Raging Bull Chophouse & Bar

3/F Shangri-La at the Fort, 30th St., Bonifacio Global City, Taguig, Metro Manila

Raging Bull Chophouse & Bar
4.0 Stars

8 Reviewers

  • 5 stars 4
  • 4 stars 2
  • 3 stars 1
  • 2 stars 0
  • 1 star 1
  • 9 Reviews
  • 11 Recommend
  • 8 Reviewers
Business Hours
Reopens: 6:00p - 10:30p


  • Sunday
    • 12:00p - 3:00p
    • 6:00p - 10:30p
  • Monday
    • 11:30a - 2:30p
    • 6:00p - 10:30p
  • Tuesday
    • 11:30a - 2:30p
    • 6:00p - 10:30p
  • Wednesday
    • 11:30a - 2:30p
    • 6:00p - 10:30p
  • Thursday
    • 11:30a - 2:30p
    • 6:00p - 12:00a
  • Friday
    • 11:30a - 2:30p
    • 6:00p - 12:00a
  • Saturday
    • 12:00p - 3:00p
    • 6:00p - 12:00a

Payment Options

Cash, MasterCard, Visa

More Business Info

Valet, Parking Lot
Lunch, Dinner
Good for Groups:

Most Recent Reviews

Christina R.
5.0 Stars

Went on a late night run to Raging Bull. At this visit, their burger place wasn’t open yet. The H wanted something a little fancier than food on the strip. I wish we came in earlier, its a great place to stay for longer.

We arrived around 945 and didn't realise they were closing soon, at 10:30 PM. It completely escaped our mind and I have to commend the restaurant for not making us feel like we had arrived too late or that we had to eat fast and leave soon. We only realised they were closing because we looked at our watch and asked, and that was after we placed our order. They never told us to hurry, didn't tell us they were closing soon, nor show any indication they were closing. There was more than a handful of people still there, I guess also one of the reasons we didn’t feel it was that late. Left a little past 11 PM, with still a few diners inside.

Here’s what we had:

Darling Downs Rib-eye Wagyu MS5+ grass-raised, grain-finished, Queensland 350g

Potato Gratin, Gruyere

Cyrus Noble Kentucky Whisky

Mamma Mia
Plantation Original Dark Rum, Wild Turkey 81 bourbon, La Fee absinthe, Passionfruit seeds, Homemade pandan syrup, pine juice

Loved the steak. It was melt in your mouth delicious. Cooked perfectly. Seared with a thin crust, soft in the middle. I like the different flavoured salts they provided. It says it’s good for one, but me and the H were able to share it. We just really wanted something to go with our drink, ehem pulutan.

You are given your choice of knife. They bring out a box of knives to choose from. Ask about the knives because they have a lot to say about them, like who designed them and who made them. Go ahead and complicate your life. Don’t forget that they’re super sharp, because I almost did. If you’re like me who sometimes licks the side of the knife, my dumb and dumber self seriously almost did.

Whisky(s) for the dude, and a cocktail for me. Talk about bang for the buck, I laughed when I got a barrel of a iced alcohol. I didn't expect a pirate-y type of drink in here.They also mixed it well, with a good amount of alcohol.

Havent had the time to return, I wish I could.

  • No. of Comments: 13
Julienne Y.
3.0 Stars

Di ko gets. What’s all the rage (naks, pun intended) about? Everything that’s good about Raging Bull has nothing to do with the food.. imho.

I’ve been here twice. And gratefully for business dinners which mean we tried a lot of dishes and it was not on my tab. But that’s about where the good things end.

The steaks are decent.
The salads are okay. (Raging bull salad)
The dessert is nothing special.
The mushroom soup is okay.
The french onion soup is alright.
The sides are boring.

My favorite thing during my whole meal was the free bread. So that speaks volumes to the experience I had. The most interesting was the gimmick with the knives and story behind each one. But there should be more to an expensive steakhouse than knives and bread.

  • No. of Comments: 1
Wesley Q.
1.0 Stars

It's extremely overpriced. Half of the tomahawk steak was fat. It should've been for 3 people but we got 1 tiny slice each. Awful service.

