Myron’s: Steak perfected

 

I love steak. I like it medium and seasoned perfectly with salt and pepper. I like it with a side of roasted vegetables and rice or potatoes. Sauces are optional because you don’t need a sauce with a good steak.

I remember eating my first wagyu (or some kind of high grade Japanese beef) at Dusit Thani Hotel in Makati years back and it was so good. Every bite was like heaven in my mouth.

Then one of the first steak houses I ever dined in was Myron’s Steak, Ribs and Seafood at Power Plant mall in Rockwell. This was 10 years ago (I think) and the steak house was pretty new then but they served good steak.

Since then, I have consumed many more steaks—bad, okay, good, great—but those two first experiences for me are the most memorable and delicious.

SB Cappuccino of mushroom soup
Cappucino of Mushroom

A little over a week ago, I was able to go back to Myron’s after many years. The restaurant has a new home, at the 6th floor of The Ascott Residences in Makati, moving from Greenbelt 5. The restaurant now serves as the property’s breakfast restaurant and they basically operate Ascott’s food and beverage (F&B) needs.

This is a big challenge for owners Ramon and Monica Eugenio considering that they started in food business at a small stall at Salcedo’s weekend market. Both experienced chefs, the couple started selling their Angus roast beef at Salcedo market in 2005. A year later, they had an opportunity to open their first restaurant at Power Plant mall. The couple partnered with friend and kitchen colleague Melanio Resuma to kick start the steak house.

SB Fusilli with grilled chicken and blue cheese
Fusilli with grilled chicken and blue cheese

After 11 years of operations, the restaurant has grown significantly and turned into a company running several restaurants including The Flying Pan, Franco’s, and Miguelito’s.

“As you can see it’s a bigger opportunity for us. I think it’s the biggest challenge for Monique and I. We started at the Saturday market and then after 10 years we were able to move from a stall in Salcedo to running the F&B department of one of the major players in Makati,” Ramon said.

One of the factors why Myron’s have lasted this long is because of a loyal following. Another is simply because they make good food.

For starters, the restaurant offers a variety of appetizers but the must tries are the caesar salad that’s freshly made beside your table and the delicious cappuccino of mushroom. It’s a mushroom soup that is creamy and foamy, giving that distinct cappuccino texture. The fresh mushroom flavors are there, not the kind you get in a can. It’s also adorably served in a coffee cup with a thin bread stick on the side.

SB Tiger prawn and US sea scallops with roasted pumpkin and scallion sauce
Tiger prawn and US sea scallops with roasted pumpkin and scallion sauce

If you’re a pasta lover, try the fusilli with grilled chicken and blue cheese. Yes, I know, blue cheese is notoriously pungent but this dish has no moldy aroma, whatsoever. It’s a surprisingly light pasta for a creamy dish and the grilled chicken complements it very well.

For people trying to stay away from carbs and want to eat “healthy,” try the tiger prawn and US sea scallops with roasted pumpkin and scallion sauce. I love seafood so this dish pleased me a lot, gastronomically speaking. The huge grilled tiger prawn has perfect charred sides and the scallops beautifully seared—both protein are very tender and well seasoned. The roasted pumpkin adds a smoky sweetness to the dish. All of the components are tied together by a creamy and delicate scallion sauce.

For the main event, Myron’s signature steak was served, called The President. It’s a US ribeye cooked medium and was served already sliced. It has a pink Himalayan salt topping and served with a side of steamed French beans. The sear was perfect and the seasoning was on point. I get why this steak is popular dish. This is best eaten with Myron’s rice, which is like fried rice but using steak drippings.

SB The President ribeye steak
‘The President’ ribeye steak

Although this was not the steak that I ate back then, it still brought back memories. Also, The President doesn’t need any sauce because it’s perfect as it is.

We ended the meal with an intricately plated chocolate cake. Ramon said that their pastry chef was formerly from Mandarin Oriental so the execution was very hotel-y. It was nice but I would have preferred the bread pudding.

The steak house is the living legacy of the man behind the name. Monica’s dad, Myron Papa is a big part of the concept when they envisioned the restaurant over a decade ago. The couple described the late stockbroker as someone who loved to entertain and feed people.

“He loved to entertain people with only the best food and wine,” recalled Monica. “When it came to get-togethers at home, he was very conscious about the quality of food being served, and very generous with the servings. You go home happy and well fed after a date with Myron.”

SB The Marianito
Marianito cocktail

This father’s day, Myron’s will celebrate with an addition to its bar menu. A new signature cocktail will be launched on June 18. Called the Marianito, it’s a classic Spanish cocktail made of vermouth, gin, campari, and angostura bitters.

Read my Manila Bulletin Lifestyle article here.

Myron’s, 6th floor The Ascott Residences, Makati City / +632 755 8898 / reservations@myronsph.com / Facebook and Instagram @myrons_ph

Cocktail: Three-Citrus Splash

This cocktail makes for a refreshing drink. This makes use of three citruses—lemon, lime, and dalandan. Dalandan or the Philippine orange is a citrus that is widely available in the country. This recipe also requires a tall glass. One is enough to last you a night or a whole afternoon. After all, every hour is happy hour, right?

Ingredients

1 part gin (I used Ginebra)
1 part Manille Liqueur de Dalandan (if not available, use orange liqueur)
3 parts Waitrose Cloudy Lemonade soda
1 part lemon-lime soda (Sprite)
Juice of ½ a lime

Procedure

1. Fill a tall glass with ice.
2. Use a shot glass to measure the liquids. Pour in gin, dalandan liqueur, lemonade soda, and lemon-lime soda.
3. Cut a lime in half, squeeze juice into the glass. Using a bar spoon (or an ordinary spoon) stir mixture well.
4. Using the other half, slice lime for garnish. You can put the slices into the cocktail or let a slice straddle on the lip of the glass. Enjoy!

Serves 1