CUT by Wolfgang Puck

Wolfgang Puck’s modern steak restaurant at the Marina Bay Sands – his first venture in Asia – caters for true red meat connoisseurs who want to experience one of the world’s most renowned steakhouses.

CUT is a meat lover’s paradise that offers a contemporary twist on the classic steakhouse. Its vast range of premium steaks include Snake River Farms’ American Kobe style SDA Prime Illinois corn fed and 300-day grain fed Australian Angus from Rangers Valley as well as 45-day dry-aged Australian Angus and Japanese 100% Wagyu Beef from the Saga Prefecture, while other dishes include his signature Kobe beef short ribs, with are slow cooked for eight hours served with curried cauliflower purée. It also features a large selection of house-made sauces including CUT’s signature Argentinean Chimichurri, as well sides such as creamed spinach with fried organic egg and soft polenta with Parmesan.

To complement the menu, an extensive international wine list features more than 500 selections focusing on varietals from the United States, France, Italy, Spain plus a strong representation from Australia. In addition to an emphasis on robust red wines, the list also features a strong selection of white wines.

The large dining room features seven booths, each in baked oak, bronze and leather materials, while its mineralized oak ceiling gives the room a cozy feel. At the center of the dining room are scored leather table tops framed in bronze as well leather, hand-stitched dining chairs. There is also a bar and lounge area with Mario Bellini leather upholstered bar stools and 16 custom-designed leather, swiveling lounge seats which face The Shoppes at Marina Bay Sands so guests can people-watch while enjoying hand-crafted cocktails, wine or beer and small bites, such asmini Kobe ‘sliders and Maine lobster ‘Louis’ rolls.

“It’s wonderful to have the opportunity to bring CUT to the local residents and visitors of Singapore and to create another successful restaurant partnership with the Las Vegas Sands Corporation,” says Puck. “With its modern menu and stunning design by my friend Tony Chi, we’re creating an unforgettable dining experience with CUT, our first overseas version of the American steakhouse.”

Signature Dishes

Behind the Stove

Joshua Brown

Executive chef Joshua Brown was born and raised in Southern California and began his culinary career in 1997 working as a prep cook at a restaurant in his home town of Los Angeles.

Brown joined Wolfgang Puck’s flagship restaurant Spago in Beverly Hills in 2001 as a line cook, moving up to sous chef and eventually kitchen manager of the James Beard Award-winning restaurant.

He was part of the opening team at CUT Beverly Hills, where he most recently held the position of executive sous chef.

CUT by Wolfgang Puck – Facts