  • No. of Comments: 3
Mary Love S.
4.0 Stars

It’s always fun having R’s sisters around as it means endless feasts! For my last visit, D was particularly excited with Raging Bull, Shangri-La at the Fort’s well-loved steak place, especially after finding out that this restaurant offers superb cocktails aside from its famous grilled meats. Soon, I found myself on my way to the posh hotel for one heavy lunch.

Hello again, Raging Bull Chophouse & Bar.

The frustrated interior designer in me was tickled once more by Raging Bull’s sophisticated interiors. The combination of dark browns, blacks and whites never gets old.

R’s family did the ordering and they chose Raging Bull Salad (PHP375), Maryland Crab Cakes (PHP475), Tomahawk Wagyu (PHP7,950) and Ribeye (PHP3,100). The kids asked for something to snack on while they wait for the meats and H ordered Josper Bone Marrow (PHP685) for them.

First served was the complementary Raging Bull bread and butter which we finished in just a few minutes as we were famished.

I noticed that Raging Bull added mandarin oranges to its usual Mesclun mix, Gorgonzola, hazelnuts and Granny Smith apple slices topped with cider vinaigrette. I’m not complaining though as I love those small citrus goodness which went well with the delectable Gorgonzola cubes, nuts and greens.

The Maryland Crab Cakes were good as always. I loved the contrast between the crunchy coating and the soft shredded crab meat filling.

Josper Bone Marrow was served next which the kids fought over! It was just so funny how they argued on which bone marrow was bigger and who deserved it. They only kept quiet when they each got their portions. I wasn’t able to try this one as they literally licked the bone marrow! It must be that good.

A beautiful platter of ribeye was soon served and we feasted on it.

Just like before, I paired my meat with various salts in order to fully appreciate the taste of the steak. Cooked medium in order not to dry up its juice, each bite was packed with flavors that made me sigh and my tastebuds sing hallelujah.

The perfectly grilled meat was wonderfully complemented by grilled pumpkin slices, cream of spinach, buttered corn and mashed potatoes. I didn’t attempt to get rice as I’ve had too much carbs from the start of the meal.

The Tomahawk Wagyu was served after and it was gigantic! The MS 5+ grain-fed meat had that divine beefy taste which you could get by simply getting a whiff of it.

As my eyes sparkle at the sight of the huge piece of meat with a bone sticking out, R sliced me a portion and I began to indulge in the premium steak.

It was succulent and barely required effort to chew. It was an instant crowd favorite though for some reason, I prefer ribeye more.

As we continue to bring out a more sophisticated version of cavemen, I took a sip of my cocktail, Monkey Business (PHP400).

The blend of Monkey Shoulder pure malt, homemade rosemary syrup, Griottes cherry juice and Whiskey barrel bitters was a bit too strong for a noontime drink. I got a bit woozy after reaching half of my glass. I guess I’m just not used to drinking anymore.

But if you happen to fancy this drink, do watch the barista prepare it as it is very entertaining.

To cap our meal, we ordered Granny Smith Apple Cobbler (PHP340) which was absolutely perfect! I loved the crunchiness of the apple slices and how well it went with the puff. It was sweet yet not so sweet, making it great too for elders.

And since it was R’s birthday weekend, we were given a complimentary cheesecake which was pretty good as well. It had great consistency and the berries were love.

Overall, it was a pleasant lunch. I can’t wait to go back for more steaks!

  • No. of Comments: 0
AlwaysHungryPh P.
5.0 Stars

I was invited to try out the food at Raging Bull Chophouse & Bar, and TBH, I think that I have never been this thrilled over a restaurant invite. So off I went to Raging Bull, which is situated on the mezzanine floor of Shangri-La at the Fort, BGC. As Raging Bull’s staff would put it, this is the ultimate man cave.This latest steak place can be the perfect hangout for you and your friends if you’re in the mood for a pairing of meat and fine alcohol.

In spite of its sophisticated interiors that is kind of giving an intimidating vibe, the people behind Raging Bull would like to encourage people of all ages to visit their place. Bring your kids here. The good thing about Raging Bull is it appeals to a wide variety of dining customers, ranging from the typical foodies to steak enthusiasts. Here at Raging Bull, you get to have a weapon of your choice. When I say “weapon,” it means you will be provided with eight knives you can use to slice your steak. Aside from that, you get to customize your own steak and have it seasoned the way you just perfectly want it served.

