The 30th Wolfgang's Steakhouse by Wolfgang Zwiener is officially open. Malaysians can now experience luxe New York-style steakhouse dining at Resorts World Genting.

Co-owner and Wolfgang’s son, Peter Zwiener is justifiably pleased with the Resorts World Genting restaurant. Visually, Wolfgang’s Steakhouse Resorts World Genting is a throwback to the New York original, offering the same intimate, ensconced feel, with low lights and signature vaulted ceiling with a classic herringbone design. In keeping with the luxe feel of the SkyAvenue complex which houses Wolfgang’s Steakhouse, the design ethos has moved slightly away from the traditional New York-style steakhouse, towards a more elegant, luxe feel.

 “Wolfgang’s Steakhouse at Resorts World Genting is a grand and beautiful steakhouse. It has all the elements associated with the brand – the wood, the chandeliers – as well as a beautiful wine cellar and bar. It is definitely appropriate to its environment. However, the best compliment Wolfgang’s Steakhouse at Resorts World Genting could get is for someone who has dined at another of our outlets to say that it is not different. Because this means we have been able to keep our consistency, which is important in a global brand,” said Zwiener, who spent a month in Resorts World Genting preparing for the launch of the steakhouse, together with business partner Lydia D’Amato. 

Sparing no expense to ensure authenticity from every angle, Resorts World Genting also sent a team of restaurant staff and chefs to the flagship outlet in New York to be immersed in Wolfgang’s Steakhouse service and food preparation culture to ensure an organically delivered, classic New York steakhouse experience. 

“Our whole concept is based on simplicity and consistency. We focus on the highest quality beef on the market - Tender Prime beef. In Malaysia, because of some restrictions, we will use Australian Black Angus – the same cattle, fed the same way. As a steakhouse, we are product-driven, and no matter the country, we will always promise a quality piece of beef,” stressed the former financier. “Wolfgang’s Steakhouse is also about attention to detail, a sense of urgency in service, and well-trained staff who understand they are serving VIPs,” embellished D’Amato. 

The steakhouse, which has nine locations in the United States of America, Japan, Korea, the Philippines, China, Taiwan, Cyprus and Singapore, is world-famous for its dry-aged steaks derived exclusively from Black Angus cattle. Dry-aging - which is the process of storing beef on racks for several weeks for tenderising and enhancing the flavour profile – is what makes Wolfgang’s Steakhouse’s beef exemplary. It is this 28-day process that delivers steaks of such stellar quality, resulting in Wolfgang’s Steakhouse making it onto every single list of best steakhouses around the world.  

Diners at the Resorts World Genting outlet – also the first Wolfgang’s Steakhouse in Malaysia – can expect nearly everything from the original New York menus, with the Grand menu (dinner) being relatively unchanged.