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I’ve wanted to come here for a long time – and while I’m bursting with adjectives, let me objectively say that the souffle was high, fluffy, barely deflated even after standing, and when eaten with the chocolate ice cream and creme fraiche on top – was a revelation in deep dark chocolate and that gorgeous play of hot and cold. truly, this ranks as one of the best mouthfuls I’ve ever had.

It was not an ordinary celebration of human flesh decay but an initiation to my life as an old man. Before I was (happily) on the edge looking in but now (against my will) I have taken the plunge into the shadowy twilight light years of my life and to mark the occasion the ever generous, romantic and kind RB took me to the uber expensive and chic steakhouse CUT @ Marina Bay Sands, it was his way of welcoming me to the club.

The starter
RB pointed out the veal’s tongue, I was feeling adventurous and just when I was about to order I saw beef tartar and I knew that was the dish for me. Raw is a good word in my foodography, throw me a fish straight from the sea and I will toss the bones right back at you within seconds. When faced with good quality meat the best way to devour it is raw (can I get an Amen around here?) The quail egg was raw too and it gave the beef richness and the gooey texture which I love, served with warm thin crispy bread, dijon mustard and tartar sauce the starter gave me an o***** without the usual white creamy mess. If I was not in a respectable restaurant I will be seen licking the plate in an unglamorous manner.

The Steak
It was not an easy decision (I soon realised just how little I know my meat) because beef is not just beef in a posh establishment like CUT. First I had to chose the nationality of the cow (Australia, USA or Japan) and than the ‘vintage’ 21 days or 45 days and finally the cut. After some deliberation I decided on the 340g AUS (we figured the air and grass quality are good and fresh in Australia) sirloin steak aged for 45 days. It was grilled to perfection ‘crispy’ on the outside and when I popped them in my mouth it was tender and moist, just the right amount of blood to satisfy the carnivore in me.

The Dessert
For the life of me I cannot remember the dessert. It was a tri-cross between bread, custard and cake with lots of berries, ice cream and brown sugar thrown in for good measure. I don’t have a sweet tooth but within minutes I was scrapping the bottom of the dessert dish! Non sweet tooth totally and utterly satisfied.

The Lube
RB was the designated sommelier and to wash down it all down he chose a bottle of red from Italy, Borelo? Borolo? Boralo? I cannot remember but it was very tasty, vino the elixir of life you better believe it.

and now please excuse me while I type Botox and skin rejuvenation on google. Happy Birthday to me.

Service staff was great, friendly. Food, though expensive, was worth the money spent. Great for special occasions. You pay for the brand and the celebrity. This is a once in a while splurging.
Make reservations. It is necessary.