Grissini is a new Italian dining concept by Grand Copthorne Waterfront Hotel, under the M&C Hotels Group. Grissini means “Bread Sticks” in Italian. The resturant’s oven is known as the Josper Grill, fired by charcoal and flavoured wood to extract the best aroma and texture of the ingredients. We started off a hot and humid afternoon lunch with an appetizer of Mozarella cheese and parma ham. The portions are huge and we recommend sharing with 2-3 pax in your dining party. Next up was a Grilled Spanish Octopus topped with bacon bits. It was juicy and grilled in the Josper Grill to retain its optimum flavour and texture. You can never go wrong with a Grilled Cod Fish for our first main next. A very healthly dish with loads of Vitamin A, D, E and Omega 3 fatty acids EPA and DHA. Grilled Kurobuta Pork Collar from USA. Intense marbling on a leaner cut, we were told, but the fat simply oozes out when we took our first bite. To round off, we had the chocolate tart with Pistacchio ice cream, to cleanse the palatte. We will definitely be back for more. Rosette Media team. For Reservations, please comtact: Phone 6233 1100 Email dining.gcw@millenniumhotels.com http://celebrateatgcw.com/grissini

Neon Pigeon is an Eating Drinking Social house that embodies the culture of urban living fused with underground vibes. The name pays tribute to two main influences: NEON: after Tokyo, which is commonly referred to as the “Neon City” PIGEON: the constant seen in all urban cities We dropped by 1 evening after work to check it out. The kitchen was helmed by Dutch Master Chef Dennis Smit. We tried the Avocado with ginger, lotus root and pickled eggplant first. Next up was the Hamachi Tartare with quail egg. The Hamachi was pretty fresh and refreshing on the palette. This spicy baby corn with spicy miso dressing topped with corn crumble was not too bad. Quite a healthy dish to round off the warm appetizers. The main course of Grilled Barramundi was pretty well executed. Light and easy flavour without being too overpowering on the senses. Tonkatsu Duck Breast topped with Ponzu and Yuzu sauce was served next. Not many eateries serve duck tonkatsu but Neon Pigeon’s intepretation was pretty well executed and we will be back for return visits. To round off the evening, we had sea berry sour Hokkaido crispy meringue. A simple and no-frills dessert executed quite delicately and perfectly. For reservations, pls contact: Neon Pigeon 1A Keong Siak Road 01-03 Singapore 089109 Tel: 6222 3623 Opening Hours: Mon-Sat 6pm till Midnight.

Zui Hong Lou (Drunken Red House) is a progressive rich people Chinese food establishment, located at 90 Club Street Singapore 069458. It reopened 3 months ago in the space previously occupied by :Pluck. We dropped by 1 night to try their dinner menu. They pride themselves as a modern Asian diner and bar, created by the good people of The Establishment who are also behond brands like Gem Bar, Nutmeg&Clove, Wanton and #FindTheLockerRoom Bangkok. Zui Hong Lou is helmed by Head Chef Clement Goh, whose previous stints include Izy Dining and one Michelin-starred Bacchanalia, and Bar Manager Sufi, who mans the cocktail bar serving potent bespoke cocktails. We started our dinner with a 24 hour Sous Vide Braised Poek Belly Kong Bak Pau. The Australian pork simply oozes with fat on the first bite and melts in the mouth. It is served with lotus root chips with sour plum powder. Next up was the MaPo Tofu, topped with Sichuan spicy and slightly salty glaze sauce. We had the Kung Po Baby Octopus next. It was soft and not rubbery, and marinated with cinnammon and 5 star anise. It was pretty well executed by Chef Clement and his team. The Chong Qing marinated style chicken wings really had a numbing effect on our taste buds. Marinated with 18 secret spices, according to Chef Clement, including spices like cumin seeds, star anise, Szechuan pepper corn, this really overpowers the palette and would really suit those with stronger taste buds. The highlight of the evening was served next. Whole Sea Bass Asian Style deep fried in self made potato flour and ginger jus. We were told the fish is fresh farmed in Singapore and was very crispy and juicy. We polished off the entire fish, head and bones. Yang Zhou Fried rice. A simple and staple dish that has the wok hei to tantalize your taste buds. We paired the food with some cocktails recommended by the mixlogist. We had the Margarita and the Breakfast Club cocktails. We had some house wines as well, just to balance the food flavours and kill the fats. To round off the evening, we had a peanut paste soup dessert. It was not too sweet and was brilliantly executed. For Reservations, please contact zuihonglou.sg directly, or call 8181 0572.

