American, Western
+65 66888517

Mon - Thu: 18:00 - 22:00

Fri - Sat: 18:00 - 23:00

Sun: 18:00 - 22:00



CUT is Chef Wolfgang Puck’s modern take on the American steakhouse. Hailed as one of the top three in the United States, its signature menu features a smart, sophisticated selection of the finest cuts of beef. 

What others are eating here

H e l l o … “ K i t t y ”    Passion Rum, Cranberry, Passion Fruit, Orange, Ginger Juice, Chili .
H e l l o … “ K i t t y ” Passion Rum, Cranberry, Passion Fruit, Orange, Ginger Juice, Chili .
what a big glass of wine
what a big glass of wine
big portion of french fries
big portion of french fries
Wild Field Mushrooms with Shishito Peppers
Wild Field Mushrooms with Shishito Peppers
Pan-Roasted Maine Lobster, Black Truffle Sabayon
Pan-Roasted Maine Lobster, Black Truffle Sabayon
  • 100% Japanese Wagyu 5 votes
  • Chocolate souffle 4 votes
  • Spinach. 4 votes
  • wild sautéed mushrooms 4 votes
  • Sirloin and fingerling potatoes. 2 votes
  • maine lobster with black truffle sabayon 2 votes
  • Alaskan King Crab & Shrimp "Louis" 1 vote
  • Australian Angus steak 1 vote
  • Double thick iberico pork chop 1 vote
  • Fried Peewee Potatoes 1 vote
  • Lobster 1 vote
  • Show me love 1 vote
  • Show me love crouching tiger 1 vote
  • Tuna Tartare 1 vote
  • US Wagyu Ribeye 1 vote
  • USDA prime steaks 1 vote
  • bone marrow 1 vote
  • crouching tiger 1 vote
  • kobe beef 1 vote
  • pork belly 1 vote
  • tenderloin 1 vote
  • tough love 1 vote
  • wagyu beef steak 1 vote

Latest Review for Cut

Overall RatingBased on 53 reviews
Most helpful review:

CUT: Premium steak at premium price

Food/Drink 4 | Value 3 | Ambience 3 | Service 4
Total Reviews: 16



Ever since the opening of 2 casinos in the island, numerous foreign celebrity chefs flocked into Singapore. However, apparently Singapore is not an easy market to handle especially if we observe what has happened at MBS. One by one, those restaurants carrying famous chef names including 3-star French of Guy Savoy decided to ‘close shops’. CUT, the high-end steakhouse of Wolfgang Puck, on the other hand has been very successful. I came here for the first time with my parents when it just opened within one year and was quite impressed. The astronomical price has hindered me to make a return; moreover I’m not a hardcore fan of steak. What lured me to return here then? First, the introduction of Japan’s ‘snow’ beef in sometimes in ‘15 tempted me; then earlier this year I noticed there was a 10% disc of dining at CUT with Citibank card. Therefore, I decided to re-visit CUT this Feb with my spouse.


We began with cheese gougeres – tasty and fluffy. The bread was quite good too such as the focaccia. For the appetizer, I shared the famous bone marrow flan. The custard made the marrow more flavorful though I preferred the plain one. It was balanced by the mushroom marmalade and toasted brioche. For the main shows, we had:

Me: Hokkaido snow beef; the sirloin part and cooked medium rare – beautifully broiled with some burnt char on the surface. It was marbled, juicy and could still be pleasantly chewed. Moreover, it tasted more on the (slightly) salty side but not overly rich. The small portion was nice and I comfortably ate around 100 grams of it

Wife: She likes ‘beefier’ steak and not too oily. Hence, the filet mignon cooked medium of Idaho’s American wagyu suited her taste. I tried ¼ of her portion. It was also tasty, a little buttery with good texture though nowhere as rich & delicious as any Japanese wagyu


We also ordered 2 side dishes: creamed spinach with fried egg (not too heavy) and the smooth potato puree. Both were suitable accompaniment for our steak. Lastly, we shared kaya ‘baked alaska’ for the dessert. The chef adapted this classic dessert with local flavor. It was nice for a few bytes, but in the long run it’s quite 1-dimensional; everything (pandan ice cream, coconut sorbet, egg sabayon etc.) was sweet, just in different degrees.


As a fine dining steakhouse, the interior of CUT was chic and modern, dominated by dark color furniture. The light was dim, supposedly creating romantic ambiance, but this made producing good pictures became challenging.  The service was as expected at fine dining level – professional and friendly. Staffs promptly refilled our water and they’re not too difficult whenever you need them. Anyway, it was a good meal at premium price. I think CUT can get 1 michelin star in the upcoming Singapore edition.


Pictures: https:[email protected]/albums/72157663364563054/with/25547003762/


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6:30 Deal is amazing!

Food/Drink 4 | Value 4 | Ambience 5 | Service 5
Total Reviews: 2

Usually only big day will have this level of steak, but their early dinner deal totally serves one of the best dinning choices. Steak is well cooked. The bread variety and whisky selection are the bonus. Good for a try

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Good dining experience

Food/Drink 5 | Value 4 | Ambience 4 | Service 5
Total Reviews: 15

Went there for our anniversary. Had a lot of expectations from the place, and it did not fall short.
Ordered the Alaskan King Crab & Shrimp "Louis" to start with. It was a great amalgamation of different ingredients, which all came together really well.Was very happy with the way the dish tasted.
Next came the Bone Marrow Flsn. This was a dish recommended by them, but I have to say , was not the favourite part of my dinner. The presentation, though, was very nice. Was also very pleasantly surprised with the portion sizes.
For the main course, we ordered the Porterhouse, which came with a number of sauces. Did not have to accompany the steak with any sauce. It was perfectly done, well presented and served.
The service staff are all very attentive, without being over bearing.
All in all, the place does give you the value, it charges for

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