CUT Singapore

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 Daniel Boulud, Tetsuya Wakuda 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 Greg Bess, once the 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.
Our Inspector's Highlights
  • Cuts are the highlight at this Singapore steakhouse. Sink into Australian Angus; U.S., Australian and Japanese Wagyu; and Japanese A5 Kobe beef. 
  • 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.

The Food
  • Served with a choice of house-made sauces, from a tangy Argentinean chimichurri to a citrusy wasabi and yuzu-kosho butter, the mouthwatering range of prime cuts here is 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 Bess 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 Pierre Chambon 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.
Business casual
Getting There
2 Bayfront Avenue, B1-71, Galleria Level The Shoppes at Marina Bay Sands, Singapore 018972
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