Wolfgang Puck is really the CELEBRITY chef in USA. He has his own TV show, starred in Simpsons, Frasier, Las Vegas and will be appearing in the 2011 Smurf movie as Chef Smurf.
Steak always go well with red wine, so we started our dinner with a glass.
The decor here is best describe as chic modern.
There is a bar counter where diners can enjoy a drink or two before their dinner. As it was very crowded that night, we had our steak dinner at the bar counter, which was quite an experience.
The Bone Marrow Flan, Mushroom Marmalade, Parsley Salad (S$26) had really creamy bone marrow inside. Although high in cholestrol, but this is worth the risk!
The Austrian oxtail bouillon, Chervil, Bone Marrow dumplings (S$28) was a bit bland after the flavourful bone marrow.
The staff provided us with some Brioche to mop up the bone marrow.
More breads this time with an assortment of breads plus butter. Would have preferred them to warm the bread before serving.
Before our steaks came, sauces and dips (like sea salt, mustards) were brought out for our steaks
This is the star of our dinner: American Wagyu / Angus "Kobe style" beef from Snake River Farms, Idaho - Rib Eye Steak 280g (S$180) with Armagnac Sauce (S$5).
The steak was juicy, tender and really bursting with the "beefy" flavours. Comparing the beef here with Singapore's top steak house Morton, our vote goes to Cut.
We also had the Australian Angus, 300+ Days Grain Fed, Rangers Valley, Dry Aged 45 Days - New York Sirloin 340g (S$82). For those who are not sure what Dry Aged means, it is the process of hanging the beef in a cooler for a number of days. This process helps to evaporate the moisture in the beef so that the there is a more intense "beef" flavour. Another reason for this is that "drying" the beef helps to make the beef even more tender as the enzyme breaks down.
The meat was equally juicy and flavourful, but we still agree that the US Kobe ribeye was much better.
I know the Creamed Spinach with Fried Egg (S$18) is a very common dish in steakhouse. But personally I felt that the creamed spinach went very well with the steak. To enjoy the spinach, mixed the egg into the spinach for a creamier texture.
Was glad they serve iced tap water at no extra charge. We agree that CUT has now overtaken Morton as the best upscale steakhouse in Singapore.
CUT
10 Bayfront Ave,
#B1-71
The Shoppes @ Marina Bay Sands
No comments:
Post a Comment