Wolfgang’s Steakhouse, which flagship store is at New York City, has arrived in Singapore in November 2017.

The restaurant has an interesting rags-to-riches backstory, which may account for its popularity. Wolfgang Zwiener has worked as a waiter for 40 years at Brooklyn’s legendary Peter Luger steakhouse before opening his own restaurant with his son, Peter, in 2004. Yup, waiter, not chef. But within 13 years, they have expanded to 17 outlets worldwide.

One important thing to note: This restaurant is in no way related to Cut by Wolfgang Puck at MBS. My friends keep mistaking the two no matter how many times I repeat the info to them. Wolfgang is just a very common German name.

For their appetisers, the friendly and informative waiter recommended the extra thick bacon ($12), which he said everyone was ordering. But it is just okay, it is just bacon, that’s all. We also ordered the much photographed seafood platter ($50), consisting of half a lobster, 2 prawns, and a dollop of crab meat. Which is also mediocre, nothing much to write about.

Their crab cake ($38), which is rather expensive for a patty, is also just ok.

The lobster bisque ($22), however, is less than okay; it tastes flour-y, not robust enough.

Wolfgang’s Steakhouse only uses prime USDA Black Angus meat dry-aged for 28 days. The steak is then put on a grill broiler with high heat. One thing to improve: perhaps they could put the weight of steaks on the menu to estimate the portions. Usually, a person eats 200g-250g of steak.

The steaks are excellent. The surface is nicely charred but it is still medium-rare. None of that sous vide bullshit so it has a nice bite, which I like.

The waiter recommended we get a porterhouse ($185 for two persons, $275 for three, and $360 for four) which comprises of two cuts, sirloin and filet mignon. In addition, he also suggested that we get the rib eye ($118) so that we can try three different cuts of steak.

But if you don’t intend to come as a big group like we did, you can skip the rib eye. Between the sirloin and fillet mignon, the former is superior with a depth and complexity of flavours ranging from a blue cheese-like pungency to a bitter-coffee burnt.

We also ordered sides such as mashed potatoes for $18!!!, creamed spinach ($15), and lobster mac n cheese ($25). (Forget to take photo.) Not fantastic. I love creamed spinach but here it is almost pureed, so it was slimy and kinda disgusting. The lobster mac n cheese is dry and has no seafood sweetness in the sauce.

We didn’t have desserts because we were full but also because a slice of cake here costs $18.

When the porterhouse came, it came sizzling on a plate which reminds us of Ruth’s Chris Steakhouse. And after this meal, we miss Ruth’s! Wolfgang’s steaks are accomplished–Ruth’s is still better–but the appetisers and sides here pale in comparison to Ruth’s. We paid $892 for 7 persons. Since Ruth’s and Wolfgang’s are priced similarly, we would rather go to Ruth’s.

MENU

Food: 6.5/10
Service: 7.25/10
Decor/ambience: 7/10
Price: 5.5/10

You may be interested in…
–Opus Grill & Bar, Hilton Hotel: Top Steakhouse with Freeflow Wine, and DURIAN COCKTAIL
–Wakanui, Marina One: New Zealand Meat, Japanese Steakhouse
–Sear Steakhouse, Singapore Land Tower: Unparalleled 45th Level View
–Wooloomooloo Steakhouse, Swissotel the Stamford

Written by A. Nathanael Ho.