Mati's Meat & Bread

G/F River Park, Festival Alabang, Corporate Ave., Alabang, Muntinlupa, Metro Manila

Mati's Meat & Bread
3.8
4.0 Stars

25 Reviewers

  • 5 stars 8
  • 4 stars 8
  • 3 stars 7
  • 2 stars 1
  • 1 star 1
  • 27 Reviews
  • 24 Recommend
  • 25 Reviewers
Category:
International
Business Hours
Open: 11:00a - 10:00p
Phone
+6328472273

Hours

  • Sunday
    • 11:00a - 10:00p
  • Monday
    • 11:00a - 10:00p
  • Tuesday
    • 11:00a - 10:00p
  • Wednesday
    • 11:00a - 10:00p
  • Thursday
    • 11:00a - 10:00p
  • Friday
    • 11:00a - 10:00p
  • Saturday
    • 11:00a - 10:00p

Payment Options

American Express, Cash, MasterCard, Visa

More Business Info

Parking:
Parking Lot
Take Out:
Yes
Menus:
Lunch, Dinner
Waiter Service:
Yes
Good for Groups:
Yes

Most Recent Reviews

Eboy D.
4.0 Stars
3

Mati's is located at the River Park side of Festival Mall, Alabang. It is outside the mall and finding it can be a little frustrating if you are not familiar with the area. If you are coming from inside the mall, just ask the conceirge for detailed instructions on how to get to River Park. Once there, Mati's is housed along side other dining restaurants along (what else) a river. Mati's has a good view of the river and their interiors gives that cool, rustic, outside feel without the dreaded Manila heat. They have a huge floor area and high ceilings but the airconditioning is equipped enough to cool the space which is a great plus!

I was able to taste the following during our afternoon meet up:

Salpicao Pizza - more like a flatbread. They advertise this as 'extremely thin pizza' which is true! It is almost paper thin and one cannot distinguish where the thin line between topping and crust, begins and ends! My Mom would approve of this because she is a fan of thin crust pizzas. The salpicao is soft and garlicky. And the cheese is very generous. Nicely flavored pizza/flatbread. I wasn't able to taste the other two pizzas though.

Classic Rib Eye - done medium rare, this came with a steak sauce which tasted like 'tempura' sauce. Others did not approve but I kind of liked the combination. It was distracting at first because it reminded me of 'ebi tempura' but once added with the 'steak rice' it was such a salty sweet combination. I liked it. The steak was soft and tender, good even without the sauce.

Oyster Rockefeller - 6 pcs of oysters topped with cheese. Soft and cheesy good. Priced at 500plus pesos this is quite an indulgence.

Seafood Pasta - tomato stewed goodness. Just the way I like it.

Service was quick as expected. They were all hands in helping out. The CR was pristine and clean which is a plus on my book. Recommended.

Disclaimer: Sponsored dining by Mati's.

  • No. of Comments: 4
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Ginny B.
3.0 Stars

Was intrigued when i heard it is Melo's more casual sister restaurant. Place was spacious and service was great. Just not a fan of the food. The ribeye steak, angus burger and spinach dip tasted nothing special to me/had no hint of Melo's. Also, all dishes weren't served warm enough. 2 stars + 1 cos servers were extra nice.

  • No. of Comments: 2
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Manfred M.
5.0 Stars
10

Last September 8. 2015, a blogger invited me to a food tasting at Mati's Meat and Bread situated at River Park, Filinvest Festival Mall, Alabang. Our group spent an hour and a half for travel time. The distance was frustrating, but the quality food made the journey worthwhile.

Immediately upon arriving, we were immediately treated to a wave of nothing but food of the highest quality. This isn't surprising since the Mati's is owned by the same restaurant group that owns Melo's and House of Wagyu, two of the most well-established meat and steak joints in the country. Melo's is owned by his father-in-law Melo Santiago, the person who pioneered the importation and use of imported Angus Beef in the Philippines.

Mati's is taken from the name of his son. Also, the menu names are also based on the names and favorites of his family and immediate relatives. The restaurant is about four years old. According to the owner, Mati's serves Filipino fusion cuisine with steak specialties. This concept is due to the fact that he travels all over the U,S, and Canada, where he usually gets his ideas. The conceptualization of these ideas culminated in the formation of the restaurant. While the restaurant group has been a stable fixture in the fine dining scene, they still made it a point to cater to other middle class markets through this joint. Another reason for creating the venue is to showcase the wonderful new ideas without question or conflict with the other restaurants that the group owns.

