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If you've caught my stories on Instagram recently, you know I went on a short trip to New York City.
It's a beautiful destination to visit. On today's blog, I'm listing the most Instagrammable places in New York City to inspire your next trip.
🍴#今晚吃什麼
Prime 紐約客佐卡菲醬汁
New York Prime Steak with Café de Paris Sauce
🥩
Fourplay Cuisine 2.0
台北市大安區東豐街61號
No.61 DongFeng St, Da-An Dist, Taipei
+886.2707.3802
-
#FourplayTaipei
#FourPlay
Visit us at | www.fourplaytaipei.com |
🔍Instagram: @fourplaytaipei
🍴#今晚吃什麼
Prime 紐約客佐卡菲醬汁
New York Prime Steak with Café de Paris Sauce
🥩
Fourplay Cuisine 2.0
台北市大安區東豐街61號
No.61 DongFeng St, Da-An Dist, Taipei
+886.2707.3802
-
#FourplayTaipei
#FourPlay
Visit us at | www.fourplaytaipei.com |
🔍Instagram: @fourplaytaipei
Hi hi
Just uploaded this video of me going to a free yoga session with my friend Sunny! Andrew and I also went on a short weekend trip to New York City to visit some old friends! Hope you like my content and editing! Have a nice weekend ❤ If you like my video, don't forget to give me a like and subscribe. BIG THANK YOU FROM ME ~ mua
嗨嗨！
上傳了新的vlog囉！這集vlog 的內容包含了我跟我的好朋友Sunny一起去參加一堂免費瑜伽課程，還有和Andrew (my bf) 週末去了一趟紐約小旅行，見見老朋友們。希望你們喜歡我的剪輯風格和內容！喜歡的話幫我按個Like + Subscribe 唷 ❤
♥Instagram: @czn.o
♥Contact: natasha007711@gmail.com
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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