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今次就去左間好有feel嘅地中海菜嘅餐廳
叫左2set 4 course dinner 🍽
加個Foie Gras
野食賣樣靚 味道就更加唔駛講啦💕🤤🤤
我就最推介Prime Creekstone Ribeye in house dry aged 45 days🥳🥳🤤
因為真係食到我舐舐脷😋😋😋
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如果去到唔知食咩好 仲會有專人同你地介紹
仲會因應每道菜嘅食材特色建議返最好嘅配搭同煮法💖💖
得閒就帶男/女朋友 或者屋企人去食啦🥳🥰
#heatupyourhope #hEathk
29 days dry-aged red gum ribeye, grilled to juicy perfection at Prime, @lemeridienkl. All mine... 🥩
#photooftoday #foodporn #steak #beststeakhouse
前陣子將今年美國行上半段芝加哥的部分完成後，一直沒有時間將下半段加州行的部分完成。最近將澳門君悅和遊艇的文章寫完後，終於有空檔來繼續寫今年美國行的遊記了。 這個部分相當感謝女兒乾媽讓我們住在他們加州的家，並且帶我們去南加州不少景點走走，一抵達的隔天我們就倆家人一塊衝聖地牙哥度過一個歡樂的周末啊! 其中，最開心的莫過於是三個小孩，聖地牙哥的海洋世界和動物園我們這趟都拜訪到了，整個就是個小孩天堂的行程。
晚上則是在市區吃了Eddie V's Prime Seafood有高品質的肉品和海鮮，我和老婆大人則是點了當日特別的32 OZ DRY-AGED USDA PRIME BONE-IN RIBEYE，三分熟烤的外酥內嫩，乾式熟成二十一日的牛肉香氣十足，可說是輕鬆擊敗台灣所有的牛排館。(價格也平實超多說)
https://louissabrina1000313.blogspot.tw/2016/12/2016-us-seaworld-san-diego-hard-rock.html
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For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.
For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.
As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.
It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!
Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
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