Eating Outback Steakhouse's 22oz Poerterhouse Steak and their Steakhouse Mac N Cheese!

#mukbang #outbacksteakhouse

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結帳的時候，羅馬尼亞裔的外場經理身著整潔的白衣裝，給了我四塊經典 Peter Luger 金幣，我才有點回神，這天午餐竟然就這樣免預約、走灶咖式的一身輕便坐在這間美國經典、紐約百年牛排館，隨性點了凱撒沙拉、奶油菠菜和肋眼牛排（竟然還沒點porterhouse steak），像是齊力慶賀紐約解封近一個月；

Peter Luger 一直在我的紐約清單，往常實在太過熱門，可不是想吃就有，疫情前的紐約，一年觀光客人數直逼七千萬，去年暴跌剩兩千多萬，人少了不說，營業規定更嚴格，這間老字號牛排館經過掙扎，為了生存也得加入外帶行列，所幸饕客也買帳、評價好，我看了幾篇報紙食評都給予正面肯定，甚至稍微洗刷這間高人氣牛排館「十足老派風情」的負面形象；

說 Peter Luger 老派啊，想見130年前，那種跟著美國夢一起發達起來的餐館，因著布魯克林大橋竣工，接待華爾街商務客、各式西裝筆挺的聚會、大家族灑錢宴客，豪氣的乾式熟成帶骨牛排上桌，充滿男子氣概態度（ macho attitude ）的牛排館，如今在疫情若海嘯衝擊之後重啟內用，客人大約只坐滿五成，多了戶外座位區，也多了悠閒、多了在地感。

今年九月，久等的 Peter Luger 東京惠比壽店也將要正式開幕（預計8月開始接受訂位），走出美國插旗亞洲，海外一號店選在過去摩根史丹利舊址，進駐高級商業區域，241個座位之外，還特別設立牛排外帶區，符合當前趨勢，價位設定在日幣8000-18000元，美式老派又帶一絲粗魯的牛排浪漫，會受青睞嗎？期待！

#peterluger #peterlugersteakhouse #newyork #nyc #newyorksteak #brooklynsteakhouse #machoattitude

大埔高質butcher house💛

US Black Angus Prime Porterhouse $118/100g

終於夠人食 #porterhouse 🤤大約1.2kg，很夠份量。
Strip肉味香濃、牛柳位夠軟嫩juicy，外脆內軟。建議3成熟，5成邊位有d over

side dish也不馬虎。推介：芝士薯蓉、大啡菇。

#Mangalica 鬈毛豬Pork Rack $98/100g

烤得香口，肉厚嫩juicy，豬味濃而不羶。配埋店員推薦的apple cider jam，恰好balance pork rack嘅油膩。

Beef Wellington $398

#BeefWellington 表面蠻酥脆，但略嫌蘑菇碎的檸檬汁太多，有點酸。

除咗肉，記得試埋gin!
多款Gin cocktail任君選擇，梗有一款啱你口味🍸🍹

👉🏻👉🏼👉🏽更多美食分享：https://littlemissfoodaholic.blogspot.com
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#littlemissfoodaholic_taipo #littlemissfoodaholic💛 #yummyyummy成波之路 #fatbellybutcherandginhouse #fatbellyhk #大埔黃店 #大埔美食

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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相信大家小時候就有比大小的習慣。
從新買的鉛筆盒、便當裡的香腸、甚至是玩大老二的時候。
現在長大了，才發現原來大不是一切的真理。
每個人都各有所好，你喜歡幾公分就吃幾公分的丁。

期許大家都要有雅量，不再被大小情結矇蔽了你的心。

#丁骨 #牛排

訂閱廚佛：https://www.youtube.com/c/ChefgodFred
更多大大：https://reurl.cc/g78R8p

Porterhouse Sunday Brunch 週日早午自助餐
LKF Tower 7th Floor

Sunday Brunch 自助餐
總分: 3/5

優點：環境理想，特別喜歡戶外露台，大部份指標平均
缺點：主菜種類較少，cp 值不高

??‍♂️溫馨提示：
所有體驗均屬於個人分享，食品質素及服務只代表當天的評價。歡迎留言及分享你們的用餐體驗。互相尊重。如有推廣及贊助定必在影片中提及。不需懷疑, 多謝!

您隨時可以為我買杯咖啡，並支持吃喝玩樂頻道：小弟非常感謝您的貢獻??‍♂️??
You can always buy me a coffee and help supporting this channel: https://www.buymeacoffee.com/rD食dTOWa

▄▄▄▄▄▄▄ ⚡️⚡️⚡️ 精選影片 ⚡️⚡️⚡️ ▄▄▄▄▄▄▄▄
??‍♂️全港自助餐大集合，一次過睇晒全港最受歡迎自助餐????????
?????????
https://www.youtube.com/watch?v=GRhkiUhIqRk&list=PLkPmZi_hiLifriBJpDQ8MOl3pKaWNIPLC

??‍♂️香港素食自助餐推介 , youtube 最強素食自助餐清單☕️????
?????????
https://www.youtube.com/watch?v=RPIl84841uQ&list=PLkPmZi_hiLidlxQEmhXmaHua6mMljSav8

??‍♂️跟我去日本尋找最好的當地美食 , 遊關西 大阪自由行 京都 美食 2019 ✈️❤️
?????????
https://www.youtube.com/watch?v=sikhXTFb5SA&list=PLkPmZi_hiLiczXcH0QsMw9EforrkGcZTS

没有盛大製作，没有強勁器材，没有制作團隊，更没有財團支持
有的只有一個iphone 同你的一個訂閲

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商務合作 ►Email: ctakfan@gmail.com

#自助餐 #吃喝玩樂 #香港美食