River Wok offers the best flavours from Indochina under one roof with an eclectic menu created by Executive Chef Kantha Chookiat which focuses on Southeast Asian cuisines from countries like Laos, Indonesia, Thailand and Vietnam. We dropped by last week for lunch. We started off our culinary adventure at River Wok with a traditional Thai salad, Yam Tuapoo Goong Sod (SGD 16), consisting of wing beans, tiger prawns and shredded chicken mixed with a lovely tangy and spicy dressing made with fish sauce, lime juice, coconut cream, chilli paste and topped with crispy fried shallots and roasted grated coconut. It was really spicy and perhaps the wait staff could offer different levels of customized spiciness say Level 1-3, like buffalo wings served at some joints. But it was a well executed starter otherwise. We tried the Nam Khao Hor (SGD 10 – veg/ SGD 14), a Vietnamese hand rolled rice paper with minced chicken and roasted rice crumbles. The lemon-marinated minced chicken with crispy rice crumbles kept us reaching out for more after every bite. Described as “comfort food” by the chef, the Indonesian Sop Ikan Batam (SGD 12) combines red snapper fillet, basil, lemon, tomato and pickled mustard that provides just the right amount of tanginess and freshness to tickle the taste buds. Clear and clean refreshing soup, it could do with less chilli as the spice was overpowering the natural robust soup broth, which was a pity. The broth reminded us of a typical Teochew steamed silver pomfret served in traditional Teochew restaurants and zi char stalls. The classic Vietnamese staple, Pho Bo (SGD 26) is served the traditional way in a fragrant beef broth but with the added richness of premium sliced Wagyu beef accompanied with the freshness of bean sprouts and other herbs, presented on the side when served. The wagyu beef is from Australia and is served raw separately. You simply dip the wagyu slices into the piping hot soup according to your preferred doneness. The soup broth is brewed from scratch from beef bones and stock for many hours, we were told. We were blown away with the decadent Gaeng Phed Ped Yang (SGD 22), a roasted duck in rich Thai red curry (perfectly paired with Stella Artois Pilsner). Chef Chookiat adds a creative twist to this traditional dish with grapes and pineapple giving a wonderful hint of sweetness with spice. Post Meal Sweet Tooth Indulgence A meal is never complete without desserts! We tried the Banh Chuoi (SGD 12), a savoury Vietnamese dessert consisting of banana fritters and black sesame ice cream and the traditional Thai Khao Neow Ma Muang (SGD 10), a sweet sticky rice pudding paired with slices of sweet mango and coconut cream. It was a brilliant and awesome lunch. We will be back for sure! ABOUT RIVER WOK Nestled among restaurants and the romantic riverside of Robertson Quay, River Wok serves modern Indochina cuisine, pulling together dishes from Laos, Indonesia, Vietnam and Thailand that has a shared love of robust flavours, heat and contrasting textures. Cuisines at River Wok are specially brought to patrons by an Executive Chef who has over 30 years of experience in the region. River Wok is located at 80 Mohamed Sultan Road, The Pier, #01-12, Singapore 239013. Open Mondays to Sundays from 12pm to 11.00pm, please call (65) 6732 1126 for enquiries and reservations. Visit and follow – Facebook page www.facebook.com/RiverWok & Instagram page www.instagram.com/river_wok for more information.

