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Melo's new executive chef refreshes menu with instant classics

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Jeeves de Veyra

<div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt="Chef Mark Advincula. Jeeves de Veyra" src="https://sa.kapamilya.com/absnews/abscbnnews/media/2023/life/03/08/melo-1.jpg"/><figcaption>Chef Mark Advincula. <em>Jeeves de Veyra</em></figcaption></figure></div><p>MANILA -- Pioneer Filipino steakhouse Melo’s welcomes new executive chef Mark Advincula as it refreshes its menu with favorites and new entrees.</p><p>Melo’s is one of the restaurants that really set the bar for upscale family dining for steaks in Metro Manila. During the pandemic, the owners launched Melos-To-Go which focused on delivery and takeout. The homemade beef tapa was a highlight and was a favorite of foodies in the surrounding villages and communities.</p><p>Advincula came on board during the pandemic. The De La Salle-College of St. Benilde graduate is a veteran of several hotels and restaurants in Metro Manila. Most notably, being the grill man of the much-missed Sage steak restaurant of Makati Shangri-La Hotel.</p><p>Advincula soon found himself taking on the role of refining the classics and refreshing the menu with all new dishes.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt=" Pear and Arugula Salad. Jeeves de Veyra" src="https://sa.kapamilya.com/absnews/abscbnnews/media/2023/life/03/08/melo-2.jpg"/><figcaption>Pear and Arugula Salad. <em>Jeeves de Veyra</em></figcaption></figure></div><p>He brings in a couple of new entrees like this Peach Arugula Salad which makes for a great starter.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt="Brown Butter Scallops and Oysters Rockefeller. Jeeves de Veyra" src="https://sa.kapamilya.com/absnews/abscbnnews/media/2023/life/03/08/melo-3.jpg"/><figcaption>Brown Butter Scallops and Oysters Rockefeller. <em>Jeeves de Veyra</em></figcaption></figure></div><p>A classic from the Melo’s favorites is the Oyster Rockefeller, which with the chef’s brown butter scallops with mousseline, make for a nice set of appetizers.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt="Carbonara and Squid Ink Aglio y Olio. Jeeves de Veyra" src="https://sa.kapamilya.com/absnews/abscbnnews/media/2023/life/03/08/melo-4.jpg"/><figcaption>Carbonara and Squid Ink Aglio y Olio. <em>Jeeves de Veyra</em></figcaption></figure></div><p>Also new on the menu are Advincula’s pastas. The classic carbonara is made more decadent with toasted beef fat.</p><p>His new Squid Ink Aglio y Olio is striking with bites of seafood and cherry tomatoes against a black background of squid pasta.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt=" Striploin and Ribeye. Jeeves de Veyra" src="https://sa.kapamilya.com/absnews/abscbnnews/media/2023/life/03/08/melo-5.jpg"/><figcaption>Striploin and Ribeye. <em>Jeeves de Veyra</em></figcaption></figure></div><p>It wouldn’t be Melo’s with steak. A new addition to the steak menu is the Australian Grade 7 to 8 Wagyu that oozes with marbling that top-tier beef is known for. This tray shows off their striploin and their ribeye with sides. While these cuts can be savored with just a pinch of salt, try it with a dab of Advincula’s new cognac cream.</p><div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt="Creme brulee. Jeeves de Veyra" src="https://sa.kapamilya.com/absnews/abscbnnews/media/2023/life/03/08/melo-6.jpg"/><figcaption>Creme brulee. <em>Jeeves de Veyra</em></figcaption></figure></div><p>Finish this off with dessert. The creme brulee with strawberry is yet another new item on the menu.</p><p>Advincula has further plans to expand Melo’s offerings.</p><p>First are creating sets out of the entrées. He also looks forward to partnering with different wine and liquor suppliers to organize one-of-a-kind steak pairing dinners. And lastly, he hopes to include new varieties of meats to supplement Melo’s already extensive steak menu.</p><p>Melo’s Steakhouse branches can be found at Alabang Westgate, Sgt. Esguerra in Quezon City, Forbes Town Center in BGC, and Jupiter Street in Makati City. </p>

Pioneer Filipino steakhouse Melo’s welcomes new executive chef Mark Advincula as it refreshes its menu with favorites and new entrees.