By Abigail Javellana
MELT by Chef Michael Ferrer is an affordable steakhouse inside Ayala Technohub in Camp John Hay, Baguio. They use high-quality meat products imported from the US, Australia, and New Zealand, sourced from the chef’s brother who happens to be the steak supplier in Baguio.
It’s named Melt because the chef envisions the steaks to melt in your mouth.
Aside from their steaks, you can also check out their deconstructed versions of classic Pinoy favorites–Calderetta, Kare-Kare, and Salpicao.
Here are our personal recommendations from Melt…
MELT BISTRO
G/F Convergys 1 Bldg., Ayala Technohub, Camp John Hay, Baguio City
Mobile: +639065563324
Facebook: meltbistro
Instagram: @melt.bistro
E-mail: melt.bistro@yahoo.com.ph
Opening Hours: Mon-Sun: 10:00 am – 10:00 am
Melt is located inside Camp John Hay’s AyalaLand TechnoHub.
There are rows of street level restaurants in the area. You won’t miss Melt because it’s right beside 7-Eleven.
Melt Menu: Appetizer, Pasta, Sandwiches, Salad, Main Entree | Steak and Chops, Panizza
The ambiance is casual-modern, with outdoor air-conditioning.
4 Cheese and 4 Mushroom (4 on 4 – P285)
Thin crust pizza topped with cheddar, mozzarella, danish blue, and parmesan cheeses, sauteed button, roasted oyster, and shiitake mushrooms, alfredo sauce, and a drizzling of truffle oil.
It’s fun to roll your own panizza stuffed with arugula and alfalfa sprouts. The flavors and texture of the pizza go really well with the subtle crunch and taste of the greens.
US Top Sirloin (400g – P750)
Melt’s Sirloin USD choice cut, rubbed with pepper and salt then grilled to perfection. The USDA choice cuts are more tender than the local options.
You can have it cooked to your liking but we recommend having it grilled to medium-rare for a richer flavor.
US Pork Boston Steak (P385)
The bone-in US pork steak is not so popular in the Philippines. Melt’s version is marinated in salt and pepper and grilled just right, with the meat still tender and moist.
The portions are good for sharing for less than P500/steak.
Elite Wagyu Salpicao (P850)
Each bite of the salpicao is bursting with buttery and garlicky flavors. This dish is served with two sauces–red wine gravy and regular gravy.
I prefer enjoying the taste of the meat as is, but I didn’t mind dipping it in their red wine gravy for a fuller flavor.
The big chunks of medium-rare wagyu were a treat and paired well with the mashed potatoes.
Their steaks and chops come with two choices from a variety of sides–Roasted Garlic Mashed Potato, Steamed Rice, French Fries, Bacon and Slaw, Buttered Vegetables, and Tater Tots.
Lamb Calderetta Melt (P280)
Succulent grilled New Zealand lamb given a Pinoy treatment with our favorite creamy calderetta sauce topped with gooey mozzarella cheese.
Roasted Angus Kare-Kare (P280)
Our all-time Pinoy favorite kare-kare deconstructed. Grilled Angus beef on a bed of rich kare-kare sauce and topped with sweet chili bagoong, with native vegetables.
The meat and vegetables are cooked perfectly, with a light and lingering hint of peanut and sweet-salty taste of bagoong.
Order their cucumber lemonade to wash out a heavy meal.
Melt didn’t disappoint with their quality meats at a reasonable price. It’s a nice, relaxing place to eat steak in the Camp John Hay area with your friends or family.
Order the Wagyu Salpicao, US Top Sirloin steak, US Pork Boston Steak, and the Panizza. Budget about P500/head.
MELT BISTRO
G/F Convergys 1 Bldg., Ayala Technohub, Camp John Hay, Baguio City
Mobile: +639065563324
Facebook: meltbistro
Instagram: @melt.bistro
E-mail: melt.bistro@yahoo.com.ph
Opening Hours: Mon-Sun: 10:00 am – 10:00 am
Live an Awesome Life,
Team Our Awesome Planet
Disclosure: Our meal was courtesy of Chef Michael. We wrote this article with our biases, opinions, and insights.
P.S. This is not associated with the Melt in Uptown Mall BGC.