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I just had one of the most amazing dining experience last night. This was at the Wolfgang’s Steakhouse at intercontinental Singapore Robertson Quay. It was simply sublime for my lack of suitable adjectives. This has to be the best steak in Singapore for me so far.
The Venue
The steakhouse is located at the Robertson Quay area which has many expatriates as well as local professionals. This is a very popular watering hole for both locals and foreigners and it is abit ‘Atas’. It has a nice ambience with dim light setting making it a very comfortable and relaxing dining. Not to mention of course safe distancing resulting in a less crowded restaurant. Good for crowd phobic people like me but bad for restaurants.
The Food
I can’t wait to describe the food. There are various cuts of the beef you can order from the most popular like the porterhouse, sirloin to ribeye. As I am having dinner with my BFF who is a full grown man so we decided to order the 800g porterhouse for two to satisfy our meat lust. Bone out is about 700g so each has about 350g of meat to devour. 350g is a little bit too much for me. My ideal size is 250g before the diminishing returns theory comes into play. This time, we decided to go for the no nonsense approach and skip any fanciful appetizers but head straight for the meat.
The porterhouse was a really good choice as it gives you two cuts which is the tenderloin and the sirloin. As the name suggest the tenderloin is the more tender part of the meat and sirloin is the lean part (well, at least according to my taste). Most of the meat is aged for at least 28 days with the exception of one of the more expensive ribeye which is aged for 60 days. All the beef are grain fed though I would prefer grass fed. However, many would argue that grain fed has more flavour as compared to grass fed. Grain fed would automatically makes me think of cows feeding on genetically modified corns (GMO) though I hope I am wrong.
The great thing about having porterhouse is that you have two cuts side by side for you to taste the difference. Indeed I could taste the tenderloin being more tender. I also asked the waiter what is the difference between T-bone and porterhouse. We had T-bone inour last visit to Bistecca Tuscan Steakhouse. The waiter told us it is the same. Not a trick question but i genuinely do not know. However, a quick check on google tells me that T-bone is towards the front of the cow whereas porterhouse is towards the rear. Hmm….not that I want to nitpick but thought the waiter should be more trained on such a basic question since this is a premium steakhouse and their specialty. Here is some help from the internet.
The meat is really cooked to perfection. My apologies for the poor picture due to the focusing issue. We ordered medium rare and there was absolutely no blood on our plates. Sometimes when the chef is not too ‘perfect’ in his cooking, you get blood on your plates and that is not too appetizing. The meat is indeed very flavourful which is probably due to the aging of the beef.
We ordered the bare minimum for the side dish so that we can really enjoy and taste the meat. Worst that could happen is that you are too full with the appetizers or sides and let the expensive beef goes to waste so I was determined not to let that happen this time. This is the sauteed mushrooms and the portion was surprisingly large but still tasty. That is about all the commentary the mushroom is going to get as it is simply the calefare.
The Verdict
The whole dining experience was fantastic and simply just beef (with the calefare of course). It seemed like my steak education journey and search for the best steak in Singapore is progressing well and I could really taste the difference between the cuts. The total damage is $277 net for two and this I find it very reasonable for the quality of the food. The porterhouse alone is about $216++. Totally satisfied with this dining experience with satisfaction level above 90% and I am already planning for my next steakhouse. This is so far ranked number 1 steakhouse and best steak in Singapore for me. Stay tuned!
