03 Mar2008

It was a rainy Sunday evening and Mrs. MM, The Kid and I wanted to have a simple but satisfying meal out. We had gotten rave reviews of a Wagyu burger at the new Myron’s at Greenbelt 5 so we decided to head over and check it out. I didn’t bring a camera, and wasn’t intending to do a post on them yet, but here is an early heads up for readers. First of all, the place is quite stunning. Rarely do I take note of a restaurant’s interiors but this Myron’s was a notch above most new restaurants we have tried in Manila. Designed by Noel Bernardo, it was upscale without being excessively fancy. I liked it much better than say the work he did at Chelsea Café. A judicious use of stone counters and tables, lush and comfortable seats, interesting lighting and a well designed outdoor seating area. The floor to (high) ceiling windows with a view to the gardens outside were a real plus compared to staring at a mall hallway. We felt underdressed in our t-shirts and jeans but when we got the menu we were happy to see it was just what we had expected…

Some of the items at this Myron’s are the same as their other branch at Rockwell, best-sellers like oysters, ribs, pastas, beef, etc. But there are some new dishes on offer as well. The price points were less than you would expect for such a pleasant space, and we proceeded to order, Mrs. MM asking for some Risotto Balls with Chorizo which were delicious, albeit a bit soft (most of the time, you would expect the balls deep fried and a bit crusty). I had a nicely executed salad though I note with some dismay, a strong riptide of local taste and preference for sweeter salads and obliged by restaurant owners by using fruity vinegars, or creamier dressings and lots of fruit… I tend to prefer more bitter, more bracing concoctions of greens and other ingredients, but that is just me. Mrs. MM had the corned beef for her main course and this is comfort food for her, always done well at Myron’s. If it came with English hot mustard instead of a Dijon, she would have been even happier. The Kid had the Mesquite Baby Back Ribs and that hit the spot as well, tender and flavorful, exactly what she was craving for all afternoon.

I had the Black and Blue Wagyu Burger which was encrusted with pepper and served with blue cheese, mushrooms, onion rings and French fries. It was very good. It’s hard to find a decent burger in Manila but this one was worth the PHP425 price. Juicy and flavorful meat, not overpowered by the cheese or the pepper. The onion rings were excellent though the fries were a bit soggy. Again, I am probably swimming against the local tide by wishing for one improvement… the bun! I have never had a burger in Manila with a nice crusty, substantial Kaiser like bun. Instead, many of the burgers here come with a soft bun that tends to fall apart when you eat it, or get incredibly soggy due to the liquid from the burger. The Kid had a dessert, and we had several soft drinks and the total tab was roughly PHP2,100 with service charge. The service was good, but the place was only half full at the time we placed our orders. It filled up half an hour later. For a place that is just a week or two old, we were very pleased with the meal overall and shall return whenever we get a hankering for some beef, burgers or ribs in a particularly nicely done setting. They have a private room for 12, nice for a small dinner party, but no view. Myron’s Place, Greenbelt 5, 757-9898 or 757-8898.



  1. lee says:

    you had a burjer.

    Mar 3, 2008 | 12:24 pm


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  3. Marketman says:

    lee, that’s right, I forgot, A WAGYU BURJER. Hahahaha.

    Mar 3, 2008 | 1:09 pm

  4. maddie says:

    I’ve eaten at Myron’s in Powerplant when they just opened. Unfortunately, I found the steak I had mediocre. And so did my husband. It wasn’t even tender as I would have expected. For the price, I would rather buy my steaks at Santi’s and cook them at home. I hope their steaks have improved since then.

    That said though, will give this resto another chance and try that WAGYU BURJER!

    Mar 3, 2008 | 1:29 pm

  5. fried-neurons says:

    So… I am assuming that the beef they serve is Philippine, American, or Australian, right? The price point sounds way too low to be Japanese..

    Mar 3, 2008 | 2:11 pm

  6. CecileJ says:

    Ooo, Mr. Abalos must be so happy that he has finally left his mark in the Philippine contemporary dictionary. Alongside “moderate the greed” and “permissible zones”, we now have Ben’s burjer, the burjer worth lying for!

    Mar 3, 2008 | 2:55 pm

  7. Marketman says:

    fried neurons, the Wagyu is now grown in Mindanao… it is the same type of cow as the Wagyu in Kobe, hence the premim price, but since it isn’t from Kobe, you can’t call it Kobe Beef. For a the U.S. Prime Rib, I think they charge PHP3,000 ($75) for 1000 grams — that’s pretty Western pricing… the “burjer” was a reasonable buy, however.

