[News] – Wolfgang’s Steakhouse by Wolfgang Zwiener serves its signature Porterhouse Steak in Singapore with its opening at Robertson Quay

Wolfgang’s Steakhouse is also featured in my article in Destinasian here.

Mr Wolfgang Zwiener

It may be premature to rate a new eatery during its first week of operation but if our visit to Wolfgang’s Steakhouse (“Wolfgang”) is any indication, Singaporeans are still locked in a lifelong love affair with steaks.

Indeed we thought we’ve seen it all – Morton’s of Chicago and Cut by Wolfgang Puck – but the debut of this 140-seat New York steakhouse institution at the newly opened InterContinental Singapore Robertson Quay to a packed room of beautiful people delivers the joie de vivre of dining out and in spades.

Brought to us by Wolfgang Zwiener, a 41-year Peter Luger veteran (Zwiener became the head waiter there in 1968) who opened his eponymous eatery in Manhattan in 2004 with his ex-banker son, Peter Zwiener, Wolfgang’s debut inevitably draws comparison to the city’s other steakhouse in Marina Bay Sands – CUT by celebrity chef Wolfgang Puck.

While CUT offers an array of high-end steak options ranging from USDA Prime, Australian Angus and American wagyu to Japanese wagyu, the equally high-end Wolfgang’s is all about showcasing USDA Black Angus Prime grade beef, which represents less than 3% of all beef produced. And to be certified an Angus beef, the beef in question has to be graded by USDA to be either a Prime or Choice cut, with eight additional criteria, all of which the graded beef has to pass.

With the exception of the fillet mignon, all Wolfgang’s Prime-grade steaks are dry-aged in-house in an “ageing box” (in fact, a big chiller room with fans blowing 24 by 7) for about 28 days. At any one time, this temperature-controlled ageing room holds an average of 1.5 tonnes of sub-primal cuts with fresh stocks being delivered once a week to replenish cuts used on a First-In-First-Out policy.

If you have done your research on dry-aged beef, you’ll know that it’s prized for its intensity of beef flavour as moisture in the meat is lost during the ageing process, resulting in a more concentrated beefy flavour (and a yield loss of about 30%) . Chemical reactions during dry-ageing also causes the meat’s connective tissues to break down, resulting in more tender meat that is smooth to the palate.

Porterhouse Steak for two

Apart from the fillet mignon, all cuts of steaks at Wolfgang’s are dry-aged. But the steakhouse’ pride and joy is the Porterhouse Steak for two (S$185), three (S$275) and four ($360) that’s been grilled in the broiler at about 800 degree Celsius for a few minutes depending on diners’ preferred doneness. Have it medium rare or, better still, rare, delivered to you on a heated ceramic plate basking in a sizzling pool of butter.

While the steaks are the star of the show, they are by no means the restaurant’s only attraction.

Seafood Platter

If you’re in a party of three to four pax, order the Seafood Platter (S$50), a plate of chilled seafood including two Maine baby lobsters, four jumbo shrimps cocktail and colossal lump crabmeat chunks.

Wolfgang’s Salad

Supplement with greens like the Wolfgang’s Salad (S$25) – a simple salad of thick cut grilled bacon, tomatoes, string beans, roasted capsicums and raw onions with poached shrimps in a lettuce bowl doused in a light vinaigrette dressing.

Instead of Mashed Potatoes (S$18) or Baked Potatoes (S$16), try the German Potatoes (S$22) for a change – chunks of boiled cubed potatoes sauteed with onions and baked in the oven until slightly charred.

Creamed Spinach (foreground) and German Potatoes

If there is one side dish that you should not miss, it’s the Creamed Spinach (S$15), baby spinach slow-cooked with no cream but in a savoury chicken stock until the vegetables are so soft that chewing is not required.

Now that you have that plate of creamed spinach, you are obliged to order a plate of off-menu Japanese rice. Perhaps influenced by his three outlets in Japan (each of which reportedly brings in USD1 million in revenue a month), this is how Zwiener eats his creamed spinach. Clearly, the boss knows better!

1 Nanson Road 0201, InterContinental Singapore Robertson Quay | +65-6887 5885 | wolfgangssteakhouse.sg



© Evelyn Chen 2013
Please note that the reviews published on this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.

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