Red Baron is another concept from the people behind MegaWatt. So this concept specializes in ribs…read moreand steaks!!! It is located along Bambang, near LRT station and it is situated on top of a carwash. If parking is a problem, just avail the carwash package to hit 2 birds with 1 stone. The place is a bit small, but the food they serve is not limited to its size. Nachoriffic! It is fried wanton skin topped with seasoned beef, cheese sauce, and a spicy, tomato based sauce. I like the taste of the beef, it reminded myself, doing my own homemade tacos way back. The chips could have been the real corn chips for better flavor and texture. The wonton skins can easily become wet and soggy due to teh moistness of the toppings. Truffle Cheese soup. The truffle cream soup tasted like bechamel with truffle oil on top. It would be better if they would add fresh mushrooms to the blended soup just to bridge the gap of flavor. The truffle was strong but both flavor of the soup and oil is far apart. A little mushroom would do the trick. Ribs was tender and taste. They used a smaller set of ribs or smaller pig that produced thinner bones and tastier pork meat. Good thing it wasn't boiled, but was slow cooked in the oven thet produced the tender, finger licking pork riblets. Trio Melt Down is one thing I would go back for. 3 USDA choice cut ribeye, seasoned 3 ways. Classic Honey Garlic, Zesty Mediterranean Rub, and the Truffle Cream. Honey garlic is my personal fave, classic flavors for a steak. The others are good also, but I prefer my steak with just salt and pepper. I like the natural flavor of the meat as the star of the show. Himalayan steak is a must to feel the Red Baron steaksperience. They will serve you raw USDA Prime cut that should be rested on a block of Himalayan Pink salt to season it, then cook it on top of stone grill to your desire doneness. It's the best experience that Red Baron has offered. Red Baron may not look as classy as other steak houses, but all I can say is, they're pretty serious to put RIBS and STEAKS in their brandname. #TheFoodCrawlers #OngsFoodprints

Steak is a type of food that we do not often eat because it is quite on the expensive side. There…read moreare a few steak houses who try to lower down the price, to give a chance to the masses, but unfortunately, quality has to go down as well. This is not the case with Red Baron. The owners love eating steak and they wanted to share it to the world. They researched and found a way to lower down cost yet keep the quality intact. Their choice of meat comes from USDA, so you expect it to be good. Red Baron offers juicy burgers, mouth-watering ribs, crispy nachos, flavorful wings, and fork-tender steaks. This quaint steak shop is located at the 2nd floor of Wash and Go Carwash. For this visit, we tried several items on their menu: - BURGERS: We tried the Hawaiian Burger Lusu and Volcanic Bacon Mushroom Melt. The volcanic burger didn't make itself to me because it was completely devoured. I like the Hawaiian because the beef is so fragrant, yet the sweet-salty combination can be tasted and added great flavor to the burger. The twister fries it accompanies can be compared to that of McDonalds. - RIBS: We had baby back ribs. Though smaller, it was great flavors. I also love the small and fine ribs. It was fun to eat. - STEAK: We tried all three rubs: Old English, Mediterranean, and - APPETIZERS: We had the Nachorrific, Smoked BBQ Wings, and Chili Hot Wings. Believe them when they say their nacho is terrific, because it really is. Not your typical tortilla chips, but special crafted that is crunchy and not oily. It is overloaded with ground beef and cheese. The part that I like best is the toppings go deep inside the dish and not just on top of it. The wings are just right. - PREMIUM HIMALAYAN STEAK: The best thing you can get from a restaurant besides the food, is the entire experience. The meal comes with Truffle Cheese Soup. The soup is creamy and fragrant. There are also soft diced potatoes which goes well with the cheesy soup. I can have a bowl of this. With this order, you can grill your own steak on a portable stone tablet. The already-seasoned steak is to be marinated atop a Himalayan Pink Salt block before it is transferred and cooked on the Stone Block. It is very exciting to cook your own steak, and once the smoke goes up and filled the entire room, you would be drooling to eat them immediately. I am so glad that the owners of Red Baron come up with this idea as it takes the entire steak house theme to a whole new level. For the drinks, I highly recommend their Mango Peach Perilla. I have yet to try their milk shakes, I heard they're great. Looking forward to another visit.

