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Wolfgang's Steakhouse

Brunch Specials


* Dietary Restrictions can be accommodated, please specify in special request.


Wolfgang's Steakhouse may have first opened its doors in Manhattan, New York, but it has since left hungry diners in six countries across Asia Pacific hungry for more. There's no question why Wolfgang's has been a hit with red-meat connoisseurs - this famed establishment retains the rustic charm of a classic steakhouse (think dark wood and classy leather chairs) while serving up premium meats such as the USDA prime beef, dry-aged on premise for around 28 days and butchered in-house thereafter.

After 5 decades of experience, Mr Wolfgang Zwiener, patriarch of internationally renowned Wolfgang’s Steakhouse, learned his craft well. Taking the core principles from his years in the business, Wolfgang did not just duplicate an exceptional steakhouse; he improved upon it, making Wolfgang’s Steakhouse extraordinary. Wolfgang’s Steakhouse uses only USDA Prime Angus beef that dry-aged in its proprietary designed ageing room. The dry-aged beef is cooked at a temperature exceeding 1600 degrees Fahrenheit in specially designed broilers. The indulging steak is then served on a sizzling platter creating flavorful taste. Other than its world-famous cuts of beef, Wolfgang’s Steakhouse offers a variety of appetizers and side dishes as well as award-winning wine cellar.

1/F, Printing House, No. 6 Duddell Street, Central
Customer Service
Opening Hours
Monday: 11:30 - 23:30
Tuesday: 11:30 - 23:30
Wednesday: 11:30 - 23:30
Thursday: 11:30 - 23:30
Friday: 11:30 - 23:30
Saturday: 11:30 - 23:30
Sunday: 11:30 - 23:30

Reviews from Google (10)

@Andreas Mainwaring

"What a disappointment. We went for the Saturday brunch. Bad service. We ordered and got delivered at different times. One of us got his main dish when all others were done. More than 1h after ordering. Food I can buy better in a supermarket and cook it myself. Price value is a shame"

27 Oct 2019

@Benny Li

"2 of us went there for lunch earlier today, surprisingly not as crowded. Servers are not attentive and seem lack of training. My friend ordered a steak and I went for steak sandwich. I assume the food should arrive at the same time but it didn't. My friend finished half of his main and then my sandwich arrives. The steak in the steak sandwich gets thinner and thinner everytime I go. I have no issue to pay more but don't slice the steak like paper please. I might just stick to dinner going forward. There are far too many substitutes for lunch in Central."

8 Oct 2019

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  • Vegetarian Menu Available
  • Private Room
  • Corkage Policy
  • Cake Cutting Policy
  • Dress Code