CUT by Wolfgang Puck

The steak is excellent and delicious, but to say it is the best steak in Singapore is a bit too much, and it lowers the standard of Singapore. If it is really the best steak in Singapore, then Singapore needs to work harder on steak.

Cut by wolfgang puck. "The bartender brother is so handsome so the drink he mixes for me must be delicious" series (tbh I don't remember its name, the dialogue is "Do you have any recommendations?" "What do you want? Sweet, sour, spicy, bitter?" "Sour" "What base wine do you want?" "Gin" "Okay, I'll make one for you") grapefruit + lemon, reduced sugar for me, it feels a little sweet at first, then it's fruity + sour, and the aftertaste is Gin. ​

Cut by Wolfgang Puck is located in 2 Bayfront Avenue Marina Bay Sands | The Shoppes at Marina Bay Sands, B1-71, Galleria Level, Singapore 018972, Singapore After looking through the restaurant directory in Sands City, I finally settled on this restaurant to give it a try. Their Early Bird Dinner (Early Cut Menu) has three courses, and you just need to pay before 7pm. The dishes to choose from include their popular crab cakes as an appetizer and Angus steak as a main dish (no extra charge). The team’s service was professional and they also introduced wine pairings. Very satisfied! Unfortunately, the decoration of the restaurant is too sentimental (very dark), so it is not ideal for taking photos with your companions.

Finally I got to eat the steak I missed so much, I was so excited that I almost burst into tears! The appetizers were chicken and arugula salad and octopus carpaccio. There were a lot of walnuts and grapefruit in the salad, and the balsamic vinegar sauce was not bland at all. The octopus carpaccio was seasoned with honey mustard sauce, and I liked the taste very much. The main course was Australian Angus ribeye steak and Portuguese roasted spring chicken. The super large medium-rare steak was tender and juicy, and I think it would be good with black pepper sauce or matcha salt. The Portuguese roasted spring chicken was drizzled with a layer of sweet and spicy seafood sauce, and the chicken was fragrant and tender, and the portion was particularly large. The squid ink pasta was too good as a side dish! The pasta had the aroma of cheese, and the prawns on top were very fresh. The desserts after the meal were matcha red bean caramel pudding and 65% lava chocolate cake. There was a black sesame ice cream on the cake, and a spoonful of hot chocolate sauce was oozing out, which was very mellow and smooth.