It's been almost a year since we last visited Cut over at Marina Bay Sands. A steak restaurant by famed chef Wolfgang Puck, many diners in Singapore now ranks Cut as among the best steak restaurant in Singapore.
Nothing has changed since the last time we were here, except that it has gotten more crowded over the months. Hence, reservation is essential to get a dinner table.
It's pretty dim inside the restaurants. Diners need a few minutes to get used to the dimmed lights after coming in from the brightly lit shopping streets in Marina Bay Sands. We were ushered to the back end of the restaurant, where it is much quieter and has beautiful mirrors and wine cabinets on its walls.
We were served 3 kinds of breads before our orders came. First, were these little pastry breads with some meat fillings inside. Next were the bread baskets. I love the one with cheese. But pity they were all served cold.
We were also served cheese sticks. Unfortunately, they were removed before we had the chance to try them. Ordered a bottle of Voss Sparkling (S$18).
2 of us shared an appetizer salad of Prosciutto, Goat Cheese and Roasted Pear (S$32). The roasted pear and prosciutto was a good combination. And cheese lovers would surely like their goat cheese with the salad.
Before all steaks are served at Cut, the service staff will bring out 5 condiments to go with your steak, such as sea salt and mustard.
One of the steam we had was the Angus Kobe Style Beef from Snake River Farm, Idaho (S$195 for 230g New York Sirloin) with Black Truffle shavings (S$18) and Armagnac & Green Peppercorn sauce (S$5). The truffle they had wasn't the best we had before, but it went well with the steak. And talking about the steak, the Kobe angus was one of the best steak served here in this restaurant. And we agreed the flavour and marbling of the beef is well worth the price.
For our sides, we shared the Soft Polenta with Parmesan (S$18) and Brussel Sprouts with Smoked Bacons and Onions (S$18). The polenta with parmesan resembles mashed potato, but it is actually made of cornmeal, hence the texture was creamy and thick. The service staff also strongly recommended us to select the brussel sprouts with bacon. I find the brussel sprouts rather good after cooking it in the bacon fat.
Another steak we had was the USDA Prime, Illinois Corn Fed, Aged 21 Days (S$98 for 395g Rib Eye Steak). Comes with House Made Steak Sauce (S$5). Done medium rare, the meat was juicy and tender.
Ended our dinner with a glass of sherry (S$27)
As it was a birthday celebration, the staff presented us with a lovely birthday dessert made of homemade ice-cream.
Before we left, we also ordered a cocktail to try out. The "She So.... Honey!" consisted of Old Raj Gin, Ume Shu Extra Shiso, Japanese Cucumber, Honey, and it's definitely for the sweet tooth. Price of this is about S$25
10 Bayfront Ave,
The Shoppes @ Marina Bay Sands