{"id":47909,"date":"2018-01-15T07:29:12","date_gmt":"2018-01-14T23:29:12","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=47909"},"modified":"2018-01-13T10:26:12","modified_gmt":"2018-01-13T02:26:12","slug":"wolfgang-steakhouse-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2018\/01\/15\/wolfgang-steakhouse-singapore\/","title":{"rendered":"Wolfgang’s Steakhouse, Intercontinental Hotel Robertson Quay: Waiter for 40 Years Started a Restaurant in 2004. Now He Owns 17 Outlets Worldwide"},"content":{"rendered":"

\"\"Wolfgang’s Steakhouse<\/strong>, which flagship store is at\u00a0New York City, has arrived in Singapore in November 2017.<\/p>\n

The restaurant has an interesting rags-to-riches backstory, which may account for its popularity. Wolfgang\u00a0Zwiener 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.<\/p>\n

One important thing to note: This restaurant is in no way related to Cut by Wolfgang Puck at MBS<\/a>. 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.<\/p>\n

\"\"For their appetisers, the friendly and informative waiter recommended the extra thick\u00a0bacon<\/strong> ($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\u00a0seafood platter<\/strong> ($50), consisting of half a lobster, 2 prawns, and a dollop of crab meat. Which is also mediocre, nothing much to write about.<\/p>\n

\"\"Their\u00a0crab cake\u00a0<\/strong>($38), which is rather expensive for a patty, is also just ok.<\/p>\n

\"\"The\u00a0lobster bisque<\/strong> ($22), however, is less than okay; it tastes flour-y, not robust enough.<\/p>\n

\"\"Wolfgang’s Steakhouse only uses prime USDA Black Angus meat<\/strong>\u00a0dry-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.<\/p>\n

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.<\/p>\n

The waiter recommended we get a porterhouse<\/strong> ($185 for two persons, $275 for three, and $360 for four) which comprises of two cuts, sirloin<\/strong> and filet mignon<\/strong>. In addition, he also suggested that we get the\u00a0rib eye<\/strong> ($118) so that we can try three different cuts of steak.<\/p>\n

\"\"But if you don’t intend to come as a big group like we did, you can skip the rib eye<\/strong>. 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.<\/p>\n

We also ordered sides such as\u00a0mashed potatoes\u00a0<\/strong>for $18!!!,\u00a0creamed spinach\u00a0<\/strong>($15), and\u00a0lobster mac n cheese<\/strong> ($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.<\/p>\n

\"\"We didn’t have desserts because we were full but also because a slice of cake here costs $18.<\/p>\n

When the porterhouse came, it came sizzling on a plate which reminds us of\u00a0Ruth’s Chris Steakhouse<\/a>. 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<\/strong>. Since Ruth’s and Wolfgang’s are priced similarly, we would rather go to Ruth’s.<\/p>\n

\n

MENU<\/strong>
\n\"\"<\/a> \"\"<\/a><\/p>\n

\n
Wolfgang’s Steakhouse by Wolfgang Zwiener<\/a><\/strong>
\n1 Nanson Road #02-01 Intercontinental Singapore Robertson Quay Singapore 238909
\ntel: \uff0b65 6887 5885
\n11.30am-11.30pm
\nfacebook<\/a><\/address>\n

Food: 6.5\/10
\nService: 7.25\/10
\nDecor\/ambience: 7\/10
\nPrice: 5.5\/10<\/p>\n

\n

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

\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Rags-to-riches story, from a waiter of 40 years to a restaurateur with 17 outlets. <\/p>","protected":false},"author":263488,"featured_media":47971,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[86793,3222917,11880],"tags":[602492232,602492228,602492233,602492220,602492223,602492225,602492235],"class_list":["post-47909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-86793","category-robertson-quay","category-western","tag-wolfgang-intercontinental-singapore","tag-wolfgang-steakhouse-review","tag-wolfgang-steakhouse-singapore","tag-wolfgang-steakhouse-singapore-menu","tag-wolfgangs-steakhouse-by-wolfgang-zwiener-singapore","tag-wolfgangs-steakhouse-singapore-review","tag-wolfgangs-steakhouse-sg"],"yoast_head":"\nWolfgang's Steakhouse, Intercontinental Hotel Robertson Quay: Waiter for 40 Years Started a Restaurant in 2004. 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