I believe that this place was made with students in mind. From outside the restaurant, you can see…read morethat this place mainly serves grilled food. Price is very reasonable, spent less than 150pesos/person (drinks included). Don't expect too much from the food your eating. Sisig was a very thin layer of pork on top of a sizzling plate, at least it had an egg. Pork BBQ had a very good portion, good flavor and it was very soft. This place provides service water and unlimited hot soup for all its customers. Only issue why their not getting 5 stars is that their order counter is so slow. Place is on the noisier side, but good space between tables. A/C was ample to cool the place. Highly recommended if you're in the area and on a tight budget.

Inihaw na Bangus had the most value for money paid. It was simply delicious, no frills, and good…read morefor two already. Inihaw na Liempo was the best of our three recent orders. The grilled smell was very inviting and it tasted nice and sweet. Meat wasn't tough and the fat content was minimal. Beef Samgyupsal On-Stick, on the other hand, had more pieces of fat but it also tasted just as good. It would've been better if it had less fat and if the meat was cooked longer. Some parts were also harder to chew, like a string you almost couldn't pull hard enough to snap. I recommend preparing your own rice at home if it's for takeout or delivery, because theirs had bits of uncooked rice.

AMBIENCE We were actually impressed with the restaurant's…read moresize. It looked a bit small from outside but once they opened the restaurant, we stepped in and noticed how far back those seats go! Interior's another thing; very well-lit, inviting with a sunset palette and lively vibe despite us being the first customers. The crowd started building up later on and when we left, a number of tables were already filled. FOOD Since this was a first-time visit, we focused on the pork options since there were already 8 to choose from (and 2 for chicken). Unfortunately, we had no more room for chicken either because we were SO FULL from all the delicious meats and banchan (side dishes). Skirt Meat and Rack were the most meaty while the Pork Belly, if cooked right, would give ya a nice chicharon experience! Cheeks were actually cute and very interesting to eat. We made sure to cut them into smaller pieces midway, because they are curled up like me when I sleep sideways. Gotta get all angles cooked! Cooking, overall, was so fun and we took turns doing it so the other could have more time to eat; teamwork! Free spicy soup was available but I passed on that and focused more on the fish cake-type of banchan plus the cheese dip for the meats. This place offers very satisfying options! SERVICE Everyone did very well! They were easy to call for assistance regarding the grilling surface, refills and bill payment. Knowledge of the menu was also apparent.

Long lines are usually a good sign that the food is worth the wait. While the line to be seated…read morewrapped around the building, we couldn't leave the area we were exploring without partaking in this Korean BBQ experience! Once the waitstaff understood that we were there to eat our hearts out, they kept the bottomless accouterments coming! At one point, we had 4 different waitstaff stopping by our table every five minutes to bring us more of something delicious. Everything was fresh and good quality. Know before you go: 1. Make sure you know what's included in your order and what's extra. The waitstaff is more than happy to help make sense of it all. 2. Come wearing stretchy pants! You will undoubtedly eat more than you intended! 3. Bring your own hand wipes. The paper towels provided just don't cut it! I mean, it's BBQ! Plan on getting messy. Between the healthy portions, attentive waitstaff, and the casual atmosphere that teeters on gritty, we had an amazing culinary experience! I would definitely come back to this restaurant.

I love Korean BBQ but I honestly love it more in the Philippines. Why? Restaurants get their meat…read morestraight from the butcher shop so it's guaranteed fresh and never frozen. This is the reason why meat tastes better and tastier. We are glad to have a host family while I'm visiting the Philippines who knows good food, like honest to goodness must places to eat. One day, we were brought to this place right in the heart of Manila. The place might be small but the dining experience was gigantic. We enjoyed an AYCE for Php 580 with unlimited choices of pork and beef. The choices were so many that we just opted to get all beef. So many also were the banchans. When the server brought them out and laid in our table, there was no space left uncovered with these tiny plates and bowls of side dishes. Aside from that, we also requested for the steamed egg and tofu soup. Best part of the meal? You don't do the grilling because the server cooks all the meat for you. Ha! That's nothing unheard of here in the US. Overall, excellent service not just by the server but the entire staff. Definitely worth more than the money you pay for. I will definitely come back on my next trip to the Philippines.