For starters, try out Raging Bull’s Maryland crab cakes. This one is such a good mood-setter, and just a single bite of it would give you the full satisfaction that you need. Both savory and sweet, this wonder is so rich and filling.

  • No. of Comments: 0
Ian G.
4.0 Stars

Nice ambiance! Loved the drama with the knives. Meat was cooked just the way I liked it (medium rare) Darkly lit though. Too dark in my opinion.

  • No. of Comments: 0
Mary Love S.
4.0 Stars

I was so curious about Raging Bull ever since A mentioned it during our lunch at Canton Road. As a steak lover, I just have to pay the restaurant a visit. And two weeks later, I finally did.

Hello, Raging Bull.

Just like its Chinese restaurant neighbour, the facade of this restaurant is fancy with its touches of dark browns and gold. The interiors of the dining area is equally elegant with its dark finishes. I could imagine the cast of The Godfather dining here.

I was a tad late for lunch and Raging Bull’s bartender was already mixing some drinks for us to try when I got to the place.

We first sampled Bonifacio Penicillin, a lovely cocktail that had a bit of gingery taste. Its name is a play of words with Raging Bull being located in Bonifacio Global City and that this drink works like medicine in terms of getting rid of stress.

We also munched on some crisp bacon and beef jerky while waiting for everyone to arrive. We were told that this glass of meat is one of Raging Bull’s bestselling bar chows. Though I have not tried any of the other bar chows to compare, I really liked this one. The bacon was very crisp and the beef jerky was not the saucy and messy type. I also liked its light taste as to not overpower the drinks. A also shared that Raging Bull patrons visit the posh restaurant mostly because of its extensive drink list (they make their own whiskeys!) and steak come in secondary. Well, as foodies, we were more excited with the meats!

As soon as most of us have arrived, we were guided to the long table closest the the window panels and were served some Raging Bull welcome bread which is yet to be named. I vote for Basket of Horns. (Okay, maybe that sucks.)

Next served was the Caesar Salad (PHP395) which is a lovely mix of Romaine lettuce, anchovies, pancetta crisp parmesan and bacon. It was a bowl of different textures and flavors. The refreshing taste of crisp greens was beautifully complemented by the salty fish, crunchy bacon and tangy parmesan. It was supposed to have a 63 degree free range egg but I think I missed that one.

The Maryland Crab Cake (PHP475) was served right after it was pretty good too. The crunchy cake was generously stuffed with crab meat and I enjoyed the contrast of flavors between the well-loved crustacean and charred orange. It was also refreshing for me as I never had crab cakes at a steakhouse before.

While waiting for the steaks, we were treated with more cocktails such as Mama Mia and Maple Bacon.

I tried Mama Mia which is a cocktail and it was pretty good. It had a slight coconut-y taste that reminded me of piña colada. The quaint wooden mug seemed a bit out of place as it doesn’t exude the same feel as Raging Bull’s interiors but I guess it’s a way of bringing out the fun side of the drink.

Soon, we were asked to choose our steak knives. I was impressed with this one as Raging Bull has a lot of fancy steak knives with most, if not all, designed by reputable designers like Philippe Starck. I chose one of the bigger knives with thicker handles for a more comfortable grip.

A couple of minutes later, our table was graced by various salts, sauces and… three types of steak—Wagyu (PHP3,400, 350g), Rib Eye (PHP3,100, 350g) and Tenderloin (PHP1,650, 200g).

I sampled some of the sauces and salts with my meat and I particularly liked the porcini mushroom salt and truffled mushroom sauce. But in order to fully appreciate the taste of the steaks, it is best to stick with salt.

I loved rib eye best as it was the most flavorful. It didn’t even need any seasoning, dip or sauce to enjoy this piece of protein. Wagyu on the other hand was the softest and the tenderloin was your usual steak. I’d definitely stick with rib eye!

Too bad I missed the desserts but I heard that the sweet treats were really sweet which I am no longer fond of. I guess I’ll stick with steaks then.

