Not checking it out would be a huge missed steak

If you were considering dieting for the holiday season, best to throw that frivolous notion out the window right now. For the first time ever, internationally acclaimed Wolfgang’s Steakhouse from New York City is opening its doors in Singapore, and bringing its top-grade beef to none other than the brand new Quayside at Robertson Quay.

Steak fans will surely recognize Wolfgang’s—the original in New York was started by father-son duo, Wolfgang and Peter Zweiner, more than 13 years ago, and specializes in top quality, dry-aged beef. Sub-primal cuts of prime USDA Black Angus meat are dry-aged for 28 days, after which an in-house butcher carefully carves the meat for cooking on a grill boiler. The final product: juicy, succulent cuts guaranteed to remind vegetarians of their big missed steak.

Located at the InterContinental Singapore Robertson Quay, the all-new Singapore outlet will pay tribute to the original establishment with solid walnut interior, imported Italian chandeliers, and mosaic-tiled details. Steak aside, a good selection of starters, desserts, and award-winning wines will also be available, including but certainly not limited to the house Seafood Platter with jumbo shrimp, fresh Maine Lobster, and the restaurant’s signature Cheesecake.

Wolfgang’s opens its doors to the salivating public Oct 14, and will be open daily from 11:30am-11:30pm. Consider our calendars marked.