CUT restaurant in Singapore is the third location for master chef and restaurateur Wolfgang Puck’s critically acclaimed, award-winning Beverly Hills steakhouse of the same name in the Beverly Wilshire, a Four Seasons Hotel. Widely acknowledged as one of the most popular restaurants in the United States, CUT has raised the bar within the fine dining industry and the Richard Meier-designed LA location has garnered high praise from prestigious publications including the New York Times, Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator and was named one of the top three steakhouses in America by Bon Appetit Magazine.
Esteemed hospitality designer Tony Chi crafted the space with a modern aesthetic to complement the contemporary menu. A sleek bar & lounge welcomes guests and offers the perfect vantage point to people-watch while enjoying hand-crafted cocktails and small bites. Baked oak, bronze and leather materials lend a warm feel to the space. A spectacular private dining room is surrounded by glittering mirror glass walls, floor-to-ceiling wine displays and leather and bronze swiveling panels that close off the space.
CUT presents a contemporary twist on the classic steakhouse menu. In addition to 100% true Japanese Wagyu beef, Executive Chef Joshua Brown also prepares a wide array of signature entrees including Colorado Lamb Chops with mint raita and Pan Roasted Main Lobster with black truffle sabayon. CUT offers large selection of house-made sauces such as the signature Argentinean Chimichurri, along with delectable side dishes such as Creamed Spinach with fried organic egg and Soft Polenta with parmesan. The extensive international wine list features more than 500 selections. In addition to an emphasis on robust red wines, the list also features a strong selection of whites.