Wolfgang's Steakhouse by Wolfgang Zwiener, a High-End Steakhouse from New York, Opens Its First Branch in Thailand at One Bangkok

"The name Wolfgang's Steakhouse comes from my father, Wolfgang, who used to work at another steakhouse in New York City for 40 years," shared Mr. Peter Zwiener. "We decided that when he was going to retire, which he did 20 years ago, I would use my business experience (as a banker) and he would use his knowledge in culinary and steak, to open up the best steakhouse in the world, and we opened up our first Wolfgang's Steakhouse in New York in 2004."

"Our focus is on using premium ingredients, particularly USDA Prime beef. We are responsible for our own beef. We deal directly with the best ranches and abattoirs in the US; and we also import Maine lobsters from the U.S. Other seafood and fish are sourced locally," said Mr. Zwiener.

"Beyond the cuisine, we place great emphasis on the restaurant's ambiance and outstanding service. The interior is inspired by the classic New York steakhouses of 1912, featuring historical photographs that tell stories of enduring value and tradition. This design blends timeless charm with a modern fine-dining experience."

At the soft opening dinner, Chef Kenny Nattawat Ariyawisutsri, the Head Chef at Wolfgang's Steakhouse Thailand, introduced a variety of signature dishes that authentically reflect the essence of New York.

Highlights included:

• Jumbo Shrimp Cocktail: Large shrimp served with Wolfgang's signature cocktail sauce.
• Wolfgang's Crab Cake: A special recipe made with premium, succulent crab meat paired with tartar sauce.
• Beverly Hills Chopped Salad: A classic California-style salad featuring finely chopped fresh vegetables and Wolfgang's special dressing.
• Sizzling Bacon: Thick-cut bacon grilled to perfection for a smoky, crispy finish.
• Lobster Bisque: A rich and creamy soup made from fresh Maine lobster, infused with exquisite spices.

The main course was the Porterhouse Steak, featuring USDA Prime beef, the highest grade awarded by the USDA, served with sides such as German potatoes and creamed spinach.

"Our steaks are flown directly from the U.S. in a chilled (never frozen) state, dry-aged for 28 days in meticulously controlled conditions. During the process the beef develops tenderness and a great sense of flavour, an earthy flavour," explained Chef Kenny.

A unique feature of the restaurant is the "Sizzling" announcement made in chorus by the staff when the steaks are served in a sizzling state, alerting diners to handle the hot plate with care.

For dessert, guests enjoyed the New York Style Cheesecake, a classic recipe with a smooth and creamy texture, served with rich whipped cream for the perfect balance of sweetness.

Wolfgang's Steakhouse also emphasizes the use of locally sourced ingredients, such as fresh fish and vegetables from Thailand, to add variety to the menu. Other recommendations include the classic Seafood Platter, Apple Strudel a la mode, Pecan Pie, and the Classic Hot Fudge Sundae.

"Apart from great service with attention to detail, great quality, great food, great ambiance, great training, we focus on making every dinner at Wolfgang's Steakhouse feel they are VIPs and very special to us, this is how we created the Wolfgang Brand," said Mr. Zwiener in conclusion.

Wolfgang's Steakhouse Bangkok is currently open daily from 5:00 pm to 11:30 pm, with plans to extend full-day service daily from 11:30 am to 11:30 pm starting mid-January 2025.

For reservations or inquiries, contact, tel +66(0)64 567 2929 Email: reservation@wolfgangssteakhouse.th; LINE: @wg.reservation; Instagram: @wolfgangs_steakhouseth.

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