Brunching at Wolfgang's Steakhouse

We were here today to check out some of what Wolfgang's Steakhouse has for their lunch menu.

What happens when there's no more rye? 😏 Baguette. That's what. Kinda hard and chewy but they're my vehicle for butter and they're not that bad so I'll leave it as that. I much prefer the rye they previously had.

The jumbo shrimp cocktail wasn't one of those lunch menu stuff I mentioned earlier. 😂 They're from the regular menu. Of recent times, I've been curious about them and since we've just had one from Wooloomooloo not long back, we could compare. Just to get that comparison out of the way, this one was also memorable in its own way. Yes, I enjoyed both. 😬

Shrimp here seemed bigger for one. I had initially mistaken their cocktail sauce, one that's less fancy more traditional than Wooloo's, to be ketchup. I'll be damned if it was. That sauce was tomato-y, vinegary and a lot more lively than I imagined. Less sweet than their Wolfgang's steak sauce which also works with these shrimps. Enjoyed it and while enjoying it, I got reminded about a remark I've heard about these things being out of the remarker's tax bracket. I can relate. 

Thick cut sizzling bacon was as good as it looked. Smokey, meaty and salty just like it was intended to be.

This trio of cuts was from the lunch menu featuring their USDA Prime dry aged Black Angus New Rork striploin, tenderloin and ribeye. <- That's the sequence they were plated and my preference in order of flavour was from right to left. Ribeye's has great flavour and I love the texture of the tenderloin. Striploin's pretty lean-ish. A pretty penny here for a sampler which I was hoping would be in bigger portions.

Finally got to try their loco moco from the lunch menu. I had initially thought that there was too little sauce to go around but it turned out to be an appropriate amount. This plate is comfort food - beef patty, egg and rice with sauce and mushrooms. The idea isn't that different from what Jollibee does. 😂 The patty for this one was a little more fine minced than I imagined and also much lacking in beef fat and its flavour. So while I enjoyed this, it definitely could have been a better thing.

Ahem...not as nice as I remember it for some reasons.

Coffee to end.

Kuey teow from Liang Seng Mushroom Minced Meat Noodle (樑成香菇肉脞麵)

Tried the kuey teow from Liang Seng Mushroom Minced Meat Noodle. Their rice noodles are of the thinner variety like those used at Day Night Fried Kway Teow. To their usual form, it's not a bad bowl. I still rank their mee kia and mee pok over this though.

Double 鸡尾 from 万里香鸡饭 (Wan Li Xiang Chicken Rice)

Back at Wan Li Xiang Chicken Rice with double portions of white chicken thigh (白鸡尾) and century egg. They deboned the chook upon request.

Xiang Xiang Hunan Cuisine (湘香湖南菜), One Holland Village

It was only recently that I realized that Xiang Xiang Hunan Cuisine has been rebranded from Hunan Cuisine Restaurant (密斯湘菜馆) which we've eaten at some years back. Now that it's dawned upon me, the revelation was that some dishes from the old restaurant that I liked were also lost when the Xiang Xiang phoenix rose from its ashes. 🐦‍🔥

This was the branch at Holland V (#02-19/20 One Holland Village, 7 Holland Village Way, tel : +65 6263 9170).

Giant lemon tea. I've a feeling we'll be getting this every time we're here.

Menu described this as fried vermicelli (干捞粉丝煲). Noodles which were savoury, flavoured with bits garlic & salted egg and was pretty moreish. It looked/tasted/sounded more local than Hunanese though.

Loved the cauliflower from the last time so we got it again.

Hot plate cumin beef (铁板孜然牛肉). Did not like it because the meat has been sodium bicarbonated to death. Couldn't tell it was beef. The cumin flavouring was pleasant but that was where good ended. Will not get this again.

Never noticed their steamed pork rib and taro (香芋蒸排骨) previously. This one was nice. Rib on the bone was relatively tender and easily removed and the taro was delicious. What brought both together might be pork fat and salt. Will come back for this.

酸菜鱼 because we like the way they made theirs.

How to avoid carbs?

Small Potatoes Make The Steak Look Bigger : Year Eighteen

Year XVIII. 24.M2. Happy sweet 18th, Small Potatoes Make The Steak Look Bigger! 🥩 Vulkan lives and more years to go!

Revisiting Wooloomooloo Steakhouse

Back at our favourite Australian themed Hong Kong steakhouse. If you've appreciated the veracity in the previous statement, you know it. 😏 Took a while for the fact sink in that it's been a dozen years since we first/last ate at Wooloomooloo? Time sure flew by stealthily. 😓

Focaccia looked the same as the last time. Just more onions. Great munching with butter.

Treated myself to a dirty martini with olives stuffed with blue cheese. Drink's a little salty from the brine and I was hoping for more blue cheese in those olives.

We give thanks to the rabbit holes in YouTube for the subliminal spurring to order a jumbo shrimp/prawn cocktail. I do not even remember if I've ever had one of these.

For some reasons, I had expected jumbo shrimps/prawns to be......you know, jumbo. These were large but not enough for my imagination apparently. But they were nicely chilled and meaty with a light sweetness. What made me enjoy this was their cocktail sauce with avocado mousse and cream cheese. The latter two I guess aren't traditional to these but hell yeah they worked and we liked it.

Lobster bisque which didn't seem to be as great as I remembered it. Maybe the recipe changed or perhaps I remembered wrong, guess I'll never know.

Got a claw in this one.

300-day grain fed I 48 hours marination I 4 weeks wet aged I illinois

I've always been curious about the cajun ribeye in steakhouses so today was the day the cat died. Not a bad experience with that little bit of heat from what I feel tasted like barbeque dry rub. Much prefer the steak without it. Didn't regret ordering this though because now we know. It's tender from the wet aging and very moist unlike dry aged ones which tends to be not juicy. Where wet aging pales in comparison is flavour intensity.

550-day grain fed I marble score 8-9 I south australia

Because we were splurging, Mayura Station chocolate fed wagyu ribeye. 

Meat's tender with texture, laced with melty intramuscular fat and the flavouring was nice with just salt.

I remember their sweet peppercorn sauce from the last time and it tasted like how I remembered it. Still my favourite among the four followed by the red wine Madeira. The au jus and ginger ponzu ties in the third place though that au jus seemed just appropriate with the Mayura Station wagyu. Maybe the ginger ponzu is last then. It's not bad tasting, just not so much my thing with steaks.

Coffee's bitter and not bad.

This dessert was called Gorgonzola & Figs. So it's an elderflower cake with Gorgonzola ice cream and a fruity fig compote. Nice.