The celebrity stardom of this steakhouse extends beyond the Wolfgang Puck brand name into the decor: portraits of Hollywood A-listers hang on the walls of this dark, leather-bound restaurant in Marina Bay Sands. They're there, presumably, to lend a thumb's up to the racks of premium meats issued from the kitchen. But you surely don't need Denzel Washington to tell you the chops here are pretty damn good.
You go to CUT for one reason: the steaks. Grilled over hard wood and charcoal, the hunks of beef come from a menagerie of sources. You've got USDA Prime from Illinois, Angus and wagyu from Australia, Red Poll from Suffolk, wagyu from Idaho, and even more wagyu from different prefectures in Japan. Each type is further broken down into different cuts, ranging from rib-eyes to New York strips to bone-in filet mignons ($75-$280).
Executive chef Joshua Brown pays just as much attention to the sides. Go traditional with the creamed spinach with fried organic egg ($18), or fulfil your fried food craving with the crispy tempura onion rings ($18). If you must have something 'light', dig into the starter of tuna tartare ($39): it's served between togarashi chips with wasabi aioli and ginger adding zing to the dish.
We know, all this sounds pretty heavy on the wallet. So here's a tip: ask for the lounge menu and order the USDA flat iron steak and onion rings – it'll only set you back $45. You're welcome.