Wolfgang’s Steakhouse To Open At Intercontinental Singapore Robertson Quay on 14 October 2017
by Kerlyn Tan
@ 13 Oct 2017
The signature of Wolfgang’s Steakhouse is the tender sub-primal cuts of USDA Black Angus meat which are dry aged in a proprietary designed aging room for 28 days. The Black Angus meat possess large, evenly distributed intramuscular fat making it suitable for the dry aging process. Each piece of meat is rotated to receive regulated and constant airflow so that muscle tissue is broken down and tenderize while producing a good flavor profile. The Black Angus meat is subsequently subjected to being cooked at 1600-degrees Fahrenheit on a grill broiler to seal the meat’s juicy succulence and flavor. Wolfgang’s Steakhouse serves all it steak piping hot (and sizzling!) with a caramelized crust on the outside and tender on the inside.
This video showcases an exclusive interview with Peter Zwiener, President and Co-Founder of Wolfgang’s Steakhouse, and we are showed how the Black Angus steak is cooked in the kitchen of Wolfgang’s Steakhouse!
Wolfgang’s Steakhouse here in Singapore opens on 14 October 2017. Reservations can be made for Wolfgang’s Steakhouse at 65 6887 5885 and more information can be found at
www.wolfgangssteakhouse.sg
