First things first: Wolfgang’s Steakhouse is not related to Cut by Wolfgang Puck at Marina Bay Sands. The posh 150-seater is a venture between the American owners and local F&B company, THP Global. The steakhouse was founded by Mr Wolfgang Zwiener, 78, formerly head waiter at the famed Peter Luger Steakhouse in New York for four decades. There are nine outlets in the US and another nine in countries like Japan. The Singapore branch is headed by the ex-executive chef of Morton's The Steakhouse in Macau.
Prime USDA Black Angus beef is flown in weekly from the US. The steaks are then dry-aged for 28 days in an ageing room within the restaurant. This results in a more tender and flavourful steak. There are four cuts of meats available, including the Bone-In New York Sirloin ($99 for 570g), Bone-In Rib-Eye Steak ($118 for 620g), and the bestselling Porterhouse ($185 for 910g; feeds two). The meat is cooked on a gas broiler at 1600°F (871°C) before being served on a hot plate. For side dishes, seafood and dessert offerings, try the baked German Potatoes ($20), Seafood Platter with Jumbo Shrimp ($50), and Wolfgang’s Cheesecake ($15).
Opens Oct 14. Second Floor, InterContinental Singapore Robertson Quay, 1 Nanson Rd, S238909. Tel: 6887-5885. Open daily 11.30am-11.30pm. Last orders at closing. www.wolfgangssteakhouse.sg