FOGO DE CHÃO in Manila! (Read this before you go)

FOGO DE CHÃO debuted in Manila to fully booked tables, as diners embraced the authentic Brazilian Churrasco experience. The FULL CHURRASCO® (₱3,200/person) is no ordinary eat-all-you-can—it’s an elevated feast of unlimited premium meats, carved hot off the grill and served straight to your table. To truly enjoy it, dine with intention: begin with the finest cuts, pace yourself, and savor every bite like a true churrasco connoisseur.

If it’s your first time, here’s your guide to enjoying Churrasco like a pro in Manila:

ABOUT FOGO DE CHÃO

Fogo de Chão Opens First Asia Location in Manila
Fogo de Chão, the world-renowned Brazilian steakhouse, opened its first Asian branch at Glorietta 4, Makati, on August 18 through a franchise with The Bistro Group. Known for its authentic churrasco experience, guests enjoy unlimited servings of premium cuts like picanha, filet mignon, ribeye, and lamb, carved tableside by gaucho chefs, alongside a vibrant Market Table of salads, sides, and Brazilian specialties. The restaurant also offers a la carte Wagyu, seafood, and Bar Fogo’s cocktails and South American wines.

The two-level flagship features a striking façade and interiors inspired by Brazilian heritage, blending natural stone, wood, and cultural motifs. The opening marks the first of five planned locations in the Philippines and a major step in Fogo de Chão’s global expansion.

The Churrasco Experience
For more than a century, the Culinary Art of Churrasco, or cooking over an open flame, has been skillfully mastered by the Gaucho Chefs of Brazil. Our Gauchos carefully butcher, simply season and fire roast each cut to seal in the natural flavors, producing a salty bark and creating a unique and unforgettable culinary experience.

FULL CHURRASCO ®
3,200/person
The experience that made Fogo famous.
Enjoy continuous tableside carving of 16 premium cuts of meats
Includes Market Table and Brazilian sides.

16 Cuts of Meats

8 Beef
1. Picanha – Prime part of the top sirloin
2. Garlic Picanha – Picanha seasoned with garlic
3. Fraldinha (Bottom Sirloin) – Very flavorful, marbled cut
4. Alcatra (Top Sirloin)
5. Filet Mignon – Beef Tenderloin- very soft and lean
6. Costela de Boi (Beef Ribs) – Slow-roasted and deeply flavorful
7. Beef Ancho- Bone in Ribeye
8. Medalhões com Bacon (Bacon-Wrapped Steak

4 Pork
9. Pork Sausage (Linguiça) – Brazilian-style sausage, garlicky and juicy
10. Torresmo (Pork Belly)
11. Lombo (Pork Loin) – Parmesan-crusted pork loin
12. Bisteca de Porco (Pork Chop)

2 Chicken
13. Frango (Chicken Legs/Thighs)
14. Medalhões com Bacon (Bacon-Wrapped Chicken

2 Lamb
15. Cordeiro (Lamb Picanha) – Tender lamb top sirloin
16. Lamb Chops – Bone-in

Fogo de Chao Menu Download

Fogo de Chão
📍Ground Floor, Glorietta 4, Makati City
📞 0917-1927571
🕐 Operating hours:
Monday to Thursday (11:00 am to 10:00 pm);
Friday (11:00 am to 11:00 pm);
Saturday (10:00 am to 11:00 pm); and
Sunday (10:00 am to 10:00 pm).
🎫 Prices:
Weekend: Brunch – 3,650 Dinner – 4,200
Weekday: Lunch – 3,200 Dinner – 3,950
♾️ Follow Fogo de Chão Philippines @fogodechaophilippines
🌎 Visit https://www.fogodechao.com.ph

FULL CHURRASCO

My Churrasco Survival Guide at FOGO DE CHÃO 🔥🥩

If it’s your first time at churrasco, here’s how I make the most out of the FULL CHURRASCO® experience:

Go for the grill-fresh cuts. Meat tastes best hot off the fire. I always ask for slices straight from the grill.
Pick the charred side. That’s where all the smoky, savory flavor is—it’s my favorite part. The meats are choice grade so some can taste a bit mild or bland depending on the cut.
Choose your table wisely. I like sitting near the Market Table and grill. When you’re closer, you get the fresher, juicier cuts.
Don’t be shy—make requests. The gaucho chefs are more than happy to bring your favorite cuts directly to your table.
Pace yourself. Start with the premium meats first, then work your way around. Save space for the best bites.

That way, you’ll walk out fully satisfied—like a true churrasco pro. 💯 Here’s our favorites:

PICANHA. Prime Part of the Top Sirloin

The prime Top Sirloin, known as Picanha, is the highlight of the churrasco. Cooked to a juicy medium, the first slices come with a crisp char and layers of hot, flavorful fat. Start with this cut—it’s always well-seasoned and sets the tone for the rest of the feast.

ALCATRA. Top Sirloin

One of the standout cuts is the Alcatra—a flavorful balance of meat and fat. It helps to know the names of the cuts, too, so when you ask the gauchos, they’ll know exactly what you want and that you know your meat.

GARLIC PICANHA.

For guaranteed flavor, go for the Garlic Picanha—it’s packed with taste and perfect with rice. Just be mindful of the carbs so you don’t get full easily.

CORDEIRO. Lamb Picanha

The grilled Lamb Picanha is another favorite—juicy, tender, and full of flavor fresh off the grill.

LINGUIÇA. Spicy Pork Sausage

The sausages are a fun break between steaks—juicy, with a good snap and lots of umami.