  • No. of Comments: 0
Giovan T.
5.0 Stars

Raging Bull prides themselves in using prime Australian cuts and with the kitchen team's diligence, they manage to serve in my opinion some of the meatiest steaks in the Metro. 

Groups usually order a chopping block to share and a lot of sides to complement. On the platter 350 gram Darling Downs Wagyu 5+ Grass Fed Scotch Fillet (3,450 PHP), The 200 gram 1824-Grain Fed Rib-Eye (2,200 PHP), and the 200 gram Cape Grim Grass-Fed Tenderloin (1,650 PHP) They have a dozen side dishes to choose from (225 to 295 PHP) we were delighted with the Josper* pumpkin with puffed wild rice, Salad of radicchio with orange dressing, and grilled asparagus glazed with a generous topping of hollandaise sauce. The Josper Roast is my favourite as of now, I will have to return to really get a better grasp on the rest of the sides.

Ambiance is distinctly upscale, but has a causal vibe that will have you in the mood for a good piece of steak. Dining at Raging Bull starts at bar lounge with their fine selection of wines and expertly crafted cocktails. Be amazed with their bartender's skills and if you're lucky you might just catch Head Mixologist Ulysse Jouanneaud, the drink master that curates all the drinks in Shangri-La at the Fort, from the Chinese restaurant Canton Road to High Street Lounge, Raging Bull, and this November at Samba on the 8th floor and soon at Limitless his "playground" for all things alcohol.

Their dessert will surely end your meal on a sweet note, especially with the fluffy Candy Floss Pavlov (315 PHP) cotton candy atop a passion fruit meringue with berries and strawberries around. Also a good creamy treat would be their Pistachio Creme Brulee (340 PHP) which had a very light flavour of pistachio (peace-tak-yo), which would have guests wonder, but you'd be too immerse in the smoothness. Finally, the Granny Smith's Apple Cobbler (340 PHP) is a hearty and classic dessert that's easily enjoyed by most, just right amount of everything.

*Josper is an elegant combination of a grill and an oven in a single machine -Josper.es

  • No. of Comments: 11
Reich T.
5.0 Stars

Let us play a word association game.  What's the first thing that comes to your minds when you hear Raging Bull. 

Note:  Millenials might have difficulty,  it best to consult with any Gen X'er or a Movie Afficionado.


De Niro
Steak... Wait what? Did you say steak? 

The foodie gods has been really good to me lately. Sponsorsed Lunch at  Raging Bull,  Baby! 

I arrived first as always,  perks of working at Net Lima.  Shang is a stone throws away from work.  Being the early bird has it's perks,  i get to scrutinize the interior. 

Why Raging Bull,  you ask?  Loosely based on my fave De Niro flick.  A modern-day,  posh mancave.   A New York based designer took care of the nitty-gritty.  They are aiming for a 1950's Manhattan x Residential x Speak Easy Bar. 

Calling this joint posh is the understatement of the year.   It reminds me of the restaurants of the Russian Restaurant in The Equalizer (i mean that lovingly).  It is the kind where the important people have lunch or get inebriated.  High ceilings,  excellent lights,  classic furniture.  The bar houses an extensive collection of booze.  I particularly like the whisky bottles.  And oh,  before you judge my fascination with ethanol,  im also digging the shelf stashed with hardbound books.  Ethanol x Books x Alan Ginsberg.  Yes,  writers love booze. 

Drinks were served first.  Booze at noon, why not?

Ethanol x Bar Chow

¶ Bonifacio Penicillin.  Bourbon,  ginger  chili infused honey and some orange juice (I wasn't listening when our host was explaining the components,  i was too preoccupied with the process of making the drink).  The bartender did a lil trick with the block of ice,  he used a thingy with the engraved logo of Raging Bull at the bottom.  A lil heat from the blowtorch and he placed it on ze ice...Voila! Raging Bull Ice anyone?  This is so good!  Perfect balance of ethanol and ze other components.  The chili adds a lil kick and it tones down the Bourbon.  Honey for a lil sweetness,  ginger for a lil tang.

Why the name?  Bonifacio is an homage to Andres.  Penicillin is a wordplay of sorts,  this is not meant to cure any malady.  It can cheer you up after a long day at work though (no approved therapeutic claims).

