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2 Bayfront Avenue
#B1-71 The Shoppes At Marina Bay Sands
Singapore 018972

(open in Google Maps)

05:30pm - 10:00pm

05:30pm - 10:00pm

05:30pm - 11:00pm

05:30pm - 11:00pm

05:30pm - 10:00pm

05:30pm - 10:00pm

05:30pm - 10:00pm

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Top Dishes

What you should order based on community favourites


From the Burpple community

Dishes Ordered: Apple Crumble, Pork Chop, Wagyu Beef, Crab Cake.

Food was on point and beef was one of the best in SG. Pork chop was well seasoned, albeit a bit too thick for my liking. Apple Crumble was perfectly caramelised and the crab cake is full of crab meat and flavours.

Staffs were friendly and you can genuinely feel the personal connection they try to have with you. Any recommendations made by any staffs will be followed up by them to ensure it is up to expectations.

Ambient was nice and very high class. Soft lighting helps to set for a relaxing meal.

After attending Mott32’s grand opening party at MBS, quite a few of us arrived at the same idea of hopping over to One-MICHELIN Starred CUT for a proper dinner.
I wasn’t that hungry by then because I had stuffed my face on quite a few canapés earlier, so a steak or main course would have been too much. What I did do though was zero in on the appetisers instead.
Shown above is the Steamed Mussels in White Wine ($25++). What I loved most about this was how small but juicy and flavourful the molluscs were (I have always found the large ones too rubbery for my liking personally). The broth had tarragon and shallots to thank for its lip-smacking worthiness. Served alongside were grilled baguettes that were meant to be dunked. Since they came pimped up with a rich bearnaise sauce, I guess technically, they didn’t go skinny-dipping 😜.


Dessert was a sight to behold as the team marched out, each bearing a different one or part of one.
Our group enjoyed the Valrhona Chocolate Soufflé, cut open and filled with creme fraiche cream and gianduja chocolate gelato (never seen a soufflé plated that before till that night when Chef de Cuisine Brandon did it table-side). Also the Praline Mascarpone Bar and platter of Assorted Sorbets and Ice-creams. It was however, the Warm Butterscotch Apple Crumble and Kaya Baked Alaska, that bowled the dessert-lovers amongst us over. Served warm, the former was, and I am not exaggerating when I say this, pitch perfect in every way. The latter, an inspired take of Singapore’s favourite “kaya toast set” was stunning albeit being on the sweeter side. Composed of coconut cake, pandan ice-cream and coconut sorbet clad in meringue, it was plated with coffee crumble and egg sabayon.

All desserts at CUT are priced at $24++ each.


Kugel Christmas Special #3 🎄 We grab this miniature Stollen (we reckon less than 30 cm in length) from @cutbywolfgangpucksg in the Epicurean Festive Market on 15th Dec and just had it today. The icing has been fully absorbed to the stollen and the bread texture has gone a bit dry. Not sure if we had it then, it would have been different. One thing we enjoy though is that it is not overly sweet (marzipan filling is also generous) ☺️

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Part of their early cut set is this beautiful cake.

The chocolate ganache cake was rich and luscious, served with crushed hazelnut layered within. Alongside was a scoop of berry ice cream, adding sour notes to this dessert. A delightful treat to end the meal. Amazing!

Beautiful starter before the main course at CUT. Kudos to my servers for recommending this to me (even though I personally do not like crab).
Worth being $38 per pop.