Aside from the fusion cuisines, the star of the show is the steak menu consisting of Certified Angus and USDA Classic Steak. Surprisingly, price points are lower than that of the other restaurants in the group. All steaks are still imported, and are at par to that served in Melo's. Apart from the steak, the menu also boasts of cheesy favorites. According to the owner, nothing can go wrong with cheese on top.

For starters, we had a wonderful array of creamy appetizers consisting of Spinach Dip and Truffle Bone Marrow. Both are served with French Bread. Both dishes make it highly preferrable as dips for the bread due to the right combination of thickness and taste. Both are also heavily coated with cheese to enhance flavor and thickness. I especially found the the Bone Marrow to be more preferable due to the fact that I like animal fat. Good thing I don't have to worry about cholesterol at my age.

The next part of the repertoire was the Mama's Buffalo Wings. The recipe was based on that of the owner's mom. This time, the wings were spicy and tangy. It was a refreshing addition to soothe the fatty taste of the dips we had earlier. The blue cheese dip that came with the wings gave it a unique flavor. Since it was a bit strong, it overpowered the taste of the chicken, but the experience was still remarkable nevertheless.

The most surprising part of the menu was the cholesterol-inducing Balut Aligue. This fat filled goodness should be enough to knock out people with high cholesterol; but most of the older guests still dared to try it. Personally, I'm not a fan of balut. However, I gave it a try to see if this high-cholesterol treat was worth it. I'd say it was. The balut was not too salty. The aligue seemed to provide some sweetness to it even. At least I overcame my fear of duck eggs.

To accompany the fatty Aligue, we had a helping of Baked Mussels. The appetizer was king-sized and fresh! 8 pieces were strewn across the plate. The oysters also had a heap of cheese and butter for more fatty goodness. I especially enjoyed this dish since I love oysters. They were really baked well. Nothing was overcooked.

Five appetizers aren't enough according to the owner. We had a taste of their salad varieties including Vince's chicken spinach salad and Camille's spinach salad. At about 200 pesos, these were a steal. Ordinary salads would just use lettuce. But not this one. These had lettuce peppered with spinach and arugula, two vegetables that are used in artisan pizza. Apart from that, these had unique toppings. Vince's salad had roast chicken and onion rings. Camille's had the spicy chili vinaigrette and mango. I'd say that these two variants gave a well-needed twist to a dish that was once considered boring.

The carb-filled goodness was continued with their pasta and pizza variants. Bia's Four Cheese, Tali's Gamberetti, Salpico Pizza, and Pepperoni Pizza were served for the day. All of these variants had a generous helping of mozzarella cheese. They differed in their toppings. For starters, Bia's four cheese was mixed with white and goat cheese, apart from the mozzarella. Cheese lovers had their way with this one. On the other hand, The Gambretti was for seafood lovers. It had bits of anchovy interspersed with olive for that genuine Mediterranean taste. The Salpico pizza was a taste of things to come. The beef was very soft and tender, and it was accentuated with garlic. You can actually forget the cheese and crust when you have tasted the meat. Lastly, the pepperoni was laden with pesto sauce for that unique feel. It was a bit salty, but bearable. In sum, I'd take the Salpicao pizza anytime over all the others due to my biased preference for steak!

The pasta selection was impressive too. We had two variants. These were the Truffle and Shrimp Pasta which served as the seafood variety. The Truffle pasta served as the standard type. Both were pretty savory. The Truffle pasta was mixed in olive oil, which gave it a vibrant flavor. Further, it was complemented by a generous helping of garlic bread. The sauce wasn't overpowering compared to the pasta of other establishments. The seafood pasta, on the other hand, had fresh shrimp. I didn't get any allergies from it.

We also sampled one sandwich called the Grilled Cheese. True to its name, it had a generous helping of cheese melted in between two whole wheat bread slices. I love the fact that the bread didn't crumble after every bite. It stood firm as it was being eaten. The cheese wasn't salty either.

