Cover The ultimate beef experience: inside Beef Chronicles Manila
The ultimate beef experience: inside Beef Chronicles Manila
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Beef Chronicles is back for its sophomore edition, taking over the Shangri-La The Fort, Manila Grand Ballroom with chefs from across Shangri-La properties
The Grand Ballroom buzzed with upbeat lounge music, as warm amber and blue lights flooded the space, covering guests in a bath of cool colours. Beef Chronicles by Raging Bull Chophouse & Bar at Shangri-La The Fort, Manila returned for its second year with a whole new array of beefy creations. Designed by meat-lovers for meat-lovers, this hearty one-night-only event gave guests the chance to experience eight different cuts of beef by eight different chefs. Beef Chronicles has come back sharper and more confident, celebrating not just premium meat, but the creativity of chefs across the Shangri-La portfolio in the Philippines, and this year, Singapore too.
The featured chefs: Arturo Melendez, Wang Qing, Emmanuel Laborte, Davide Galloni, Ron Valladores, Joris Rycken, Loic Brun and Ruben Manoharan.
Unlike traditional steakhouse events, Beef Chronicles is structured as a unique tasting experience. Upon entry, guests receive a stamp card, granting them one plate per station—a format that encourages exploration while keeping portions considered. It’s a clever balance: enough to indulge, but curated enough to keep each dish intentional. And while seconds aren’t part of the design, the diversity across stations ensures that appetites and curiosities are more than satisfied.
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The event invites participation, bringing the consumer into the fold. As hungry diners embark on their own personally tailored culinary adventure, they move through the transformed ballroom, pausing at informative posters detailing the exact cuts used and all toothsome elements of each dish—carefully deciding what to dig into first.
From prized top chef selections to underrated secondary cuts, each was assigned to a different chef from Shangri-La properties across the Philippines and a visiting chef from Shangri-La Singapore. Beef Chronicles showcased a delicate 24-hour braised and pressed Angus reserve beef cheek; a charred intercostal Stanbroke rib fingers glazed BBQ sauce; roasted rib-eye “alla Mediterranea” paired with spinach-filled cannelloni and a buttery charcoal-grilled picanha with anticuchera marinade and chimichurri butter, plus so much more.
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This year’s roster featured an entirely new range of chefs who brought fresh perspectives and delicious techniques into the fold. They leaned into their own culinary language—from classic steakhouse traditions or inventions layered with Asian or European flavours. The result was a dynamic lineup where no two plates felt alike. To ensure everything was up to par, the evening’s curation was led by the host venue, alongside Joris Rycken, the executive chef of Shanri-La The Fort, Manila.
Beyond the food, Beef Chronicles leans into the full dining experience. Drinks flow freely throughout the evening, with cocktails crafted by The Back Room at a bespoke Bee’s Kneeds bar (the hotel’s house gin). Another bar station boasted an impressive collection of sparkling, white and of course red wine to complement our meaty mains. On top of that, Engkanto beer’s refreshing selection was available from start to finish.
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Dance-inducing music filled the room, energising diners and setting the tone for a festive evening. Friends, peers and newfound acquaintances mingled easily, revelling in an atmosphere that was at once lively and polished—indulgent, yet effortlessly unfussy. This is exactly what makes Beef Chronicles a must-try experience. Diners feel totally at ease and unhurried, happily settled in the mood for a spirited evening. Unrestricted or confined to the table, guests move from one station to the next and can even pop by the sweets table, peppered with a tempting display of chocolates, any time during the night (perhaps even mid-meal!).
Now in its second year, Beef Chronicles proudly showcases an underlying respect for the ingredient, plus a willingness to push boundaries, making it as engaging for seasoned diners as it is for those simply looking to enjoy a great night out. It’s an event that raises a glass to great beef, top talent, exceptional wine and wonderful company, too.
