Calling a “Gangster” way does not mean grilling in a crude way and handling with an attitude. What we were trying to describe is the steak experience being presented. Now not all experience is as shown in this feature because the steak we had was prepared to be the best unique way possible. Probably, the only one in Singapore. Let us check out what one of the founders of Wolfgang Steakhouse has to share with us.
Peter Zwiener (right) and his father Wolfgang Zwiener
1. The Story of Wolfgang’s Steakhouse. How Did It Start? Are There Any Inspirations? Why Did You Choose Singapore?
My father and I spoke about opening a restaurant together since I was a child. After graduating from college and graduate school, I was always too busy with my career in investment banking to seriously focus on that dream. Once my father announced he was retiring from his job after over 40 years at Peter Luger Steakhouse, I felt this was the last opportunity we would have to bring our dream to fruition. I approached my father and told him not to retire. I took it one step further by telling him I would retire from my job as a banker as well and together, along with some other partners, we would open our steakhouse. He agreed.
SEAFOOD PLATTER which comprises of Jumbo Lump Crab Meat, Jumbo Prawn and Lobster. Do dip into their homemade classic cocktail sauce.
Singapore is truly an international hub for dining – it’s a cosmopolitan city whose residents have a very discerning, sophisticated palate and tourists travel to Singapore specifically to eat. In addition to this, the city is an epicenter for business in Southeast Asia, which we have visited many times in the past. It has always been in our plan to expand into Singapore and when we were approached by our local partners, THP, to open In Singapore, we explored the various areas and decided to open in Robertson Quay.
The Onion Bread is Best out of the 3 homemade.
The culinary scene in Singapore is extremely developed, cosmopolitan, and highly competitive, so we knew Wolfgang’s Steakhouse would be well received. Diners here have very discerning and sophisticated palates and expect the best, like New Yorkers. We are also very fortunate that many Singaporeans have already experienced dining at the various other locations we have globally and come in knowing exactly what they want.
The Signature Porterhouse Steak Cut
From Medium Rare to Medium Done on the Sizzling plate with clarifying butter while enjoying your meal (Read more below).
As what we were being told by the servers, what we are experiencing in this restaurant is The Style of German + New Yorker. Well, that was something new for us especially the charred exterior of the steak which was recommended by the chef to be served that way as shown above. Well according to what we found out, this type is known as “Pittsburgh Rare” whereby the internal of the meat is still rare based on the choice of doneness (i.e. medium rare) while forming a charred crust on the surface. The Wolfgang Steakhouse has managed to retain the juice and texture of their steak without destroying by its final outlook. Therefore, do not judge until you experience it yourself. You may also inform them that you do not want your steak to be this charred.
2. What are your Challenges and How Did You Overcome It?
Having worked in the F&B industry for over 14 years now, and investment banking for 16 years, I have become very well versed in the ongoing difficulties faced. I am also very fortunate enough to work alongside experienced local partners and staff, therefore, we face each new challenge as it arises, drawing on our knowledge and business expertise.
Probably the Only Restaurant which Serves the Italian Red- Gaja Ca’Marcanda Promis, Tuscany
with an Option of Serving by the Glass.
We maintain a constant theme throughout our restaurants – from the interior style to the menu and service. Prior to opening, key members of staff from each new location are sent to New York, where they train at our flagship restaurant to ensure consistency. Of course, each restaurant is also very unique, and we appreciate the varying expectations of the consumer globally. With this in mind, we do offer locally inspired dishes at many of our restaurants, and are very adaptive, responding to the local climate as we see necessary.
BEVERLY HILLS CHOPPED SALAD & SIZZLING THICK BACON
Made up of just 11 raw ingredients namely romaine lettuce, fresh baby spinach, green peas, carrots, corn, cucumber, red sweet pepper, red cabbage, hearts of palm, avocado, feta cheese with house vinaigrette. This Salad was designed to offer a fresh, healthy option to their Beverly Hills diners. Added on their popular thick bacon (above shown was cut into half) for an extra saltish kick.
Their authentic GERMAN POTATOES are a huge hit,
and they serve them because they remind Peter Zwiener’s father of his childhood!
Strongly Recommended, FYI No Cream is Used in this side dish, It just so creamy!
3. Give Us a Summary Introductory of Your Menu
Food-wise, we do place a focus on classic dishes – we are an authentic New York steakhouse, and we want to keep this identity consistent. However, we do have a variety of locally influenced dishes on our menu, such as the Black Pepper Beef and garlic rice in Singapore, aged kimchi and USDA Prime Dry-aged Sundubu in Seoul and Loco Moco in Waikiki. Similarly, our cocktail menus tend to focus on the classics, with a couple of special drinks added to the mix – in Singapore, we offer the Wolfgang Sling (Bombay Sapphire, Kirschwasser, Dom Benedict, Fresh Lemon Juice, Sparkling Water) and the Orchard Road (Bombay Sapphire, Honey Syrup, Fresh Lemon Juice).
WOLFGANG’S CRAB CAKE
Absolutely Hearty! Dunk it in their Homemade Tartare and Have a Mouthful Bite~
4. Knowledge About Aged Beef. Why It Is Advisable To Visit A Steakhouse?
Dry aging is a process which allows the beef to become more tender and flavorful. All of the beef served in Wolfgang’s Steakhouse is USDA Prime Black Angus, and is dry-aged in each of the individual restaurants, on-premise, for an average of 28 days prior to serving.
The beef is kept in a specially designed, temperature and humidity controlled room, which allows the natural enzymes in the beef to break down the intermuscular tissue creating the tenderness. During the process, the outer layer of the beef becomes hard (which is later trimmed), maintaining the juiciness and intense flavor profile of the beef on the inside.
The process is labour-intensive and time-consuming, and you simply would not be able to complete the process in the same way at home. We are famous for our beef, because we use only USDA Prime Black Angus beef, and we are dedicated to the dry-aging process – in fact, the dry-aging room is the first thing we build before opening a new restaurant!
HOMEMADE DESSERT – NOT TO BE MISSED!!
Classic Apple Strudel & Key Lime Pie
Green Apples were used to create a sour-sweet taste together with large size raisins before mixing with cinnamon. The apple’s texture was conserved with a light crunch; not overcooked while the Lime is refreshing and not overpowering which goes really well the savoury crust.
All of their desserts are homemade and served together with Schlag, a sweetened whipped cream which comes with a secret recipe. It is so thick and does not taste as sinful as some might imagine – be warned you might just lick it off the plate! The Schlag has gained an almost cult-like following in New York, which is where they set up Wolfgang’s Steakhouse and is served across all of their locations to this day.
A pleasure to have Jimmy Ling of LionHeart Studio.
We were informed about their value of money set lunch. It is absolutely good especially for those who want to try out a variety of dishes at the price of an entree (main course) only. Check out their set lunch menu:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Daily Operation Hours:
11:30 – 15:30 (Lunch)
15:30 – 23:30 (Dinner)
For reservations, please follow this link Reservation Form.