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Malcolm’s opened its first branch in Salcedo Village in November 2006, under the name ‘Malcolm’s Place’. Malcolm was a chef genie who granted his guests’ wishes every time they dined in a restaurant as cooking whatever they wanted to eat.

Malcolm’s started out serving fusion food; it was a sandwich and pasta restaurant offering flexibility in food choices and combinations catering to professionals who were on-the-go.

In May 2009, Malcolm’s Deli opened its door in Global City at the Fort. While the menu of Malcolm’s Deli was very similar to the menu in Malcolm’s Place, it was here that beef from Filipino-bred Wagyu cattle (from the company’s Umalag and Sumilao farms in Bukidnon) was offered for the first time. It later evolved into a neighborhood New York-style deli with its menu of creative, multi-cultural, gourmet-style dishes with specialties focusing on Wagyu beef.

Soon after, Malcolm’s branched into smaller chains called Malcolm’s Burgers, serving, of course, Wagyu burgers. Its two branches are located in along Taft Avenue, beside La Salle Benilde and right across De La Salle (Main), and at the PDCP Building on Valero St., Salcedo Village right beside 7-11 and Chocolate Fire.

This year, Malcolm’s Place was renovated into an upscale, fine-dining restaurant and renamed to simple, ‘Malcolm’s’, with a new, delectable menu with most dishes designed by a CCA-trained San Francisco-based chef with a French-Californian cooking background and classy interiors that echo the look and feel of the farm.


Both the Umalag and Sumilao farms were dedicated to the care and breeding of its registered Brahman cattle until in May 2000, a small herd of twelve male and twelve female pure Wagyu cattle were imported from Australia. These twelve pairs wee personally selected by the company’s farm manager from among the Wagyu herds of the Hammond Farms of Tasmania, and boasted of a lineage prized for heir marbling and large rib-eye qualities: Itohara, Jinjeru, Kama Maru and Big Al.

Among the farm’s famous breeds are the Michifuku (believed to be the best carcass bull ever to leave Japan) and the Fukukane (descendants of the high-grade cows of the Haraharashu line, the Itomichi and the Kikuhana) Sires.

The restaurants and farms are owned and operated by Gainful Merit Business Inc., a company that is under the food group of the RAMCAR group of companies, the same owners of Motolite, KFC, Mister Donut, and Tokyo Tokyo.


Wa means ‘Japanese’ and Gyu means ‘cow’.

Wagyu cattle were introduced to Japan in 1635 as a beast of burden to help cultivate rice. Different breeding and feeding technique were used to help in their digestion, such as massaging and adding beer or sake to their feeding regimen. The purpose of massaging the cattle was to prevent muscle cramps, because at that time, farms in Japan were very small and the animals did not have enough room to walk around and use their muscles.

In the country’s first and only Wagyu farm, cattle is no longer massaged as the pens are so large the animals are free to mill around and stretch. They are fed a combination of pineapple pulp and feed concentrates, all of which are 100% natural, using ZERO hormones and antibiotics.