    Mar 3, 2008 | 3:45 pm

  8. Mon Eugenio says:

    Thanks Marketman for the very nice post. Myron’s Rockwell opened almost two years ago, and it has been a great ride so far. We hope to have another great ride with Myron’s Place at Greenbelt 5.

    About the salad, yes, our slant is towards fruity combinations, hence the appearance of sliced grapes. It might please you to note that a bigger menu is in the works, and we are currently perfecting a chopped arugula salad with blue cheese and fruit. This one is a more savory salad (as you might prefer). In the meantime, if the kitchen has the requisite ingredients in the pantry, a request may be done. At Myron’s, one must simply ask.

    About the bun. We have long contemplated a shift to a Kaiser bun, but we can’t seem to find anyone who can make a decent one. Perhaps readers here may suggest a supplier, but rest assured a new supplier of ours has one in the works.

    Maddie, sorry to hear about your experience at Power Plant Mall. Rarely does a steak go back for “quality control” but on the few occasions they do, our food servers are trained to handle situations such as yours. The beef is US Certified Angus, and yes, Werdenberg is also one of our suppliers. The steaks remain our best seller, and we have satisfied many customers in the thousands! We have just recently upgraded our equipment; our new 60,000 BTU Toastmaster grillers provide as much as 750 degrees. In addition to a crustier exterior, this makes for more precise cooking of our steaks. We also have acquired a full-size, double-deck Blodgett oven that is dedicated for the roasting of whole slabs of Angus beef. By the way, Power Plant Mall steaks are grilled while we serve roast beef on the gueridon at Greenbelt 5. We ask that you give us another chance. Hopefully, you will be pleasantly surprised.

    fried-neurons, we proudly serve local wagyu burgers as do most everyone else. They are sourced from the Agustines family who have imported Wagyu stock, raise them in Bukidnon, slaughter them in Pampanga, then deliver direct to our stores. The burgers are wonderful, and as they say, the proof of the pudding is in the eating. Try one today!

    Mar 3, 2008 | 4:14 pm

  9. Krizteene says:

    Hi, MM! I’ve tried eating there and I was also impressed by the look of the place! It’s been a while since I last had access to a computer…I have a lot of reading to do! I missed accessing your site ’til the wee hours of the morning.

    Mar 3, 2008 | 4:34 pm

  10. Chris says:

    I didn’t get to try Myron’s at Rockwell until late last year. I guess the brouhaha over the reviews did get to me that’s why I waited so long. But I’m glad I finally ate there, the dishes I ordered ranged from good to great. Plus the prices are very reasonable. I went back three times already. good they have a branch at greenbelt now, I’m trying that one out soon. thanks for the review MM.

    Mar 3, 2008 | 6:20 pm

  11. APM says:

    Hey Mon,

    Congratulations on your beautiful new place. My wife and I certainly enjoyed our Roast Beef dinner last firday. I find the Kaiser Buns of Village Gourmet more than adequate. If I were you though , I would consider making my a bun out of brioche dough. Also if you come up with a local version of a DB burger, I for one would certainly regularly order it.

    Mar 4, 2008 | 12:24 am

  12. maddie says:

    Hey Mon! I believe we most certainly will. We’re suckers for beef, any kind! I bet you those grillers have made a huge difference!

    Mar 4, 2008 | 2:50 am

  13. Maria Clara says:

    I’m particular with my hamburger bun – it should withstand the juiciness of the burger while biting into it – the bun should always be one piece throughout my eating episode. I will put to rest my hamburger ones the bun fell off to pieces. Same holds true if I am cutting it with a knife and fork it should withstand all the cutting intrinsic factors!

    Mar 4, 2008 | 2:52 am

  14. alicia says:

    Last weekend I did come across Myron’s while my family and I were strolling about Greenbelt 5 and the interiors seemed very nice . The bar area they had outside seemed like a cool place to hangout too but I was skeptical after many disappointing meals at new and attractive restaurants. I must admit this post has piqued my curiosity. Must add it to the “go eat” list…

    Mar 4, 2008 | 7:40 am

  15. ichabod says:

    Coincendentally, I was there last Saturday night, and carted home a 3 kilo ribeye roast, a tray of sausage pasta, another tray of wonderfully roasted vegetable sidings, and poppy seed salad dressing. it cost a small fortune but well worth it for a short notice get together…the leftovers were still pretty good! Great food and service!

    Mar 4, 2008 | 8:22 am

  16. Mon Eugenio says:

    Thank you all for your kind comments. Krizteene, this was our hardest restaurant construction job to date, and the pleasure of a compliment really makes our day.

