My first Wagyu experience at Melo's: Home of Certified Angus Beef and Wagyu

What separates ordinary beef from Wagyu is an experience that's worth a fortune yet a memorable dining experience you'd definitely cherish for the rest of your lives. I've tried Angus beef from different restos and steak houses in the city but I never dared ordering Wagyu because of the cost until my friend Arpee Lazaro invited me last Saturday at Melo's Westgate Alabang.
The decors and the ambiance definitely intimidated the public school teacher who did not expect to experience the most revered "beef-for-the-rich" with cutlery and table presentations that spells "a romantic and luxurious dining" exuded in Melo's. We were first served their famed freshly-made bread with rich butter while waiting for our orders and offered wines and drinks.
Oyster Rockefeller (P280) which reminded me of my first oyster experience at Arpee's house back in college. It was the juiciest and freshest oyster with a bit of tangy taste when drizzled by lemon at the side. Sweet yet flavorful despite the hefty cheese toppings.
Grilled Prawns in Lemon Butter Sauce (P675) is a dish of huge prawns grilled served with steamed vegetables and lemon butter sauce. The indulgence was irresistible that I have completely forgotten my mom's warnings about my diet
Pasta Carbonara (P310) Bow Ties (Farfalle) Pasta  with mushrooms in creamy and cheesy Carbonara sauce. 
Melo's Angus Rice is a delectable cup of Angus beef bits on fried rice served complimentary with an order of Wagyu beef.
And finally, the Pièce de résistance, Wagyu Tenderloin Grade 12 Steak (price vary depending on availability) which totally changed my perception of beef since I was born. It may probably be the fact that I've eaten a Wagyu Tenderloin Grade 12 Steak which sets the experience apart from all the beef steak I've tasted. Wagyu is beef grown and exclusively raised in Kobe, Japan. Considered as the premium cut of beef because of its extensive marbling, grading refers to the most expensive cut which distinguish the marbling scale of 1-12. If the American Prime beef is graded a 6, Wagyu beef tends to be graded at 12. The extensive fat marbling creates a "snow-like" image which many refer it also as "white" beef. The key fact about enjoying this expensive dish is to not order it "well-done" because the taste and the sophistication of the food is in its freshness otherwise, it's really a waste of money. It totally changed my perception of what used to beef (dry and rubbery with fat that'll really disgust the palate). I've been changed by a Wagyu Tenderloin Grade 12 by Melo's in just one bite. It's too soft and flavorful that I've instantly felt real bliss inside out. 
It may have been it's class apart from other restaurants but Melo's Wagyu beef would not have consistently been loved by many since 1987 if they have not completely satisfied their customers. It's one of the most memorable dining experience in my life and I've been grateful to a close friend for letting me try the most famous Wagyu beef at Melo's.
What's best is their long family tradition of providing personalized service. It's really a life-changing experience you should all try.
41 Precinct, Westgate Center
Alabang, Filinvest, Muntinlupa City
Tel: 771-2288 & 771-3945
Melo’s – Quezon City
58 Sgt. Esguerra (formerly Bohol Ave.)
Quezon City (across ABS-CBN)
Tel: 924-9194 & 924-9168