Catering to the true meat connoisseur.
- Find a Table
- Early Dining
B1-71, Galleria Level
The Shoppes at Marina Bay Sands
(next to the Theatre)
Main Dining Room:
Sunday - Thursday 6:00pm - 10:00pm
Friday - Saturday 6:00pm - 11:00pm
CUT Bar and Lounge:
Monday - Sunday 5:30pm - 12:00am
Menu prices may be subject to change.
Telephone: +65 6688 8517
New Year's Eve Dinner
6-7 pm: S$200++ | 8 pm onwards: S$250++
Delight in the special New Year's Eve menu at CUT. Round up the meal and toast to the New Year with a dessert and a glass of Champagne (complimentary for dinner after 8pm).
CUT restaurant in Singapore is the third location for master chef and restaurateur Wolfgang Puck's critically acclaimed, award-winning Beverly Hills steakhouse of the same name in the Beverly Wilshire, a Four Seasons Hotel.
Widely acknowledged as one of the most popular restaurants in the United States, CUT has raised the bar within the fine-dining industry and the Richard Meier-designed LA location has garnered high praise from prestigious publications including the New York Times, Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator, and was named one of the top three steakhouses in America by Bon Appetit Magazine.
Chef Puck developed his bold, innovative style of cooking while working in some of France's most celebrated restaurants: Maxim's in Paris and the Michelin 3-starred L'Oustau de Baumanière in Provence.
He opened the legendary Spago in 1982, proving a great meal matched with excellent wine, service and dynamic setting makes for a relaxing and extraordinary culinary experience.
Chef Joshua Brown
Brown began his nearly 10-year career with the Wolfgang Puck Fine Dining Group as a line cook at Spago. Until most recently, Brown held the position of executive sous chef at CUT in Beverly Hills where he worked as part of the restaurant's original opening team.
Brown worked alongside Puck and Chef Lee Hefter, Managing Partner and Executive Corporate Chef of the Wolfgang Puck Fine Dining Group, to develop the menu, which offers a contemporary twist on the classic steakhouse.
Early Evening Dining
Daily, for reservations between 6 to 6.30pm
Indulge in the two-course First Cuts menu with selections like American Blue Crab & Shrimp "Louis" and USDA Prime Striploin "Steak Frites" and accompany your dinner with a glass of wine.