Singapore’s first New York City Steakhouse serving only USDA Prime Beef opened on the second floor of the Intercontinental Singapore Robertson Quay on 14 Oct 2017.

After successful openings in some of Asia’s most vibrant cities, including Beijing,
Hong Kong, Tokyo and Seoul, New York institution Wolfgang’s Steakhouse by Wolfgang Zwiener has opened its doors in Singapore’s hottest new neighborhood, The Quayside at Robertson Quay.

The family-run restaurant brings over 5 decades of experience with steakhouses, and is renowned for offering the very best, top quality dry-aged beef that’s char-broiled to perfection.


Wolfgang's Steakhouse - Wolfgang and Peter Zwiener

The original Wolfgang’s Steakhouse in New York was started by father-son duo, Wolfgang and Peter Zwiener, along with several associates, more than thirteen years ago. Wolfgang had over four decades of experience with the highly revered Brooklyn steakhouse, Peter Luger, when his son Peter persuaded him to start a venture together. Peter had left a 16-year career in finance, so together, their combined passion for quality steak and flawless service paired with an astute business acumen resulted in what has now become a globally-renowned steakhouse.







Interiors at the new restaurant in Singapore pay tribute to the original New York institution with solid walnut floors, a rich mahogany bar, imported Italian chandeliers, and mosaic-tiled details. Two private rooms for parties or exclusive dinner events may be reserved in advance, and can be combined on request and booked as one larger venue.





Wolfgang’s Steakhouse is celebrated 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. “What makes us different from all other steakhouses is that we still do things the traditional way,” says Wolfgang Zwiener, on the precision cutting, dry-aging and high-heat cooking that can be witnessed in their bustling kitchens.




1Wolfgang's Steakhouse - Rib Eye(DryAged) 1.jpg

Once the beef has reached maturity after almost a month, an in-house butcher carves the meat to size before cooking to order 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. Steaks can be paired with a selection of signature side dishes and complemented by an award-winning selection of wines. Starters and desserts are as essential as the mains, with must-try’s such as the Seafood Platter with jumbo shrimp, fresh Maine Lobster and jumbo lump crabmeat to start and Wolfgang’s Cheesecake to finish off a meal.

Wolfgang’s Steakhouse in Singapore is open daily from 11.30am to 11.30pm. The restaurant offers lunch, happy hour and dinner daily, and will soon be launching a weekend brunch menu on Saturdays and Sundays

Restaurant name Wolfgang’s Steakhouse by Wolfgang Zwiener
Tel +65 6887 5885
Address 1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
Open hours LUNCH  11:30 ~ 14:30
DINNER 17:30 ~ 23:30(LO22:30)
Number of seats 150
Dress code Smart Casual



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