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

(open in Google Maps)

05:30pm - 10:00pm

05:30pm - 11:00pm

05:30pm - 11:00pm

05:30pm - 10:00pm

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

Nice creamy spinach served with fried organic egg to add an aroma and contradict the bitterness of the spinach. This is a side dish but highly recommend to compete your steak with the necessary greens.

The spinach is tempered with some spices that I couldn't place my finger on, but all in all absolutely delicious addition to your meal.

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If you are looking for an introduction to Cut but not yet ready to shell out too much, order this one!

It's 395gm of ribeye, Illinois corn fed, aged 21 days. I would recommend to order medium rare and enjoy the pink blush of the tender steak along with the crispy dark and spiced outer. The steak is served with 4 mustards and sea salt. Pick a sauce for $5++.

It'll be good to also order a side to get the greens on the plate. Check out next post for more on the creamed spinach.

This is good for 2 to share. If you want to order solo from this category you could do Fillet mignon for $80++

Do check out their special steak for the evening, that also might work for you.

It's their highly recommended starter and for a good reason. There's a perfect blend of tuna, avos, tomatoes to make the center-piece and served with wasabi aioli, ginger, togarashi crisps and tuna soy.

The best part of this starter is that you can ask them to split into two to share. The picture is 1/2 the portion size. Allows you to try more things on the menu!!

Cut serves you Michelin star food with a great experience. You'll be well taken care of by their staff.

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.