CUT by Wolfgang Puck
Singapore
CUT by Wolfgang Puck gives the classic steakhouse a contemporary expression at Marina Bay Sands. The Singapore restaurant was the chef’s first Asian outpost, bringing his approach to prime cuts and international influences to a modern dining room within The Shoppes. Beef is the main event, with the selection drawing on different producing regions and including Japanese Wagyu. The opportunity to compare cuts and origins is a large part of the appeal for diners who want to make the steak itself the focus of the evening. The menu also extends to poultry and seafood, allowing companions with different appetites to build a meal around more than beef. It is a useful breadth in a restaurant suited to celebratory dinners and longer gatherings. CUT works particularly well when the occasion calls for a recognisable steakhouse experience with a strong sense of provenance. Its Marina Bay Sands location also makes dinner easy to combine with the wider resort’s shopping and entertainment.