Regina Troy Barrios

Wolfgang's Steakhouse x Pat Go Happy Hour Collab

Article (news)

When you go to <a href="https://www.instagram.com/wolfgangssteakhouseph/" rel="noopener noreferrer" target="_blank">Wolfgang’s Steakhouse</a>, you already know the beef is going to be top-tier. But this time, happy hour came with a surprise: What’s Your Beef? Part 4, a four-hands collab between Wolfgang’s Executive Chef Chris Oronce and<a href="https://www.instagram.com/patmgo/" rel="noopener noreferrer" target="_blank"> Chef Patrick Go</a> of <a href="https://www.instagram.com/yourlocalph/" rel="noopener noreferrer" target="_blank">Your Local</a>. Two chefs came up with one menu that had me grinning from the first bite to the last.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1756014040782Portraits-3856.jpg" style="width:900px" class="fr-fic fr-dib"/>Wolfgang’s Chris Oronce and Your Local’s Pat Go unite in one epic happy hour collab | Photo: Wolfgang&#x27;s Steakhouse </div>Chef Chris kept things in Wolfgang’s comfort zone, but with his own little magic touches. His Gyudon was pure cozy-in-a-bowl goodness—tender beef, sweet-savory sauce, and perfectly fluffy rice. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1756014136822Dishes-20255694.jpg" style="width:900px" class="fr-fic fr-dib"/>Chef Chris’s Gyudon: cozy beef, sweet-savory sauce, fluffy rice | Photo: Wolfgang&#x27;s Steakhouse </div>The Pho had that slow-cooked depth where you can tell the broth has been sinmering for hours, and paired with the Bánh Mì? Crunchy bread, pickled veggies, and flavorful beef bacon that made me forget about every other sandwich for a second.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1756014182742Dishes-20255732.jpg" style="width:900px" class="fr-fic fr-dib"/>Slow-simmered Pho and beef bacon Bánh Mì, best enjoyed together | Photo: Wolfgang&#x27;s Steakhouse</div>Then Chef Pat Go stepped in with flavors that brought the party. His Yukhoe — Korean-style beef tartare with house-made ssamjang and crisp prawn chips — was fresh and zesty, tender and not too overpowering. A great bite to start the meal. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1756014232800Dishes-20255679.jpg" style="width:900px" class="fr-fic fr-dib"/>Pat Go’s Yukhoe: Korean tartare, ssamjang kick, prawn chip crunch | Photo: Wolfgang&#x27;s Steakhouse</div>The Char Siu Slider was smoky, sweet, savory, and way too easy to finish in three bites. The pickles were a nice touch. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1756014254902Dishes-20255633.jpg" style="width:900px" class="fr-fic fr-dib"/>Char Siu Sliders: smoky, sweet, gone in three bites | Photo: Wolfgang&#x27;s Steakhouse </div>His Skirt Steak &amp; Satay came with a grill-kissed aroma that made me instantly hungry for more. It’s not your typical skewered satay, but it carries the nutty flavors — made even deeper with Pat Go’s genius take on flavors. <div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1756014295082Dishes-20255706.jpg" style="width:900px" class="fr-fic fr-dib"/>Skirt Steak Satay with grill-kissed flavor, nutty depth and Pat Go’s bold twist | Photo: Wolfgang&#x27;s Steakhouse</div>But his Rendang? Oh my god. Deep, rich, coconutty — I expected nothing less from Chef Pat, but this exceeded my expectations. The beef is not just fall-apart tender, it’s almost shredded to perfection and each strand is infused with flavor. The tamarind fried rice wasn’t too strong, but it went so well with the Rendang, complimenting its flavors. This is one dish you should definitely get when you’re at Wolfgang’s.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1756014321540Dishes-20255644.jpg" style="width:900px" class="fr-fic fr-dib"/>The Rendang with fall-apart beef, coconut richness and tamarind fried rice | Photo: Wolfgang&#x27;s Steakhouse </div>What I loved most? The chefs and the dishes didn’t compete, they complemented each other. Chef Chris gave you the steakhouse warmth, Pat brought the bright, bold energy, and together it was like having two great dinner parties in one sitting.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1756014343342Portraits-3891.jpg" style="width:900px" class="fr-fic fr-dib"/>Two chefs, one happy hour and plenty to smile about | Photo: Wolfgang&#x27;s Steakhouse </div>This isn’t your average happy hour, it’s Wolfgang’s. It’s a flavor tag team you’ll want to tell everyone about.<div>“What’s Your Beef? part 4 runs Monday to Friday, 11 AM to 10 PM, with two menus that keep you coming back—one for Mondays, Wednesdays, and Fridays, another for Tuesdays and Thursdays. Catch it at all Wolfgang’s Steakhouse, and follow <a href="https://www.instagram.com/wolfgangssteakhouseph/" rel="noopener noreferrer" target="_blank">@wolfgangssteakhouseph </a>on Instagram for the full beefy story.”</div>

Wolfgang’s turns happy hour into a full-day flavor adventure with a bold chef collab you won’t want to miss.

Wolfgang’s turns happy hour into a full-day flavor adventure with a bold chef collab you won’t want to miss.

Two Chefs, One Flavor-Packed All-Day Happy Hour At Wolfgang’s Steakhouse

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Two Chefs, One Flavor-Packed All-Day Happy Hour At Wolfgang’s Steakhouse

Ching Dee

Published August 21, 2025 02:00 PM PHT

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Updated August 24, 2025 02:01 PM PHT

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