Catch Cooky Chua from Color it Red and Dong Abay from the alternative rock band Yano on Thursdays on September 4 and 18, and on October 2 and 16, 2025 at the Newport branch. They will be bringing their signature voices to timeless standards, originals, and the best of the classics.

Rated as one of the best steakhouses in New York, Wolfgang’s Steakhouse currently has twenty-one locations worldwide. The steakhouse is named after Wolfgang Zwiener, who worked as head waiter at the legendary Peter Luger’s steakhouse in New York for more than 40 years before opening his own successful restaurant venture.

Live at Wolfgang's happens daily from Monday to Saturday and will be featuring different sets of artists and musicians on the stage. You can check their social media accounts to know more about the current lineup for the week.

We arrived at Wolfgang's just in time for the start of the evening's performances. Free-flowing wines were served courtesy of Premium Wine Exchange.

We started with some Quesadillas for our appetizers together with the complimentary bread basket.

Then came the main courses, the steak! This is the USDA Prime Dry-Aged Rib Eye from Wolfgang's Steakhouse. The restaurant offers strictly USDA Prime beef which is dry aged in its own proprietary designed aging room under a controlled temperature and humidity environment for an average of 28 days.

Dry aging is a process which enhances tenderness and flavor in beef as natural enzymes break down the connective tissue in the muscle which leads to more tender beef. This is what Wolfgang's Steakhouse is known for and what makes them one of the best steakhouses in the world.

Another highlight is the USDA Prime Dry-Aged Porterhouse steak. This one is served on a sizzling plate with the oil and juices still flowing. The dry-aged steak is really so meaty and flavorful. I really cannot get enough of this, that is why we keep going back to Wolfgang's with the family.

Classic sides were also served to complement the steak such as Creamed Spinach, Mashed Potatoes, and French Fries.

Of course, the main attraction at Live at Wolfgang's are the performers. Cooky Chua serenaded the guests with her rendition of classics from the 80s and 90s, as well as some of her memorable hits with Color it Red.

Dong Abay also gave an enjoyable performance and ended with his hit song Banal na Aso, Santong Kabayo which was very popular in the 90s.

For dessert, we had the tempting New York-Style Cheesecake, Chocolate Mousse, and my favorite Key Lime Pie.

Thank you Wolfgang's Steakhouse and Treisha Vanns for hosting us on a very memorable Live at Wolfgang's. Book your tables now and catch their next scheduled performance at the Newport World Resorts.

Live at Wolfgang's

2/F Newport Mall, Newport World Resorts, Pasay City

‭(0917) 842 7954

wolfgangssteakhouse.ph

The party starts with the Wolfgang’s Steakhouse catering truck which also serves as a mobile kitchen. This is outfitted with the same broiler used in their restaurants and allows for sizzling, newly cooked steaks in any venue.

We took a sneak peek at what happens inside the mobile kitchen and it was really sizzling inside. The special catering menu packages start from P3,500 per head and are fully customizable depending on the hosts’s wishes. 

The steaks at Wolfgang’s Steakhouse are flown in weekly and dry-aged inside their restaurants for an average of 28 days, enhancing the tenderness and flavors of the beef. I can’t wait to get my hands on these gorgeous steaks, but I’ll have to wait a little more as the waitstaff sets up our dinner.

Our party that evening was at the Reyes residence inside White Plains, Quezon City. Wolfgang’s Steakhouse Catering is available within Metro Manila and can serve a minimum of 12 guests up to 60 guests. 

Each party is unique, so Wolfgang’s Steakhouse Catering will see to it that all the necessary tableware, glasses, cutleries, and condiments are prepared for the party. Other items can be requested depending on the requirements of the hosts.

A bar menu can also be added if you want to include wines or cocktails to the evening’s festivities. Wolfgang’s Steakhouse Catering will take care of these for you if you desire.

Just like at their restaurants, our dinner starts with complimentary breads and rolls served with butter.

Next served was the Caesar Salad which is topped with croutons and their classic Caesar dressing.

A set of appetizers are also included to prepare us for the meaty feast ahead. The Jumbo Shrimp Cocktail comes with huge pieces of plump and juicy shrimp that you can dip on the cocktail sauce.

