CUT – Steak. Cocktails. Damn Expensive. Totally worth it.
PUBLISHED April 1st, 2013 12:41 am | UPDATED May 9th, 2018 03:13 am
There are few restaurants in Singapore which can command such high price-tags and still be full pretty much every night of the week. CUT, the famous steakhouse by Wolfgang Puck is definitely one of them. And for good reason.
After many, many, many steak-loving friends ranting on about how CUT is where to find the best steak in Singapore, I finally bit the bullet, opened up my wallet and headed down there for dinner.
When fans of Wolfgang Puck’s restaurant at MBS describe their experience; words like ‘flawless’ will usually be uttered. Is CUT expensive? Duh. Let’s face it, this is a special occasion venue or for people with a very healthy bank balance. But is it worth the $200-300 (or more!) you’re going to pay per person? I hate to admit it, but abso-bloody-lutely.
From the moment you walk in, you just get an air of awesomeness. The welcome is warm, and surprisingly unpretentious, as was the whole experience of dining here.
Starting out at the bar, we decided to go for a few cocktails. Let it be said, these guys make some very good cocktails. The Smoke and Mirrors ($26) is particularly good as it combines smokey tea flavours with Scotch whisky and fruity notes. Very, very unique. Keeping with my regular tradition, my first drink was an Old Fashioned ($18), made with Buffalo Creek bourbon and chocolate and orange bitters. Definitely one of the best I’ve had. Whether you’re a fan of the classics or creative bespoke drinks, the bar at CUT is worth stopping by at.
Moving inside, I was impressed with interior – dark, intimate and bronze, autumn colours. It really feels like it could be in the U.S. The service staff are smart, friendly and efficient. We’d already had a chance to look at the menu at the bar so were ready to order.
Starting with a bit of ‘surf’, we opted for the Blue Fin Tuna Tartar ($37) served with wasabi aioli, ginger, Togarashi crisps, Tosa soy and a layer of ripe avocado. The other dish was American Blue Crab and Shrimp ‘Louis’ ($38), with a semi spicy tomato-horseradish.
As you can see from the photos, these ‘appetizers’ are very healthy-sized!
Both dishes were frankly flawless, the easy combo of fresh, ripe avocado and cold, tender tuna was made even better by the wasabi aioli. As for the blue crab….absolutely mouth watering. The sauce was more of a mild mayonnaise in my opinion, but in any case, it was utterly delicious.
Moving on to turf – the prices of the steak range massively here, but even the cheapest option at $75 isn’t cheap. Of course you can easily spend $250+ if you decide to opt for Kobe beef. We decided to go for some ‘mid-range’ standards. Myself, the bone-in 380gram Aussie tenderloin, my dining partner, the U.S ribeye ($118 each).
Please forgive my substandard photo of the steak. I had thoroughly intended on taking a shot with the steak split open showing the perfect cooking method…. Unfortunately I got distracted by how good it was and ended up eating it all before I remembered again. Just goes to show how good the steak is here.
With so many ‘fine dining’ establishments in Singapore, CUT was actually quite refreshing. It’s not fancy, complex ingredients married on a plate to look like a Picasso painting. It’s just damn good ingredients, simply put together for maximum flavour.
Is it the best steak in Singapore? Well I’m yet to dine at every steakhouse in town, but for now it certainly comes up on top.
Written by The City Nomad
Photos of restaurant front, meat selection and Aussie ribeye to Marina Bay Sands
