Wolfgang's Steakhouse Hong Kong

营业中

休息中

Been wanting to visit for a while. I had the privilege to go recently and I must say thoroughly enjoyed the steak! It was grilled to perfection. Pink in the middle and incredibly juicy and not to mention the fries <3 definitely coming back again

又是為食促成的一次 在instagram 及facebook 看到不只一位朋友check in 這裡，被熟成肉 dry-aged steak 吸引了，決定紀念日來試一試。當天星期一，公眾假期，lunch 人並不多，店內行classy 木飾設計，頗有格調，但氣氛不拘謹，可能是中午時間，倒算是蠻casual。Lunch set 和 A La Carte 都有點，什麼也想試一下～ Lunch set 有湯、8oz steak 和甜品，才三百多元，以吃steak來說，性價比頗高。點了個牛油果沙律，很fresh，蝦也算爽甜，牛油果熟得剛好，3.5/5。超愛吃海鮮的我也點了個crab cake，不太散，蟹肉比例足夠，料算足，4/5。再來牛扒，這種dry-aged for 28 days 的steak 特點是肉汁和肉味都鎖得很好，要有心理準備dry aged steak 不像不般steak般軟的質感，這種肉會比較韌和厚一樣，咬下去的彈性不一樣，油脂肥肉亦不多，是另一種美味。亦會有種肉膻味，但很好吃，會很上癮的那種，若果你喜歡吃肉的話。味道想濃一點便可點店內特有的steak sause 或加鹽，跟肉味

I've never written a restaurant review before but the level of disappointment I experienced tonight inspired me to download this app, register and write this.For starters, the restaurant was very loud and guests were unnecessarily crowded together. There were empty tables but we were seated very close to one another table. Something I've seen someone has also commented about previously as well.We ordered a chopped salad, lobster bisque, rib eye steak (medium) with baked potatoes on the side and

親愛的自從係New York去過一間牛扒店之後一直念念不忘，知道佢黎左香港開店，就話要帶我去試下。餐廳位於中環小街入面，不過並唔難搵Book左9點鐘，去到仲未有位，先被安排坐bar枱飲住等點左杯Cosmopolitan🍸，見到調酒師好專心去調教佢每一杯飲品。另外一杯白酒都好好飲👍🏻👍🏻可能見我地坐咁耐仲未有位，所以送上一份鮮制薯片🥔，熱辣辣，好香薯味，好好味😋等左十幾分鐘後終於有位。餐廳都算幾嘈，好在被安排坐係靠邊既位置，唔會太嘈餐牌選擇唔太多，重點一定係牛🐮，今晚因為夜唔想食咁多，所以我地只係點左一份steak for 2，同埋一份potato西餐例牌都會有麵包🍞，呢度除左麵包外仲有幾塊脆卜卜既野，咸咸地。麵包入面仲有煙肉🥓，好香好味，忍唔住食晒成個🙊終於等到主角出場，我地要medium🐮。份steak上枱前已被解體，一黎到就聞到好香既煎牛扒味，碟上面既油仲好滾，聽到gigi聲，侍應叮囑我地千萬唔好摸隻碟，因為仲好熱🔥肉望落去比較生，有d似medium rare，但因為好香，所以忍唔住都要先試一啖。外層好香脆，雖然咁生，但入口好林，唔會𡁻唔到，可能因為係dry-aged關係，所以肉質

Craving for American Style Steak, so we all (5 people) went to Wolfgang steak house which just opened not long ago. Typical setting as an American steak house, but through out the night, it was pretty noisy, which never happens if you go to a nice steak house in U.S. Ordered the seafood platter, I adored those jumbo lump crab meat! I haven’t had it for ages! Shrimp is very fresh as well as the lobster!Wolfgang Salad is recommended by the staffs, however, it is only few tomato, shrimp and Canadia