As the steak was getting nearer to our table, we had to overcome one last obstacle: the Salpicao. As Mati's was part of the Melo's group, this dish lived up to its reputation. The salpicao had the right mix of saltiness and sweetness reminiscent of imported steak. However, this was just the prelude. The Salpicao had a generous helping of garlic rice on the side. It also had the sauce wh

The ultimate centerpiece of the feast was the steak. The way they cool steak is unique. As an option, the staff cooks it in the pugon which is usually done in front of the customer to ensure freshness. Flammable gel is used to minimize the smell of cooking. Two variants were given to us: the USDA and Angus Steak. We had to wait for about 15 minutes before it was cooked. The wait had great rewards, though. Being medium well, these steaks represented the Mati's brand well. These were juicy with every bite. They were best served without barbecue sauce or gravy for one to fully experience that beefy flavor. Fortunately, the edges were not burnt or mangled. It just shows how well they cook the meat. As for the taste, I'd say that the meat was top class. It didn't taste burnt or bloody. It was grilled to perfection. Also, the steak melted in my mouth as I ate it. The experience really persuaded me to go back and try more of their steak variants next time.

No meal shall ever end without dessert! True to this motto, the owner indulged us with their cakes. We had the Red Velvet, Eclair, and the Choco Fudge cakes. The Eclair and Choco Fudge cakes were topped with Ice Cream. I'd go for the Eclair cake since I'm a lover of chocolate. But, the others were great too. No overpowering sweetness here. All were tempered with the right mix of sugar, cream, and icing that gave the dishes their unique twist. The Eclair and Choco Fudge cakes focused on chocolate flavor while the red velvet cake focused on enhancing that well-known cream cheese flavor. My personal preference goes with the eclair cake due to its cheesecake-style base.

Of course, the trip was a very memorable one. I couldn't wait to go back there with family and friends!

Special thanks to citylifemanila.com for the photos.

  • No. of Comments: 7
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Tommy T.
4.0 Stars

Had controlled buffet lunch. Salad, pasta, beef, pork chop and coffee jelly.

  • No. of Comments: 2
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Janu-Rey S.
5.0 Stars
3

Food is really good!!!

  • No. of Comments: 1
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Athina Janelle U.
3.0 Stars

The ambience is nice and the place seems pretty laidback.

Food is delicious but I feel like the prices are a bit expensive. Each meal is good for one person and is enough to make you feel "full" but not overly "busog".

They serve complimentary cake if it's your birthday.

  • No. of Comments: 0
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Cie C.
5.0 Stars

A friend of mine keeps on raving about Mati's so when my friends and I were in the area, we decided to have our dinner there. Upon entering the place, we were greeted by the very courteous staff. I was in awe of the resto's decors or maybe because I'm a sucker for wood decors and the lights made the place even more homey.

We were seated where we have the view of the river and it was kind of relaxing at night time.

One things is for sure, I was not prepared for the gastronomical experience I had at Mati's Meat and Bread.

When our orders arrived, I was curious by this dish which I thought were Meatballs but it turns out to be Balut Aligue. Imagine a whole balut, without shell of course, drowned in Aligue sauce. I choose the yellow part and left the chicks which I turned over so I could not see it. The dish is one of the best yet sinful one I've tasted. It was delicious and the Aligue sauce can be poured over rice.

The I saw the Oyster Rockefeller. It was large and after pouring lemon on top I slurped it out immediately. I could taste how fresh the oyster is.

Then the pizza's which Mati's is famous for is served. I have tasted a lot of pizza flavors but its the first time I will eat a Salpicao Pizza. Boy, it's a definite must -try and the dough just melt in your mouth.Of all the four cheese pizza in the world, the Bia's Four Cheese pizza is hands down the best. You could taste how fresh the cheeses sprinkled on it. It was sweet, salty and cheesy.

We ordered four or five steaks and we decided to taste each one. I think only two of us ate everything with rice specially when they serve the Salpicao which i really need to eat with rice!

All of us tried the steak medium well. And each one is tender and have a special taste of its own depending whether it was Steak Ala Pobre, Steak N' Fries or Hungry Man's Steak.

But we were expecting the most expensive steak in the menu - the 300g Australian Ribeye which were grilled and cooked near our table. The smell of ribeye as it was being grilled is mouthwatering and salivating. When it was medium done, it was cut for us to taste and it's just so delicious as only a good steak should be.

We are so full by that time but they still serve us one dessert. Really the steak is the dessert I need that dinner but I still took a forkful of that yummy dessert.