    Chris, glad you tried us out. For the record, the bloggers who wrote a post on us all had positive comments.

    ATM, it was fun chatting with you and Angela the other night. Will ask Village Gourmet for samples of their Kaiser AND Brioche. As for the dbBurger (dbBurjer?), it might be difficult to put it on the menu. But hey, let me know when and we can make one for you (minus the black truffle unless you know where to get them). As I said, At Myron’s, one must simply ask!

    Maddie, hope to see you soon. Let me know if you do think the new equipment makes a difference.

    Maria Clara, we should have found the new bun by next week.

    Alicia, we will try not to disappoint.

    Ichabod, the ribeye keeps very well. Keep in the fridge, thaw when needed, heat a cast iron pan, and grill away! Glad your party turned out well. Thanks again for the kind comments.

    Mar 4, 2008 | 1:14 pm

  17. Marketman says:

    Mon, if I am not mistaken, I saw Kaiser rolls as John Koa’s upscale bakery beside Mickey’s deli…but I have not tried them myself…

    Mar 4, 2008 | 2:34 pm

  18. Cookie says:

    Have you tried Malcolm’s Place? They have a good Wagyu burger and an even better Wagyu Cheesesteak and Wagyu Wasabi Steak Sandwich.

    I’d like to try Myron’s too. Isn’t this place named after the Dad of the owner’s wife? If I’m not mistaken, Myron is the late Myron Papa of Papa Securities. I think they own Katips Bar and Resto too :)

    Mar 4, 2008 | 6:16 pm

  19. Mon Eugenio says:

    Wow Cookie! How do you know all this?

    I opened Katips in 1997, and we had a good seven-year run before we sold it in 2004, mainly due to the two-year construction linking Katipunan Ave to C-5.

    Myron’s Place was named after my father-in-law, the late Myron Papa of Papa Securities. He was a big man who loved to eat, specially his only daughter’s cooking. More often than not, he used good food to bring friends and family together, so we thought we’d keep that memory alive by serving the dishes he loved to eat, and allowing others to similarly “break bread”.

    Mar 4, 2008 | 11:11 pm

  20. Bikeman says:

    Hey Mon,

    We ate at Myron’s last Sunday for dinner and the food was excellent. The wife had the baby back ribs and I had the Penne with chicken strips and blue cheese sauce. Excellent choices.
    I enjoyed my mesclun salad with the scallops and I must admit I’m partial to salad dressings on the sweet side.

    I have gout so I stay away from too much meat but the reviews on your Wagyu burger requires another visit this week for a little beef!

    Mar 5, 2008 | 6:32 am

  21. Eileen Clement says:

    MM, THANK YOU! We decided to hold our mini grade school get-together at Myron’s at Greenbelt5 last night after reading this post. It was exactly as you’ve described it.
    the food was great – we tried what you, Mrs MM and the kid had (hahaha!) and added the salmon, the mushroom soup, the tuna and the prawns– super! cooked to our liking, and plated beautifully,– loved the asparagus with the salmon–would have been better if there were more! hahaha! I love the fact that they have muscovado for their coffee!
    the place, impressive – we stayed at their function room and had photos taken with the Jim Thompson-like wall as our backdrop; chairs were very comfy and the bathroom was pretty even with the missing mirror
    the service– very attentive!
    On our way out, I just had to tell Mon that we went there because of your post!

    Mon, congratulations and thank you for putting up with the noise! Pasensya na- we have not seen one classmate for 32 years! Please say thank you to Jay for reserving the function room for us, and to Jill- for her service with a smile that got her the autograph from JS!
    It was a great night– we will be back!

    Mar 5, 2008 | 10:41 am

  22. Cookie says:

    Hi Mon!! I used to own Frio Mixx right beside Katips. And my late Dad and your late dad-in-law were drinking buddies along with Atty. Bobby San Jose. They used to hang out at the old office of Atty. SJ in Vito Cruz. Your wife, Monique, was my sister’s classmate in Ateneo. Does that get me a discount..hehehe :)

    Mar 5, 2008 | 1:19 pm

  23. lee says:

    nice one cookie…

    now mon, here’s the thing..

    1. I do not know you…
    2. I think the prices are a little bit above what I can afford
    3. I am in a province a few hundred thousand backstrokes away from Myron’s, but if by chance my banca lands near your place I will gladly devour a Wagyu burjer…

    Why is it called a Wagyu.. something about the cow’s tail? they wag at you?

