Steak out at Wolfgangâs

Thestarofthedinner:Wolfgang’s Porterhouse using USDA Prime with sides of lobster mac and cheese, mashed potato, creamed spinach and the famous steak rice

Steak out at Wolfgang’s
FOOD FOR THOUGHT - Millie & Karla Reyes (The Philippine Star) - July 19, 2017 - 4:00pm

MILLIE: It’s business as usual at Resorts World mall and both Karla and I could not resist an invite to Wolfgang’s Steakhouse.  We have both wanted to try it but since Karla was away for most of 2016, we never got the chance.

We were welcomed at the door not by Wolfgang Zweiner but by general manager Travis Halverson, whom we know from a few years back and saw him rise to the top in his career. We were happy to meet and break bread with the owner, Raymund Magdaluyo, who entertained us with his stories as we sampled the house specialties.

KARLA: The first thing that arrived at our table was the Beverly Hills chopped salad with romaine lettuce, fresh baby spinach, green peas, carrots, corn, cucumber, red sweet pepper, red cabbage, heart of palm, avocado and feta cheese with house vinaigrette. It came with a thick slice of Canadian bacon on the side.

 

 

Next came the jumbo shrimp cocktail and Wolfgang’s crab cake, which I both absolutely loved. This was followed by the lamb chops. Portions were for two but it seemed to be a lot since we had a lot of other orders. Then, of course, came the main event, Wolfgang’s Porterhouse using USDA Prime. We had this with sides of lobster mac and cheese, mashed potato, creamed spinach and the famous steak rice, which is only available here in Manila. It is no surprise that the steak rice is one of the bestselling side dishes.

MILLIE: The entire dinner had an absolute feel of American dining. I particularly enjoyed the porterhouse steak and realized I have not had this cut in many years. It so reminded me of my dad and how he was such a steak lover! The meat was very tasty and tender and I was quite embarrassed to see I was the only one at the table still eating.

When they offered dessert, I exclaimed, “There goes my diet! “ But who could say no to New York cheesecake, tiramisu and key lime pie! Again, I was the last to leave the table when Raymund beckoned us to do the kitchen tour.

KARLA: During the kitchen tour, we were able to meet the chefs on the line. We took a tour of the hot line and witnessed porterhouses being grilled. I still believe that less is more, especially when it comes to steaks. So when Raymund explained to us that only salt is added before throwing the steaks onto the broiler, I believe it. No special secret rub, no other sauce needed, because the dry aging takes care of the flavor department. All the salt does is enhance that flavor. Then came the most exciting part: we were able to visit the dry box. The moment Raymund opened the door to the dry-age box, I felt like I was in Disneyland. I could have stayed there longer, but I was literally the first one in and last one out.

Wolfgang’s steaks come from a single farm in Colorado. It means that whichever branch you go to, the meat is from the same supplier as they have in New York. The meats are flown in weekly from the US and dry-aged in a dry box for 28 days.  The drying process is a lot of work. Although it is not necessary, it does have certain benefits. The meat is stored in what they call a dry box, which is basically a temperature- and humidity-controlled chiller. It is important to keep the air circulating to help dry the surface of the meat. The loss of moisture means it concentrates the flavor of the meat. Dry aging also aids in tenderizing the meat. Enzymes from the drying process break down fibers and connective tissue and that makes the meat tenderer.

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Wolfgang’s Steakhouse is located at the 2/F Newport Mall, Resorts World Manila, Pasay City open from Monday to Friday, 11 a.m. to 12 a.m. and Saturday-Sunday, 10 a.m. to 12 a.m. For inquiries and reservations, call 511-7009, 511-7034 or 0920-821-9247 and 0995-610-2361.

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Send email to milliereyes.foodforthought@gmail.com and quichethecook.ph@gmail.com. Find us on Facebook:  Food for Thought by Millie & Karla Reyes.

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