Those who have been to Manzo’s previous home at Pondok Indah Mall 1 (PIM) would be pleasantly surprised with their new, larger space in Wijaya. True to its name—‘Manzo’ means beef in Italian—the restaurant initially gained recognition as a steakhouse, celebrated for its grilled cuts and playful interpretations of European comfort dishes. With its new location, Manzo reintroduces itself with a fresh concept: yoshoku-style dining.
The idea is to incorporate classic Italian flavours with Japanese techniques and ingredients. “I’ve always had a penchant for mixing these two cuisines together. I think for me, the Japanese touch always shows up. The food and culture is something that I personally really enjoy,” shared Executive Chef and founder Ramadhani Bongso, who refined his craft in London and Singapore, including a tenure at Japanese omakase spot Bistro Du Le Pin.
Together with his sister Naomi, the siblings ensure that Manzo’s best-loved dishes remain, while also delivering something new yet familiar. The Miso Carbonara, for instance, gains an extra layer of umami depth, while the Wagyu MB8/9 Porterhouse steak—grilled over wood fire and hay for a smoky aroma—is served with roasted shiitake mushrooms, garlic chips, chopped chives, wasabi, and a rich ponzu brown butter sauce. And, of course, the Miso Chocolate Pie, with its indulgent layers of miso caramel, continues to be a crowd-favourite.
For those inclined toward something new, the expanded menu introduces a selection of wood-fired pizzas, made with an artisan ‘Biga’ Italian dough that ferments for three days, yielding a delicate chew and nuanced flavour. There’s also the Aburi Tuna and Salmon Carpaccio that comes served in a zesty ponzu de leche tigre sauce that balances well with the orange toppings and a side of wasabi.
Set within a modern, minimalist home, the new Manzo radiates a quiet warmth with its rich wooden tones and muted surfaces. Cosy booths and generously sized tables foster an inviting atmosphere, equally suited for intimate get-togethers and larger gatherings amongst family and friends. While upstairs, the second floor teases Manzo’s broader ambitions, with plans underway for a café and a bar—serving matcha and coffee by day, and specialty cocktails by night.
Welcoming both loyal patrons and new customers, Manzo’s new home in Wijaya signals more than a new location, but a deeper, maturing identity that establishes more confidence in itself. “I see this Manzo is a grown-up version of the one in PIM. We keep our roots intact, but we now understand our strengths more clearly and we grow from there,” closed Chef Dhani.
