Selected high quality Australian imported beef
American imported custom steak oven
Ideal for grilling large thick steaks~
Cooking method using longan and lychee as fuel
The taste with fruitwood incense will certainly be better
Grilled at 800°F for 20~30 minutes
Wellington steaks that are most popular with diners
Choose the most tender flesh of Australian beef and beef with French foie gras Puerto Rican spinach and ham.
Dry cooked steak
The so-called dry ripening is to place the beef in a dust-free space with constant temperature and humidity let the surface dry and the excess juice is released. This will lock the fat tightly and the beef will be more fragrant. The ripening period is 28~45. Day the longer the time the stronger the taste
Featured Angus Cattle
Black Pepper Boston Lobster
The boiled black pepper Boston lobster is also popular. Although it is a Western restaurant it also contains a lot of Chinese and Western practices. The fresh Boston lobster is raised in a seafood tank and taken out directly to ensure the freshness of the ingredients. The rich black pepper aroma the shrimp shell is sweet and people are reluctant to waste the sauce.
After cutting the shrimp the full shrimp conquered a lot of people the sweet taste wrapped in black pepper sauce holding a shrimp pliers and then finished eating and satisfied.
Fresh and juicy "wet cooked steak"
Wet ripening is to place the beef in a dust-free space. The temperature must be strictly controlled at -1 ° C ~ -4 ° C and the humidity is 80%.
After the beef is left to stand for 28 days the juice is soaked in beef to form an enzyme.
Make the beef fresh and juicy
Enhance the tenderness and aroma of the steak
The flame black pepper steak should belong to the most domineering leak in the single product. When the steak is on the table it can be lit with fire. After the fire is extinguished it is just a good steak with a tender taste.
Colorful fruit grass marinated salmon buffalo mozzarella