Artemis Grill showcases sustainable Mediterranean organic cuisine on the 40th floor 15,000 square foot Sky Forest roof garden of CapitaGreen in the heart of the CBD. We dropped by one evening to try their dinner menu. We started off with a Hamachi Crudo Green Sicilian olives, Tomato water, basil and almonds offer a refreshing appetizing start to our meal. The balance of the flavours was just nice and the Hamachi was really fresh. We paired this with an Austrian Gemischter Satz 2015 with lemon zesty undertones to harmonize the citrus acidity of the raw fish. We had the Quinoa Falafel next for our warm appetizer. Quinoa was deep fried and infused with hummus, white cabbage slaw, pomegranate and za’atar. The crust was crispy on the outside and warm and moist on the inside. The dish was elegantly plated in an Instagram worthy fashion. We were feeling hungry and had another warm appetizer – Chargrilled Spanish Octopus This dish was brilliantly executed and featured Spanish Chargrilled Octopus with chorizo, white bean cassoulet and kombu. The highlight and main course of the evening – Mey Selection Tenderloin 200g Grass fed tenderloin from Melbourne Victoria cooked medium rare to perfection, topped with parsnip puree, button mushroom and sauce au poivre. A leaner and healthier alternative to grain fed options, this grass fed tenderloin simply melts in the mouth with each bite and we paired this with a full bodied intense Conde Valdemar Gran Reserva 2008 from Rioja, served in a Bordeaux style Schott Zwiesel glass. Spanish Rioja We were enjoying our steak with the brilliant Spanish Rioja Gran Reserva. Cheap and good wine available by the glass. To round off the evening, we had a sweet treat – Coffee Chocolate Ice Cream Topped with cookie crumble and mascarpone mousse. What a way to finish off an awesome dinner. The kitchen is helmed by British master chef Oliver Hyde,with previous stints at 3 Michelin Star Waterside Inn, 3 Michelin Star Gordon Ramsey, 1 Michelin Star Hostellerie la Briqueterie, Pollen and Maggie Joan’s. For Reservations, please contact Artemis Grill: Tel: 6635 8677 enquiries@artemisgrill.com.sg CapitaGreen Rooftop Level 40, 138 Market Street Singapore 048946

Hidden Door Concepts, the progressive restaurant group behind some of the most well known lifestyle and F&B concepts in Singapore, like Sear and Empire, has launched a new concept in the heart of Mohamed Sultan Road, serving breakfast, dinner and bonding over a few casual beers. As an unpretentious and casual neighbourhood bar, Nickeldime River Valley offers high quality craft beers and international bar food in a laid back environment. Chief Executive Chef Tim Ashwood helms the kitchen and prepares all the progressive comfort food completely fresh in-house from scratch. No shortcuts, no cutting corners. We dropped by one evening to check out the place. We had a few dishes to share, paired with craft beers such as: 1) Stone and Wood Green Coast Lager. 2) Tuatara Coastin’ Session IPA. 3) Pirate Life Mosaic IPA. 4) Heart of Darkness Directors Cacao Porter SCOTCH EGGS STOUT BROWN SAUCE Runny eggs wrapped in smoked streaky bacon and house bread crumbs, served with traditional English brown sauce caramelized with dark chocalate stout. This dish is well executed with the right balance of flavours and sweetness. PICKLED BEETROOT & WITLOF SALAD The beetroot is slow roasted, peeled and pickled in maple syrup and sherry vinegar. It is added to witlof and tossed with candied hazelnuts, orange segments and dressing made from beetroot pickle jus, topped with feta mousse. A refreshing and healthy dish indeed. CROQUE MADAME A modern take on a traditional cafe dish. House made leavened brioche is layered with Dijon mustard, hand-carved leg ham and a cream layer of mozzarella, cheddar, gruyere and IPA beer. It is masked with bechamel and baked in the oven, and served with a fried egg. This simply melts in the mouth and explodes in the mouth with a fusion of delightful flavours. CONFIT DUCK WAFFLE The duck legs are cured for 12 hours before slow-cooked in duck fat, and served atop leavened thyme and cheddar cheese waffle, stout glazed bacon and a fried egg. The marbling of the duck fat oozes out and pairs really well with the Cacao Porter with hints of red berries, cacao nibs and dark roasted coffee. Nickeldime River Valley is at: 8 Mohamed Sultan Road Singapore 238959 For reservations, please call: Tel: 67351035

