Regina Troy Barrios

Prime Roast Evenings at Antonio’s at PGA Cars: Certified Angus Beef meets Filipino Culinary Artistry

Article (news)

There are dinners that simply feed you, and then there are evenings that remind you why a perfectly cooked piece of beef still feels like a celebration.At <a href="https://www.instagram.com/antoniospgacars/" rel="noopener noreferrer" target="_blank">Antonio’s at PGA Cars</a>, Certified Angus Beef, together with local distributor Werdenberg, brought that feeling to the table with Prime Roast Night, a one-evening collaboration dedicated to the pleasures of excellent beef, thoughtful cooking, and long-standing culinary trust. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1780304616374ANT PGA ROAST BEEF -13.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/></div>Held at Antonio’s sleek Mandaluyong space, the dinner gathered guests for an intimate showcase of the <a href="https://www.instagram.com/certifiedangusbeef/" rel="noopener noreferrer" target="_blank">Certified Angus Beef</a> brand, known for its exacting standards in marbling, tenderness, maturity, appearance, and consistency. According to Martin Lemoyne, Director of Canadian Business Development for Certified Angus Beef, only four in ten Angus cattle meet the brand’s requirements, making the evening as much about discernment as indulgence.  For Lemoyne, the partnership felt natural. “Our brand has existed for 48 years. We’ve been built on trust and value,” he shared. “If you look at how they respect the brand here, I think it’s the perfect team effort.”That sense of trust ran throughout the evening. Chef Tony Boy Escalante, founder of <a href="https://antoniosrestaurant.ph/?utm_source=ig&amp;utm_medium=social&amp;utm_content=link_in_bio&amp;fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQPOTM2NjE5NzQzMzkyNDU5AAGnYB8Suux4K2HelKiYL-n0Y8V99T8y4GoeWXnpBDI1Q3fakfhI7vfrcA3JFmQ_aem_rWB2LojGZDWJb6XMES87tg" rel="noopener noreferrer" target="_blank">Antonio’s Group of Restaurants</a>, spoke of a relationship with Certified Angus Beef and Werdenberg that has lasted decades. “The quality is always precise,” he said. “The one who brings it in is very, very trusted.” For him, reliability is essential in a kitchen where every detail matters. “When you stick it out with somebody, there’s a lot of things that goes with it. Trust is a big thing. Loyalty as well.”The menu, crafted by Antonio’s Executive Sous Chef AC Agra, explored beef in elegant and unexpected ways. Guests began with Certified Angus Beef Tartare, served with anchovy dressing and buttered crostini, a bright and savory opening that let the beef speak clearly. Lightly seasoned so you can still enjoy the natural flavor of the beef. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1780304725435Certified Angus Beef Tartare.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Beef Tartare | Photo: Antonio&#x27;s </div>This was followed by Beef Consommé Royale, enriched with foie gras flan and vegetable melange, giving the evening a warm, refined pause before the main event.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1780304757615BEEF CONSOMME_ ROYALE.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Beef Consommé Royale | Photo: Antonio&#x27;s</div>Then came the star: Certified Angus Prime Roast Beef, carved (and if you wish, pan-seared) table-side for added flair. It came with red wine jus, Yorkshire pudding, horseradish cream, Antonio’s mashed potato, creamed corn, and spinach. It was classic, generous, and deeply comforting. The roast beef was beautifully cooked with its gorgeous seared crust and blush-pink within. The sides complemented the roast well, completing the whole experience. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1780304793855ANT PGA ROAST BEEF -9.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>The roast beef carved table side | Photo: Antonio&#x27;s</div>Even dessert carried the theme forward: Sticky Date Pudding with beef tallow butterscotch sauce and Antonio’s panna ice cream. Rich, glossy, and just a little surprising, it closed the meal with a wink.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1780304823134Sticky Date Pudding.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Sticky Date Pudding | Photo: Antonio&#x27;s</div>Chef Tony Biggs, Global Director of Culinary Arts for Certified Angus Beef, called Antonio’s a “great partner,” noting that the relationship goes back more than 20 years. “I am so happy to be here to support Antonio’s and to move into the future with your restaurants,” he said.Beyond the plate, the evening also highlighted Certified Angus Beef’s roots in family farmers and ranchers. Lemoyne emphasized that the brand remains owned by farmers and ranchers and continues to focus on education, sustainability, and best practices “from the farm level all the way to the end user.”In the end, Prime Roast Night was about more than beef. It was about partnerships that last, ingredients that deliver, and a table where quality, memory, and appetite meet beautifully.<div>Enjoy the Prime Roast Beef Trolley every Thursday at Antonio’s at PGA Cars from 6:00pm to 10:00pm. For reservations, contact Antonio’s at PGA Cars via 0918 965 2939. </div>

Inside Antonio’s at PGA Cars in Mandaluyong, a Lamborghini showroom becomes an unlikely fine-dining stage for Certified Angus Beef roast beef carved tableside, underscoring one of Manila’s most exclusive steak experiences.

Inside Antonio’s at PGA Cars in Mandaluyong, a Lamborghini showroom becomes an unlikely fine-dining stage for Certified Angus Beef roast beef carved tableside, underscoring one of Manila’s most exclusive steak experiences.

The Best Roast Beef In Manila Is Being Carved Inside A Lamborghini Showroom

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The Best Roast Beef In Manila Is Being Carved Inside A Lamborghini Showroom

Ching Dee

Published June 01, 2026 05:10 PM PHT

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