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CUT by Wolfgang Puck
CUT by Wolfgang Puck needs no introduction. An epitome of modern steakhouses, the place
is something a true meat connoisseur will appreciate. The posh establishment presents a
contemporary twist on the classic steakhouse menu from master chef Wolfgang Puck. At the
helm of CUT by Wolfgang Puck is executive chef Joshua Brown, a down-to-earth guy whose
food reflects his personality. He takes his food seriously, with no exception to steak.
At the entrance to CUT, visitors are greeted with
a dramatic façade of four-metre high, lacquered
bronze panels with a series of alternating flush
frameless doors that open outward like shutters.
The main dining room is concealed behind the
bar, which is lined by iconic Mario Bellini leather
upholstered barstools. Custom-designed swilling lunge seats along the open façade, are
where guests can enjoy drinks and lounge bites.
An extensive cocktail menu bedazzles you, but
if you feel at a loss with the number of options,
the Rough Love is a signature cocktail that is enchantingly sweet but dangerously lethal. Steak
sandwiches and mini wagyu sliders served at
the bar are among their top rated dishes to go
along with alcohol.
The main dining room, which features the same
iconic Bellini armchairs and side chairs, also offers private dining booths, each seating up to
five guests. Massive photos of Hollywood celebrities are framed up on the walls, adding a
special touch to the room. Dimly lit with only
subtle warm glows of light, you can’t help but
kick back and enjoy the night. Effable servers,
who are all smiles, drop by occasionally to make
sure that your night is perfect.
Although known as one of the most popular
steakhouses in the world, their appetisers remain on par. Choose from a wide array of appetisers such as Blue Fin Tuna Tartare, Maple
Glazed Pork Belly, American Blue Crab and
Shrimp “Louis” Spicy Tomato-Horseradish, Hokkaido Scallop “Carpaccio”, and the widely raved
Bone Marrow Flan. With all appetisers impeccably executed, it is an ordeal selecting the
best, but my top picks have to be the American
Blue Crab and Shrimp “Louis” Spicy TomatoHorseradish and Bone Marrow Flan. A light and
refreshing mix of flavours, the former had succulent chunks of blue crab and shrimp tossed
in a creamy dressing and lay over the base of
horseradish panna cotta. Just as recommended,
the highly revered Bone Marrow Flan was well
balanced and although richly decadent, had no
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overpowering taste of bone marrow.
After being teased by delightful appetisers, my
taste buds were ready for entree. A tasting of
New York Sirloin consists of 120grams of U.S.D.A.
Prime, Illinois Corn Fed, 120grams of American
Wagyu from Snake River Farms, and 60grams
of True A5 Kobe Beef from Hyogo Prefecture.
All premium meats personally handpicked by
Chef Joshua Brown go through several levels
of control to ensure a quality that surpasses all
others. Indeed, all three cuts in the New York
Sirloin tasting, although differing in flavour and
texture, were all impressively transcendent. My
favourite was the Japanese Kobe Beef that had
remarkable marbling, allowing it to seal in all
the flavour with the perfect balance of smokiness and robustness.
Finally, we cut to the chase and finished off with
desserts. The Valrhona Chocolate Souffle came
with condiments like Crème Fraiche, Homemade Caramelised White Chocolate Ice Cream,
and Chocolate Sauce, definitely for the chocolate lover. Light and fluffy, the soufflé is a delight
to enjoy in itself. A lighter but equally heavenly alternative is the deconstructed Banana
Cream Pie that comes in layers of Crème Brûlée,
Chocolate Pearls, Caramelised Ice Cream, and
Whipped Cream and served with a dollop of
Chocolate Sorbet.
CUT by Wolfgang Puck has so much to offer,
that one visit may not suffice. Although their
steaks are exemplary, their appetisers and other
entrees are comparably sublime and not lacking in standard. The establishment certainly upholds its name as one of the best steakhouses
around.
CUT by Wolfgang Puck
10 Bayfront Avenue | #B1-71 The Shoppes at
Marina Bay Sands | Singapore 018956 | T 6688
8517 | www.wolfgangpuck.com
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