CUT by Wolfgang Puck

  • Western
  • Celebrity Chef & Signature Restaurants
  • Fine Dining
  • Lounge Bar
  • Bars
  • $$$
One Michelin Star One Michelin Star

Earn 10% instant Reward Dollars and redeem them when you dine with your FREE Sands Rewards membership.

CUT caters to the true steak connoisseur with the finest range of beef selections grilled over charcoal and apple wood. You will be spoilt for choice with Australian Angus, Wagyu selections from USA and Japan, and true Japanese A5 Wagyu from Sendai Prefecture. These excellent meats are complemented by a range of produce and ingredients sourced directly from southern California. CUT also offers a pre-show dinner menu and bar bites....See more

Take your drinks at the long marble bar with its inviting leather stools, or opt for the elegant and cosy lounge where plush armchairs and attentive service await. CUT’s hand-crafted cocktails are mixed to perfection using the highest quality spirits and ingredients. Alternatively, choose from the extensive wine list.

Culinary Accolades

Singapore Michelin Guide

Singapore Michelin Guide

One Michelin Star

Forbes Travel Guide 2020

Forbes Travel Guide 2020

Four-Star Restaurant

Tripadvisor - Travellers' Choice Best of the Best 2020

Tripadvisor - Travellers' Choice Best of the Best 2020

Offers & Packages

Prices are subject to 10% service charge and prevailing Goods and Services Tax.

CUT - Be My Valentine
Be My Valentine

Surprise that special someone with an intimate and indulgent dinner featuring Half Dozen Oysters, Maine Lobster with Black Truffle Sabayon and USDA Prime Porterhouse for Two.

3-course menu | S$195++ per person
4-course menu | S$250++ per person

  • Available on 14 Feb
  • 1st seating: 5pm
  • 2nd seating: 7pm
  • Please note that a credit card guarantee is required for reservations
Early CUTs

Tuck into an early evening meal with a 3-course menu at S$95++ featuring favourites such as Maryland Blue Crab Cake, Young Chicken with Potato Purée and Wild Field Mushrooms, and Warm Butterscotch Apple Crumble.

  • Available on Sunday – Thursday, 5pm – 6.30pm and Friday & Saturday, 5pm – 6pm.
  • Not available on eve of and on public holidays.
  • Reservations encouraged, walk-ins permitted (up to restaurant discretion).
CUT & Spago Present the Wolfgang Puck Bartender Series
CUT & Spago Present the Wolfgang Puck Bartender Series

Discover the talents behind the bar at CUT and Spago Bar & Lounge with a cocktail degustation. Savour personal creations by the Bartenders of the Month from both restaurants.

  • Available daily in Dec, 5pm – 10pm
  • S$20++
10 Years of Mixology

To mark Marina Bay Sands’ 10th anniversary, try our bartender's imaginative cocktail, now available at S$20 nett.

Sail with Me

In 1819, Stamford Raffles braved the seas that brought him to the shores of Singapore. 200 years later, we invite you to come sail with us as we venture into new territories of indulgence.

Botanist Gin, Yuzu Juice, Luxardo Maraschino, Simple Syrup

Gourmet Takeaway

Turn any meal into a Michelin-starred affair. Indulge in the finest American Wagyu and USDA Prime steaks grilled to tender perfection over burning coals and glowing embers of apple wood. Choose from a delectable variety of starters and sides made from produce sourced directly from California. 

  • Available from 5pm – 8pm
  • Please order at least 2 hours in advance.
Social Hour
Social Hour

Toast to Tuesdays with 50% off signature Rough Love cocktail.

  • Valid in bar/lounge only. Reservations not permitted
  • Available every Tue, 5pm – 9pm
  • S$14++
Standard Chartered Dining Privileges
Standard Chartered Dining Privileges

Enjoy 10% off your total bill with a minimum spend of S$250 with your Standard Chartered Card. Plus, enjoy complimentary coffee or tea with every main course ordered for up to 8 guests!

  • Please inform the restaurant upon reservation that payment will be made by a Standard Chartered Credit or Debit Card.
  • Valid till 31 Jan 2021
  • Terms & Conditions apply

Meet The Chefs

Wolfgang Puck
Chef-Owner Wolfgang Puck
Puck honed his bold and inventive style of cooking in some of France's most celebrated restaurants before opening the now-legendary Spago Beverly Hills in 1982.
Executive Chef of CUT & Spago
Executive Chef of CUT & Spago Greg Bess
Bess moved from the original Spago to Singapore in 2010. His deep understanding of local cuisine inspired him to introduce dishes with local flavours to Spago.