關於 black angus new york strip ，我們在網路上蒐集到這些相關的討論、資訊與評價

If you are craving for the perfect classic steak, a satisfying piece of steak..... then you should try Black Angus New York Strip at Chambers.

For the month of April, dine at Chambers Grill at Hilton
Kuala Lumpur where the restaurant brings an exclusive import: Queensland Grass-Fed Beef served in a New York Strip style.

Whether you are celebrating a momentous life event, wining and dining clients or out-of-town guests, or simply treating oneself to an indulgent, meaty meal, a big, juicy steak often fits the bill.

Revel in a meal of tender and flavorsome grilled beef with a glass of Shiraz 2014 wine on the side, highly recommended by Hilton Kuala Lumpur’s very own sommelier.

Details on the promotion as below:
1- 30th April 2019

>>> New York Strip - 500g Grass-Fed Black Angus (RM329 nett)
>>> Yalumba Patchwork, Shiraz 2014 (RM79 nett per glass; RM393 nett per bottle)

For more information or to make reservations at Chambers, call +60 3 2264 2264 or email to
KULHI_FB@hilton.com

Have a great one guys! #carimakanwithDeelicious

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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