  • No. of Comments: 1
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Karl N.
5.0 Stars

One of the cheaper restaurants in the area but worth more than your money. Matis is one of the hidden gems in the south and I can't wait for it to open near my workplace, Mckinley! Great food and good service.

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Marx Renzel E.
5.0 Stars

So I went back to this enchanting place and ordered some of the things that I didn't tried before. I was surprised that every meal was fascinating.
Frankly, I thought that Mati's Meat and Bread was just you know a bunch of pork and beef slabs but eventually I tried their chicken and oh what an amazing experience it was. Yes indeed chicken and mashed potatoes or was it potatoes? That oozing caramelized onion and the mashy potatoes. So as I went through a lot there's this meat, a medium rare meat that makes me wonder, is it perfect or is it a fail? Mati's prove me that they are one of the best of the best. They cooked the meat well perfectly and thus my craving for meat bunks in. I ordered different styles of meat and from each dishes I ventured to different places already. The taste of New York is just right here on this well famished restaurant. Pretty sure that I'll be comming back for more.

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Alyzza S.
5.0 Stars

I admit, this is not my first time here at Mati's Meat and Bread. And why I am here again? Simply because I loved their food and I can't wait any longer!

For my first dish, I ordered their Nikki's Rosemary Chicken. This was my favorite from my last visit. So no doubt, the taste is consistent. Hands up. Next is the Balut Aligue. Since I always wanted to explore new and exciting dishes, this caught my attention. And I must say that if you are trying to look for a reason why you have to love balut more? Try this one. Trust me, I got you. I also ordered Four Cheese Pizza *it's mandatory actually coz I'm a pizza addict* Well, I am biased enough to say that this is completely awesome but rest assured I am telling you nothing but the truth. I also ordered pesto - so far so good. But for my main dish *drum rolls* the 300g Australian Ribeye. This is cooked right in front of me, and it is done with my own preferred taste. The meat is cooked exactly the same I was expecting - well done. The juices is like screaming and saying "you deserve this!".

So I ended my night satisfied and with a happy tummy. The service is fast. The crews are very attentive. The food is undeniably good. And the price is just right.

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Kirk Steven N.
5.0 Stars

I loved it.

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Reah A.
3.0 Stars

Mattis Meat and Bread

Perfect for hangout with close friends. Just so you don't expect for great food, consider Mati's as a tavern where only drinks and drinking buddies matter, where the sharing of enjoyable chat and laughter can turn any food, yummy and yucky alike, into table centerpieces.

Mati's has a spacious, high-ceiling, casual dining area. It feels clean and comfortable, service was pretty fast during our visit. Waiters look the part of gladly being at your service. I'm quite an observant when it comes to staff attentiveness, as I've been to places where waiters would intentionally avoid your eyes, short of saying, they're too busy to deal with your extra requests.

The name Mati's Meat and Bread, by the way, doesn't really connect with what they serve. By bread and meat, I expected roast meat sandwiches, sausages and cold cuts. But no, their menu placed anything and everything from sisig, to pizza, pasta, steak and so on.

Food

USDA Steak with mashed potato P425

I'm trying to recollect the steaks I have tried before to accurately describe what their's is like.

If you've tried the steaks in buffet restaurants like Dad's, Vikings, Sofitel's Spiral, Bellevue's Cafe d' Asie, those are way better than Mati's, of course that's just my opinion. My happy steak is a slice of marbled beef seasoned with just salt and pepper. Based on that definition, Mati's steak clearly doesn't stand in the same strategic pedestal as the abovementioned, much less that of top steak houses like Melo's.

Mati's steak doesn't even fit the definition of a steak. According to this page, yet arguably I must admit http://www.topratedsteakhouses.com/difference-between-roast-and-steak/, steak is a slice of roast, while roast describes a section of a beef that's been cooked as a whole. To explain, a roasted block of the beef's rib section becomes rib-eye steak when sliced individually between ribs. The individual slice is again cooked -- grilled or broiled rare, medium or well.

Anyway, the point is I'm trying to justify why I was unsatisfied with Mati's steak. And the absence or presence of an accurate definition of how a perfect steak should be will in no way change the fact that I didn't have as much fun as I thought I would with how much I paid for it.

