Food Review: CUT by Wolfgang Puck at Marina Bay Sands | A Steak Restaurant that’s a CUT above the rest
As part of the Weekender Foodmania Awards 2016, this is the last of our three-part series on restaurants nominated in each of the categories of this year’s awards – American, Italian and Steak. On the Steak, this category saw CUT by Wolfgang Puck (at Marina Bay Sands), Morton’s (at Mandarin Oriental Singapore) and OSIA (at Resorts World at Sentosa) coming up tops with public voting. In the latest Michelin Guide Singapore 2016, CUT by Wolfgang Puck and OSIA were each awarded One Michelin Star each (view the complete Michelin Guide Singapore 2016 here). Here’s what we have to say of the 3 restaurants.
The Place Being one of the two Wolfgang Puck’s restaurants at Marina Bay Sands (the other being Spago), CUT by Wolfgang Puck has earned its standing in Singapore’s restaurant scene as one of the best Steak restaurants in town – if not, The Best. Clearly a winner if you love your Japanese Wagyu meats, CUT dishes out a wide range of meats from Prime-Aged Angus Beef to American Wagyu. Great meats, exceptional service, and enjoyable cocktails, this is a CUT above the rest.
Complete with dimmed lighting, polished yet simple decor, CUT seeks to give its diners a comfortable dining experience while enjoying their meat of the day.
The Food Of course, at CUT, the highlights are the steaks. From USDA Prime to Australian, American and the premium Japanese Wagyu, you will get to choose from a wide selection of cuts from these offerings, and have these paired with sides to share.
To start, I was surprised by how good the appetisers were, since I have always assumed this restaurant to serve only the best meats but have not heard much of its other fares. My favourite for the night was the Tuna Tartare Sandwiches (S$35), which is also available at the lounge before you kick-start your dinner.
And if you can’t wait, this is available in the dining area too, the Big Eye Tuna Tartare (S$39). Made with Tuna tartare, wasabi aioli, ginger, Togarashi Crisps and Tosa Soy, the bite felt almost heavenly, with the raw fresh tuna going well with the crispy chips and everything that it was mixed in.
If you are a fan of bone marrow, CUT’s take on this side dish differs slightly from the usual renditions. The Bone Marrow was first removed from the bone itself, and made into a flan, before being placed back. The texture came across as less oily and more buttery, which frankly did not resonate as well with me – bone marrow must taste sinfully good, or at least it should be that way for me. If you are keen to have a go at this, order the Bone Marrow Flan (S$32) here, which comes with Mushroom Marmalade and Parsley Salad.
On to the real deal, I had 2 cuts of the New York Sirloin, one of the USDA Prime Illinois Corn Fed Aged 21 Days (S$92 for 340g) and the other of the American Wagyu Snake River Farms Idaho (S$160 for 230g). It’s hard for me to find the right words to describe how satisfied I was with both the meats, although if budget is a serious consideration, even the cheaper former option worked wonders for me. Definitely less juicy as compared to the Wagyu cuts, the grills at CUT ensures that you get the best char on the exterior of the meat while retaining the succulent jus. As for the Wagyu cut, I am sure I need not elaborate more.
For all diners, you can ask for the waiters to roll out the cuts for the night, where they will display all 3 different cuts of both the Japanese and American Wagyu in full glory at your table. The Japanese Wagyu is wrapped in black cloth, with its American counterparts wrapped in white. Take a moment to enjoy the marbling, shall we?
Now, if you are looking for some sides to go with your meats, I will recommend the Peewee Potatoes (S$18) and Cavatappi Pasta “Mac & Cheese” with white Cheddar (S$22). The potatoes were done in “patatas bravas” styled (Spanish inspired) with garlic aioli, and this was to-die-for good. Crisp potato skins, with hot potato insides, and the slightly salty and garlic taste, good to share and enjoy with the red meats.
As for desserts, CUT offers Singapore diners an interesting local inspired option, the Kaya Baked Alaska (S$24). Basically a Coconut Cake, filled with Pandan Ice Cream and Coconut Sorbet, and topped with Coffee Crumble while charred on the exterior, I love this for its creativity and local adaptation, but for its price, we ain’t sure if this will be your favourite.
What I implore you to have though, is the Valrhona Chocolate Souffle (S$24). Topped with a scoop of vanilla ice cream, the chocolate souffle is probably one of the best I have had to date. The portion was just right for 2-3 folks to share, the pastry was fluffy as it should, with an intense flavour, going perfectly with the ice cream.
Rants What else, but the price tag? But if a special occasion comes along, CUT should be amongst your top considerations.
Will I return again? Yes, as often as I can afford it. Here’s a steak restaurant that’s a CUT above the rest. (Just had to end off the article with the same pun again, but I seriously mean it!)
Taste bud: 4.5/5
Hole in the pocket: 4.5/5
Overall Experience: 4.5/5
CUT by Wolfgang Puck
2 Bayfront Avenue
B1-71 Galleria Level
Marina Bay Sands
Tel: +65 6688 8517
Monday to Thursday: 5pm to 10pm
Friday to Saturday: 5.30pm to 11pm
Sunday: 5pm to 10pm
Morton’s The Steakhouse
One of the classic go-to Steak restaurant in Singapore, Morton’s continues to show their understanding of diner’s palate and have this served with one of the best service you can revel in. Be here if you prefer Angus to Wagyu cuts, with all their Prime-Aged Beef imported from the US, you know you are in safe hands when at Morton’s.
Make your reservation instantly at Morton’s The Steakhouse here.
5 Raffles Avenue
4th Floor Mandarin Oriental Singapore
Tel: +65 6339 3740
More recognized as delivering Australian cuisine to Singapore rather than the merits for its meats, I was pleasantly surprised by how enjoyable the meal turned out. With all the ingredients, if not most, coming from different parts of the country, you get to taste the meats of Bryon Bay to the octopus of Fremantle in one sitting. With the food all served up in a wooden board, while you soak in the less pretentious laid-back Aussie vibe of OSIA, you will probably enjoy the meal here more so than most Celebrity Chefs’ restaurants. I will be back for more.
8 Sentosa Gateway
Resorts World at Sentosa
Tel: +65 6577 6560
Ranted by the Rantee