Inside the newly opened InterContinental Singapore Robertson Quay is another address worth making a stop for: Wolfgang’s Steakhouse by Wolfgang Zwiener (not to be confused with Cut by celebrity chef Wolfgang Puck).
Father-son duo Wolfgang and Peter Zwiener opened the original Wolfgang’s Steakhouse in New York over 13 years ago, and has together with the same partners gone on to launch restaurants across America, Beijing, Hong Kong, Tokyo, Seoul and now Singapore.
At their recent opening night here, we had the privilege of checking out their ageing room: a proprietary-designed space maintained at sub-zero temperatures to dry-age massive slabs of meat on wooden racks for 28 days, a process that naturally tenderises the cuts. After cooking at 871 degrees Celsius on a grill, the result is a plate of still-sizzling, tender cut of prime USDA Black Angus beef (from $185), nicely caramelised on the outside, while oozing with a deep, nutty flavour.
If there’s room for more, the lamb chops ($99) make a succulent choice, and try the melt-in-the mouth creamed spinach ($15) which tastes better than it looks.
The restaurant pays homage to the original New York institution, featuring solid walnut floors, imported Italian chandeliers and a rich mahogany bar you can retreat to post-meal.
#02-01 Intercontinental Singapore Robertson Quay, 1 Nanson Road.
Tel: 6887 5885
This was first published in Wine & Dine’s December 2017 issue – The Festive Issue, ‘Restaurants’