Ms Skinnyfat

A Food & Travel Blog from Singapore

Wolfgang's Steakhouse by Wolfgang Zwiener

By Wednesday, October 18, 2017 , , , , ,

I've first had Wolfgang's Steakhouse USDA Prime Beef in their New York City home and there was nothing but praises for the affordably priced steaks that are delightful and HUMONGOUS.After many successful openings in dragons and phoenixes of Asia, Wolfgang Steakhouse has finally arrived in Singapore's current hottest district The Quayside at Robertson Quay. It is housed in the newly opened Intercontinental Singapore Robertson Quay.
  
The interior is reminiscent of the original New York institution with the warm and cozy walnut and mahogany colors. Absolutely inviting, especially over a bottle of wine. The selection at Wolfgang's is mostly from California but they do have some really expensive French wines like the RomanĂ©e-Conti which is S$25 grand a pop.
Start your night with some appetizers. I highly recommend the juicy and sweet Crab Cakes ($38) alongside the extra thick and smoky Sizzling Bacon ($12/slice).
Then, the main event. Wolfgang’s Steakhouse is known for its tender sub-primal cuts of prime USDA Black Angus meat, which are dry aged in a proprietary designed aging room for 28 days. The high-grade meat sourced for the restaurant possesses the large, evenly distributed intramuscular fat that is most suitable for the dry-aging process. Each piece of meat is rotated to receive regulated and constant airflow and, as the meat ages, its muscle tissue naturally breaks down to tenderize and produce a deep, concentrated flavor profile. As a result, each in-house butchered piece of meat has a distinctly deep and nutty flavor and the utmost tenderness. 
The meat is carved to size before fired at 1600-degrees Fahrenheit on a grill broiler to seal the meat’s juicy succulence and flavour.
All steaks, from the rib-eye to the filet mignon, arrive piping hot with a caramelized crust on the outside and melt- in-the-mouth tender meat on the inside. 
Well it was a mouth-watering theatrical affair when our USDA Prime Dry Aged Porterhouse Steak ($185 onwards for 2/3/4pax) was served. The symphony of sizzles was music to my ears and that tender pink a feast for my eyes. The cheapest slice of steak i.e. Petit Fillet Mignon will set you back by $70 and a regular NY Sirloin would cost $99. 
Other than beef, the Lamb Chops ($99) were pretty decent (though i hear that it has a very strong flavor). Or you could go for the Grilled Salmon ($60) only if you are a pescatarian. 
Sides are ordered separately and are priced from $15 onwards. There's a variety of vegetables and potato options. My absolutely favorite? The Creamed Spinach ($15). Sorry but there's no sharing for me. It may look super gross and mushy and not even creamy but woah the flavors. So comforting. 
I would also go for the German Potatoes ($22) with charred onion bits and some Sauteed Mushrooms ($18)

To end the meal, go with the Chocolate Mousse Cake. It's packed with chocolate flavors but the texture is so airy and light. I'd pick this over the overly sweetened New York Cheesecake (though the texture is great). 

Will i be back? YEAH. Now GO.

1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
Tel: +65 6887 5885
Daily: 11.30am - 11.30pm

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