To meat-lovers (and we apologise in advance to all vegetarians), there’s nothing quite like a good steakhouse — the buzzing atmosphere, the free-flowing drinks and the promise of an amazing piece of meat that just melts in your mouth all come together in a package so enticing, it could tempt even the most staunch of calorie counters.
In Singapore, that mouthwatering vision has been brought to life by celebrated chef and restaurateur Wolfgang Puck with his contemporary American steakhouse concept, CUT. Located within The Shoppes at Marina Bay Sands, CUT combines fine dining quality food and service with an atmosphere that is unpretentious and a whole lot of fun.
For a steakhouse, CUT actually does non-meat dishes very well. There is, for instance, a beautiful Hokkaido Scallop “Carpaccio”. Served with a tangy ponzu sauce, shaved myoga (ginger), lime, and shiso flower, it makes for a great, refreshing appetizer. And then there is the American blue crab and shrimp “Louis”. Topped with a spicy tomato-horseradish, herb salad and micro greens, it is a dish that evokes memories of crushing waves by the seaside.
That said, there is no escaping the fact that everyone heads to CUT for the steaks. And where that is concerned, CUT really is (forgive the pun), a cut above the rest. There is a fantastic array of choices from some of the best ranches in the world but of particular note is the F1 Bone in Ribeye for two. This Cote du Boeuf from Stockyard Farms in Queensland is an Australian grade ribeye which is a cross breed between a Black Angus and Wagyu. With one of the highest beef marbling scores of 8+ for brightness of colour, firmness and texture of fattiness, this is meat of heart-stoppingly good quality.
CUT also has a great bar that is ideal for theatre-goers (The Sands Theatre at Marina Bay Sands is just next door) looking for a quick bite or tipple before or during the intervals of a show. Our tip for the gourmet run: some juicy Kobe beef sliders washed down with a Locked & Loaded cocktail which combines the flavours of Woodford Reserve Bourbon, maple syrup, lemon juice, Antica Formula and rhubarb bitters only after the glass has been rinsed with Laphroaig Single Malt.
Yes, a visit to CUT is an indulgent experience on all fronts — exactly what one would expect from a chef who is larger than life.
