The Place Steak lovers in Singapore should be familiar with Cut by Wolfgang Puck, where the brand’s first Asian outpost is located in Marina Bay Sands Singapore. The famous steakhouse is also One Michelin Star since 2016 where Singapore has its first edition of the Michelin Guide. The restaurant is decked in classy New York style with a dim dining ambience. Most of the dining groups I noticed are couples, and the romantic ambience definitely plays a part.
The Food There is an extensive cut of meats on the menu, but I am going to share one of the menu instead which is pretty good value in my opinion. The restaurant has an early dinner menu available from 5:30pm to 7pm, traditionally coined as the pre-theatre menu. This menu makes it comparatively very affordable at S$95++ for a 3-course meal. I visited in the month of December where the 3-course menu is priced at S$125++ per person instead, which includes a starter, mains and dessert.
Some complimentary bread to start the meal, served fresh from the oven as the bread was warm, along with some French butter with rosemary sauce.
For starters, there are options such as the Austrian Oxtail Bouillon, Chervil, Bone Marrow Dumpling; and the Maryland Blue Crab Cake, Heirloom Tomato Relish, Basil Aioli.
The Rantee and myself had one each, and my preference is the crab cake which is delicious and the flavours of the ingredients come well together.
For mains, there are a few types of meats to choose from and some require a supplementary top up. One of us went for the USDA Prime Illinois Corn Fed Aged 21 Days New York Sirloin 340g, and I chose the Rib Eye Steak 395g (+S$25 supplement).
The meats are amazing. Served with Cut’s house made sauces along with some condiments, I actually think the beef is good on its own without any sauce. The rib eye steak is done to a perfect medium-rare, succulent and very flavourful. It is served in a hot plate to retain the temperature of the beef, which is something not every restaurant does.
I then went on to try the sirloin, which in itself is a beautiful piece of meat. It does pale in comparison in terms of flavour after I had the rib eye steak first, but nonetheless a good execution if there is no comparison for me. I also want to add that the portions of the meats at 340g for the sirloin and 395g for the rib eye are generous, and both of us were very filled by the end of it.
There are also some sides to go along with the steak, and I had the Peewee Potatoes, “Patatas Bravas”, Garlic Aioli. It is delicious and the portion is huge, where I was already quite full from the meats.
For desserts, I managed to try both the Warm Butterscotch Apple Crumble, Oats, Almonds, Tahitian Vanilla Ice Cream; and the Praline Mascarpone Bar, Chocolate Chiffon, Gianduja Glaze, Passionfruit Guava Sorbet.
Go for the latter if you can only have one dessert, the chocolate flavour is intense, not too sweet and I was motivated to polish off the plate even though I was filled.
Rants For food photography enthusiasts, the dim lighting doesn’t help much without an external light source.
Will I Return Again? The service at Cut is excellent. It really reminds me of the New York style service where every staff is motivated to provide a good service and makes the effort to remember our names. Food is no doubt great, and this is one restaurant to head to if you want to have a good meal, nice dining ambience and good service.
Taste bud: 4.5/5
Hole in the pocket: 4/5
Overall Experience: 4.5/5
Cut by Wolfgang Puck
2 Bayfront Avenue B1-71
Galleria Level The Shoppes at Marina Bay Sands
Tel: +65 6688 8517
Monday to Sunday: 5pm to 10pm
Ranted by The Ranter