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Phở time! 24-hour bone broth served with sliced filet mignon, braised brisket, meatballs, rice noodles and classic herbs. @saiga.eatery 🍜
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#davidthefoodie #foodie #food #cooking #foodporn #delicious #lunch #dinner #breakfast #nomnom #foodblogger #EEEEEATS #eatthis #eater #musteat #orangecounty #losangeles #irvine #costamesa #la #comfortfood #vietnamese #steak #pho #meat #noodles #noodle #littlesaigon #vietnamesefood
Bánh Mì Chảo: filet mignon, eggs, cha lua, pate, tomatoes, truffle peppercorn sauce, swiss cheese and baguette. @nep.cafe 🍳🥩🥖
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#davidthefoodie #foodie #food #cooking #foodporn #delicious #lunch #dinner #breakfast #nomnom #foodblogger #EEEEEATS #eatthis #eater #musteat #orangecounty #losangeles #irvine #costamesa #la #comfortfood #vietnamese #steak #filetmignon #banhmi #eggs #littlesaigon #vietnamesefood
New York City Food - STEAK AND BURGER RACLETTE Garlic Butter Filet Mignon NYC
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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mignon steak 在 Meatgq Steak 橡木炙烤牛排館 的推薦與評價
行家選位哲學－#菲力牛排Filet mignon 】 「菲力」一詞來自法語，取自整頭牛最軟嫩的腰內肉是油脂較少、結締組織較軟的瘦肉僅佔整體牛隻重量的1% #每隻牛僅有兩條菲力 ... ... <看更多>