The Philippines is no stranger to barbecues, with many roadside stalls and brick-and-mortar restaurants becoming crowd favorites over the years.
The same can be said on the other side of the world and in Brazil, churrasco is a wildly-popular way of cooking meats. One such churrascaria — a restaurant that focuses on churrasco — that has become an international icon is Fogo de Chão. It has opened its maiden location in Asia at Glorietta 4, Makati City.
The restaurant occupies two levels and commands attention with its striking exterior. The façade showcases natural stone and warm wood finishes, accented by patterns that pay homage to the restaurant’s Brazilian roots. This is complemented by intricate detail inside – from ornate accents to lighting design reflecting a deep respect for its origins.
The upper floor houses the main dining room and is thoughtfully divided into zones through a combination of ceiling and flooring treatments with the Market Table as the focal point. There are framed pieces narrating its heritage, and the signature metal cut-out tree motif seen in other Fogo de Chão locations. The design is warm and timeless, inviting guests to relax.
At the heart of the dining space stands the amazing Market Table, the centerpiece of the churrasco experience. It is also in this area where guests can admire the main grill where the action is, plus a bountiful display of meats.
The fresh and seasonal Market Table is brimming with flavorful and colorful sides, crisp salads, charcuterie and the iconic Brazilian Fejoada soup among others, inspired by Brazilian farmlands and traditional recipes and staples predominantly found in Southern Brazil.
There are also a la carte dishes such as dry-aged and Wagyu cuts, seafood and other specialties plus an award-winning Bar Fogo with hand-crafted cocktails and South American wines.
However, the star of the show is the churrasco and here, Fogo de Chão delivers with aplomb. The restaurant features 16 different cuts from beef, pork, chicken, lamb, and sausages. The Picanha or sirloin cap is a Brazilian classic and a must-try while the Fraldihna or sirloin is for those who want a different texture and flavor. The restaurant also offers Filet Mignon and Bone-in Ribeye. All the meats are seasoned only with salt and pepper to highlight its natural flavors.
To order, customers need only to signal the roving gauchos and they will slice portions from the skewered beef cuts they carry around the restaurant, right at your table.
“We’re thrilled to bring our differentiated culinary experience to Asia for the first time and couldn’t ask for a better team to align with than the talented group of The Bistro Group,” said Barry McGowan, CEO of Fogo de Chão. “This opening marks a significant step forward in the execution of our global growth plans, and we are honored to bring our passion for exceptional hospitality and experiential dining to Asia’s vibrant, dynamic, and renowned culinary scene.”