We started off with a Dassai 50 Junmai Daijinjyo. Paired with Chef’s recommended starters. Lobster with pasta. Next up was the Shunjuu Salad. This Pitan tofu Century Egg sauce with Salmon and Avocado tartare is simply amazing. It was really delicious. Sashimi Moriawase. A combo platter of salmon belly, Tuna, Swordfish, Amberjack and Ebi. The sashimi was really fresh and we heard the restaurant flies them in twice a week from Tsukiji Fish Market in Tokyo. The Skewers came next, fresh from the BBQ. Chicken Wings. Very well marinated with a hint of sea salt and pepper. Asparagus Roll with Pork. Char-grilled to perfection. Look at the slight “chao tar” burnt effect. Meat Bar with Raw Egg. Wakadori Karage Chicken. Cold Angel Hair Pasta with Truffle Oil. - Really tasty umami flavour infused with the natural palette of Truffle Oil, topped with Ikura and small shrimp. The highlight of the evening. A4 Kagoshima Ribeye. The natural marbling of the fats simply melt in the mouth. O-toro! Jo-Karubi Shortribs. It was a little dry and lean, but nevertheless quite decently prepared. We were absolutely stuffed to the limit by this stage, but we still squeezed some room for dessert - Japanese Parfait. Black Sesame Goma Ice Cream. Menus: Rosette Media’s Overall Verdict: A reasonably priced and awesome food quality Izakaya bar set in the heart of the quiet Robertson Quay Japanese F&B enclave. It is a great spot for after work drinks and tapas washed down with a wide selection of the best sakes in town. For reservations, pls contact: +65 6887 3577 or visit: www.shunjuu.com Address: 30 Robertson Quay 01-15 Riverside View Singapore 238251

The Name Koji is a crucial ingredient in the brewing of sake and shochu. It is a kind of culture that creates enzymes, breaking starch in rice into sugar. Koji is not only used in the production of sake and shochu, it is also widely used in Japanese cooking ingredients like shoyu (soy sauce) and miso (bean paste). Hence, Koji is the “culture and essence” for Japanese wine and dine! The Concept A trendy and casual Japanese sushi/sashimi-only joint with a simple menu focusing on quality fresh sea produce, speed and affordability in the day to cater to office crowd. In the evening, omakase (chef decide) menu will be served along with a good selection of sake and shochu for a relaxed dining experience. The Space Décor is uber chic stylish with counter seats indoors and high tables and benches outdoor. There are different set of lightings used for lunch and dinner to create the different ambience. The Food Value is emphasized here with undersized Japanese sushi rice topped with oversized slices of fish and shellfish. Nigiri Sushi are served in sets of 5. Sets are priced from Value set of $9++ to Premium set of $23++ which include Chutoro (Bluefin Tuna Belly). Each set comes with a choice of salad or soup. Typically, a customer would order 2 sets of nigiri sushi with a spending of $19++ to $46++ depending on his selection. The superb value Donburi Sets include their signature Chirashi Don marinated with special tangy sauce and our chef’s recipe of Salmon Avocado Tartare Don. Served with Miso soup and Salad and priced at $19++ per bowl, they are a must-try. For dinner, in addition to the above, they serve 8/10-course omakase set at $98++ and $118++ per person. The course includes appetizers, sashimi, teppan, nabe, sushi and dessert. Koji uses Japan-produced rice and charcoal-filtered water to achieve the best tasting sushi rice. Guests have a choice of white rice or the healthier mixed grain rice for their sushi and donburi. We had the 10 course Omakase set at $118++ per pax. 1) Uni (Sea Urchin) Tofu Superb melt in the mouth Bafun Uni airflown from Hokkaido on top of tofu. A great appetizer to start off the dinner. 2) Boiled Squid and White Asparagus topped with Japanese Jelly Not your typical green asparagus, this is a great rare white asparagus typically served in high end restaurants. 3) Japanese Oysters Look at the size of these Japanese oysters. This would pair well with a great glass of Grand Cru champagne or Junmai Daijingyo sake. 4) Sashimi Platter We were served a selection of the freshest sashimi airflown twice a week from Tokyo’s world renowned Tsukiji Fish Market. We had Otoro (Premium fatty Tuna Belly), Salmon Belly, Amberjack (Kampachi) and Ebi with freshly grated wasabi. 5) Foie Gras with Onsen Egg Torch seared Foie Gras with Onsen egg was not too bad, but would be better if it were pan seared till slightly crispy on the outside and oozing soft on the inside. 