關於 best steakhouse ，我們在網路上蒐集到這些相關的討論、資訊與評價

📍Alexander's Steakhouse Los Angeles🇺🇸
One of the best Los Angeles restaurants for celebrating special occasions.
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每道菜我們都很喜歡：
迎賓小點清爽開胃
餐前麵包精緻且頗具質感
和牛海膽吐司軟綿又入口即化
燉帶皮五花豬入味肉質軟嫩帶彈性
牛排鮮嫩多汁珠蔥畫龍點睛
香蕉波本義式奶凍清甜不膩
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📍 @alexanderssteakhousela
🏠 111 N Los Robles Ave, Pasadena, CA 91101
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#follow潘潘吃美國 #美國美食 #洛杉磯美食 #steakhouse #foodie #foodlover #yum #yummy #foodpost #fooddiary #foodblog #foodphotography
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有雙胞胎? 🤔😛 The ex Michelin 1 🌟 "Intercontinental Hotel - The Steakhouse 洲際酒店扒房", Chef Ivan Chan is now helming the kitchen at【Prohibition Grill inside Marriott Ocean Park Hotel 海洋公園萬豪酒店】🏞. If you have heard of any other steakhouses in town claiming the same, then it is because the other chefs team was more the general chefs of Intercontinental Hotel.

•The Maple Glazed Bacon, Cornbread 🥓 HKD $218 is sinfully thick but constructively flavorful from Savory to Maple syrup aroma. You almost need some Hotcakes to down with them. Even better than the high benchmark set by Wolfgang Steakhouse

•The Smoked Beef Pastrami $198 to me has always been the best in Hong Kong after here opened, it still is. This round the beefiness & tenderness was perfect, albeit the smokiness was lesser than previous encounters 🤔

For dedicated Aged Beef Steak lovers, Prohibition is the hottest property right now, but thus far it seems only those living on Southern side of HK Island know about this Chefs change yet since around Sept 2020🔥.. *Apparently during my last Staycation & Prohibition visit the Chef hasn't arrived yet. The steaks do taste better now

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🇺🇸「美」味在台灣：「美」食尋寶趣🥳
😋對美食的熱愛是美台友誼的DNA！美台人民都擁有對食物的熱情，也發展出越來越多美味的融合風料理。AIT新推出台灣「美」食尋寶趣系列，介紹使用美國食材的美味據點。

這個系列的第一發，我們很榮幸與台北米其林名店教父牛排 Danny's Steakhouse合作，分享一道經典的烤馬鈴薯食譜，主角就是美國愛達荷州的褐皮馬鈴薯。身為 #牛排教父 的 #鄧有癸 師傅是料理牛排的箇中好手，而與牛排絕配的烤馬鈴薯當然也難不倒他囉！一起來看看吧！

＊感謝Top Cap Steakhouse提供場地拍攝
＊更多美國食材就在這周末台北國際食品展美國館：https://bit.ly/2LH8D47

🇺🇸America’s Food on Taiwan’s Table: Scavenger hunt 🥳
😋Food is part of our friendship DNA! U.S.-Taiwan people-to-people ties have long thrived on our shared love of food and the fusion between our cuisines. AIT’s “scavenger hunt” food series introduces eateries around Taiwan that use U.S. ingredients. To launch the series, we are delighted to partner with a renowned Michelin restaurant in Taipei 教父牛排 Danny's Steakhouse to share with you a classic recipe of baked potatoes using Russet potatoes from Idaho. Known as Taiwan’s ‘Godfather of Steaks’, #DannyDeng certainly knows what makes the best steaks and steak’s bast mate: baked potatoes! Check out this video, and if you want to learn more about American ingredients, don’t miss the 2020 food show this weekend: https://bit.ly/2LH8D47

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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In this episode, we headed down to Carnivore to rampage through a Brazilian AYCE Steakhouse Buffet! Carnivore, located at Chijmes, is a Churrascaria, which is a buffet restaurant that specialises in Churrasco (Spanish/Portuguese-style Grilled Meat). Only offering dinner service, prices range from $59++ to $69++ depending on the day for an all-you-can-eat Brazilian buffet.

Due to the Covid-19, their usual salad bar, where you could pick 15 different hot and cold sides, is now an ala minute service. Sides range from the iconic Brazilian dish, Feijoada, which is a black bean stew cooked with chunks of beef and pork, to salads.

Their meats are still served similar to the standard rodizio style, where meat waiters roam around with skewers of delectable meat, offering portions to tables. However, the carving is done at an isolated table and a designated staff member brings it to your table upon request. Choices range from beef, chicken, lamb, fish and pork, including beef hump, beef short ribs, beef brisket, chicken hearts, butterfish and lamb leg.

Realising that having them serve me their usual way would be too slow, I brought my giant plate along and had them plate a sumptuous meat feast. I got every single one of their grilled meats, rounding it off with their feijoada set. The feijoada set actually stood on its own very well versus the grilled food. The combination of the stew, garlic rice, sautéed kale and toasted cassava flour (farofa) brought many contrasting flavours and textures together in wonderfully pleasant fashion.

The standout meats would be the beef brisket, beef short rib and beef rump. Each were spectacularly tender and rich with a deep meaty flavour. Carnivore also offers a selection of sauces to go along with your meat, with the ideal one being chimichurri, a vinegar-heavy sauce that helps to cut through the fattiness of the meats.

Head down to Carnivore for an excellent Brazilian AYCE Meat Buffet!

Visit Carnivore at:
30 Victoria St
CHIJMES #01-32
Singapore 187996

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Use code ZERMATT for 58% off ALL Myprotein products.

For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!

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5 Purvis Street, #01-03, Singapore
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Working 12 HOURS STRAIGHT Challenge/ BEST JOB IN THE WORLD??💵

Welcome to the second episode of the 12 challenge series! This time I challenged myself to work 12 hours straight on the BEST JOB ever!
歡迎回到12挑戰的第二集，一起來看看我工作12小時不間斷的過程吧！

Make sure you click on the subscription button + Like and share this video!
記得幫我點閱，按讚+分享喔！

Vivian's channel: https://www.youtube.com/channel/UC7AU...

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可以去追蹤我的Instagram:
https://www.instagram.com/lovivi712/