WHY DRY-AGING?

Exquisite Taste - - Gourmet | Hong Kong -

No mat­ter what the cut, the dryag­ing process en­sures the steaks are al­ways ten­der and have max­i­mum nat­u­ral flavour due to the nat­u­ral break­down of tis­sue. All Wolf­gang's steaks are butchered and aged for at least four weeks on site.

WHY CHAR-BROIL?

The grill's high cook­ing tem­per­a­ture en­sures the max­i­mum amount of flavour is sealed in.

The re­sult is a ten­der and juicy steak with added tex­ture and taste im­parted by the process.

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