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

(open in Google Maps)

Monday:
05:00pm - 10:00pm

Tuesday:
05:00pm - 10:00pm

Wednesday:
05:00pm - 10:00pm

Thursday:
05:00pm - 10:00pm

Friday:
05:30pm - 11:00pm

Saturday:
05:30pm - 11:00pm

Sunday:
05:00pm - 10:00pm

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Reviews

From the Burpple community

🤩⁣

✨ I love how they served an assortment of bread to us instead of the usual basket of bread by the corner in most restaurants. The selection was amazing & thank you for giving me extras 🤤🤩🤩👏🏻⁣

✨ The beef steak certainly did not fail to impress & it was done perfectly. 👏🏻 I added a Maine lobster to my steak & it was a lovely addition to my main course. ⁣

✨ What really blew me away was the elegant bowl of white corn soup which looked so ordinary but it was the most flavorful corn 🌽 soup that I’ve ever tasted everrrr. Kudos to the chef for concocting this bowl of soup. 👏🏻👏🏻⁣

🍽 is located at The Shoppes at Marina Bay Sands, 2 Bayfront Avenue B1-71 S(018972) ⁣

🕰 Opens daily (5.30pm-11.30pm)⁣

📝 This Early Cuts menu is available till 7.00pm and it’s $95++ per person.

A worldwide exclusive to CUT at Marina Bay Sands, the Kaya “Baked Alaska” is an inspired interpretation of Singapore’s favourite “kaya toast set” that happens to hit the dessert jackpot big time.
This bestseller has our local all-day delight re-imagined as a stunningly scrumptious creation of coconut cake, pandan ice-cream and coconut sorbet clad in meringue. The accompanying coffee crumble and egg sabayon with a little sugar and butter are the respective representations of the cup of “kopi” and half boiled eggs one always has as part of the kaya toast set.
I love the fact that this wonderfully fragrant and none-too-sweet dessert is very light. So however stuffed you may be feeling by this point in your meal, you can still order one to inhale.

5 Likes

As though we didn’t have enough beef coming, these Kobe Beef Sliders slid their way to our table as an appetiser. They were cute to look at yet solidly satisfying - perfect teasers to our main event.
Between those soft housemade buns was a thick patty that ticked the three important boxes of being flavourful, juicy and properly seasoned. We were happy campers indeed.
Thanks again for sending these to us Chef Greg!

2 Likes

Heart-stoppingly good, the Bone Marrow Flan must be the nightmare of cardiologists everywhere but we should not be afraid to live a little, right? 😊
So plunged right in I did.
Crowned with freshly-shaven black truffle, the roasted bone marrow contained the most luscious custard hidden away at the bottom. The thin toasts accompanying it were gunked with a fantastic mushroom marmalade which became more tasty (and sinful) with gobs of the creamy bone marrow. I loved how the nutmeg-laced sauce helped to offset the richness with a little sweetness and aromatics.

3 Likes

Shown here is the “BEFORE” and “AFTER” of the three kinds of ribeye from the U.K., the U.S. and Japan that I had for my birthday celebration.
Executive Chef Greg did a formal presentation before whisking the raw meats into the kitchen for Chef Kelvin Teo and his team to transform them into a platter of exceedingly delicious steaks.

A short while later after we had demolished a few appetisers (separate posts about those to come soon), the ribeyes reappeared with instructions to eat them in a certain sequence. This was to ensure each was savoured at its optimum. I loved how this allowed for side-by-side comparison and a never-before lucidity to discern and appreciate their individual taste profiles. In other words, I got to feed my brain as I feasted - how cool is that 😊

As with any good steakhouse, the sides, sauces and condiments play vital roles. But it did seem like all stops were pulled at my birthday dinner because I couldn’t see the table surface for all the little jugs, jars and saucers that conquered it. Thank you very much for that, Chef Greg 🤗

3 Likes

If you have been following me on Instagram for a while, you probably know I love, love, love corn. Well, this white corn soup with Maine lobster, caramelised corn, country ham and jalapeño espuma really takes the cake!
With the elements of savouriness and gentle spiciness, the sweetness of the corn becomes more pronounced as well as more interesting and delicious. I am a sucker for anything with lobster so yeah, to say I was happy is an understatement 😋😋😋

5 Likes
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