CUT by Wolfgang Puck takes steakhouse dining to the sumptuous end of the spectrum with a genuine American atmosphere suitable for a romantic evening as it is for business and groups.

PROFILE 

US-based, Austria-born celebrity chef Wolfgang Puck opened his first CUT steakhouse in Beverly Hills, and the Singapore branch was his first step into Asia. Executive chef Joshua Brown began his career with Puck’s Fine Dining Group as a line cook at Spago, the flagship brand, and then held the position of executive chef at the original CUT before coming to Singapore in 2010 to open CUT here. He is backed by chef de cuisine Brandon Galitz, also a former Spago chef, and by executive pastry chef Ong Ai Li.

MUST TRY 

Australian Angus beef grain-fed and aged for 35 days.

AMBIENCE

Internationally acclaimed designer Tony Chi collaborated with Wolfgang Puck on the interior design of CUT, the two having together produced award-winning venues in the US. Visitors are greeted at the entrance with a dramatic facade of four-metre high, lacquered bronze panels with a series of alternating flush frameless doors that open outward like shutters. The bar is lined by Mario Bellini leather upholstered barstools, with custom-designed lounge seats along the open faade. The main dining room features the same Bellini armchairs and side chairs, and also offers private dining booths. The private room is a dramatic display of glittering mirror glass walls and floor-to-ceiling glass and lacquer wine display cases.

SERVICE

The easy, California-style service has transplanted very well indeed to Singapore, and the staff are courteous and helpful.

FOOD

The menu caters to the true steak connoisseur by featuring Kobe beef from Hyogo Prefecture, Hokkaido Snow beef from Japan, Snake River Farms Wagyu and Angus, USDA Prime Illinois corn fed, 300-day grain fed Australian Angus from Rangers Valley, and rare beef from heritage breeds such as the Red Poll and Longhorn. Guests can also enjoy a wide array of signature seafood such as pan-roasted Maine lobster with black truffle sabayon. The wine list carries more than 700 labels.

PRICING

S$80 to S$125

SUMMARY

Steakhouse dining taken to the sumptuous end of the spectrum, with a restaurant that has a genuine American atmosphere and which is as suitable for a romantic evening as it is for business and groups.