Date: Aug 31, 2011
I ate once during lunch time few months ago. It was nice. So, we returned to this restaurant for dinner yesterday.
This is Wolfgang Puck. Oh... It's a person name.
WOW. Every time, when they serve the food, there are like 6-10 waiters and waitresses surrounding the table. Cool. That means, you are paying for the service. The waiter came to introduce the meat. From US, Australia, Japan, Wagyu, Kobe, etc etc. You can also see the meat too. Do they change this meat every day? I think they should!
We ordered some appertizer, seems OK.
The presentations is OK.
My colleague chosen a Grand Cru Classe from Haut Medoc. It was nice. Smooth. Not so much of tannins, balanced acids. very smooth. and long finishing. Later it goes very well with the steak.
Here comes my Rib eye Steak from US. At first, it looks burnt. But once you taste it, the crispy. Not sure has it turned charcoal or it is some spices and it grilled to a just nice burnt. The steak is good. Juicy inside and the burnt spices bring up the taste. This is about 350g. A bit too much for me, but it is good. Different from Mortons. But if you like the way how they grill the steak, you will like it.
Lastly, the waiter recommended this. Its a bit too much, but is OK.
We had a great time. With good food. With good wine. Thanks to our vendor who belanja us.
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