I had the opportunity to dine again at House of Wagyu last Thursday night, May 19, for a dinner with a few amazing investigative journalists and one of their favorite subjects.
I can only be happy to attend these events because it's one of the rare opportunities for a humble girl to taste first rate food and excellent wine.
I unabashedly ordered the Grade 10 Australian Wagyu:
The charm and challenge of the stone grill is the ability to control the doneness of your steak. If you leave it for more than the appropriate time, you risk having an excellent rib eye - and wasting P4000.
If you mess up the steak, bury your woes in this poached pear dessert.
The stone grill is apparently left in a hot oven for around 6 hours for the steak. It carries the heat for around 45 minutes. Meanwhile for cold dishes like this one, they keep the stone in the fridge. Interesting, noh?
I can only be happy to attend these events because it's one of the rare opportunities for a humble girl to taste first rate food and excellent wine.
I unabashedly ordered the Grade 10 Australian Wagyu:
The stone grill is apparently left in a hot oven for around 6 hours for the steak. It carries the heat for around 45 minutes. Meanwhile for cold dishes like this one, they keep the stone in the fridge. Interesting, noh?
