Looking for a good steak restaurant in Singapore? We review this new international one that has plenty of history and kudos.
After former head waiter Wolfgang Zwiener’s 40 years of experience at the iconic Peter Luger Steakhouse in Brooklyn, New York City, you’d think a well-earned retirement was on the cards – but no. He has recently opened his 18th Wolfgang’s Steakhouse right here in Singapore.
How it all happened is a good story that started in 2004. Spotting a winner when he saw one, Wolfgang’s investment banker son Peter persuaded newly retired Dad to join him in setting up their own steakhouse on Park Avenue in NYC. The rest is history. Over the years, a series of joint ventures has seen new Wolfgang’s Steakhouses opening in other parts of Manhattan, Beverley Hills, Hawaii, Tokyo and now Singapore.
Read on for Verne Maree’s review of the new restaurant in Singapore!
Lovers of the top-notch New York steakhouse experience will have certain expectations. First is the quality of the seafood and the beef: here, the steaks are USDA prime, perfectly dry-aged on the premises for at least 28 days. Second is the atmosphere: old-school clubby, with warm lighting, white napery and mahogany panelling. They might not necessarily expect slick and superfriendly service – but this eatery has that in buckets.
It’s a Thursday and the place is packed, as it’s said to be every night of the week. Once Roy and I are comfortably ensconced in a leather banquette with entertaining views of our well-heeled and largely business-suited fellow-diners, manager Danny Khoo suggests a few house specialities that sound like the perfect way to go.
Our generous starter seafood platter for two ($50 each) features a couple of fresh and impeccably boiled half-lobsters, a pile of tasty jumbo shrimp and, my favourite, a heap of flaky crab. Wolfgang’s salad ($25) is a giant lettuce leaf wrapped around a crunchy combination of tomato, onion, bacon, shrimp, peppers and green beans.
Already just about full, I prepare my second stomach for the Porterhouse steak for two ($185). It’s no problem that I’m medium-rare and my man is medium (so to speak). Danny has had a word with the chef, so that the gloriously tasty and tender beast arrives with our differently done bits duly identified.
“Vitamins for you?” asks the cheery waiter as he prepares to spoon some buttery beef-fat onto my meat from the still-sizzling platter. Yes, please! How fortunate, I reflect, that fat is no longer the enemy – carbs are.
But who could find fault with our side-dish of German potatoes ($22), Idaho beauties boiled, sliced and then sautéed with onion and bit of bacon? Especially when you can salve your conscience with a bowl of delicious creamed spinach ($15).
Time to locate the third stomach for dessert: a slice of intensely sweet key lime pie and another of decadently dense NY-style cheesecake ($18 each). We manage to scoff the lot.
Note: Wolfgang’s lunch menu comprises smaller, lighter variations on the main menu theme, ideal for those who don’t necessarily want to go the whole hog.
Read more at our Wine & Dine section
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