CUT Restaurant in Marina Bay Sands

CUT BY WOLFGANG PUCK

Redefining the American steakhouse

Offering the finest range of beef selections grilled over hard wood and charcoal, CUT caters to the true steak connoisseur. Be spoilt for choice with Australian Angus, Wagyu selections from across the USA, Australia and Japan, and true Japanese A5 Kobe Beef from Hyogo Prefecture. The menu is complemented with a range of produce and ingredients sourced directly from southern California, giving you an unparalleled dining experience in a contemporary atmosphere.

Esteemed hospitality designer Tony Chi crafted the interior with a modern aesthetic to complement the contemporary menu. A sleek bar & lounge welcomes you and offers the perfect vantage point to people-watch while enjoying hand-crafted cocktails and small bites. Baked oak, bronze and leather materials lend a warm feel and the spectacular private dining room is surrounded by glittering mirror glass walls and floor-to-ceiling wine displays.

Citibank Cardmembers Gourmet Exclusive

Receive a $25 dining voucher with a minimum nett spend of $300*. *Terms & Conditions apply.

Click here for more details.

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CUT Special Vintage Port from 1965

Epicurean Adventures at Asia's Dining Destination

Racked in 1965 and bottled in 2015 especially for Singapore, this special vintage port at S$98++ is sure to please any connoisseur.

cut-steak -Citibank Gourmet Pleasures

Citibank Gourmet Pleasures

Citibank Cardmembers enjoy 10% off total bill with minimum spend of S$200.
In addition, Citibank ULTIMA and Citi Prestige Cardmembers get complimentary Champagne or Prosecco.

Terms & conditions apply.

Early Evening Dining

Early Evening Dining

Catching a show at the theatres or an early bite? Try CUT’s two-course menu at S$65++ featuring selections like American Blue Crab & Shrimp "Louis" and USDA Prime Striploin "Steak Frites".

Available daily for reservations between 6pm to 6:30pm.

Menu

Chef Wolfgang Puck


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. 

 

  • Winner of Forbes Travel Guide Four-Star Award 2015
  • The Hall of Fame award for Best Restaurants Guide 2015 by Singapore Tatler
  • TripAdvisor Traveller’s Choice Award 2014 —Top 25 Favourite Fine Dining Restaurants in Asia
  • Award of Excellence—G Restaurant Awards 2014 by The Peak Selections: Gourmet & Travel
  • Best Service Award—Singapore’s Best Restaurants 2014 by Singapore Tatler
  • The Miele Guide to Asia's Top 500 Restaurants 2013
  • Award of Excellence—The Peak Selections: Gourmet & Travel- G Restaurant Awards 2013