2. CUT By Wolfgang Puck
CUT by Wolfgang Puck has a more contemporary and elegant take compared to traditional steakhouses.
Inside, you see the glitz and glamour more commonly associated with fine dining establishments: the very smartly dressed service staff move fluidly against a backdrop of polished surfaces, structured seats, elegant lighting and silverware.
The restaurant’s meat comes from a variety of sources. The wagyu selections come from the US, Australia and Japan. There are also Australian Angus and UK Red Poll beef cuts.
Steaks are dry rubbed, grilled over hardwood and charcoal and then finished under a 1200 degrees Fahrenheit broiler, leaving a tender and juicy inside and an exterior that is slightly crisp and burnt.
Don’t fancy beef? CUT also offers lamp chops, chicken cooked on a rotisserie and a double thick Iberico pork chop.
Make sure you order the sides to go with the meats, including the incredibly delicious creamed spinach that comes with a fried organic egg that flows beautifully into the vegetable dish.
#B1-71 Galleria Level, The Shoppes at Marina Bay, 2 Bayfront Avenue