CUT Singapore

Singapore's celebrity chef steakhouse
VERIFIED LUXURY
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.
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Our Inspector's Highlights
• Acclaimed hospitality designer Tony Chi 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.
Things to Know
• A lavish private dining room, decorated with lacquered wine cabinets and ringed by glass walls, accommodates up to 40 guests.

• CUT offers 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.

• This Singapore steakhouse serves up its prime cuts for dinner Sunday through Thursday from 6 until 10 p.m. and Friday and Saturday until 11 p.m.
The Food
• Served with a choice of house-made sauces, from a tangy Argentine-inspired chimichurrito a citrusy wasabi and yuzu-kosho butter, the mouthwatering range of prime cuts here are spectacular.

• Choose from such prestigious cuts as 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.

• 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.
The Bar
• 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.

• Try 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.
Getting There
10 Bayfront Avenue, Singapore, 018956
TEL65-6688-8517
Check Availability