I prefer this meatier appetizer for myself. The Sizzling Canadian Bacon is an extra thick and juicy slice of bacon that is the perfect starter to jumpstart your taste buds and get it ready for the main event.

Your package can also come with a seafood dish like the Grilled Salmon with its soft and tender portion of salmon served with side salad.

But the highlight of any Wolfgang’s Steakhouse party is, of course, the steak! Everyone was so excited when the servers finally brought out these big USDA Prime Dry-Aged Steak.

This is the signature two-kilogram Porterhouse Steak which is Wolfgang Zwiener’s favorite cut. He personally handpicks all the porterhouse steaks at Wolfgang’s Steakhouse, choosing only the best USDA Prime Grade Angus beef for their superior marbling, tenderness, flavor and texture.

This delectable dish is cooked in a 1,500-degree Fahrenheit broiler and served sizzling, with all the juices and oils still on the plate. Wolfgang Zwiener likes his Porterhouse steak served medium rare, so that is also how it is served here. You can still hear the steak sizzle.

Another steak option would be the 900-gram USDA Prime Dry-Aged Rib Eye Steak which has a bit more fat together with the meat. This one was served a little more rare than the porterhouse but it was still just as delicious.

The set also comes with side dishes such as Steak Rice, Mashed Potatoes, Creamed Spinach, or Sauteed Brocolli.

There’s also dessert on the menu as you can choose from among Wolfgang’s Steakhouse’s specialties like the New York Style Cheesecake, Chocolate Mousse Cake, or the Key Lime Pie. Better yet, have all three desserts!

The best thing about having a house party is that you can be as noisy and as crazy as you want with your friends without bothering other guests. All these while enjoying the most premium steak that you can find in Manila. So if you are planning to host the best steak party ever, call Wolfgang’s Steakhouse Catering and get ready to bring the New York Steakhouse experience right to your dining room.

Wolfgang's Steakhouse Catering

(02) 7505-6272 / (0917) 702-8913

There are two entrances for Wolfgang’s Steakhouse BGC. The first is through the picturesque One Bonifacio High Street Park which is just right across Shangri-La at the Fort. The other entrance is inside One Bonifacio High Street Mall itself.

The original Wolfgang’s Steakhouse started in the dining room of a landmark building formally known as the Vanderbilt Hotel which was built in 1912. In keeping with Wolfgang’s esteemed tradition, the Manila branches also incorporate the same design elements of the original location, such as wooden planked floors, wood wainscoting, alabaster chandeliers, and a long mahogany solid wood bar. The classy and charming ambiance makes this such an ideal place to really impress your date. Who can resist a steak date in a place such as this?

The Hungry Kat was invited to a pre-opening private dinner at Wolfgang’s Steakhouse BGC last December 20, 2018 and I was privileged to dine with Mr. Wolfgang Zwiener himself, who also brought his family and restaurant partners for the opening events of the new branch. Wolfgang Zwiener is very actively involved in the management and operations of all their restaurants globally. While working at Peter Luger, he gained extensive experience in the dry aging process of USDA Prime quality beef as well as the steak-high temperature broiling preparation process—key elements which would eventually evolve into Wolfgang’s unique philosophy for excellence.

Local business partners Raymund Magdaluyo and Marvin Agustin were also present that evening to celebrate the opening of their BGC outlet. Raymund Magdaluyo carries with him an accomplished list of local restaurants such as Red Crab, Seafood Island, Sumosam, Johnny Kahuku’s Hawaiian Shrimphouse, and many others all around the country, while Marvin Agustin has comfortably transitioned from being a well-loved actor to an experienced restaurateur.

Wolfgang’s Steakhouse is also recognized for its highly-acclaimed and award-winning wine cellar with its diverse selection of over 1,200 fine wines from around the world. I started dinner with a glass of Columbia Crest Grand Estate Cabernet Sauvignon which is fitting for this special night.

Aside from Wolfgang Zwiener himself, joining us at our table was Wolfgang Steakhouse president and managing partner Peter Zwiener, Wolfgang’s son who convinced him to open his own restaurant after serving as head waiter at Peter Luger Steakhouse.

Complimentary breads and rolls are served for each table together with butter. 

