影片
更多
2015-08-22
3011 浏览
I wouldn't say I am a total meat addict because I do like my veggies and I love vegetarian cuisines too. But when it comes to steak, even when my schedule was like super packed for the day, I would still try to squeeze time for it just to indulge myself as a motivation to keep working (my A off).Having heard from my colleague Shirley of how amazing the dry-aged steaks are in Steak Frites, I have finally come paid a visit with other foodies last week, and luckily we have tried their newly launche
Having heard from my colleague Shirley of how amazing the dry-aged steaks are in Steak Frites, I have finally come paid a visit with other foodies last week, and luckily we have tried their newly launched BBQ platter as well!
On the BBQ Platter, there were Dingley Dell Pulled Pork, Grilled Back Ribs, Chicken Wings Grilled Corn, Coleslaw, White Bread and Chicken Salt Fries. I must say it's pretty good value for $250. My favourite on the platter was the Dungley Dell Pulled Pork. It was nice and moist, with right amount of pork fat sticking with it. The ribs was a tad dry though. Chicken Wings were fair, like them with the blue cheese as they remind me of buffalo wings!
The white bread was served with pure beef fat cream sprinkled on top some salt and pepper. The bread was nice and chewy, while the beef fat was really fluffy and the richness from fat lingered in the mouth forever. I had to be one of the best table bread I have had lately!!
We shared a 90 days dry-aged T-Bone Steak ($850) and 45 days dry-aged bone-in rib eye ($550). Had a slice of the strip-loin and the flavour of the beef was very intense and rich. The texture was a bit chewier than usual since there was less moisture in it, but as you bite into it, the flavour of beef released was really intense.
Most of my friends prefer the T-Bone, though I like the rye eye more. I found the later much more tender, yet with a rich flavour too and the edges were beautifully crispy. Loved the char-aroma as well. What makes it even better? Add a slop of beef fat cream and slurp it in!
The Duck Fat shouldn't be missed neither. The fries was so mushy, and duck fat does help bring out the natural flavour of the potatoes. Though comparing this to the roasties we make in UK was duck fat for our christmas dinner or even sunday roast, I prefer the later as I want more of a crunchy coating with it.
Talking about the dessert, we have ordered Carrot Cake($70), NY Cheesecake($70), Chocolate Cheesecake ($80) and Key Lime Pie ($70), one of each to share. Thank god we only ordered one each because they are GIGANTIC!Carrot cake was not overly sweetened, it was very buttery instead. The butter cream in between the layers were smooth and silky, though I would prefer whipped cream cheese instead if you ask me.
NY Cheesecake was wonderfully presented as well. The baked cheese was rich and not at all crumbly, and I love the hint of lemon flavour from the zest and juice that have totally helped to brighten up the overall sensation of the cake.
Chocolate Cheesecake is the one to be proudly introduced. The Chocolate flavour was so pronounced, as if you are eating a thick ganache mixing with a bit of saltiness from the cheese. It was really indulging but make sure it is shared because it can get a bit heavy after few bites.
I would recommand eating the key lime pie last. Don't get the wrong idea that it was not as good as the others though! This lime pie is another must-eat because it was so refreshing with the curd and the crunchy biscuit base. It would make a great dessert after a heavy, greasy dinner for definite!
To be honest, spotlights are still on the steak eventhough there was the BBQ platter as well. The ribs were not as juicy as expected like I said. Though it would make a nice choice as something else other than beef to share among friends!
张贴
