December 25, 2015

CUT by Wolfgang Puck @ Marina Bay Sands, Singapore ~ One Of The Best Steaks In Singapore!

CUT by Wolfgang Puck is the celebrity chef's modern take on the American steakhouse, and widely acclaimed to be one of the very best in the United States.

Its third outpost debuted in Singapore's Marina Bay Sands in 2010, and has been on my to-go list for a long time. The only thing that's holding me back is the imaginable cost of a dining experience there.

Understandably, premium steak comes at an equally premium price. It's not something that my wallet allows on a frequent basis, but reserve for celebratory occasions worth splurging on. So when our dear boy wanted to eat at CUT for his birthday meal, CUT it shall be.

The restaurant's main dining hall deviates greatly from what we usually see in a typical steakhouse.

Sure, there are the baked oak, bronze and leather materials that contributed a sense of warmness and traditional, but the dimly-lighted interior is predominately swanky and contemporary with sleek steel fixtures, glittering mirror glass walls and floor-to-ceiling wine displays.

Check out those pictures of iconic personalities on the wall.

Music is loud and atmosphere vibrant, none of the stiff upper lip feel one would generally expect of upscale establishments. Or maybe this atas makan gang is used to atas makan places already haha.

(For my international readers: "atas" = "high class", "makan" = "eat" in local slang)

Menu is a boring sheet of paper with only words describing what's available and digits indicating the prices. The more visually-inclined among us would probably appreciate the server giving us a run-through of the various cuts available.

Expect Australian Angus, Wagyu selections from across USA, Australia and Japan, as well as true Japanese 100% from Miyagi, Saga and Miyazaki prefecture in Japan.

To give you a feel of how much moolah to prepare for your moo moo: U.S.D.A Prime Petit Cut Filet Mignon 170g ($75), American Wagyu New York Sirloin 230g ($160), Australian Wagyu Bone-in Ribeye 900g for two ($185), Japanese Wagyu Ribeye 230g ($280).

Prices at CUT are not exactly cheap for the greater public, and is comparable to what one would pay at Morton's or Fat Cow.

I know of friends who doesn't eat beef, but will still join for a meal at steakhouses with loved ones. For these group of accommodating folks, there are other main options such as Colorado Lamb Chops ($115), Iberico Pork Chop ($69), Rotisserie Baby Chicken ($45), Maine Lobster with Black Truffle Sabayon (1kg $150 / 1.5kg $200) and Sautéed Dover Sole ($90).

For dainty appetites, one or two selections from the host of Soups, Salads, and Starters (from $24 to $45) might even suffice for a light meal.

Our dinner commenced with a complimentary serving of bread. The Gougeres ($14) was so deliciously addictive, we gladly paid to get another basket of this cheesy choux pastry goodness.

We also liked the Hokkaido Pumpkin Soup ($28) which was immensely delightful with requisite sweetness expected of the pumpkin fruit, and beautifully layered flavors and textures from the chanterelle mushrooms, baby onion, roasted chestnut, cranberry compote.

The Maple Glazed Pork Belly ($32) itself has a pleasant bite. Paired with lovely crunch of the refreshing Fuji apple & yali pear salad and finished with a drizzle of sesame orange dressing, the dish was undoubtedly a pleasing one overall.

Our choice of Australian Angus Porterhouse ($185) was a huge 900g slab of 300+ days grain-fed goodness grilled over hard wood and charcoal, then finished under a 1200 degree broiler.

It was beefy satisfaction at each bite, but nothing compared to the sirloin gratification we had in our mouths next.

The Tasting of New York Sirloin ($250) comprised of sirloin cuts from three different breeds and regions including U.S.D.A Prime, Washington Grain-fed 120g, American Wagyu, Snake River farm 120g and Japanese Wagyu Beef, Saga prefecture 90g.

Though nicely seared to an appetizing shade of brown with pinkish center of our preferred medium-rare doneness, the beef still looked deceptively simple being "nakedly" presented on the plate.

But ooh..... the magic unfolded upon each chew.

Standout was unquestionably the Japanese Wagyu, gorgeously marbled with much fatty lusciousness. If I should visit CUT again, most probably I will order one whole Japanese Wagyu Steak just for myself. So indescribably good, it brought out the gluttony selfishness in us lol!

I was taking a picture of the Fried Organic Egg ($5) when my friend said "egg you also want to take?". I detected a note of sarcasm in his tone, but well, since this blog is also about documenting my gastronomic journey and it's not everyday we have a $5++ egg on the table, just take lah!


We ordered a few sides to share which, on hindsight, was a wise thing to do because portions were hearty.

Tempura Onion Rings ($18) was adequately crisp but came across as a tad greasy. The Cavatappi Pasta “Mac & Cheese” ($22) with white cheddar was comforting initially but got surfeit after awhile.

My recommendation would be the Creamed Spinach with Fried Egg ($18). Wonderfully soft, creamy yet light on the palate, it was the perfect accompaniant to the meal (unless you're adverse to vegetables).

If you ask me if the meal at CUT was worth it, it would be a resounding "yes". Spending more for quality steaks is definitely favored over lining the tummy with mediocre protein. Just too bad we've to watch the purse strings in reality of everyday living.

Nothing to fault of the service too, it being polite and efficient, perhaps except for the part when they presented the birthday surprise to the wrong boy lol. Small matter. Our group was more amused than upset.

We joked that we should "dabao" (takeaway) the leftover porterhouse steak bone as it would make a great stock base to cook porridge with the next day. It was out of goodwill mischief when we asked the server to pack it for us, just to see his reaction. I mean, who would actually make such an embarrassing request in a fine-dining place???

The server took it in his "poker-face" stride, and the kitchen even vacuum-sealed the bone. We gave the restaurant additional marks for the way they handled the situation. What a memorable dining experience at CUT haha!

Blessed birthday, Kenny!

CUT by Wolfgang Puck
Address: The Shoppes At Marina Bay Sands, 2 Bayfront Avenue, #B1-71, Galleria Level, Singapore 018956
Contact: +65 6688 8517
Opening Hours: Sun-Thu 6pm-10pm / Fri & Sat 6pm-11pm

Prices stated are subject to 10% service charge and 7% GST.

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