Classic American: Wolfgang’s Steakhouse is the real deal
New York-style steakhouse has regular signatures and serves USDA prime steaks which are dry aged for 28 days in the restaurant’s own dry ageing box
Wolfgang’s Steakhouse was founded by Wolfgang Zwiener in 2004. His first restaurant was in New York’s Park Avenue, and now there are outlets across Asia. Hong Kong’s restaurant ticks all the boxes. The décor is classic white-clothed tables with leather and wood features and the service is friendly and efficient.
Signatures include porterhouse, crab cakes, seafood platter and home-made cheesecake.
We also recommend the jumbo lump crab meat for starters and the USDA prime steaks which are dry aged for 28 days. Don’t leave before trying the key lime pie. There is a full bar and a good wine list available.
1/F, Printing House,
6 Duddell Street, Central
Porterhouse USDA prime
Beverly Hills chopped salad
Sizzling Canadian bacon
See more of 2018’s 100 Top Tables here