Carmelo’s Steakhouse in Rockwell, Makati, is widening its table. Known for premium steaks, the restaurant now ventures into desserts and catering, showing the range of Chef Cristina Santiago’s cooking.

Among the newest highlights is L’Amour, a cheesecake that pays homage to the current burnt Basque trend while carrying Cristina’s signature. The version she presents is lush yet restrained, offering a smooth consistency without tipping into heaviness. A crumble topping served on the side invites diners to scatter it across the slice, lending a welcome crunch.

The kitchen continues to celebrate beef, giving two familiar preparations a distinctive character. The Beef Tartare arrives in a tart shell, with finely chopped A4 tenderloin layered with horseradish aioli, shallots, and a tri-berry coulis. For contrast, the Beef Carpaccio features thin tenderloin slices finished with roasted pistachios, feta shoyu, and a dusting of chili flakes that brings both warmth and balance.

Carmelo’s also ventures into casual fare with a dish that has quickly become a talking point: the Truffle Burger. Served on a soft brioche bun, the patty’s aroma is unmistakable as it reaches the table. Caramelized onions and melting cheese enrich the beef, while truffle threads its way through each bite.

Outside the main dining room, Cristina has created a line of canapés designed for events. These include miniature versions of Carmelo’s steak specialties, such as the Beef Tartare Tart and the Beef Wellington Tart, both crafted to complement a glass of red wine. Seafood is given equal attention: the Salmon Cornette presents sashimi tucked into a crisp cone with roe and chives, while the Tuna Tostado layers sashimi over avocado and toasted bread. Another standout is the Salted Egg Shrimp, where noodles wrap around shrimp for a crunchy finish, then coated in salted egg.

Vegetarian choices round out the selection. The Tofu Sisig Mille Feuille offers a refined take on a Filipino favorite, while the Mushroom Tart brings earthy flavors that encourage repeat bites.

Behind the restaurant is a personal history. Santiago named Carmelo’s after her late father, Carmelo “Melo” Santiago, a pioneer in Manila’s steak dining scene. In 1987, he introduced Certified Angus Beef to the Philippines through his restaurant, Melo’s. His influence remains visible in his daughter’s cooking, though she applies her own perspective, reshaping the menu to mark a new chapter for the family name.