CUT by Wolfgang Puck – The Classic Steakhouse Experience
I am always on the hunt for the perfect steakhouse in Singapore and where better to head to than the world-renowned One Michelin Star CUT helmed by celebrity chef Wolfgang Puck? Priding itself as having “the world’s finest meats, poultry, and seafood, all complemented by house-made sauces and delectable sides”, CUT by Wolfgang Puck truly did not disappoint.
Conveniently located at The Shoppes at Marina Bay Sands, we dined in on a weekend evening. To no one’s surprise, it was a full house. The ambience was dim yet inviting, boasting posh contemporary furnishing by award-winning designer Tony Chi (think dark wood, leather touches, elaborate floral arrangements, and portraits of iconic personalities lining the walls). Although I was there with my family, the American steakhouse seemed perfect for a romantic candlelit dinner as well.
We were first greeted with a complimentary assortment of sweet and savoury bread, baked fresh and served with French butter (instantly taking me back to days spent lounging in Parisian bistros). The variety comprised focaccia, pretzel knots, and whole wheat. I, of course, made the classic mistake of indulging one too many pieces while waiting for our starters to arrive.
The first starter we enjoyed was the Prime Sirloin Steak Tartarte. I loved the vibrant colours and the oh-so-symmetrical plating, and was instantly intrigued by the accompaniments at each corner of the plate. The portion of the tartarte itself is substantial for a starter dish, and even more so with a generous heaping of perfectly-ripe avocado slices resting atop. Well-seasoned with a smooth and tangy mustard to pair, each bite revealed a different flavour profile and complexity. We were starting our meal off with a welcome bang!
Next, the Hokkaido Scallop Carpaccio is what I would describe as simply melt-in-your-mouth goodness. It had a tender and velvety texture, blending well with the wasabi-kosho ponzu sauce that provided a burst of umami – always a crowd favourite. Shaved myoga (Japanese ginger) was a nice addition, lending a light zesty overtone to the scallop. This dish provided an Asian twist, refreshing for an all-American steakhouse.
When it comes to crab cakes, I like mine slightly crispy on the top, yet soft and creamy on the inside. CUT delivered and with a subtly-elevated fashion; the basil aioli sauce was like the perfect sidekick to a show stopper that did not need it. Yet, it served its purpose of jazzing up what would have just been a familiar starter. Call me boring but this Crab Cake was my favourite side, wolfed down in a matter of minutes.
Onto the stars of the show, which we were all looking forward to. CUT serves only the most premium cuts grilled over burning coals and apple wood, and has been praised by many as serving one of the best steaks in Singapore. We decided on two slabs of steak, two sides to share, and a couple of house-made sauces to pair.
The T-bone in medium rare was juicy and tender, served on an old-fashioned sizzling hot plate with whole cloves of garlic and sprigs of rosemary. Without missing a beat, sprinkles of coarse sea salt dotted the sides. Every bite was loaded with flavour and the slightly charred exterior highlighted the smoky notes from being grilled over hot coals (something most Singaporean home kitchens cannot boast to have). Certain cuts of the T-bone were slightly chewy but I didn’t mind the textural differences between each bite.
I would have to say that the Tomahawk was impressive in all its glory just from its presentation alone, from the large bone size to the amount of meat hanging off it. Definitely worth the price tag. Just like the T-bone, the Tomahawk was well-cooked, well-marinated, and pure pleasure with every bite. You could see how generously it had been seasoned and how juicy it was. The whole cloves of garlic were also extremely tender, melting the moment it touched my mouth. Cooked medium-rare, I highly recommend the Tomahawk as the star of your visit.
A good selection left us spoilt for choice but we eventually went with a classic and a “wildcard” – Peewee Potatoes and Creamed Spinach. Both were generously portioned and complemented the steaks really well.
Between the two, the Creamed Spinach received mixed reactions. Some absolutely enjoyed the greens (whether in consolation of the sinful meal) while the rest found it overly creamy and heavy after a few spoonfuls. The Peewee Potatoes, however, were worth every calorie. Garlic lovers, definitely give this a shot. Picture fried smashed baby potatoes swimming in an obnoxious amount of garlic, crispy shallots, and parmesan. A cheesy, garlicky, and hot mess to say the least!
We were all pretty full at this point, so despite the decent desserts and artisanal cheeses menu, we decided not to order any. Instead, we were pleasantly surprised with a complimentary platter of mini macarons and cakes – another testament to the impeccable service at CUT.
Aside from the amazingly delicious food, the service we received at CUT was impressive. The staff demonstrated great knowledge and familiarity with the menu, offering thoughtful recommendations and even off-menu selections. Wine pairings were also perfect. If you’re celebrating a birthday like we were, be sure to mention it! Our table received a birthday card with personal greetings from the chef and staff on duty for the evening. Also don’t forget to request for a free parking coupon, as CUT validates parking for all dine-in customers. We will definitely be back for another splurge on a hearty yet indulgent classic steakhouse experience!
2 Bayfront Avenue B1-71, Galleria Level
The Shoppes at Marina Bay Sands