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We mean business when it comes to our meat.

Emphasizing premium quality meat sourced from sustainable farms, Raging Bull Chophouse & Bar is a steakhouse that mingles grit and grace. Grit refers to the grain and grass-fed signature beef, cocktail mixes that complement the suave masculinity of the interior design, balanced with the graceful curves of the flooring, interior accents and dish accompaniments.

Cut off the bone and large steaks cuts are offered letting guests indulge in an amazing beef experience.


"Not only is the cafe equipped with features to make working out of the office convenient, but it's designed to be homey and cozy, too — not to mention the fact that it's very easy on the eyes."

SPOT PH, 2019

Raging Bull Chophouse, Shangri-La at The Fort

Meet the Bull Runner

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"The meat talks and I do the rest."


Kai Lindner grabs the bull by the horns in role as

Chef de Cuisine at Raging Bull Chophouse & Bar

and Raging Bull Burgers.


His fifteen-year culinary journey kicked off in 2003 and brought him all over the world, spanning the restaurant,

hotel, and cruise industries across Europe. He recently concluded his stint with Shangri-La at the Shard in London before making his way to Manila.

Kai Lindner

Raging Bull Chophouse, Shangri-La at The Fort

Introducing the Elixir Mixer

Hailing from the sunny Mediterranean island of Corsica,

Alex first fell in love with the art of beverage at a young age,

and cites his mother as a big influence on his interest.


His curiosity and passionate energy pushed

him to grow in such talent, serving up wherever and whenever the tide brings him, such as Europe and Dubai. 

He joined the Shangri-La family in Colombo, Sri Lanka where he served as Executive Mixologist before his arrival on Manila shores. As Executive Mixologist of Shangri-La at the Fort, he watches over the different beverage programs, including the Chophouse's collection of whiskey.


Alex Renoue