6) Tajima A4 Wagyu Ribeye Superb A4 marbling oozing with fats that just melts in the mouth. It would pair well with a full bodied Bordeaux Grand Cru Classe Red Wine. 7) Sushi Selection Flounder Sushi Amberjack (Kampachi) Sushi Ebi (Small Prawn) Sushi 8) Clam Soup A clear refreshing soup broth with some clams which were quite fresh. The soup could have been more robust though. 9) Otoro Sushi with Caviar The piece de resistance and highlight of the evening. Premium Otoro Fatty Tuna Belly topped with Caviar and Japanese Gold Foil Leaf. The flavours just explode in the mouth with an amazing fusion and balance. 10) Dessert Japanese MuskMelon, Strawberries and tomatoes to cleanse the palate and round off the evening. Koji Sushi Menu For reservations, please contact: Pickering Branch 3 Pickering Street #01-42 Singapore 048660 Tel: 6225 6125 Fax: 6225 6387 Mon – Sat: 11:30am – 3:00pm (LO 2.30pm) 6:00pm – 10:00pm (LO 9.00pm) Sun & PH: Closed Raffles Place Branch 30 Raffles Place #01-32 Chevron House Singapore 048660 Tel: 6532 2805 Fax: 6532 2802 Mon – Sat: 11:30am – 3:00pm (LO 2.30pm) Mon – Fri: 6:00pm – 10:00pm (LO 9.00pm) Sun & PH: Closed koji@kojisushi.com.sg www.kojisushi.com.sg

THROUGH HIS GUEST STINT AT THE FULLERTON HOTELS SINGAPORE, BRAZILIAN NATIVE PAULO MACHADO PROVES THAT HIS NATIVE CUISINE IS MORE THAN JUST ACAI AND CHURRASCO SINGAPORE, 5 APRIL, 2018 – Owner of the Paulo Machado Institute and member of the Slow Food Movement, Chef Paulo Machado will be guest stinting at The Fullerton Hotel Singapore from 9 to 15 April 2018. During this period, he will be cooking for The Passion Ball, a charity fundraising gala by non-profit organisation Food from the Heart; hosting an Ambassadors evening at Post Bar, cooking a series of dinner buffets for the public and will conclude his guest stint with a Superfoods Sunday Brunch at Town Restaurant. BRAZILIAN DINNER BUFFETS At Town’s dinner buffets, discover bracing salads such as Salada de Abobrinha com Pimentas Amazonicas, where zucchini is marinated with herbs and perfumed with peppers from the Amazon. Mains include Barreado, a typical dish from the south of Brazil, where meat is simmered for 14 hours in a closed clay pot and served with manioc flour and plantains. Dinners take place from 6.30 p.m. to 10.30 p.m. Sunday to Wednesday: S$59* per adult; S$30* per child Thursday to Saturday: S$79* per adult; S$39* per child SUPERFOODS SUNDAY BRUNCH Acai smoothies and bowls are all the rage but there is more to superfoods when it comes to Brazilian cuisine. Pack in the nutrients at Sunday brunch on 15 April with dishes such as Salada de Quiabo – Caruru, a high fibre okra salad mixed with onions, tomatoes and azeite de dende (Omega-rich Brazilian palm oil extracted from palm fruit which lends a wonderful flavour and rich orange oil to many dishes). Farofa employs shredded yucca and garlic to lend itself as a piquant accompaniment to juicy, grilled meats, and Chibe serves as a refreshing chilled soup, where yucca flour is hydrated with water and perfumed with cilantro, parsley and cumari (a chilli pepper) spice. Get a dose of natural caffeine with Guarana (“coffee of the forest” derived from the maple family) and Acai, which will give you an energy boost for the rest of your day. 12.00 p.m. to 3.30 p.m. (last pour at 3.00 p.m.) S$120* per adult with chilled juices and soft drinks; S$60* per child S$168* with free-flowing house wine and champagne EXCLUSIVE COOKING CLASS For one day only, Chef Paulo Machado will host an intimate cooking class at The Lighthouse Restaurant, where guests can interact with him while he displays some elusive Brazilian ingredients. Learn to whip up dishes like Caldinho de Feijao (Traditional Black Bean Soup), Moqueca Baiana de Frutos do Mar (South-east Brazilian-style Seafood Stew), and Romeu e Julieta (Soft Cheese with Sweet Guava Paste). Thereafter, enjoy the fruits of your labour against the panorama of the Marina Bay. The session takes place from 11.00 a.m. to 2.00 p.m. (inclusive of a 3-course lunch) and is priced at S$88* per person. Limited slots available. Purchase tickets via https://connect.reddotpayment.com/instanpanel/instanpay/index/fullertonhotelscookingdemo/ For more information and reservations, please call Dining Reservations at 6877 8911 / 8912 or visit www.fullertonhotels.com *Prices are subject to 10% service charge and prevailing government taxes. ^Children aged between six and 11 years old. About The Fullerton Hotel Singapore 2018 marks the 90th anniversary of the Fullerton Building, home to The Fullerton Hotel