In London, New York, Paris or Hong Kong, truly great steakhouses always have one thing in common; they serve only the very best cuts of beef. First impressions suggest Wolfgang’s Steakhouse by Wolfgang Zwiener might take the Pearl of the Orient by storm.
Regularly named one of America’s best high-end steak restaurant chains, Wolfgang’s Steakhouse by Wolfgang Zwiener continues its expansion into Asia with its June 2017 opening in Hong Kong’s stylish dining hub, Duddell Street.
What makes a great steakhouse? Well the best steakhouses always start by using only the best cuts of meat, a detail not lost on Wolfgang’s founder, Wolfgang Zwiener, who after 40 years at New York’s famous Peter Luger’s Steakhouse put his considerable experience and knowledge on the table and opened his first Manhattan steakhouse back in 2004.
Just like today, the first steakhouse featured only the best prime dry-aged beef, and after more than a decade of success stretching from his flagship Park Avenue restaurant to four outlets in Toyko, Zwiener says of his achievements, “What makes us different from all the other steakhouses is that we still do things the old-fashioned way.”
Using only prime USDA Black Angus, dry-aged on-site for about four weeks, Wolfgang’s quickly spread throughout the US and more recently into Asia, where the name has become synonymous with high quality, dry-aged beef steaks, char-broiled to perfection.
Found on the 1st floor of Printing House at 6 Duddell Street, the new Hong Kong restaurant features rich wood panelling, a trendy long bar and, for the main event, a plush spacious dining room. Supported by a most impressive cocktail and wine list, aside from the signature steaks Wolfgang’s also offers a surprisingly large choice of non-steak mains, appetizers and a delightful choice of signature desserts. The cheesecake, lime pie and chocolate mousse cake are heavenly, something guests should bear in mind when ordering starters and mains.
The seafood platter, lobster, soups, sizzling extra thick slices of Canadian bacon, lamb chops, salads and salmon are all impressive, but it’s the steaks that naturally draw the plaudits and none more so than Wolfgang’s famous Porterhouse. The Porterhouse, often referred to as the king of steaks, is two steaks in one; a New York strip on one side opposed by a large filet mignon, served bone in.
The perfect steak to share, it comes sized for two, three or four persons and is ideal paired up with the signature German potatoes, creamed spinach and, of course, Wolfgang’s Steakhouse famous Old-Fashioned Sauce.
For something more delicate, check out the filet mignon – the only non-dry-aged steak on the menu, served with pepper or mushroom sauce, pair it up with seasonal veggies with garlic and chilli or chose our favourite, the 700g rib eye with a huge plate of thick fresh-cut fries.
With an ideal location just five-minutes’ walk from Central MTR station, a classy ambience, top notch service and fabulous menus, first impressions suggest Wolfgang’s Steakhouse by Wolfgang Zwiener might take the Pearl of the Orient by storm.
WHY DRY-AGING?
No matter what the cut, the dry-aging process ensures the steaks are always tender and have maximum natural flavour due to the natural breakdown of tissue. All Wolfgang’s steaks are butchered and aged for at least four weeks on site.
WHY CHAR-BROIL?
The grill’s high cooking temperature ensures the maximum amount of flavour is sealed in. The result is a tender and juicy steak with added texture and taste imparted by the process.
