Founded by father-son duo, Wolfgang and Peter Zwiener, Wolfgang's Steakhouse is a New York import that has left its footprint in Beijing, Hong Kong, Tokyo and now, Singapore. Wolfgang spent 40 years working at the institutional Peter Luger Steakhouse before his son convinced him to start a restaurant of his own.
Wolfgang's Steakhouse grills up prime USDA Black Angus meats that have been dry aged on site for 28 days. Get the porterhouse that comes in portions for two ($185), three ($275) and four ($360) alongside signature sides like the creamed spinach ($15) and lobster mac and cheese ($25).