    Mar 5, 2008 | 1:48 pm

  24. Marketman says:

    lee, I presume you are being amusing, but just in case, Wagyu is a type of cattle, the Japanese ancestor being the same ones raised in Kobe for Kobe beef… a few wagyus escaped from Japan when they had had enough of Japanese masseurs fondling their fat no end,and they swam the “backstroke”, a truly memorable sight with udders facing the heavens, and made it to California and onto Montana and the central plains of the United States…. a few had a bad sense of direction and ended up in Mindanao, at the Agustines ranch where they have grown up to become wonderful burjers at places like Myron’s… :)

    Mar 5, 2008 | 4:14 pm

  25. lee says:

    now that is a great story!

    Mar 5, 2008 | 5:25 pm

  26. goodtimer says:

    has anyone tried the infamous ben’s burjer?

    Mar 5, 2008 | 10:58 pm

  27. voltaire says:

    i’ve often wondered what’s brewing at greenbelt 5, but am often too lazy to even read the posters of what’s already open inside. this post just gave me a reason to finally enter its doors after ages of seeing its threshold. i hope mon makes it a good first entrance. hehe!

    Mar 6, 2008 | 12:16 am

  28. Mon Eugenio says:

    Hey Bikeman, you’ll occasionally need the beef for power when you ride those dangerous mountain trails. Thanks for passing by.

    Eileen, I commended Jay and Jill for their service. At the end of the day, we just want our guests to be happy.

    Cookie, What a long time it’s been! What do you do now? Please pass by soon so we can catch up… Papa Securities still consults with Atty. Bobby.

    Lee, Wagyu is taken from Wa (Japanese) and gyu (cattle or beef). Together, this means Japanese beef, and my understanding is there among five types of Japanese cattle, two are cross-breed more than the others to give the most superior cattle stock in Japan. They didn’t export Wagyu until recently (I understand it was the 70s), and as Marketman mentioned, a couple probably swam the Pacific and landed in Australia.

    In fact, I heard that much of the beef that is touted to be Kobe is actually raised in Australia, and shipped to Japan before it is a year old in order to receive the appellation “Wagyu”. You’d be surprised which of our local businessmen is involved in this…

    goodtimer, have you tried OUR wagyu burger?

    Voltaire, hope to see you soon. Greenbelt 5 is a wonderful mall!

    Mar 6, 2008 | 9:15 pm

  29. kulas7ph says:

    I wonder how much is a per serving steak in your Resto Mr. Mon? I would like to try your best seller steak there one of these days! Any other recommendation of your great menu? Yummy! writing this makes me crave for Steak!

    will my 1k budget fit a best selling steak? I really like to know am so excited! God bless you!

    May 2, 2008 | 12:15 am

  30. Mon Eugenio says:

    Sorry about that kulas7ph, haven’t been here in a while… of course, we would be honored if you decided to spend your budget at Myron’s. Hope to see you soon.

    Jun 2, 2008 | 10:44 am

  31. Ichisoy Mochini says:

    Hi MarketMan, kumain kami sa Myron’s last night, maraming tao considering it was a Monday. I also ordered the Black & Blue Burger…wow! My wife had one of the steak, we even had a bottle of wine and like your tab, ours was also just P2,100. Ganda ng interiors, ganda ng garden view, the service was good. Please tell Mr. Mon Eugenio what a great resto he has!

    Jul 15, 2008 | 5:32 pm

  32. Francis Chiu says:

    First time at Myron’s last Friday. I was most impressed by the ambiance, the simple but elegant table (minus the paper place”mats) and the furniture. Food we had was the calamari, the duet of shrimp and steak, and the pasta with olive oil and shrimps I think. I must say all of the dishes were prepared quite well except for the steak which I thought was a tad Well Done for my taste. I usually ask for Medium-Well with any steak hence I expect some level of tenderness and juiciness (at least that’s what I get in other restos). Maybe (I told myself) the cook was just not sure how hot the pan was. I am so glad the reduction was very good so it was able to mask the dry texture of the meat. Overall, I still would like to come back but I might have to choose a different dish.

    Jul 21, 2008 | 6:47 pm

  33. Jay Delfin says:

    My wife and I celebrated our 7th wedding anniversary at Myron’s Place Greenbelt 5 last night. We loved the food. From the steak to the pudding, even the appetizer and coffee were wonderful. I usually have my steaks well-done but I tried mine medium-rare and it came out very well. Even the red and white wines were “perfect”, as my wife puts it. We’re definitely coming back and bringing our kids. We’ll sample the kids’ menu in Power Plant next time. More Power to Myron’s and to its very friendly and hardworking owners, Mon and Monique !

    Nov 11, 2008 | 9:53 am


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