The Huamao branch of Wolfgang's Steakhouse has launched special dumplings filled with dry-aged beef to celebrate Spring Festival from Feb 11 to 16.
The beef is dry-aged for around 28 days in a special room in the restaurant before being made into the fillings for dumplings, a special item crafted for the Chinese New Year holiday.
All the steaks are shipped from the United States and selected by professionals in New York. The beef is selected only from prime Angus beef, aged 22 to 24 months.
The restaurant also provides three set meal choices for 2 to 10 people starting from Chinese New Year's Eve to the end of February.
Wolfgang's signature porterhouse steak, New York cheesecake and Caesar salad with classic dressing are included in all sets to provide a Western-style feast for family and friend gatherings.
