The first of its kind in Manila’s dining scene, Woori is an elevated Korean dining experience that proudly serves decadent cuts of Hanwoo 1++ grade beef, Jeju pork and a premium selection of Korean liquors.
Korean culture has permeated into nearly every corner of Filipino life—whether it’s chart-topping K-pop hits, viral skincare routines promising “glass skin”, or the heart-tugging dramas that keep us up late into the night. The obsession runs so deep that there is quiet chatter that some Filipinos actually speak better Korean than Tagalog. Yet if there’s one aspect of Korean culture that’s still ripe for deeper exploration, it’s food—particularly the experience of authentic Korean dining.
That’s where Woori comes in. Spearheaded by entrepreneur and media personality Grace Lee, along with her mother, Mama Lee, who serves as Executive Chef, Woori is more than just a KBBQ house. It’s a culinary concept rooted in authenticity, cultural pride, and togetherness. Fittingly, “woori” means “us” or “together” in Korean —an invitation for guests to gather around the table and savor each perfectly grilled bite.
But the syllable “woo” is also a subtle nod to the restaurant’s main attraction: Hanwoo beef, one of Korea’s most prized meats. Flown in from the mountainous region of Pyeongchang, Woori exclusively serves Hanwoo 1++, the highest grade available. While most Filipinos are well-acquainted with Japanese Wagyu, Hanwoo remains a hidden gem. It offers a cleaner, more delicate flavor, with fine marbling and a tender bite—no overwhelming fattiness, no umay.
“You never marinate Hanwoo—especially the 1++ grade,” Lee shares. “It’s best enjoyed pure to taste the quality.” Served unmarinated with just salt, pepper, or sesame oil, the beef speaks for itself.
That said, Woori also offers marinated options for those seeking familiar flavors. One of them is the Woori Galbi, a bone-in short rib that is rolled and trimmed the traditional way. Despite being more labour-intensive and having a lower yield, the result is a dish that is both authentic and indulgent. Marinated in Mama Lee’s special blend of apples, Korean pears, honey, and a few secret ingredients, it’s finished tableside with a spoonful of sauce for extra depth. A must-try.
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Inspired by Seoul’s vibrant KBBQ spots, Lee also added a premium pork option: Nanchukmatdon, a native black pig crossbreed sourced from Jeju Island and aged for 30 days. With three to four times the marbling of standard pork, it’s tender, collagen-rich, and served with fermented kimchi. It’s a standout menu offering that we recommend enjoying as a thick cut for that delicious, juicy goodness.
Staying true to its roots, Woori keeps the menu focused and refined—no Japchae. Just thoughtfully crafted dishes you’d find in a true Korean BBQ house.
The Yukhwe, a perfectly seasoned Hanwoo tartare topped with Korean pear and enjoyed on crispy seaweed strips, is simple yet luxurious. A dish that’ll have you coming back for more. The Gyeran Jjim, or egg soufflé, arrives steaming and fluffy with pockets of scallion hidden in its folds—comforting and unexpectedly elegant.
Crowd favorites include the Kimchi Paella, brought over from Woori’s original Alabang location. Made with finely chopped radish kimchi (instead of cabbage kimchi) and toasted on high heat for a crispy tutong finish, it’s a dish that’s as bold in flavor as it is in texture. A crowd favorite for a reason!
For dessert, the Bingsu is a delightfully sweet finish: layers of finely shaved ice topped with fresh Korean strawberries, misugaru (a roasted grain and nut powder), and a center of red bean paste that adds an earthy contrast to the sweetness. So indulgent, it defies feeling full.
Woori sets itself apart in Manila’s dining scene through its thoughtfully curated Korean beverage selection. While Soju is well-known in the Philippines, Woori offers a curation of premium distilled Sojus rarely seen here. The Soju Tonic Set, inspired by Korean nightlife trends, pairs the spirit with tonic, lemon, and ice—a crisp, lighter take at 21% ABV.
Lee also champions Makgeolli, a creamy, fizzy rice wine traditionally unpasteurized and free from additives. “Unlike many exporters out there, we only serve Makgeolli with no sugar, no milk, and no preservatives,” she says. The result? A tangy, slightly sweet drink full of complex flavors and gut-friendly enzymes. A drink that is definitely worth trying during your next visit to Woori.
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At the center of it all is Woori’s bar and grill—an open, welcoming layout designed for easy conversation and shared celebration. Whether you’re dining as two or ten, every table offers a comfortable space to connect over great food, drinks, and company.
“Woori was born out of a desire to elevate Korean dining using premium Korean produce in the Philippines,” Lee explains. “It’s a place to celebrate special moments with food that is authentic, educational, and indulgent—all in a space with great ambiance.”
And that’s exactly what Woori delivers: a dining experience that invites you to taste, learn, and come together.
Woori’s standalone restaurant is location at Green Sun, Chino Roces Avenue, Makati.
