Wolfgang's Steakhouse
Like every other person who learned that one of the culinary options at the Intercontinental Robertson Quay was the world-renowned Wolfgang's Steakhouse, I thought it was yet another concept of celebrity chef Wolfgang Puck's group of restaurants. Like a sister restaurant to the sublime Cut by Wolfgang Puck, maybe?
Apparently not.
While oft-confused for the other, Wolfgang's Steakhouse is instead, somewhat "related" to another steakhouse heavyweight: Peter Luger. Wolfgang's Steakhouse is named for Wolfgang Zwiener (zwee-ner, not a rhyme for the male appendage, please), a head waiter at Peter Luger Steakhouse who, for decades, served Tinseltown's biggest luminaries.
I've never been to Peter Luger, but I sure liked Wolfgang's Steakhouse. The steaks were fantastic, even if the sides were a little bit of a hit-and-miss. I wouldn't say it's the best, but I think it ranks a close second to joint firsts Ruth Chris and Cut.
And service was exemplary, our server was jovial, attentive in spite of the restaurant's full-house. and knowledgeable...the Malbec he'd recommended was, notwithstanding my love for Malbec, so. freaking. good. Suffice it to say, I was a very happy camper that night.
The Crab Cake ($38) was luscious, meaty and sweet, but couldn't quite beat Ruth's Chris' version (because, all.that.butter...yums). That being said, this was still one of the better starters.
The Tuna Tartare ($38), sided by a beefsteak tomato, avocado, toasted crostini, Japanese cucumbers and arugula, boasted clean, clear, refreshing flavours,
The USDA Prime Porterhouse ($370 for a 4-person cut), dry-aged in-house, was sumptuous, juicy (I mean, look at all that jus!!) and lipsmackingly delicious.
Ditto for the USDA Prime Ribeye ($128), full-bodied and fragrant with the smoky char of the grill. It was scrumptious. This makes one of my favourite ribeye steaks ever.
For those abstaining from red meat, there's a bunch of seafood options, like the Broiled Lobster ($192.52 for 3.5lbs). It looked herculean, but it was really mostly because of the shell. The flesh was succulent and sweet, but I wished they added butter to this though. That would have kicked it into high gear.
The womenfolk needed some fibre to cut through all that decadence, so we ordered a couple of vegetable sides. The Broccoli ($15), crunchy and mild, was slightly under-salted.
The Asparagus ($18) wasn't as toasty as I'd like, but it was redeemed by all that glorious melty butter. Butter makes everything better, I swear. I dunked the broccoli in that too.
The Lobster Mac & Cheese ($25) was superb, gooey, cheesy and oh.so.indulgent.
I don't usually eat pie but the Pecan Pie ($18) was exceptional. Served a la mode, it was like Autumn on a plate. A must try.
The Hot Fudge Sundae ($18) looked a hot mess but boy was it yummy. Another must-try.
The complimentary bread with softened butter was forgettable. It was served cold and dismally uninspired. Feel free to skip this if avoiding carbs.
Wolfgang's Steakhouse
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Tel: 6887 5885
Opens daily from 11.30am to 11.30pm
Website: wolfgangssteakhouse.sg
Apparently not.
While oft-confused for the other, Wolfgang's Steakhouse is instead, somewhat "related" to another steakhouse heavyweight: Peter Luger. Wolfgang's Steakhouse is named for Wolfgang Zwiener (zwee-ner, not a rhyme for the male appendage, please), a head waiter at Peter Luger Steakhouse who, for decades, served Tinseltown's biggest luminaries.
I've never been to Peter Luger, but I sure liked Wolfgang's Steakhouse. The steaks were fantastic, even if the sides were a little bit of a hit-and-miss. I wouldn't say it's the best, but I think it ranks a close second to joint firsts Ruth Chris and Cut.
And service was exemplary, our server was jovial, attentive in spite of the restaurant's full-house. and knowledgeable...the Malbec he'd recommended was, notwithstanding my love for Malbec, so. freaking. good. Suffice it to say, I was a very happy camper that night.
The Crab Cake ($38) was luscious, meaty and sweet, but couldn't quite beat Ruth's Chris' version (because, all.that.butter...yums). That being said, this was still one of the better starters.
The Tuna Tartare ($38), sided by a beefsteak tomato, avocado, toasted crostini, Japanese cucumbers and arugula, boasted clean, clear, refreshing flavours,
The USDA Prime Porterhouse ($370 for a 4-person cut), dry-aged in-house, was sumptuous, juicy (I mean, look at all that jus!!) and lipsmackingly delicious.
Ditto for the USDA Prime Ribeye ($128), full-bodied and fragrant with the smoky char of the grill. It was scrumptious. This makes one of my favourite ribeye steaks ever.
For those abstaining from red meat, there's a bunch of seafood options, like the Broiled Lobster ($192.52 for 3.5lbs). It looked herculean, but it was really mostly because of the shell. The flesh was succulent and sweet, but I wished they added butter to this though. That would have kicked it into high gear.
The womenfolk needed some fibre to cut through all that decadence, so we ordered a couple of vegetable sides. The Broccoli ($15), crunchy and mild, was slightly under-salted.
The Asparagus ($18) wasn't as toasty as I'd like, but it was redeemed by all that glorious melty butter. Butter makes everything better, I swear. I dunked the broccoli in that too.
The Lobster Mac & Cheese ($25) was superb, gooey, cheesy and oh.so.indulgent.
I don't usually eat pie but the Pecan Pie ($18) was exceptional. Served a la mode, it was like Autumn on a plate. A must try.
The Hot Fudge Sundae ($18) looked a hot mess but boy was it yummy. Another must-try.
The complimentary bread with softened butter was forgettable. It was served cold and dismally uninspired. Feel free to skip this if avoiding carbs.
Wolfgang's Steakhouse
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Tel: 6887 5885
Opens daily from 11.30am to 11.30pm
Website: wolfgangssteakhouse.sg
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