Singapore's celebrity chef steakhouse
The classic American steakhouse goes upscale at classy, contemporary CUT Singapore, the lively 138-seater from Wolfgang Puck, one of the world’s most prolific celebrity chefs. Located on the Galleria Level of The Shoppes at Forbes Travel Guide Four-Star hotel Marina Bay Sands, alongside a strip of restaurants from Mario Batali, Daniel Boulud, David Thompson and other culinary titans, this Singapore restaurant became the first CUT on Asian soil upon its much-anticipated debut in November 2010. Under the direction of chef Joshua Brown, once the executive sous chef at Four-Star Los Angeles hot spot CUT Beverly Hills, the Singapore outpost certainly lives up to the legacy of its Austrian-born American owner.
Acclaimed hospitality designer Tony Chi, who had previously lent his expertise to Wolfgang Puck Bar & Grill in Las Vegas, Wolfgang Puck Grille in Detroit, and other Puck eateries, sets a masculine tone in CUT’s sumptuous main dining room, a sleek, earth-toned space decked out in mirrored glass walls, mod chandeliers and striking celebrity portraits. Leather-upholstered Mario Bellini furnishings impart an additional touch of elegance to the ambience, though a boisterous soundtrack of classic rock hits helps keep the vibe pleasantly casual. A lavish private dining room, decorated with lacquered wine cabinets and ringed by glass walls, accommodates up to 40 guests.
At the Singapore steakhouse’s intimate 24-seat bar and lounge, gourmet bar bites like wagyu sliders and tuna tartare sandwiches are paired with more than 50 handcrafted cocktails, including the Duke of Earl, a refreshing mixture of lemon, cane sugar and gin infused with Earl Grey tea, and the fruity Hello Kitty, made with cranberry, orange, ginger, chili and passion fruit rum. Of course, the wine list is quite tempting, too: More than 700 selections pulled from many of the world’s top vineyards are available, with a particular focus on big, juicy reds to match CUT’s impressive selection of top-shelf steaks.
Served with a choice of housemade sauces, from a tangy Argentine-inspired chimichurri to a citrusy wasabi and yuzu-kosho butter, the mouthwatering range of prime cuts here includes Snake River Farms’ American wagyu, grain-fed Rangers Valley Australian wagyu aged for at least 35 days, and prestigious Kobe beef sourced from Japan’s Hyogo Prefecture. Chef Brown clearly caters well to carnivores, though his savory seafood and fowl options like pan-roasted Maine lobster, sautéed Dover sole and rotisserie-roasted baby chicken are worthy complements to the world-class beef bonanza. (Staff deboned our sole filets right at the table, which added a personalized touch to service and showed us how to easily do it ourselves at home.)
For dessert, CUT pastry chef Jen Shen-Soto puts a sweet cap on the evening with such decadent creations as buttered-pecan baked Alaska with cranberries, cocoa crumble and candied pecans, and a palate-cleansing lime-pudding cake served with black berries, vanilla meringue and mascarpone glaze.
It all adds up to one of Singapore’s best and most-popular steakhouse experiences — and that means advance reservations are practically essential. Staff accommodates walk-ins when possible, but open tables are scarce, particularly during the weekend.