小時候去美國夏威夷度假的時候老爸帶我去了這家扒房吃晚餐，以前不知道這是家名扒房只記得碟子很熱很熱牛扒好吃還有難得和老爸度假心情超級好！得知香港開了家分店，很早就想去回味一下童年美好時光可是打了幾次電話都沒能預定上。剛剛過去的七夕有個好藉口和男友慶祝便又打電話試試看有沒有座位，結果可以book得到，超期待！Wolfgang由曾在美國第一家獲得米其林一星扒房工作40年的Wolfgang Zweiner開設，在全球有17家分店，在亞太區只有日本韓國和香港有分店。餐廳位於中環都爹利街印刷行一樓，不用進入印刷行裡坐電梯，入口在都爹利街走裡一點就看到。餐廳裡面蠻大，裝潢經典美式扒房風，禮拜一晚上差不多全坐滿，感覺還蠻吵的，不像傳統的高級扒房那麼安靜。餐牌只有一版，很容易選。前菜我們點了有星星餐廳推介的Crab Cake($168). 裡面有一絲絲的蟹肉，旁邊有沙律和千島醬，味道還不錯。主食我們點了Porterhouse for two($1150),牛扒1000g.這家餐廳的牛扒每個星期從美國空運到香港，再進行乾式熟成28天，怎麽可能不點來試試看（笑）！和美國一樣，上來碟子很熱還有吱吱聲，牛肉的香

繼續仍然係生日飯之選今次來到美國有名扒房首先 一步入餐廳 已經聞到濃濃的----油煙味😨總感覺有一層層油被包著 很痛苦的感覺坐低後 檯與檯之間 極度近 每位侍應及客人經過都要側身行每每有食物要上檯 侍應數人一堆堆咁行過 很不relax的環境因為環境+侍應的服務 我們笑說 很像置身於花園餐廳般好 講番食物 扒房當然先講扒選了Sirloin Steak -- Medium Rare (笑位黎喇 高級餐廳侍應反問你 四成熟是嗎?🤔）每每有扒上檯 油煙味就特別濃烈 感覺好像在牛的面層再倒一層滾油落去味道--老實說 真是沒有不滿的 濃郁的牛味 生熟程度 是這餐飯最回味的唯一一個地方👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻Crab Cake -- 蟹肉是很足的 沒有很多粉去混埋的感覺 但偏咸了一點 Lobster Mac n' Cheese -- 面層還可以 內層的通粉及汁 完全是難食 內層的汁淡如水 加通粉過淋 甜品時間話說朋友一早通知安排甜品需要加Happy Birthday字 上檯後兩款甜品也沒有跟經理說明後 安排上回另送上一球雪糕錯有錯著 竟然呢球雪糕 係甜品中最好味而清晒的一碟 (重點是 雪糕又好難唔好

環境招呼不錯，尤其是酒侍非常到位！主菜來了，Porterhouse，色香兼備，誰知吃進口中味同嚼蠟，好像把煲了幾次湯的瘦肉燒香了奉上一樣，心有不甘再吃一口，肉味完全欠奉如吃 cardboard ，另外的羊架燒得亦香噴噴，嘗一口決定絕不想吃第二口，跟 Porthouse 手足情深一樣毫無肉味，這可是羊肉啊大哥！結案陳詞應該是廚房有功夫但肉質太差，巧婦難為無米之炊也！名大大大大大大大大大大大大於實！比波士頓差，貴波士頓十陪！

唔駛講好耐就兩年前，一般有名氣西式扒房給我的印象是：有舒適的進食環境，濶落的美式真皮卡座，較為精緻的刀叉餐具......由訂位至用餐當日餐廳已開業營運超過一個月，正常來説應該出品及服務也一切正常吧？七點正五人凖時來到，已奇怪點解擺枱會咁擠迫？完全櫈背貼櫈背。一坐低未見餐牌侍應已話Sirlion及Salmon賣哂！晚餐第一枱客都未做就賣晒？頭盤Crab cake$158 x 3---啖啖肉但用叉一掂即散開。似將蟹肉放入模具壓成一餅多過是真正搓成餅狀。龍蝦湯$138 x 2---正常無特別。蘑菇湯$108---濃味得來不太滑。Wolfgang's Salad$165---絕對把X!只不過將三色椒蕃茄煙肉切成粒狀，加上調味又淡都唔知想點！來之前做定功課知道唔想瀬大嘢就千祈唔好叫Porterhouse.主菜Filet Mignon $580 x 3---唔明點解會將件牛扒預先解體切開一件件上碟？點睇呢個顏色都是Medium，外皮帶點焦肉質油潤牛味略淡。Rib Eye $880 x 2---外皮是更加焦且帶燶味,肉質軟腍油份少、要靠檯面支酸甜牛扒醬汁調味。Lamb Chop $530---算是最

