Wolfgang's Steakhouse Hong Kong

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早前見到餐廳廣告得知佢地7月搞6週年慶, 揀佢地signature嘅Porterhouse或者special course set都有8折, 揀咗個特別日子去食好西點好餐就送上咗麵包, 中規中矩, 不過發現每枱都有支蕃茄汁叫old fashioned, 同cocktails就冇乜關係😂Wolfgang's Crab Cake - 紮實足料嘅蟹肉餅, 相對有忌廉版本冇咁creamy但更濃蟹味Porterhouse - For Two (Medium) 1000g主菜當然係呢到大名鼎鼎嘅USDA Prime 28日dry aged Porterhouse, 大邊係西冷, 細邊係牛柳, 上枱會打斜流返D油落嚟, 店員會幫你夾去碟再添返少少真牛油, 表面輕柔嘅焦香, 經過dry aged肉味更濃同帶少少blue cheese菇味Mashed Potato - 胃口唔大, side dishes就淨係加咗薯蓉, 非常細滑另外佢地紅酒都有好多選擇, 我就揀返同樣都係來自美國嘅Hall - Napa Valley Cabernet Sauvignon, 有加州嘅陽光果味, 有力但單寧順滑, 襯牛扒非

A MEAT feast at this traditional American steakhouse, nothing fancy but classic steak and sides. Satisfying all meat cravings in one meal.1.5kg Porterhouse ($2,048) shared among 4 foodies and we completely smashed it 😂. The gigantic porterhouse served with sizzling hot oil that permeated irresistible aroma. It’s cooked to perfect medium rare, pink in the middle with a crispy charred crust full of barbecue aroma. It’s so beefy and succulent, a steak heaven for any meat lover. The side dishes are

一直想都想試呢間過江龍，之前喺小紅書見到深圳都有一間分店，好可惜未有得通關，於是決定去香港呢間試吓。一入到去環境都幾舒服，不過同隔離張枱太近。可能係平日夜晚所以呢間餐廳都唔係好滿，好多外國人黎食。頭盤試咗幾味餸，沙律生蠔龍蝦湯同蟹餅。個人認為生蠔幾好，有海水鮮味。沙律就係以蕃茄為主，個汁都幾好食。龍蝦湯就不過不失，叫一份可以分兩碗上。蟹餅就好似燶咗咁，冇咩特別。本來叫咗咁多頭款，唔想食咁多肉，所以淨係點左一份西冷扒。點知廚房嚟錯咗Porterhouse.....見佢一嚟到就諗啲油上去都唔好意思講話其實我哋冇叫到呢個。講真份量真係太多，我哋仲叫咗兩個side dish，根本冇可能食得晒。牛扒質素係不錯，食之前淋啲油上去都好有儀式感。好可惜就係黎錯咗牛扒，貴一倍。。。