Wolfgang’s Steakhouse celebrates nine years of restaurant excellence in Manila since opening its first Southeast Asian location at Resorts World (now Newport World Resorts). Today, the brand has expanded to six Wolfgang’s Steakhouse locations and one Italian restaurant, Il Lupino, with plans to open five more Wolfgang’s locations within the next 18 months—making it the most widespread presence worldwide.
Legendary steakhouse owner Peter Zwiener is mourning the loss of his father, Wolfgang, while also celebrating the success of the Wolfgang’s Steakhouse brand in Manila. The original location at Newport World Resorts will now feature nightly entertainment, with live musicians to serenade guests throughout the evening.
NEW YORK SOUR
Love their latest cocktail, the New York Sour on the rocks—bold and flavorful. The spritz version, however, feels a bit diluted.
APPETIZERS
We like going early to events because we can choose our table and sits with the people we care about like our friend — the Lechon Diva and Chef Tatung.
VIEIRA A LA PARRILLA
Grilled scallops, chorizo, peperonata, truffe crumble
Juicy, perfectly grilled scallops—never overcooked—topped with bits of chorizo and crumble for added texture.
TIRADITO DE PESCADO BLANCO
Torched dry aged fish, charcoal aioli, citrus gastrique, black sea salt
Love this dry-aged fish—slightly smoky, with just a touch of black aioli for creaminess, a dash of lime, and a spicy garnish for a kick.
Ca’ Momi Heartcraft California Sparkling White NV
Crisp and refreshing sparkling wine with bright aromas of green apple, pear, white peach, and citrus zest. Its lively effervescence enhances flavors of ripe fruit, Meyer lemon, and honeysuckle, balanced by a touch of sweetness and subtle minerality. With a clean, slightly creamy finish, this easy-drinking bubbly is perfect for casual celebrations and pairs well with light appetizers, seafood, and creamy cheeses.
This sparkling white flowed endlessly throughout the night, keeping the conversation lively.
CARNE ASADA
Grilled skirt, quinoa, charred bitter greens, broccoli, pickled shallots
A good appetizer for the steak with meaty slices and bit of charred greens.
BROCHETTES DE CARNE
Chimichurri marinated beef skewers, confit leek
This was a great pica-pica—enjoying bites of beef skewers between sips of wine and lively conversation.
ENTRÉE
It’s always a pleasure to dine with fellow foodies! We enjoyed every dish served and compared notes on our favorites. More than the food, it’s the company that makes events like this truly memorable. I also loved learning from my tablemates about food industry tsisms, strategies for 2025, and their outlooks on life.
USDA PRIME DRY-AGED PORTERHOUSE STEAK
Dry-Aged in our own Ageing Room
This is one of the best steaks in Manila, and the secret lies in their control over logistics—they source USDA Prime meats directly from farms. The steaks are delivered fresh and dry-aged in-store for 28 days to maximize flavor. Broiled and grilled to perfection, they’re finished with a rich, buttery jus for an unforgettable steak experience.
Cypress Vineyard Merlot 2021 from California’s Central Coast
Smooth and approachable red wine with rich aromas of ripe black cherry, plum, and raspberry, complemented by subtle notes of vanilla, mocha, and baking spices. The palate is well-balanced with soft tannins, juicy dark fruit flavors, and hints of toasted oak, leading to a velvety finish with lingering spice and cocoa undertones. This Merlot is versatile and pairs well with grilled meats, pasta dishes, and aged cheeses.
Red wine elevates the steak experience, with Merlot or Cabernet Sauvignon as excellent choices
BROILED JUMBO LOBSTER
The lobsters are perfectly grilled—juicy, never overcooked—and finished with a splash of lemon and a rich buttery sauce for the perfect bite.
USDA PRIME DRY-AGED RIBEYE ROAST
We felt that serving a USDA Prime Dry-Aged Ribeye as a roast was a missed opportunity—it would have been better enjoyed like the Porterhouse. Served this way, it almost reminded us of nilagang baka and you can barely taste the flavor of the meat.
SAUTÉED MUSHROOMS
Love the plump, juicy grilled mushrooms—they pair perfectly with the steak.
CREAMED SPINACH
The spinach, with its creamy texture, is a great vegetable to enjoy between bites of steak.
DESSERTS
KEY LIME PIE
Love the key lime pie—sweet with just the right amount of tartness—best enjoyed with a bit of the crumbly crust.
10 LAYER CHOCOLATE CAKE
This cake is a signature recipe from the chef, but we found it too sour and not very enjoyable.
NEW YORK-STYLE CHEESECAKE
The best—creamy, cheesy, and perfectly paired with whipped cream for a sweet, creamy finish.
Happy 9th Anniversary to Wolfgang’s Steakhouse Philippines, and cheers to many more stores to come!
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by 100% human, with my own biases, opinions, and insights. Thank you, Wolfgang’s Steakhouse Philippines, for inviting us on your anniversary.
P.S. Don’t miss the nighttime entertainment at the original Wolfgang’s Steakhouse in Newport World Resorts—think Pardon My French vibes, but more intimate, featuring their in-house band, Wolf’s Gang.