Singapore. Gazetted as Singapore’s 71st National Monument, the hotel was once home to the General Post Office, The Singapore Club and the Chamber of Commerce. It is a luxury hotel with 400 rooms and suites carefully designed to provide both business and leisure travellers with a sanctuary of serenity and comfort in which to retreat and rejuvenate. Dynamically located in the heart of the financial and arts districts, the hotel successfully blends rich heritage with contemporary style and personalised service to offer guests a world-class accommodation experience. Epicureans can enjoy a delectable array of dining selections. There are a total of 5 restaurants and bar in the hotel, namely Town Restaurant which presents international buffets and an a la carte menu, Jade features Cantonese cuisine, The Courtyard offers an Indian buffet, Japanese buffet and Afternoon Tea, and The Lighthouse Restaurant & Rooftop Bar with breathtaking views of the bay serves authentic Italian cuisine. Post Bar, which features the original ceiling and pillars of the General Post Office, is the popular choice amongst the trendy elite. Aside from the dining selections, The Fullerton Hotel also features an exquisite and intimate retail wing. Guests seeking rejuvenation can pamper themselves with the indulgent treatments at The Fullerton Spa. www.fullertonhotels.com

A NEW YORK STEAK OF MIND Wolfgang’s Steakhouse Singapore unveils Manhattan-style Happy Hour (Singapore, March 2018) Since opening its doors last October, Wolfgang’s Steakhouse Singapore has fast become the go-to destination for the best steak in town.* To top off their already impressive menu, the restaurant is now expanding its offering by launching a Happy Hour menu, inspired by the buzzing drinks culture of The Big Apple. Available daily from 3-6pm, the new menu features a selection of wines, beers, and house pour spirits alongside a sophisticated selection of cocktails. Unique to the Singapore restaurant are four speciality drinks, including the aptly named Wolfgang Sling – Bombay Sapphire, Kirschwasser, Dom Benedict, Fresh Lemon Juice, Sparkling Water – and Orchard Road – Bombay Sapphire, Honey Syrup, Fresh Lemon Juice. To complement the competitively priced, varied drinks offering, Happy Hour at Wolfgang’s Steakhouse Singapore features a delicious selection of premium bar snacks, with highlights including Fresh Oysters, USDA Prime Sirloin Steak Crostinis, and the Classic Wolfgang Burger (also available on the Lunch Menu). The combination of stylish beverages paired with gourmet, top quality food creates an unparalleled experience, unlike any other happy hour in the city. Conveniently located at the new InterContinental Singapore Robertson Quay, Wolfgang’s Steakhouse is in close proximity to the city, yet set in a more relaxed environment, making it the perfect place to decompress after a busy day. The vast, spacious interiors create a vibrant, New York-style atmosphere, and are reminiscent of the original establishment, with solid walnut floors, a rich mahogany bar, imported Italian chandeliers, and mosaic-tiled ceiling. The restaurant is renowned for its tender sub-primal cuts of prime USDA Black Angus meat, which are dry-aged in an onsite proprietary designed aging room for 28 days. Established by father-son duo, Wolfgang and Peter Zwiener, and several associates, Wolfgang’s Steakhouse pays tribute to classic New York City hospitality with a warm, friendly atmosphere and unparalleled service. Wolfgang’s Steakhouse Singapore is open daily from 11.30am to 11.30pm, and offers lunch, happy hour and dinner daily. ABOUT WOLFGANG’S STEAKHOUSE Wolfgang’s Steakhouse was opened in New York by Wolfgang Zwiener, his son Peter, and several associates 14 years ago, and soon became Manhattan’s go-to option for top quality steak. Today, Wolfgang’s Steakhouse has five New York locations including its flagship on Park Avenue, and operates in 19 locations worldwide, including Miami, Beverly Hills, Waikiki Beach, Somerville NJ, Tokyo, Osaka, Fukuoka, Beijing, Manila, Seoul, Hong Kong and now Singapore. * Wolfgang’s Steakhouse Singapore was named ‘Best New Steak’ for 2017. Hit List, The Business Times Weekend, 9-10th December 2017. Wolfgang’s Steakhouse Singapore is located at 1 Nanson Road, #02-01, InterContinental Singapore Robertson Quay. For more information, please visit www.wolfgangssteakhouse.sg For reservations or enquiries, please call: +65 6887 5885 Facebook: Wolfgang’s Steakhouse SG Instagram: @wolfgangssteakhousesingapore