Always specify the slice you want. Cuts like ribeye can lose their texture and flavor if they’re sliced against the grain. One time I got a triangle-cut slice—hindi na masarap.

Don’t leave your medallion on “Yes, Please,” or you’ll be served every single cut. Be intentional—enjoy each meat at your own pace. It’s perfectly fine to flip it to “No, Thanks” after every serving to give yourself a breather.

BEEF ANCHO. Bone-in Ribeye

The bone-in ribeye can be a treat, but it’s a bit hit or miss—sometimes juicy, other times dry because it’s lean and often cut in different directions.

CORDEIRO. Lamb Chops

The lamb chops come smaller, which actually works well since every bite is packed with flavor—and there’s something satisfying about eating the lamb straight off the bone.

FRALDINHA. Bottom Sirloin

The bottom sirloin is meatier—go for the outer grilled parts for the best flavor.

FRANGO. Chicken

The grilled chicken is often overlooked, but it’s a tasty break between all the steaks.

TORRESMO. Pork Belly served with Malagueta honey.

The pork belly is a standout—served in slices with a crisp crust, drizzled with lemon, and topped with honey. Sarap!

MARKET TABLE

MARKET TABLE & FEIJOADA BAR 1,950
Visit as often as you like. Includes an array of fresh seasonal salads, exotic vegetables, aged cheeses, cured meats, seasonal soup, and more.

Dishes at Market Table:
• Leafy Greens
• Charcuterie
• Cheese Zone
• Smoke Salmon
• Antipasti
• Whole Foods
• Signature Salads
• Seasonal Fruits

A highlight of the churrasco is the Market Table—an unlimited salad bar with fresh, high-quality vegetables like arugula, perfect for pairing with the rich steaks.

We enjoyed unlimited fresh dragon fruit and kiwi from the Market Table to cleanse the palate between slices of meat.

I love the unlimited smoked salmon—a refreshing seafood option with mustard, capers, onions, and pickles to balance out the meats.

Best of all, I love the Manchego cheese—I often get a big plate and enjoy it with steak slices, as it pairs beautifully with the smokiness of the meats.

HOT SIDES

Pão de queijo, the pillowy Brazilian cheese bread, may look like harmless little cupcakes—but they’re so addicting you can easily finish three or more bowls.

The crisp polenta fries are a must-try, and the caramelized bananas are the perfect mini dessert.

Steaks only come with two sauces—chimichurri and chili—so the meat should stand on its own. I love pairing mine with chimichurri and a bit of chili.

There’s also a self-service soup of the day, like ginger pumpkin, plus rice with black beans and bacon—but it’s as heavy as it looks.

CAIPIRINHA

PREMIUM CAIPIRINHA 750
Choose traditional, or skinny.
Premium Aged Cachaça, fresh muddled lime, passion fruit or strawberry hibiscus.

I love the tableside-prepared caipirinha—made with a whole freshly muddled lime and premium cachaça.

passion fruit or strawberry hibiscus

The passion fruit and strawberry versions are also great, and you can order them alcohol-free for the kids. They’re not too sweet, with stevia used for just the right touch of sweetness.

INDULGENT CHURRASCO

INDULGENT CHURRASCO
4,945/person
In addition to the Full Churrasco, enjoy your choice of enhancement Butter Poached Lobster Tail or Jumbo Lump Crab Cake, and a Decadent Dessert.

For additional ₱1,745, you can upgrade your churrasco to indulgent version but is it worth it?

Butter Poached Lobster Tail

The lobster tail comes with generous meat, served with lemon and butter.

Jumbo Lump Crab Cake

The charred crab cake is even better—served on a hot plate with its own mayo sauce.

DESSERT

TRES LECHES CAKE 595
Vanilla sponge cake soaked in three types of milk topped with toasted meringue and mixed berries

The tres leches comes with plenty of milk sauce—perfect for soaking the cake and pairing with berries to balance the richness.

CHOCOLATE MOLTEN CAKE 495
Warm chocolate cake with a chocolate fudge center,
Served with vanilla ice cream

A classic chocolate dessert is the perfect way to end the steak experience.

BERRY CREME BRULEE 495
Vanilla bean custard with caramelized sugar topping and fresh berries

The kids loved this creamy dessert, topped with caramelized sugar—a satisfying way to end.

FINAL THOUGHTS

We loved our Fogo de Chão experience with the family—it’s especially fun with the boys who can’t get enough of the meats. Always go for cuts fresh off the grill, and grab the charred edges for maximum flavor. Our favorites: Picanha, Alcatra, Lamb Picanha, Spicy Sausage, and Bone-in Ribeye.You can ask the gauchos for specific cuts and slices—and don’t be shy to request to be served first, so you get the most flavorful pieces.

The Market Table is a treat too, with fresh vegetables, salads, kiwi and dragon fruit, smoked salmon, and Manchego cheese. Don’t miss the Pão de queijo, crispy polenta fries, and caramelized bananas—they’re easy to overindulge in. And to complete the experience, a premium Caipirinha really sets the Brazil mood. Budget ₱3,200/head and come hungry.

No need to upgrade to Indulgent, but if you do, go for the Jumbo Lump Crab Cake.

Congratulations to The Bistro Group and Fogo de Chão on their successful Manila opening! Many have tried to bring an authentic churrasco experience here, but most fell short. Fogo de Chão is off to a strong start—thank you!

Live an Awesome Life with Christ,

Founder & Digital Creator, Our Awesome Planet

Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to our friends from the Bistro Group for the Fogo de Chao experience.

P.S. There are two entrances—one on the ground floor of Glorietta 4 in front of One Ayala,

…and the other is on the 2nd floor, near the Tiger Sugar entrance.

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