Wolfgang’s Steakhouse ticks all the boxes of a classic steakhouse
Four decades serving as head waiter at Peter Luger Steak House gave Wolfgang Zwiener the grounding necessary to open his own place in New York City, and the steakhouse has since expanded to Asia
Wolfgang Zwiener founded this classic American steakhouse after four decades as head waiter at Peter Luger Steak House in New York. His first restaurant was in New York’s Park Avenue. Wolfgang’s Steakhouse has since spread to Japan, South Korea, the Philippines, China and Singapore.
The new restaurant in Hong Kong ticks all the boxes. The décor features classic white-cloth tables and lots of leather and wood features, while the service is friendly and efficient. The food was excellent, too.
We started with Wolfgang crab cake (HK$168), served with salad and tartar sauce. The crab was fresh and flaky on the inside and crispy fried on the outside, perfect for our taste. The jumbo lump crab meat (HK$248), served on ice is for sharing. The Japanese blue crab was fresh and light, the perfect pre-steak starter.
For mains, we tried a 700g rib-eye (HK$880) with sides of baked potato, fried onion rings and creamed spinach (all HK$95), all generous portions. The rib-eye, cooked medium, filled the plate. The restaurant uses USDA prime beef, dry-aged for 28 days in the restaurant’s own dry-ageing box. The flavour was rich and the texture perfect. We tried the fish of the day, barramundi (about HK$380), which was also tender, juicy and melted in the mouth. For dessert, the lime pie with cream was delicious and the hot fudge sundae (HK$98) did not disappoint. We ended with a peppermint tea (HK$32). There is a full bar and a good wine list.