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

(open in Google Maps)

Wednesday:
05:30pm - 10:00pm

Thursday:
05:30pm - 10:00pm

Friday:
05:30pm - 11:00pm

Saturday:
05:30pm - 11:00pm

Sunday:
05:30pm - 10:00pm

Monday:
05:30pm - 10:00pm

Tuesday:
05:30pm - 10:00pm

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Top Dishes

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Reviews

From the Burpple community

Expectations tend to run higher when a great night out to mark a birthday is at stake (in this case, it was for my god-daughter/niece Yujun who turned 22). The restaurant has to have a winning hand of great food, fabulous drinks, comfortable ambience and impeccable service. That’s why I picked @cutbywolfgangpucksg. I knew we’d be in the excellent hands of Executive Chef @gregabess and his team.
Shortly after we had settled into our seats, warm cheesy gougère arrived. We all loved them but the birthday girl, most of all.
Setting the tone for the evening were the first two snacks which sent us over the moon. I could’ve inhaled three of those buttermilk chicken sliders - they’re real flavourbombs with jalapeño aioli, jalapeño slices, pickle and honey. Not to be outdone was the apple apricot compote-dotted pork belly braised with Chinese spices and glazed in hoisin - it melted like butter in the mouth. I washed them down with the refreshing gin-based “London Calling” cocktail.
When the bread basket arrived, I attempted to not scoff too much but it was hard. The olive ciabatta, onion focaccia and German pretzel were a formidable trio of temptation.
In order to taste more items, we shared the appetisers. I chose the Maryland Blue Crab Cake with heirloom tomato relish and basil aioli (Yujun is a fiend for crab so I knew it would be up her alley), the Big Eye Tuna Tartare in wasabi ginger, served with thin, spicy togarashi crisps (surprisingly, this turned out to be her favourite), the brightly herbaceous Vietnamese-Style Beef Carpaccio plated with crunchy beef tendon, nước mắm vinaigrette and holy basil (my favourite!), and the Asparagus with Poached Egg on thin toast with mushroom marmalade, a lipsmacking bacon vinaigrette and bacon slice.
What has always impressed me at CUT is the attention they pay to the smallest details. Like serving us hot plates to eat our main course off.
@kndherb used to rave to me about the Rotisserie Baby Chicken at CUT, and of course I’d eaten it before but it was particularly well executed that night - immensely juicy, tender and flavourful. And let’s not forget those meaty chanterelle mushrooms.
Usually, deciding on a steak at CUT isn’t an easy task as they offer a premium variety but since I’d been floored by the Snake River Farm (an American Wagyu) when we had it at @spagosingapore (yes, they serve it up there on the 57th floor of Marina Bay Sands too), I made a beeline for its Sirloin cut. Everyone heaped it with praises too.
The other red meat I selected was the juicy ColoradoLamb Chops. Like the steak, each piece was perfectly cooked, and although a mini jug of cucumber-mint raita arrived alongside, it also tasted perfectly fine on its own.
That’s not to say we didn’t have fun mixing and matching the assorted sauces and condiments with our meats.
In all frankness, the side dishes deserve top billing. I was most smittened by the Tempura Onion Rings - each thin ring was ethereally light yet really crunchy. Even though they look similar, no other Creamed Spinach comes close to the version here that’s crowned with an organic egg. Proving highly addictive as well were the Mac & Cheese and the ridiculously silky and buttery Yukon Gold Potato Purée (if you love mash, this is a must-order).
Thank you Chef Greg for sending us the Spring Peas. I adored this seasonal side dish for its sensational mix of fresh peas, pea purée, ragu of peas, runny-yolked eggs, bacon and perky pea tendrils.
Naturally there was cake since we were celebrating a birthday. I’ve had the moist chocolate beauty before and it was as scrumptious as I recall. The team helped to slice and present it with raspberry sorbet and a macaron for us to enjoy. Besides that, I ordered the Apple Butterscotch Crumble to share. Served warm with toasted almonds and Tahitian vanilla ice-cream, it was very well received by everyone too.
The petit fours we nibbled on with our tea and coffee at the end, were also exquisite in appearance and taste.

3 Likes

Hokkaido snow wagyu.. medium rare.. searing was a bit.. still tasty..

Photo doesn’t do justice to the nice steak.. 😅

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.

1 Like

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.

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