Wolfgang’s Steakhouse

We were having lunch at Wolfgang Steakhouse, which has outlets in New York, Tokyo, Hawaii and now Singapore. There has been alot of hype surrounding the opening of its Singapore outpost but I've honestly never of it. Apparently Wolfgang used to be the head waiter at the legendary Peter Luger for 40 years before his son convinced him to come out of retirement to open the first Wolfgang Steakhouse in Manhattan.

Seated on the 2nd floor of the relatively new Intercontinental Singapore @ Robertson Quay (which took over the previous Gallery Hotel), the steakhouse exudes class and familiarity with its predominantly wooden interior, leather backed seats and limited views of the surrounding Robertson Quay through full length windows. It can get a little warm during the day though if you sit next to the windows.

Complimentary Bread - The bread basket consisted of baguette and onion bread. The former wasn't warm and came across as rock hard (not even the butter could save it) whilst the latter was fragrant but rather dry; even worse than the recently inferior one from Morton's.

Lobster Mac & Cheese - I think the QC on this was pretty bad. One side of it was overly charred (which gave it a bitter taste), while the other side was nicely done. Overall the non burnt portion was decent; gooey but a tad bland with a few pieces of lobster in it.

Sizzling Bacon - This thick cut of bacon came across as chunky with a good meat to fat ratio and a nice, crispy surface. However not as well done as Peter Luger's in my humble opinion.

Sauteed Mushrooms - Assorted mushrooms with onions and a whole lot of salt.

Pasta Pescatore - Al dente pasta topped with shrimp, lobster, clams and calamari. Unfortunately the marinara sauce tasted a little too watered down and not the least bit spicy (contrary to the description on the menu). Somehow this dish lacked any oomph.

Sirloin - This was part of the Taste of New York Set from the lunch menu. ~320g sirloin (inclusive bone, which worked out to be about 4 very thick slices of meat). The crisp exterior belied a chewy, medium rare center which was tender and juicy. However it was a little too salty for my liking (and trust me, I have a high tolerance for salt). Thankfully the restaurant's special sauce, a cross between BBQ sauce and ketchup, helped masked the saltiness.

Apple Strudel - A rather average dessert with the filo pastry a little too drenched from the sauce and an almost overwhelming taste of cinnamon. The apple slices were on the sourish side but the sweetness from the raisins balanced that out rather well. Nothing in the league of Morton's or Ruth Chris honestly.

New York Cheesecake - This was half a portion of cheesecake and came with the Taste of New York Set. To be honest, this was very good and definitely the best dish of the entire meal. Rich and dense layer at the top with a soft, spongy middle. Not overly sweet and better than alot of cheesecakes I've eaten.

Key Lime Pie - First time trying a Key Lime Pie and it was decent with the lime curd texture a little gelatin like and not too tart, on a crumbly biscuit crust.

Lunch for the 4 of us came up to almost $300, which isn't very expensive for a reputable steakhouse. Unfortunately food in general isn't too spectacular maybe because of the high salt content (we ordered a burger as well but had to send it back to the kitchen because the patty and onion rings were ridiculously salty. To their credit, the replacement dish was alot less salty). On the upside, service was excellent; attentive, friendly and obliging.

See all my pictures here.