over-hyped meat branded as wagyu. The Rib-Eye was soo good that it would satisfy your Wagyu fantasies of tender and tasty steak meat. Try to cut it as thin as possible to get that melt in your mouth experience.

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Malcolm’s Menu: Steaks Menu, Soup, salad, pasta Menu and Desserts

All About Waghu (From Malcolm’s Menu)
“Wagyu is the Japanese word for beef. “wa” means japanese style and “gyu” means beef. It refers to several beef breeds of cattle genetically predisposed to intense marbling, and produces a high percentage of unsaturated fat. Also known as Kobe-style beef. The meat from Wagyu cattle are known worldwide for marbling characteristics.”

“Wagyu is no ordinary breed of livestock. Traditionally raised in Kobe, Japan, they are pampered with sake wine massages and fed grain diets and beer in order to produce intensely marbled steaks. Fine strands of meat are embedded in dense ribbons of fat swirling into beds of exquisite flavor. This is also the reason Wagyu beef practically melts on the tongue when thinly sliced. Marbling is regarded as the finest measure of meat quality. And with Wagyu beef cuts looking like fine Italian slabs of Marble, it has surpassed USDA prime-grade beef standards. Often referred to as the “foie gras of beef”. Wagyu has an intensely juicy, tender natural buttery and richly flavorful quality beyond compare. The beef contains essential combined nutrients that cannot be found elsewhere. Those nutrients for which beef is a significant source are: protein, thiamin, riboflavin, niacin, vitamin 812, phosphorous, iron and zinc. All essential amino acids are present in the correct ratio to build protein for strong and healthy bones. Because of Wagyu cattle’s genetic predisposition and a special diet, wagyu yields a beef that contains a higher percentage of omega-3 fatty acids and the tell-tale sign of a highly marbled beef. The increase marbling also improves the ratio of monounsaturated fats to saturated fats.”

Apple Crumble Ala Mode (P125). Surprisingly, you can go to Malcolm even just for the dessert. I never liked Apple crumble ala-mode until I tasted Malcolm’s. This is one killer dessert that you got to try after that Wagyu steak to finish the meal with a bang.

Cheers to a great service provided by the Malcolm’s Place staff! Glad you were open last April 9!

Check out the rest of the photo essay on Malcolm’s Place…

The Malcolm’s Place Ambiance

Malcolm’s place is small with the first floor occupied by the kitchen and an overflow table.


(L-R) Chris Alano, Ethel Blanco, Mui Ling Lee (our boss) and Tina Vaswani.

This is the second floor of Malcolm’s. Limited seating so go there early to get a seat.

Malcolm’s Menu: Steaks Menu, Soup, salad, pasta Menu and Desserts

Hello, Pumpkin (P110). “A lovely way to greet your day. Thick, golden pumpkin soup with aromatic spices bursting with fresh flavors.”

This is always a good choice but don’t expect a fresh pumpkin taste.


Shrimply the Best (P250). “Simple Shrimp and garlic pasta with an extraordinary flair! Your basic tomato sauce made sophisticated with white wine and a generous drizzle of lemon.”

This was disappointing to carnivores like most of us. Surprisingly, this appeals to non-beef eaters or pescetarians.

Salmon Says (P220). “Salmo says, ‘Try this!’ Spaghetti embellished with smoke salmon and an utterly unique lemon cream sauce.”

If you have to order pasta, order this Salmon pasta dish. Superb and definitely yummy!

Wagyu Wasabe Steak Sandwich (P240). “Prime slices of Wagyu steak laced with Wasabi mayo for a touch of piquant that will jolt your palate into an unforgettable eating experience. “

The wagyu steak tasted like discarded meat cuts from the rib eye. I should have ordered the burger instead.


Wagyu Sirloin Steak (P995). “Enjoy a choice beef cut that’s definitely more tender and tasty than other sirloins.”

If you want to taste an over-priced and over-hyped wagyu steak then order the sirloin or the striploin. Sometimes, it is just not worth it to go cheap on your steak.

Wagyu Rib-Eye (P1,750). “The king of steaks! It’s the premium steak cut fit for the royal appetite.”

AMEN! I can still remember our faces when we ate this rib-eye 🙂

Apple Crumble Ala Mode (P125). The killer dessert at Malcolm’s. I wonder who is the pastry chef?


Coffee Crunch (P115). This is my favorite and this resembles a mini-version of Red Ribbon’s Coffee Crunch.


Malcolm’s Place
+632 844 0000
108 HV de la Costa Street corner Tordesillas St.
(Salcedo Village Makati, City)

Anton