A NewYork Icon At The Peak. New York’s iconic Wolfgang’s Steakhouse to open flagship Malaysian restaurant at Resorts World Genting.
16 – 18.06.2023
12nn – 11pm
Order this 5-course set menu for two with a choice of prime dry-aged porterhouse or ribs lamb chop and receive a complimentary bow tie!
Set menu rates:
29.06 - 01.07.2023
The first martini & steak pairing dinner in Malaysia!
Indulge in a 3-course dinner at Wolfgang’s Steakhouse with martinis created, made & served by Malaysia’s celebrity mixologist, Shawn Chong.
Meet in Manhattan Menu:
|Rates (per pax)||Super Early Bird|
(Now – 17.06.2023)
(18 - 24.06.2023)
|RM 271+ per pax||RM 318+ per pax|
About Shawn Chong
Shawn Chong is a Malaysian celebrity mixologist and 3-time Diageo World Class Malaysia Champion. He is an award-winning extraordinaire who is renowned locally and internationally as a pioneering figure in the Kuala Lumpur bartending industry. Chong opened his first bar, Omakase + Appreciate, which ranked in tenth place on Asia’s 50 Best Bars list in 2016. Chong’s legacy also extends to curating recipes for dining establishments and bartending training for hotels. He has worked with The Tokyo Restaurant, Souled Out, Borneo Restaurant & Bar, The Datai Langkawi, Four Seasons Langkawi, and more. Currently, Chong is involved in curating the Mizukami Collective, which is his latest project to elevate the bartending scene.
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.
One of Wolfgang Steakhouse’s signature offerings will be the porterhouse, as well as rib-eye, tenderloin, sirloin, and beef burgers. Like all true steakhouses, Wolfgang’s Steakhouse will offer mashed potatoes, sautéed spinach, and other sides which will purposely be kept simple in order to best complement the meat. Desserts will have a characteristically New York slant, with cheesecake, tiramisu and sundaes which can be ordered as a sharing platter.
The brand has a Corporate Executive Chef who advises global partners on technique and know-how. While Zweiner says that Wolfgang’s Steakhouse is always quality, and not chef-driven, he also says that he has found the team at Resorts World Genting to be a “pleasure to work with.” “They know that Wolfgang’s Steakhouse is a boutique-style steakhouse, and that food can’t be grabbed from a commissary, so the understanding of the quality of food preparation is completely onboarded.”
Wine cellars are a fixture in most Wolfgang’s Steakhouses, with the Malaysian version being crafted out of reeded glass (a patterned semi-obscure glass design), with a feature made out of 600 wine bottles. This visual aspect also underscores the brand’s belief of a great drink to match a great steak. “Resorts World Genting has an array of wines, different from most American steakhouses. The resort is working on bringing in more American labels, and we are enjoying working with resident Wine Director Kevin Yee on our offerings,” says Zwiener.
At 3,500 sq. feet, Resorts World Genting’s Wolfgang’s Steakhouse will have a 110-seating capacity, including its al fresco seating, which will overlook some of the most picturesque parts of the Genting Skyworlds Theme Park thoroughfare. Linen-draped tables, oxblood furniture accents, intimate alcoves, banquette seating, a private room for up to 12 persons, a speakeasy of 300 sq. feet, and a cocktail bar were all designed to transport guests to the original Park Avenue space.
Devakumar, Assistant Vice President of Food and Beverage at Resorts World Genting believes that the Wolfgang’s Steakhouse experience will be one which will make both a gastronomic and design impact on guests. “Our goal was to bring the New York steakhouse atmosphere to Resorts World Genting. Far from just recreating something, we wanted to stamp Resorts World Genting’s appreciation of quality onto what is already a fine product. So along with the linen and the Monglaines steak knives, we also offer a superb cellar of Old and New World wines, some outstanding whiskies, a beautiful ambiance, and probably some of the best beef to be had in this country. The best thing though, is that Wolfgang’s Steakhouse Resorts World Genting will offer a view like no other Wolfgang’s Steakhouses in the world. There is really nothing like enjoying a 28-day dry-aged steak accompanied by our Genting Skyworlds’ Lake Of Dreams fountain show.”
Location: Level M , SkyAvenue
Dress Code: Casual
To make a reservation, please email email@example.com