CUT is celebrity chef Wolfgang Puck’s critically acclaimed steak restaurant in Singapore, with the polished dining room designed by esteemed hospitality designer Tony Chi. 

This swanky, up-scale establishment are serious about their steak, and they do a very good one. 

Although the menu also features some of the worlds finest poultry and sea food, a visit to CUT would not be complete without having a steak. The food was exquisite, and going easy on the starters was certainly a good idea.

My New York Sirloin ($92) with. Bearnaise Sauce ($5) was the most delicious steak I have ever had the pleasure of trying, and I also thoroughly enjoyed my taste of the Double Thick Iberico Pork Chop served with a beautiful Apricot ‘Moustarda’ ($69).
On the side we ordered Cavatappi Pasta ‘Mac & Cheese’ ($22) and Roasted Bone Marrow ($12).

Although too full for dessert, it was difficult to resist taking a peek at the menu. Rushed for time as we were off to the Singapore Grand Prix, we decided to hold off on dessert, however the Valrhona Chocolate Soufflé ($24) seemed awfully tempting. 

Is CUT the best steakhouse in Singapore? With it’s well deserved Michelin Star rating, CUT, for me, was the best steak I have had, and certainly is a CUT above the rest.  

Love Emily x




CUT by Wolfgang Puck

2 Bayfront Avenue

#B1-71 Galleria Level

Marina Bay Sands

Tel: +65 6688 8517

Web: https://wolfgangpuck.com/dining/cut-singapore/