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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.
 

Industry Night in Marina Bay Sands

Industry Night


As a member of the F&B and Hotel industry, you can enjoy exclusive privileges at Marina Bay Sands! Indulge in an exceptional dining experience by simply presenting your name card to enjoy the following offer:

Complimentary steak sandwich with every cocktail order on Mondays, 5:30pm to 10:30pm.

See Details
Chef Wolfgang Puck

Chef Wolfgang Puck


Chef Wolfgang Puck began his formal training at the age of 14, training with his mother, a hotel chef. At 16, he moved to Paris and had the opportunity to hone his skills and work in some of France’s greatest three-star restaurants. After moving to Los Angeles in 1975, he quickly caught the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His excellent culinary skills and drive for perfection saw him opening his first restaurant, Spago, in 1982.

The success of Spago led Wolfgang to open many restaurants across the United States (17 in total), each serving cuisine prepared with the freshest and finest ingredients.

Chef Joshua Brown

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


 

Catching a show at the theatres or an early bite? Try CUT’s two-course menu at $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

Industry Night in Marina Bay Sands

Industry Night


As a member of the F&B and Hotel industry, you can enjoy exclusive privileges at Marina Bay Sands! Indulge in an exceptional dining experience by simply presenting your name card to enjoy the following offer:

Complimentary steak sandwich with every cocktail order on Mondays, 5:30pm to 10:30pm.

See Details
Chef Wolfgang Puck

Chef Wolfgang Puck


Chef Wolfgang Puck began his formal training at the age of 14, training with his mother, a hotel chef. At 16, he moved to Paris and had the opportunity to hone his skills and work in some of France’s greatest three-star restaurants. After moving to Los Angeles in 1975, he quickly caught the attention of the Hollywood elite as chef and eventually part owner of Ma Maison in West Hollywood. His excellent culinary skills and drive for perfection saw him opening his first restaurant, Spago, in 1982.

The success of Spago led Wolfgang to open many restaurants across the United States (17 in total), each serving cuisine prepared with the freshest and finest ingredients.

Chef Joshua Brown

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


 

Catching a show at the theatres or an early bite? Try CUT’s two-course menu at $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

Reservations

Information

LOCATION:
B1-71, Galleria Level
The Shoppes at Marina Bay Sands 
(next to the Theatre)

OPERATING HOURS
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 

DRESS CODE:
Smart casual

MENU PRICES MAY BE SUBJECT TO CHANGE.

RESERVATIONS
Telephone: +65 6688 8517

EMAIL:

Awards

TripAdvisor Travellers' Choice Award for CUT by Wolfgang Puck