Brand & BusinessPress Release

Raging Bull Burgers brings its one-of-a kind burger selection to Ortigas with its new branch

MANILA, PHILIPPINES — Raging Bull Burgers, a famous burger joint in Bonifacio Global City, announced the opening of its third branch the Metro located at Shangri-La Plaza Mall, Ortigas. Born in 2017, Raging Bull Burgers is a flavor-forward shop that has quickly gained popularity thanks to its patties, which are made from choice cuts of brisket, rump, and wagyu marinated in its chart-topping, original seasoning mix. 

The Ragin’ Good Life 

Ground daily, the beef comes from the best Australian and American beef cuts with a focus on high-quality grain-fed and grass-fed beef. This is done by working with local farmers through a nose-to-tail approach.  


The menu offers mean burgers with spunk in every bite. They are chargrilled and topped with locally sourced fresh produce and a special secret sauce created in-house by the restaurant’s chefs. Serving fresh and kick-ass burgers – that’s the credo of Raging Bull Burgers. 

The interiors resonate with the whole philosophy of Raging Bull Burgers – a burger shop with a conscience and the attitude of a rock star. From the moment the diners step in, they are met with vibrant energy from each staff.  

Conquer the Bull 

Raging Bull Burgers offers a variety of cuts, from brisket to rump, wagyu, and grass-fed beef.  

“The foundation of any good burger is the meat. Beef has several different cuts with different flavor profiles, textures, purposes, and fat content. The meat-to-fat percentage of the burgers served here is 70/30, which is the ideal ratio to have a juicy, delicious, and moist patty,” said Joris Rycken, Shangri-La The Fort, Manila’s Executive Chef.  

“Aside from the beef used to make the patty, an especially key factor would be the buns. Here we use corn buns – these soft, vaguely sweet, and golden-yellow buns are said to be perfect for burgers and any kind of sandwiches,” he added.  

Rage with a Cause  

Raging Bull Burgers prides itself on the practice of nose-to-tail butchery – using parts of the animal beyond the more standard cuts. All food and beverage in the shop are served in eco-friendly, recyclable, and compostable items such as Kraft paper-board boxes and utensils made of cornstarch.  

Let the rage continue by visiting us at:  

Shangri-La The Fort, Manila ​ 

Open daily from 10:00 am to 10:30 pm 
Corner of 30th Street and 4th Avenue, 
Bonifacio Global City, Taguig City 

Assembly Ground at The Rise  

Open daily from 10:00 am to 9:00 pm
Ground Floor, The Rise Makati 
7248 Malugay Street, Makati City, 1203 

Shangri-La Plaza Mall (North Wing) 

Open daily from 10:30 am to 12:00 am
EDSA, Mandaluyong, Manila 

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