Where's the beef on Mother's Day?

MANILA, Philippines – Asked what makes Melo’s stand out among other restaurants, marketing manager Caron Santiago explains, “This family restaurant began when my Papa first tasted certified Angus beef when we were living in San Francisco. The moment he tasted the Angus, he decided to bring the meat back to the Philippines. In fact, my Papa was the first restaurant-owner in the country to offer certified Angus beef.”

Melo’s, conceived by the family in San Francisco, and later joined by Carmelo’s daughters, Cristina, Caron and Camille, is imbued with that family “feel.” It’s a restaurant with the quality of a sophisticated home, sprinkled with colorful expressionist paintings by acclaimed artist Ivan Acuna. Adding to the atmosphere is Melo’s wait staff, eager to greet the restaurant’s patrons on a first-name basis and cater to their every whim.

Indeed, Melo’s’ uniqueness and charm makes it a perfect choice this Mother’s Day. Melo’s dishes range from its signature salads to its delicious array of desserts.

As a starter, try Melo’s famous Oyster Rockefeller, baked to a golden-brown crisp smothered with creamy hollandaise sauce, and topped with bacon, mozzarella and parmesan cheese. Die-hard wing fans will savor Melo’s buffalo wings, marinated and cooked to tender perfection, served with tangy blue cheese and cocktail sauce. Duck lovers will be charmed by Melo’s Waldorf salad served with juicy duck breast, walnuts, apples, raisins and Melo’s secret mayonnaise dressing.

For those of you who don’t consider yourselves “meat lovers” — be prepared to change your outlook after feasting on Melo’s steaks, carved and weighed in front of Melo’s diners before it is cooked. In addition to its famous certified Angus steak, Melo’s offers richly satisfying Wagyu, also known as Kobe beef. In fact, Melo’s is the only restaurant where you can choose from a variety of Wagyu cuts — namely, rib-eye (Grade 4), tenderloin (Grade 8), striploin (Grade 8), rib-eye 8 oz. (Grade 8), “Cowboy” rib-eye with bone 24 oz. (Grade 6), porterhouse 22 to 24 oz. (Grade 6), and T-bone 22 to 24 oz. (Grade 5). Each steak has an intense marbling that brings a rich flavor that will almost melt in your mouth.

As an additional treat, Melo’s is offering special desserts to help mothers celebrate their special occasion. Cristina, the eldest Santiago daughter and a California School of Culinary Arts graduate, is Melo’s chief pastry chef and choosing from among Cristina’s 11 deserts is an ideal way to cap a Melo’s meal. Among Melo’s top picks are the Chocolatta, a richly moist chocolate cake; the strawberry cheesecake made New York-style with fresh strawberry slices; and the Midnight Deco, a rich chocolate mousse cake with a hazelnut-flavored crust.

Dine at Melo’s this Mother’s Day. After all, it’s a day for sharing, for pampering, and most importantly, where one can be treated to dishes fit for a queen.

For reservations, visit Melo’s branches at 22 Jupiter St., Bel-Air, Makati City (899-2456), 58 Bohol Ave., QC. (924-9194), and 41 Precinct, Westgate Alabang, Muntinlupa (771-3945).