In its 13th year, the beloved Michelin-starred CUT by Wolfgang Puck introduces an exciting new chapter. Get ready for a fresh raw bar with prized produce sourced from around the world.
CUT by Wolfgang Puck, the culinary gem of Singapore celebrated for its unmatched steaks, has upped the ante with an exciting new twist.
This one-Michelin-starred restaurant isn’t just about legendary meats anymore. It’s gone bold and innovative, unveiling an exclusive lineup of Singapore-inspired seafood delights. A seasonal showcase bursting with top-notch global ingredients. Your taste buds are in for an unforgettable adventure!
Since its grand opening in 2010, CUT at Marina Bay Sands proudly stands as Wolfgang Puck’s first and only culinary masterpiece in Asia. The celebrated chef’s global dining empire spans the glitz of Las Vegas and the glamour of Beverly Hills. Today, you can find these enchanting flavours in Budapest and Saudi Arabia.
A seasonal showcase
Adding to the prestigious legacy of CUT restaurants in Washington DC and Las Vegas, as well as Spago Maui, CUT Singapore introduces a captivating in-restaurant seasonal showcase. It’s more than just a milestone as the restaurant enters its impressive 13th year. It’s a testament to Chef Wolfgang Puck’s unwavering commitment to reinventing dining by seamlessly blending tradition and innovation. This vivid and Instagram-worthy display is a joyful celebration of the world’s finest ingredients.
Indulge in a culinary masterpiece created exclusively for you at CUT by Wolfgang Puck, Marina Bay Sands. Their enhanced menu boasts over 10 fresh seafood delights, a testament to the exceptional culinary skills of Executive Chef Greg Bess and his talented team. Get ready to savour oceanic flavours like never before, all prepared with the utmost finesse and expertise.
From New Zealand oysters to Alaskan crabs
Meet the Tsarkaya oyster duo – a dynamic duo of plump, sustainably sourced oysters from New Zealand. They’re dressed in a zesty blend of ponzu vinegar, tapioca, and shiso oil, complemented by a refreshing green apple granita, apple cider, and horseradish mix. And that’s just the beginning!
The king crab leg gratin takes the sublime Alaskan king crab to the next level, layering it with creamy avocado and a luxurious topping of glistening Kaluga caviar, all with a spicy yuzu kosho twist. But the real showstopper is the ocean’s bounty – a symphony of Hokkaido uni gracing jade abalone and razor clam, grilled to perfection over binchotan. This masterpiece swims in a velvety potato cream base, showcasing the team’s culinary wizardry in both meat and seafood dishes. Get ready for a fun, unforgettable ride through the world of flavours!
Looking for more excitement at MBS? Check out Yardbird.
Here’s why you should go!
At CUT by Wolfgang Puck, Marina Bay Sands, the ocean takes centre stage in a thrilling performance of flavours. The expanded menu is a symphony of seafood delights, curated for those who crave excitement on their plate.
From oysters dressed in zesty ponzu to king crab gratin crowned with caviar and yuzu kosho, each dish showcases the team’s culinary artistry. An ocean’s bounty of uni, abalone, and razor clam adds to the extraordinary experience. It’s not just a meal; it’s an unforgettable journey through the vibrant world of flavours and an invitation to savour the best the ocean has to offer.