The tomahawk is the rib section of the cow, and contains a small amount of fat that contributes to great flavour. An underrated dish, the taste comes alive due to the tenderness of the meat. It is best eaten when grilled.
Cowboy Old Fashioned
Executive Mixologist, Ulysse Jouanneaud, adds his own twist to the classic old fashioned drink by using homemade “Cowboy Bitters," for cowboys and cowgirls at heart.
Dirty Blue Blazer
America’s incredible flaming cocktail – hot, smoky and complex. Head on to the bar and enjoy the show. Expect the unexpected – it’s not Marilyn Monroe. Think John Wayne.
A New York City steakhouse staple, this classic dish has various recipes and is definitely a standout in all appetizer menus. Chef Nathan Griffin uses the freshest local Philippine mud crabs as the key ingredient on his take on the dish.
シャングリ・ラ ザ・フォート マニラ
30th Street corner 5th Avenue Bonifacio Global City,, Taguig City, Philippines, マニラ, フィリピン