“Cut”: Steak to die for

On trips that bring you away from family and friends for a week or so things can get a little quiet (but that is significantly helped by the wonderful technology of Skype and sim cards.)  Of course, no technology can replace the warm feeling one gets when one is with close friends and I have to say that I feel especially fortunate to have such wonderful friends in Singapore who take great care of me.  From having the skinny pizza with Dalin, pepper and chilli crab with Mark, hot stones steak with my cousin to the wonderful steak house “Cut” with Rasina,  I have to say I am truly enjoying my stay in Singapore.

Today I’ll focus on “Cut” which some of you might be wondering what it is.  (No it’s not a salon where you can go cut your hair, nor is it a nail spa.)  It’s a steakhouse that was brought to Singapore along with the Marina Bay Sands and is by Chef Wolfgang Puck.  Reviews tell me me that in the USA his restaurant has been considered “one of the top steakhouses” and that the one in Beverly Hills goes by the same name. 

Rasina tells me that this place has been open for only a couple of weeks and that it has been getting good reviews. Of course it’s a must try.  For steak lovers, I highly recommend this place. They have all kinds of steaks ranging from the U.S.D.A Prime , Wagyu to the Australian Angus aged 45 days.  There were so many I had difficulty choosing…I think it took everyone a good 15 minutes to decide.  

In the end, I chose the U.S.D.A, prime Sirloin which was also half Wagyu.  They have a name for it, but I forget.. Apparently this is just roughly 50% Wagyu so you get less of the fat, but just enough to make the sirloin meat tender and juicy.  How they do it I don’t know..but it’s perfect.

Once you’ve chosen your steak, you can also order toppings for the steak and any side dishes to share.  I love mushrooms and therefore of course my topping was mushrooms with side dishes of creamed spinach and potatoes.  The brocolli was also wonderful as well as the Armagnac sauce.

The steak? It was amazing. My medium-raw steak was perfectly done and the beef so tender it just melted in my mouth.  Now, generally I am not much of a steak lover, but this one was good.  It was out of this world and definitely one of the best steaks I’ve had.  This is one meal I’d remember for years to come.  It earns a place next to the Michelin Star Restaurant in Brussels which serve exquisite Lamb chomps.

I enjoy every bite and almost finish my entire 150grams.  Oh, the desert is equally good so make space for it…. I roll out the restaurant, but I roll out happily.  Good food is always great for the soul. Thank you Rasina 😀

So if you have an opportunity to come to Singapore and you are looking for a great steak place other than Lawry’s I recommend “Cut” by Wolfgang Puck.  If you don’t want steak, they also serve Lobster and Chicken that looks equally tempting.  Before you go, please make Reservations as all the tables were booked.  Price?  The smallest steak was roughly S$70 and  prices ranged from around S$150-300 per steak depending upon cut, type and size.

And yes, here is the website :  http://www.marinabaysands.com/Restaurants/CUT.aspx    And No, I am not being paid to write this.  Bon Appetit!

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