Nothing could have prepared us for the two-day, four-restaurant culinary tour de force at Clark Freeport late last month.
It was steak for lunch, steak for snacks, and steak for dinner—an overindulgence that beat even the most voracious steak lovers among us.
The Clark Development Corporation pulled out all the stops in showcasing some of the participating hotels in its Clark Steaksperience program.
“Clark is truly a prime steak destination,” said CDC Vice President Dennis Legaspi.
During the American occupation, Clark was known for good, imported steak, Legaspi said, so it was little surprise that the bustling freeport area is positioning itself as the go-to place for an urban getaway with steak as part of the package.
It does not hurt, of course, that it is now so easy to go to Clark from Metro Manila (one can just take a P2P bus from NAIA or Trinoma), or that Clark has its own international airport, or that there are tons of activities to choose from to burn all the calories from all the eating that one is set to do — from having a splash at Aqua Planet to seeing wildlife up close at the Clark Global Zoo or satisfying one’s need for speed at the Clark Speedway.
And for all else, there is always golf—including the Mimosa Golf Club where no less than Tiger Woods played.
But now back to steak—the meat of the matter, literally.
Smoki Moto at Clark Marriott Hotel served flavorful Wagyu steak paired with Korean banchan (side dishes) and seafood pancake and a delectable trio of cakes, while Midori prepared its choice US rib eye steak preceded by the most wonderful tuna tartare salad.
Hilton Clark Sun Valley Resort’s Executive Chef Robert Davis char-grilled Australian Black Angus OP rib eye and served it with roasted root vegetables and asparagus.
Over at Royce Hotel, at Amare By Chef Chris, Chef Kristine Lou Baltazar prepared the restaurant’s finest and juiciest steak that paired very well with her signature Rollizza Pannizza that has prosciutto de Parma, dried figs, and gorgonzola cheese.
“Here at Clark, there is steak for everyone—from premium cuts to the more affordable choices,” Legaspi said.
Apart from the world-class hotels in the freeport, various steakhouses and restaurants are likewise showcasing their own specialties, including Bretto’s Deli and Bistro and The Red Crab, among others.
The Clark Steaksperience will run until next month, and CDC will mount a two-day Steak Festival on October 29 to 30 as a culminating event. There will be a recreation of the American mess halls, a giant lantern display, wine-pairing seminars, and of course, a steak cook-off.