Mati's steak is pre-sliced like pork chop. And it seems like it's cooked the same way as porkchop-- marinated to tenderize. Hence, I find it a bit pricey at P425 for one thin slice.

How it tastes? It's not bad at all. If not for the price, Mati's steak is absolutely flavorful. Reminds me actually of that popular foodcourt steakhouse in the '90s, Sizzling Plate. I remember my 12-year old self protestingly standing in that long queue, hungry and craving for a Big Mac. Mati's steak tastes similar to Sizzling Plate's, and maybe to Pancake House's.

Balut sa Aligue P195

I must say the Balut sa Aligue is Mati's "pambato". For those unfamiliar with balut, it's boiled duck egg, with a developing duck embryo attached to the yolk. Despite its ubiquity, and the fact that I'm a Filipino since birth, eating balut remains an adventure on one hand and a mental struggle, on the other.

Anyway, I was feeling adventurous back at Mati's. I truly enjoyed how the crab fats provided the eggs a relatable taste; that strong almost gamey flavor powerfully cloaked the real unadulterated taste of the duck soup which never fails to make me cringe.

An order has 3 balut eggs wading in generous amount of unhealthy but also super delicious, thick aligue paste, sauteed in garlic plus a squeeze of lemon all over it. But the best part of it, the "ducks" are still really small, you can afford to not touch it all.

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Chili G.
4.0 Stars

Needed to get some things at festival so we decided to have dinner at mati's. Been eyeing their salmon for a while so I got that and hubby got the salpicao. Just in time too for the river park light show 128522 ok narin (the light show I mean) but nothing beats the one at atg hehe!
Service was good although my salmon serving could've been a bit bigger at 395 don't you think? Salpicao was good as usual.
We really enjoyed both out orders, bitin tbh but we restrained ourselves from ordering more hehe!

  • No. of Comments: 1
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Clifford K.
4.0 Stars

Not a spectacular meal, but for the price, it's pretty good. We had the Hungry Man's steak, and the tapa flakes, along with baked mussels and drinks, and a couple cups of angus rice, all coming in at P1812

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Chili G.
4.0 Stars

Been some months since we ate at mati's and since I was feeling under the weather, we chose a place just nearby for our early dinner.
Lovely view of the river park around 6PM Ü
We got the spinach dip, steak sandwich and salpicao pizza (in picture).
Spinach dip was good, less spinach than before(?) but still yummy. Steak sandwich was meh for me. Bread was soft and sweet. Would've liked it crunchy.
The salpicao pizza came last and smelled and tasted great! You should eat it right away though so you can enjoy the crispness of the pizza 128077🏼
Ok service and still a lot of things to try on the menu ü
Bill was a little over 1k

  • No. of Comments: 5
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Mico C.
4.0 Stars

Should've ordered the Angus burger! Should have... but i guess that gives me a reason to go back again :)

Mama's buffalo wings were good. Loved the taste, but found the dish a bit too oily.

Seafood pasta was great. They were as generous as i expected with the seafood quantity served in the dish given the price.

  • No. of Comments: 0
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Gennie M.
3.0 Stars

Not that happy with the food- garlic rice seems a bit just reheated and the sisig was not I was expecting. The steak was just ordinary too but would like to commend the staff most specially the manager who were both walking and checking on all the customers so kudos to that!

  • No. of Comments: 3
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Vicvic M.
4.0 Stars

The place looks real nice at night. Need to see it in the daytime to see how nice it really is.

4 cheese pizza - good!
Gambas - good!
Truffle pasta - good!
Mac&cheese - order something else!

  • No. of Comments: 0
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Det Z.
1.0 Stars

over-priced! over-rated! steak was so small for the price. didn't taste good. even the gravy couldn't save it. truffle pasta tasted like the one over at shakey's.

  • No. of Comments: 1
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Carz S.
2.0 Stars

If you are thinking about dining in for Steak here.... Think again. This is a main course of my brother and my dad ordered the same thing.. Hungry Man's steak. Too expensive for this size and it's not even on a hot plate!!! House of minis is still better than this. We also ordered creamy spinach dip too much salt in it! Gambas Ajillo is good for the starter. I ordered Grilled Norwegian Salmon with Lemon Sauce- salmon was dry and very small serving.... 128553 Also, Bianca's Creamy Vongole was so so. So sorry about this bad review... But really disappointed not even impressed! 128553

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