Wolfgang’s Steakhouse from New York City makes a local home for its empire at Quayside at Robertson Quay. Specializing in top quality, dry-aged beef, the original in New York was first started by father-son duo, Wolfgang and Peter Zweiner, more than 13 years ago. Today, sub-primal cuts of prime USDA Black Angus meat are dry-aged for 28 days, after which an in-house butcher carefully carves the meat for cooking on a grill boiler. The final product: juicy, succulent cuts guaranteed to remind vegetarians of their big missed steak.
Located on the second floor of the InterContinental Singapore Robertson Quay, the restaurant pays tribute to the original establishment with solid walnut interior, imported Italian chandeliers, and mosaic-tiled details in an old-school setting. On the meat menu, there’s your classic sirloin, ribeye and filet mignon cuts. Steak aside, a good selection of starters, desserts, and award-winning wines are available—including the house Seafood Platter with jumbo shrimp, fresh Maine Lobster, and the restaurant’s signature Cheesecake.
