Internationally renowned steakhouse by Wolfgang Zwiener, frequently ranked among the top ten steakhouses in New York City for its Porterhouse Steak that’s made from USDA Prime 28-days dry-aged beef. With over 18 restaurants around the world since opening on NYC’s Park Avenue in 2004, Wolfgang’s Steakhouse Singapore outpost preserves the restaurant’s signature stylish decor and luxurious ambience, as well as the in-house proprietary designed steak aging room.
Begin with appetizers of extra-thick Sizzling Bacon slice ($12), Wolfgang’s Crab Cake ($38), Tuna Tartar ($38), Jumbo Shrimp Cocktail ($43) or Seafood Platter ($50), next to soups and salads such as Caesar Salad ($20) with Wolfgang’s classic Caesar dressing, Beverly Hills Chopped Salad ($23), or the Fresh Mozzarella & Beefsteak Tomatoes ($23) with choice of house vinaigrette, Russian or Roquefort dressing.
With five different cuts of USDA Prime steak on the menu, don’t miss out the signature Porterhouse Steak for two ($185), served sizzling with a caramelized crust from the 900°C (or 1600°F) grill broiler, next to classic steakhouse sides such as German Potatoes, steak fries, creamed spinach, and lobster Mac N’ Cheese. Apart from indulgent steaks and chops, you will also find fresh fish and seafood like Grilled Yellowfin Tuna ($70) and the 3-pound Jumbo Lobster, broiled or steamed to your preference.