A decadent steak dinner doesn’t come cheap nowadays where prices for an avant garde steak dinner hover easily over the $100 mark at more renowned steakhouses such as Morton’s, Lawry’s or even Bedrock. With prices ranging about the same for aged beef/angus cuts at most of the big names, I’ve made a forgone conclusion that if you really want the ULTIMATE steak experience that would possibly blow your senses away, don’t waste your time and head to CUT which is slightly more expensive than the conventional long lasting steak houses locally that have already been around for quite some time. But do order wisely, where you obviously go to an American Steakhouse and order what they specialize in, considering I’ve read considerable reviews where it really is quite laughable when customers complain that a petite Wagyu steak at CUT isn’t life changing considering that they paid a good $2-300 dollars for a considerably smaller portion compared to the American and Australian counterparts. I mean doesn’t it make sense to opt for aged beef when dining at an American Steakhouse? Wolfgang Puck needs no introduction to anyone, where the legendary Austrian chef made his mark with the legendary Spago in 1982, serving simple but great food with fine wines and excellent service. I’m usually not that big on celebrity chefs, but Puck’s achievements with Spago earning a reputed 2 Michelin Stars with his flagship outlet in Beverly Hills is extremely amiable. Having trained in some of France’s most decorated restaurants such as Maxim in Paris and L’Oustau de Baumanière in Provence, Puck has developed a bold innovate style of cooking, with CUT being his modern take and brain child on the contemporary American steakhouse. featuring the finest cuts of USDA prime aged beef, Snake River Farms Kobe, the reputed Japanese Kagoshima Wagyu and even some of Australia’s finest cattle produce from Rangers Valley.
Dinner here occured quite a substantial amount of months ago, while the memory of how orgasmic the steaks were, vivid memories of their extensive bread selection only remain with a whopping selection of five types which I thoroughly enjoyed if memory doesn’t fail!
USDA prime, illinois, corn fed, aged 21 days Ribeye 395g ($98++), Double thick iberico pork chop, Fuji Apple-Apricot “Moustarda” ($67++)
Quick glances through the menu resulted in two particular items calling out to not only me but also N, where we came to the conclusion that since we couldn’t decide which one to order, why not have the best of both worlds! If there’s something that can rival the modern take on cooking steaks using the elusive Josper Grill, CUT does it the traditional way by grilling their meats over apple wood and charcoal, then finishing it off in a 1200 degree broiler. While the differences are slightly discerning with the final end product, the satisfaction and enjoyment you get from each mouthful from these 2 cooking methods are no doubt still mindblowing You dont come across aged beef very often here, probably due to the fact that AVA is still really strict on imported US beef, where majority of local restaurants still primarily use their Australian counterparts which at the same time is a viable alternative and slightly cheaper option. The beauty of aged beef results in a more tender, melt in your mouth slab of steak with a rich and wholesome beefy flavor, a result of the muscle and collagen in the meat which begins to change due to the work of certain enzymes which reaches an optimal after 11 days. CUT’s aged USDA prime rib-eye was possibly one of the best steaks I’ve eaten in my life, paired with the classic tangy Bearnaise. Over the past year, I’ve grown to appreciate the finer cuts of Pork, while the craze on wagyu has very much subsided, where if given a choice between pork or beef on the menu, I would opt for the former anyday.
More flamboyant cuts of pork such as the wider known Kurobuta, or Mangalica are renowned for their intense marbling, and when cooked ala plancha , it gives the same satisfaction as having any steak cooked to perfection. The Double thick iberico pork chop was executed superbly where the it retained a pink facade in the center, retaining all its natural juices and moisture. The melt in your mouth effect somewhat left me in dreamland with all the extensive intramuscular fat seamlessly melt like butter, along with a wonderful charred flavor. The apple compote added a contrasting sweetness to the savoriness of the pork, balancing the overall flavor profile rather well. We opted for also the creamed spinach with fried organic egg ($22++) and the Mac & cheese ($18++) for sharing, which I personally felt were on the pricey side. Seeing how superbly CUT took comfort food to a whole new level as the sides were pretty darn amazing, we didn’t really have any complains after all. Another of my dining partner, wanted a steak for himself which prompted the order of the Dry aged Ranger Valley Australian Angus New York Strip 340g ($85++) which was rather impressive as well, tho it the beefiness of it was rather subtle compared to the American counterpart, offering a rather mild sweetness to the meat as an effervescence instead.
Excellent service, excellent food, its no question why Singapore’s most extravagant steakhouse is packed to the brim even on a normal weekday. Move aside Morton’s! CUT has firmly cemented it’s status as the island’s finest steakhouse every since it opened its doors in 2011 at least in my opinion hahaha, offering a similar experience to any of finest steakhouses New York or Chicago has to offer! Now the problem lies where I can’t decide for now whether CUT or BLT is my firm favorite after all. 9.0/10
B1-71, Galleria Level, The Shoppes at Marina Bay Sands, +65 6688 8517