The famous Wolfgang steakhouse obviously made a recent foodie attraction. As many friends suggested that I should try this place, so I figured today is the day when I should try the legend. Nevertheless, I did not find the steakhouse very interesting. The toilet smelled really bad, seats were not too comfortable and food was rather ambiguous (didn't outlive its reputation). I ordered a tuna tartare and a rib eye. The USDA beef does have its charm which was pretty decent but I didn't think it was

The place is just too noisy. You have to scream to speak to you friends. And you still don't hear anything. After a long stressful day, don't go there, it will drive you mad.Food is ok. Chopped salad is good and nicely chopped. Meat quality is good. However, 1.5kg porterhouse for 3 persons, I expected a one while piece of meat, but it's only 2 pieces of meat in 1.5kg... I just miss those huge porterhouse that you can get in New York...Appetiser & salad arrived in a second after you ordered... j

This restaurant keep the same standard as the others around the world. We had some oysters, bacons, and crab cakes for appetizers and then we got porterhouse with medium rare and also ribeye with black and blue. Both of them are very well prepared the steaks were very soft and juice. The service were excellent. They make sure everyone feel comfortable and enjoy every dishes when they serve you and also come by your seat once a while to see if you need anything.Overall service and food were very

This is the worst ever high-end steakhouse experience in town. In short the following are the fatal 👎🏻1. Terribly crowded - that waiters bumped into each other at least five times in front of me. As a result they drop dishes and liquid on the floor three times.2. Even noisier than local dai pai dong, as a result of 1)3. Arrogance of one of their managers. Negligent in service - he did not even bother pick up the dishes after we finished our steak after we walled past us three times, with all thr

呢排非常有口福，吃了幾間近來才開業的餐廳，其中一間備受矚目的非Wolfgang’s Steakhouse莫屬。相信這個名字在美國人眼中是熟識的，以為在香港未必有太多人知道，就大錯特錯了。就在一個雨過天晴的日子，踏進這間充滿扒房氣息的餐廳，嚇了一大跳，店內早已坐滿了客人，氣氛熱鬧高漲。可能由於樓底較矮及座位編排較近的關係，較為嘈雜，很難與朋友傾談，可是這種融和的氣氛又不能隨處可見，加上深色皮革、胡桃木傢俱及白色餐枱的設計，很有傳統美式扒房的特式。 由於扒房是從美國而來，所供應的牛扒都是選用USDA品質的，配合自家Dry-aged的技術，所供應的Porterhouse、Sirloin及Rib-eye都很上乘。始終胃口有限，不像外國人般可以一人一件，所以就點了Porterhouse for Two作分享，再點上一些頭盤、海鮮及甜品。 開始前，侍應送來了一籃熱辣辣，香噴金的麵包來，其中一款充滿牛油香的軟包，內裡更夾雜了乾蔥，塗點牛油來吃，確是滋味。 高級扒房的服務真是不俗，上菜有次序，Seafood Platter先來，三人份量真是不講得少，份量十足，有開邊波士頓龍蝦、巨型大蝦及蟹肉

Wolfgang's setting was very much like a neighborhood diner - Tables were so close to each other and there was so little space in between. The aisles were narrow that a waiter's thigh literally touched my elbow twice when he was walking past me. Hmmm..The environment was so so noisy. I almost thought we were actually going yum-cha on a Sunday noon. Our party of 5 literally couldn't hear what each other were saying or just had to shout. Or maybe a chance to practice on lip reading? A comparable en