All Steaks

31 Reviews

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 😜.

  • 3 Likes

Slightly on the higher price point but it’s one place I would visit again. Impeccable service and the food is great ! Skip the extra sauce, skip the sides even for the meat itself it enough. Juicy, tender for even the smallest, cheapest cut of fillet mignon.

I had a beautifully seared, 170g sirloin steak in medium rare. While the cut was average, the steak was cooked to perfection and soft throughout. CUT offers various sauces for your choosing — mustard, red wine, bearnaise and sweet/sour.

Fries had potato skins intact and were seasoned with sea salt. Very addictive.

I also chose broccolini as my side, and I enjoyed every bite. It was flavorful and the broccolini head was crisp.

Early cut menu comes with a starter, main, side and dessert for $95++. Available until 7pm!

Hokkaido "Snow", Tomakomai, rib eye steak 170g

Awesome meal... delicious!

🤩⁣

✨ 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.

  • 1 Like

Absolutely sublime. Expensive but worth every cent.

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 🤗

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Definitely preferred the steaks at CUT to Bedrock. Fats to meat ratio which contributed to the juiciness of the steak was really to our liking. The quality of their meats and service are just superb.

USDA Prime Porterhouse (For Two) 990g SGD195.00

For the steak purist, CUT offers a wide variety of high quality cuts that is worth every calorie and cents. Some less exclusive, but slightly more affordable varieties at CUT by Wolfgang Puck include their American prime steaks (S$70-100), Australian grain-fed Angus (S$90-180). The more premium cut will be the Japanese 100% Wagyu from Shiga Prefecture ranging from S$210-280.

So, USDA prime graded steak are known to be delightfully tender and juicy with a buttery flavor which makes it distinctively superior to any other steak. Of all the beef produced in the US, less than 2% is certified as USDA Prime.

Very pleased that my steak arrived charred to caramelised perfection, sporting a gorgeous medium rare centre. Every bite was immensely flavorful, owing to the incredible marbling and intense beef flavor from the dry aging process.

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Lately, Beef tartare has been one of my must order item in a steakhouse! Even though the fundamental a list of ingredients required to assemble the dish, the renditions I have come across have been quite varied.

For this, the quality of USDA Prime Beef was evident from the first bite! I like that we got to mix in the yolk of the Quail Egg which really binds the ground meat blend giving it a nice creaminess