Wolfgang Puck

Wolfgang Puck

Puck honed his bold and inventive style of cooking in some of France's most celebrated restaurants such as Maxim's in Paris, and three-Michelin-starred L'Oustau de Baumanière in Provence.

In 1982, he opened the now-legendary Spago and quickly proved that the true markers of a memorable culinary experience involve not just good food in an ambient setting, but also well-paired wines and stellar service.

Accolades

  • Awarded Michelin stars for restaurants worldwide — Spago Beverly Hills 2008 & 2009; CUT Beverly Hills 2007; CUT at MBS 2016, 2017 & 2018

RESTAURANTS BY WOLFGANG PUCK

CUT

Western | Celebrity Chef | Signature Restaurant

One Star – MICHELIN Guide Singapore 2016, 2017, 2018

CUT caters to the true steak connoisseur with the finest range of beef selections grilled over hardwood and charcoal.

Signature dishes

  • Bone Marrow Flan
  • American Wagyu, Snake River Farms

Offers

  • Family CUT | Mon – Wed & Sun: 5.30pm – 7pm  | S$500++ for 4 people 
  • Early CUTs | Daily | 5.30pm – 7pm | From S$88++/person

B1-71, Galleria Level

Spago Dining Room

Western | Celebrity Chef | Signature Restaurant

The first international offshoot of the renowned Beverly Hills restaurant offers an imaginative and seasonal menu of Californian cuisine with global accents.

Signature dishes

  • Dutch Milk-fed Veal Chop
  • Pan-seared Red Snapper ‘Laksa’

Offers

  • Sunset Special | Mon – Thu & Sun: 6pm – 7pm | S$98++/person
  • Lunch Dining Special | Daily: 12pm – 2.30pm | S$45++/person

L57, Sands SkyPark, Hotel Tower 2

Spago Bar & Lounge

Modern Asian | Celebrity Chef | Signature Restaurant

Take in superb views of downtown Singapore over drinks at Spago, located on the 57th level of Marina Bay Sands.

Signature dishes

  • Big Eye Tuna Tartare Cones
  • Chicken ‘Laksa’ Spring Roll

Offers

  • CUT & Spago Present the Wolfgang Puck Bartender Series | Wed: 7pm – late | S$18++/person
  • Social Hour | Tue: 6pm – 9pm | 50% off selected cocktails

L57, Sands SkyPark, Hotel Tower 2

Interview with Wolfgang Puck