¶ Home-made Beef Jerky and Prociuto.  I veer away from bar chow when i am drinking but this baby is too irresistible.  The prociuto is crispy and has a light smoky flavor.  The beef jerky is dynamite!  I think this is best paired with a cold glass of Stout.

¶ El Toro Loco.  Tequila and Cucumber Juice.  I know... Who would've thought that these two can make a tasty cocktail.  I have a love-hate relationship with tequila but now is not the time to be vindictive.  Let bygones be bygones.  Ti amo,  el toro loco!


¶ Caesar Salad (Php 395).  Romaine,  anchovies, panchetta crisp,  parmesan flakes and a 63 degree free range egg.  Some say that there is nothing fancy about the big bowl of greens.  I am on the opposite side of the spectrum,  as i like the salad.  Don't take my word for it as i haven't eaten a lot of salads in my lifetime.  The greens are fresh and crispy on each bite.  The shaved parmesan goes well with the veggie and the dressing.  I believe this would be ten times awesome if we mixed it well.  The yolk of the 63 degree egg would make an interesting flavor contrast.  Oh well!  I didn't know there was an egg comfortably lying on ze bed of Romaines. 

¶ Maryland Crab Cakes (Php 475).  Crab cakes served with charred orange,  aioli and palm heart.  This looks like a normal crab cake,  it is not a photogenic as the salad.  They used the wrong plate,  the brightness of the crockery drowns the crab cake to oblivion.  I am happy to report that it passed with flying colors on the taste department.  The crust is fried to perfection hence the crunch and the inside is moist and flavorful. 


The Chopping Block.  A trifecta of steak goodness.

¶ Rib Eye
¶ Scotch Fillet

This was served atop a wooden chopping board with cherry tomatoes and garlic on the side.  A variety of artisan salts and sauces were served after. 

I am no steak purist, I dunno how an excellent slab of meat should taste like.  I'd say that Raging Bull's steak is phenomenal!  Especially the Rib Eye.  It is life-changing.  It will make a pescetarian change their perspective in life.

Man,  that beautiful slab of medium rare is succulent and extremely juicy.  I don't need the sauce nor the salt,  it is awesome on its own.  I tried to drizzle some mushroom truffle sauce on my meat and yes,  it is equally good too.  But i prefer em sans ze sauce.  


¶ Grilled Asparagus,  Hollandaise Sauce and Macadamia Sauce.  I love asparagus.  My favourite veggie is grilled to perfection and the hollandaise adds more depth to the veggie.


¶ Candy Floss Pavlova.  Pavlova a.k.a Meringue,  passion fruit pulp and mango sorbet.   This is ze prettiest of them all.  As for the taste,  i find it too sweet!  Even the mango sorbet is on the sweet side.  I guess they can tweak this a lil bit by changing the sorbet... Lemon sorbet perhaps?  This might tone down the sweetness of the pavlova.  Mixing sweet and sweet is not really advisable as the result might be catastrophic.  I think you figured out by now that i do not come from the Sweet Tooth Tribe.

¶ Granny Smith Apple Cobbler.  This is my least favourite as i find it is reeking with too much glucose.   I taste rum and i smell cinnamon and my tastebuds received an onslaught of sugar.  Sorry folks,  i ain't a Sugar Junkie.

¶ Pistachio Creme Brulee.  If pistachio and Custard made sweet sweet love,  this is their love child!  It doesn't look like the traditional  as the caramel layer is not infused with the brulee.  They made a paper thin brittle and used it to cover the crockery that encases the brulee.  Brilliant!  A lil deconstruction can go a long way.  The brulee sports a very subtle pistachio flavor which i totally understand.  The pastry chef showed restraint in not putting too much that the essence of brulee will be lost in translation.  In a way,  it showed innovation and paid respect to the dish. 

Lunch was fantastic.  The waitstaff is attentive and friendly.  What made them stand out is that they are knowledgeable with the food they serve.  They even know the type of knife to use for your steak.  This a 10 extra brownie points for me. 

I'd give Raging Bull 10 stars if possible but the limit is only 5 though.  Phenomenal food x Excellent service x Cozy ambience.  What more can you ask for?

  • No. of Comments: 3