For over three decades, Melo’s Steakhouse has been a cornerstone of fine dining in the Philippines, renowned for its commitment to quality and tradition. Established in 1988 by Carmelo Santiago, the restaurant introduced certified angus beef to the local dining scene, setting a benchmark for premium steaks. Today, the legacy continues under the stewardship of Santiago’s daughters, Caron Macasaet and Carmina “Cricket” Mesias, ensuring that Melo’s remains synonymous with excellence.
At a recent dinner at the Bonifacio Global City location, Manila Bulletin dined with two of Carmelo’s daughters, Caron and Cricket. Their passion for continuing their father’s vision was evident as they recounted stories of Melo’s origins and shared insights into its enduring success. Joining them in preserving the family legacy are their sisters Camille Santiago, who manages the restaurant’s online presence from San Francisco, and Cristina Santiago, who oversees Carmelo’s Steakhouse at Rockwell. At 86 years old, the matriarch, Purita Santiago, remains a guiding force, actively involved in backend operations and family gatherings.
The story of Melo’s began in 1988 when Carmelo opened the first branch on Pasay Road in Makati. Inspired by the steakhouse culture he observed during his time in San Francisco, Carmelo envisioned bringing the same premium dining experience to Manila. By introducing certified angus beef to the country, he set a new standard for quality and flavor. Over the years, the menu expanded to include Australian and Japanese wagyu, solidifying Melo’s reputation as the go-to destination for steak connoisseurs.
The dinner showcased Melo’s mastery of fine cuisine, with a menu that highlighted the restaurant’s signature offerings. The U.S. prime tenderloin with foie gras was a standout dish, perfectly balancing the tender, succulent beef with the luxurious richness of foie gras and a cranberry red wine Cabernet sauce. Equally impressive was the Australian wagyu striploin AA9/10, a cut renowned for its exquisite marbling and buttery texture, which melted in every bite.
Another favorite was the U.S. prime tenderloin salpicao. This dish elevated comfort food to fine dining with its tender cubes of beef sautéed in garlic and soy, delivering bold, satisfying flavors. The appetizers set the tone for the evening: Gambas al ajillo, sautéed shrimp infused with olive oil, garlic, and native chilies, offered a vibrant and aromatic start, while the oysters rockefeller, baked to golden perfection with a creamy topping, added a touch of decadence.
Beyond the food, Melo’s success is rooted in its family’s dedication to preserving Carmelo’s vision. Cricket and Caron recall their father’s hands-on approach, from sourcing the finest ingredients to interacting with patrons and instilling in them the importance of impeccable service. These values remain at the core of Melo’s operations today. Cricket manages the Bonifacio Global City branch, while Caron oversees the Quezon City and Alabang locations alongside her husband and children. Camille’s expertise in digital operations ensures the brand remains relevant, and Cristina’s Rockwell branch continues to embody the family’s high standards. The next generation is already stepping up, ensuring that Melo’s legacy will endure for years to come.
In a dining landscape often swayed by fleeting trends, Melo’s remains a timeless destination, offering a refined yet familiar experience for loyal patrons and new diners alike.