Mr. Werner Berger
For decades, I’m Angus Steakhouse has been a Manila institution, offering an unwavering commitment to quality and a taste of timeless elegance.
Stepping into I’m Angus Steakhouse is like entering a different world. Gone is the frenetic energy of Makati; in its place is a hushed elegance, a carefully cultivated atmosphere of understated luxury. Muted lighting casts soft shadows on the dark, textured walls, crisp white linens grace the tables, and a sense of quiet anticipation fills the air. The experience, curated over decades, promises more than just a meal, it promises an escape.
My mission is simple: to understand the enduring appeal of this beloved steakhouse. And it all begins with Werner Berger, the Swiss national who first envisioned bringing authentic, high-quality steak to the Philippines. He’s not just a chef, he’s a curator of experiences, a guardian of tradition, and a man deeply passionate about quality.
“I’m Angus was born out of a simple but profound desire—to serve excellent food with honesty and integrity,” Berger explains. “The vision from the beginning was to create a dining experience that celebrated tradition, where quality was never compromised and every detail—from the cut of meat to the ambience—was deliberate.”
That is the essence of I’m Angus—it’s not about fleeting trends or culinary theatrics; it’s about a steadfast dedication to doing things right, every single time. The cornerstone of this dedication? The beef itself.
The name “I’m Angus,” as Mr. Berger emphasizes, is not mere marketing. “We didn’t choose Angus lightly. It is a breed known the world over for its marbling, tenderness, and robust flavor—qualities that elevate a steak from ordinary to exceptional. The name ‘I’m Angus’ is a declaration. It reflects a commitment, a promise to our guests that what they’re about to enjoy is the real deal—certified Angus beef, always of the highest standard.”
Mr. Werner Berger
The kitchen’s commitment to quality becomes clear with the first bite. Sampling the Angus tomahawk steak is an experience of pure delectation. The generous marbling distributed throughout the cut is rendered into pockets of deep, savory richness that coated the palate. The texture offers a pleasant resistance, showcasing both the quality of the Angus beef and the precision of the preparation. Equally enticing are the Australian lamb chops, expertly prepared and full of flavor. I’m Angus clearly offers a selection of prime, delectable meats, catering to discerning tastes.
But I’m Angus is more than just a steakhouse. It’s a culinary experience that extends beyond the beef. “Our seafood offerings, like the seabass and salmon, are crafted to complement the richness of our beef,” Berger shares. We are served Gravlaks, a traditional Norwegian preparation. The cured salmon offers a distinct, delicate flavor, enhanced beautifully by the accompanying dill sauce. The salad greens served on the side provide a refreshing, crisp counterpart to the richness of the fish. Furthermore, the thoughtful addition of red and black caviar not only elevates the presentation but also adds a burst of briny flavor that complements the entire dish. It is a testament to the versatility of the I’m Angus kitchen. Berger also mentions that many of their dishes carry European influences, inspired by the flavors he grew up with.
To perfectly complement the meal, it’s best to consult with the sommelier and peruse the carefully designed wine list. “Curating our wine list is a meticulous process. We work closely with our team at Säntis and our wine partners to ensure the selection covers both Old and New World offerings,” emphasizes Berger. The pairing suggestions will no doubt elevate the entire dining experience at I’m Angus, highlighting the nuances of both the food and the wine.
What truly sets I’m Angus apart, however, is the unwavering commitment to service. The staff is attentive without being intrusive, anticipating needs before they arise. As Berger puts it, “Service, for me, begins and ends with respect—toward the guest, the team, and the experience as a whole. We train our staff not just to serve, but to anticipate. Hospitality isn’t about formality; it’s about making people feel genuinely welcome and well cared for.”
The result is an atmosphere of genuine warmth that makes me feel like a cherished guest. It’s the kind of service that fosters loyalty, the kind that keeps people coming back for decades.
In a city that constantly reinvents itself, I’m Angus stands as a beacon of consistency and quality. They focus on what they do best and they do it exceptionally well. Berger emphasizes that they are always exploring ways to enhance the experience. “While expansion is a possibility, it must never dilute the quality we stand for. More immediately, we’re focused on deepening our community ties—through events, collaborations, and continuously improving what we offer.” He notes that they focus on consistency because this is the reason why their guests keep coming back.
Leaving I’m Angus, I understand its enduring legacy. It’s not just about the exceptional steaks or the elegant interiors. It’s about a commitment to quality, a dedication to service, and a passion for creating an unforgettable dining experience. It’s a place where tradition is honored, where flavors are celebrated, and where guests feel truly valued. And that, in a world of fleeting trends, is a timeless recipe for success.
Free AI Website Maker