Steak lovers should not give Wolfgang puck’s Cut a miss.

Widely regarded in the U.S., Cut is a modern and stylish take on the traditional steakhouse.

A selection of the finest beef from renowned producing regions spanning the Hyogo Prefecture in Kobe, Snake River Farms in Idaho, USA and the Australian Rangers Valley are all on the menu.

CUT’s brightly lit facade contrasts with its dimmer, more intimate setting within where pictures of Hollywood celebrities adorn its walls.

Waiters and waitresses are immaculately dressed, ready to offer top notch table service and recommendations to diners.

Grilled over hard wood and charcoal, the beef here have a nice slight crisp on the outside, while within they are soft and incredibly tender.

An assortment of sauces and mustard is served alongside the meats though they aren’t really necessary as the meats are flavorful and rich.

Kobe, with its higher marbling, tends to be the juiciest and full of flavor.

If you are undecided on which to choose, the tasting of New York Sirloin offers a quick lesson on the nuances of bovine appreciation.

A recommended side dish here is the creamed spinach which is incredibly soft and smooth, On the dessert front, a must have is the baked Alaska, which finds its inspiration in the trading humble kopitiam breakfast and the drain.

CUT offers many original cocktails on the menu so consider ordering one up as a digestif; the vodka/shochu based Bound and Gagged cocktail is refreshing and gives you a kick quicker than you might revise.

ADDRESS:
2 Bayfront Avenue, B1-71, Galleria Level,
The Shoppes at Marina Bay Sands, Marina Bay Sands, 018972
OPERATING HOURS:
Lunch Nil
Dinner 6-10pm(Sun-Thu) 6-11pm(Fri-Sat)
RESERVATIONS: Recommended
EMAIL: cutreservations@marinabaysands.com
BYO: No
PRICE CATEGORY: Above $100 per person
ALFRESCO: No
ESTABLISHED: November 2010
VEGETARIAN: No