Exemplary Hong Kong style dim sum in Manila…read more The Hakaw (prawn dumplings) had thin, pliable translucent skins with snappy shrimp within. The SioMai had a savory pork and shrimp and shitake mushrooms with few to no fillers. The HarCheongFun noodle rolls with shrimp were stretchy, tender and filled with snappy shrimp. The Egg rolls with egg white and prawn filling had thin crispy wrapper and a clean tasting interior. The LoPatKou (radish cake) featured chunks of daikon and dried shrimp embedded in slabs of toasted crispy batter. And, the LouMaiKai (glutinous tice in lotus leaf) had perfect, fragrant rice cloistering clods of succulent savory Chinese sausage, deeoly seasoned chicken and a whole shitake mushroom. Pricey, but well worth it.

Baked Bun with BBQ Pork: This will always be in our list of…read moreorders. That outer crunch concealing very hot, sweet, and meaty fillings always impresses us. Beancurd Skin Roll with Pork & Shrimp: I found this fascinating. It's not our regular order and I enjoyed its overall flavor. This will be considered for another adventurous return. Braised Chicken Feet with Abalone Sauce: My mouth was very busy trying to segregate the bones and meat and it was a fun experience! I'll enjoy this dish in any sauce and theirs was pretty good! Braised Soup HK Style with Shredded Chicken and Mushroom: This was okay. I'm probably not a fan of this type of soup but I wouldn't mind eating it again. Cold Barley Water: It was bland but what else could I have expected? Haha! Pork Dumpling with Shrimp: If we don't get Prawn Dumplings, this one is almost always present at our table. So yes, it's good! Since each bite was packed with pork and shrimp, it was pretty worth it. Pork Rib with Black Bean Sauce: I found it simple, subtle, and oily but perfect to my liking! Prawn Dumpling: Such a dumpling is our all-time favorite and this is the first kind we'd usually look for at any restaurant serving dumplings. The wrapper looked cute and fluffy yet it did a good job keeping all the generous pieces of shrimp packed together without easily breaking apart. Vermicelli Roll with Shrimp: My experience of this was simple: It's like an elongated Prawn Dumpling but with sauce.

This is the best korean bbq in town!!! I've been eating here since 2011 and it's consistently good…read more Also, they are offering more banchans now.

Makchang With the restaurant name as our guide, we just had…read moreto try their exotic Makchang, which was mostly chewy, then crunchy outside from the grilling. We liked it enough to have a second round so if you're adventurous, I'd recommend this. Beef Galbi Among the meats we ordered, this is my favorite for its softness and sweetness. This ran out pretty fast! Samgyeopsal It's our all-time favorite everytime we go for Korean grills. Theirs was memorable for being crunchy, similar to chicharon or fried pork skins but cut very thin. Service It was pretty good but a bit of extra effort was needed to call servers' attention. There were times where everyone was in the kitchen or elsewhere. Ambience They have many tables. Place looks more casual than classy and it's pretty cozy. Upon entry, you'll smell barbecue. Upon leaving, you'll definitely smell like barbecue!

Came here with the family for lunch. We came out with our stomach full and very satisfied. Quality…read moregood meats that you can compare to US' meats. The staff were accomodating and good. They serve really fast, with no wait at all. The place is clean and well maintained. If you love AYCE KBBQ, this is your place to go to. We will come back here again, hopefully soon.

You get a plate with 2 types of raw beef. They will refill it as many times as you want. But you…read moreget penalized for left over food. One is thin cut, the other is thick like bacon. There are also prepared dishes, Kim chi, rice. The staff were fun. It's a busy place, can get kinda loud.

There's something about preserved Chinese barbecued meats that gets me salivating every time I see…read morethem. Maybe it's the vibrant red color or maybe it's the sweet spicy taste that gets my palate excited. For the longest time, I would always buy the ones sold at big groceries or typical Chinese variety food marts. Worse, whenever my mom wanted to have this authentic Chinese delicacy (broadly referred to as 'tapa'), I would brave the grimy streets of Quinta in Manila. I never knew a store specializing in Chinese barbecued meats ever existed in a mall setup. This all changed when I found out about Bee Cheng Hiang in Robinsons Place Manila. Seriously, other than the few packs of hopia by the counter, this store sells only Chinese meat preserves, from pork floss and sliced pork barbecue to barbecued chicken meat shaped like coins. There are also quality Chinese sausages hanging by the display counter. You can even buy barbecued meat in luxurious boxes that are perfect for gifts. The price range can be a bit more expensive. But the quality of the meats is tops.