Wolfgang’s Steakhouse seamlessly blends classic American hospitality with Bangkok’s vibrant dining culture, making it an ideal setting for romantic dinners, anniversaries, or private events. 

OVERVIEW

Bringing the tradition of an authentic New York steakhouse to Bangkok, Wolfgang’s Steakhouse was founded in 2004 on Park Avenue, New York City, by Wolfgang Zwiener, a renowned steakhouse master with over 40 years of expertise. Known for its unwavering commitment to quality, Wolfgang’s serves only the finest USDA Prime Black Angus beef, dry-aged in-house for 28 days to deliver unparalleled flavor and tenderness.

AMBIENCE

Wolfgang’s Steakhouse Thailand, perched on the 3rd floor of One Bangkok, masterfully synthesizes the rugged elegance of a 1920s Manhattan institution with the breathtaking scale of Bangkok’s modern skyline. The interior is a sensory homage to its New York roots, featuring a rich palette of mahogany wood paneling, plush leather booths, and warm alabaster lighting that creates an atmosphere of timeless sophistication. Embraces geography with soaring floor-to-ceiling windows that frame an unrivaled panoramic view of Lumphini Park, blending the restaurant’s amber-hued intimacy with the vibrant greenery of the city’s "green lung."

The energy within the space is both posh and theatrical, punctuated by the rhythmic, choral shouts of "Sizzling!" from the staff as they parade 200°C plates through the dining room. This auditory ritual, combined with a staggering display of over 2,000 wine bottles and a dedicated high-end whiskey bar, ensures the vibe remains convivial rather than stiff. Whether guests choose the main dining hall, the rare terrace for a sunset cocktail, or one of the eight opulent private suites, the experience is anchored by a sense of unpretentious luxury. It is a space where the heavy, masculine heritage dining meets the airy, cosmopolitan spirit of Thailand, making it as much a destination for its "Old World" soul as for its stunning views of the Rama IV corridor. The result is a dining environment that feels like a prestigious sanctuary—a perfect "home away from home" that honors tradition while celebrating one of the most beautiful urban vistas in Southeast Asia.

MUST TRY

Porterhouse Steak for Two
The World-Famous Signature. Our crowning achievement features USDA Prime beef, flown in chilled and never frozen to preserve its natural integrity. Dry-aged on-site for an average of 28 days, this iconic cut offers the best of both worlds: the buttery tenderness of the Filet Mignon and the robust, nutty flavor of the New York Strip. Carved and served sizzling in clear butter at your table.

FOOD

The Wolfgang Experience
Signature Porterhouse: Our crown jewel, carved and served sizzling in clear butter.
The "Sizzling" Service: Experience the iconic moment our staff announces "Sizzling!" as your steak arrives at the table.
Beyond the Grill: Enjoy fresh Maine lobsters, our world-famous New York Cheesecake, and a curated cellar of over 2,000 global wines.

At Wolfgang’s Steakhouse Bangkok, we don’t just serve a meal; we deliver a masterclass in American steakhouse culture.

PRICING

THB 3,000++ to THB 5,000++ per person

ABOUT CHEF

Chef Nuttawat Ariyawisutsri, widely known as Chef Ouu or Chef Kenny, serves as the Head Chef at Wolfgang's Steakhouse Thailand, the inaugural location situated within the exclusive One Bangkok. With a distinguished career spanning over 12 years in the high-end hospitality sector, Chef Nuttawat is responsible for upholding the brand's legendary quality and tradition. His pivotal role encompasses overseeing all kitchen operations, ensuring the meticulous preparation of their signature dry-aged steaks, and successfully translating the authentic New York steakhouse experience for a discerning clientele in Thailand.