Cut by Wolfgang Puck

[dropcap size=small]F[/dropcap]or steak connoisseurs who want to take time to relish a night out, Cut by Wolfgang Puck is the celebrity steakhouse of choice. You could start your evening at the bar with a hand-crafted cocktail or a fine whisky (the whisky selection takes up four pages in the extensive wine list). Otherwise, proceed to the dining room, ease yourself into one of the leather armchairs, and look forward to your meal.

Signature starter of Alaskan king crab and shrimp “Louis” cocktail with tomato-horseradish.

Signature starters include Alaskan king crab and shrimp “Louis” cocktail with tomato-horseradish, and the lightly spicy big eye tuna tartare served with wasabi aioli and togarashi crisps. Portions are substantial, so try to pace yourself. After all, beef is the star here. Steaks are grilled over hard wood and charcoal. You can jazz them up with steak sauce, yuzu kosho butter or Argentinian chimichurri. The list ranges from corn-fed USDA Prime steaks, grain-fed Australian Angus steaks and American wagyu steaks, to Japanese wagyu from regions such as Kobe and Miyazaki.

Cut’s steaks are grilled over hard wood and charcoal.

Service staff are approachable and attentive, and know their menu well enough to suggest cuts according to your preferences: be it a full-flavoured grass-fed Porterhouse steak, a tender wagyu New York sirloin, or the exceptional Hokkaido Snow Beef farmed at a private reserve in Hokkaido. This prized melt-in-the-mouth beef is so named as the marbling is so fine that it resembles snowflakes. Accompany these meats with a rich “Mac and Cheese” made with cavatappi pasta and white cheddar. And for dessert, try Cut’s version of kaya “baked Alaska” composed of coconut cake, pandan ice cream, coconut sorbet and coffee crumble.

#B1-71, Galleria Level, The Shoppes at Marina Bay Sands, S(018956)
T 6688-8517

The full list of Singapore’s Best at
G Restaurant Awards 2017.

All tastings conducted incognito with esteemed members of G’s Food Panel.