At Wolfgang’s, it is understood that patience is a key ingredient for a delicious meal. The elegantly designed restaurant, with solid walnut floors and hanging chandeliers, only serves USDA Prime Black Angus Steaks that have been dry-aged on site for a period of 28 days. Choices include the New York sirloin ($118), rib-eye steak ($138), prime filet mignon ($125), and its signature porterhouse steak (from $206) that is meant to be shared. It comes sizzling on a hot plate, emitting the most alluring aroma – with a taste to match it. There are two cuts on each side of the T-bone: sirloin and filet mignon, which are both juicy, tender and utterly mouth-watering. With such meticulous effort put in its preparation, it is no wonder that the Wolfgang name is so recognised around the world for its exceptional steak.