An unbelievable appetizer is then laid over our table. The Seafood Platter (market price) is a seafood lover’s dream set which comes with jumbo shrimp, crabmeat salad, and big pieces of fresh Maine lobsters flown all the way from the United States. It all comes served with a cocktail sauce that goes well with all the fresh seafood.

The jumbo shrimp and the crabmeat salad are excellent starters, but it is really the Maine lobsters which are the highlight of this platter. The sweet and juicy lobster meat and lobster tails are so delicious, especially when slathered with some cocktail sauce and trickled with a few drops of lemon. 

Wolfgang’s Steakhouse also offers salads on the menu including the Caesar Salad (P588) which is topped with croutons and their classic Caesar dressing.

Another option is the Beverly Hills Chopped Salad (P618) which is tossed together with Romaine lettuce, fresh baby spinach, green peas, carrots, corn, cucumber, red sweet pepper, red cabbage, hearts of palm, avocado, and feta cheese with house vinaigrette.

I think I prefer a meatier appetizer such as the Sizzling Canadian Bacon (P288 per slice). This extra thick and juicy slice of bacon is the perfect starter to jumpstart your taste buds and get it ready for the main event.

And here it is, presenting the USDA Prime Dry-Aged Steak from Wolfgang’s Steakhouse! This beauty is a two-kilogram Porterhouse Steak for Four (P3488 per 500g) which can actually be shared by more than four hungry diners. The signature Porterhouse Steak is Wolfgang Zwiener’s favorite cut. He personally handpicks all the porterhouse steaks at Wolfgang’s Steakhouse, choosing only the best USDA Prime Grade Angus beef for their superior marbling, tenderness, flavor and texture.

Wolfgang’s Steakhouse flies in all their beef from the United States every week, which are then stored in their dry-aging facilities. The 28-day dry-aging process enhances the meat’s flavor while retaining its tenderness. Wolfgang’s Steakhouse is the first and only steakhouse in the country to have their very own dry-aging room, a big walk-in freezer which I personally saw at their Resorts World Manila branch. The other branches also have their own dry-aging storage rooms just near the restaurant.

This delectable dish is then cooked in a 1,500-degree Fahrenheit broiler and served sizzling, with all the juices and oils still on the plate. Wolfgang Zwiener likes his Porterhouse steak served medium rare, so that is also how we wanted our steaks. The reddish inner portions are the most flavorful, and you don’t really need any other sauce or condiment to enjoy this magnificent beef. A glass of red wine goes perfectly with the steak, which is also how Wolfgang likes it.

The menu also offers a Porterhouse Steak for Two which has 1-kilogram portion of prime US Angus beef. I was so impressed with the powerful flavors of the porterhouse steak and I can honestly say that it is one of the best steaks I have ever had in my life.

Other steak options include the 900-gram USDA Prime Dry-Aged Rib Eye Steak (P6688) which has a bit more fat together with the meat. You can also order a few vegetable side dishes good like the Steamed Broccoli (P478) and Creamed Spinach (P498) which are good for 2-4 persons.

Starches are also available to go with your steaks like the Lobster Mac and Cheese (P989). This is the most indulgent version of mac and cheese you can find with its four kinds of cheese cooked together with premium lobster meat.  Other items on the menu you can order include the German Potatoes (P428), Steak Rice (P488) or Steak Fries (P298).

If you want to have seafood instead of steak as your main course, then go for the Grilled Salmon (P1488) with its tender fillet of fresh salmon served with grilled asparagus.

Better yet, order all of these items with your family and have one of the best surf and turf meals you can find in the city. This is my third time to dine at Wolfgang’s Steakhouse, but I found myself falling in love with their steaks even more.

For dessert, try any of their awesome cake slices like the Pecan Pie (P398), New York Style Cheesecake (P398), and Key Lime Pie (P328). My favorite was the cheesecake with its rich and creamy texture. 

I would like to thank the Zwienner family for gracing the opening of their newest outlet in the Philippines and making sure that we can have premium world-class steaks here in the country. Congratulations to Wolfgang’s Steakhouse and looking forward to more meaty adventures in the future.

Wolfgang’s Steakhouse BGC

LG/F One Bonifacio High Street, 29th St. corner 5th Ave., Bonifacio Global City, Taguig

586-4892

www.wolfgangssteakhouse.ph