Wolfgang Puck’s CUT won one Michelin star at the inaugural Singapore Michelin guide and rightly so, as it’s possibly one of the best steakhouses not just in Singapore, but in the world.
The third offshoot of celebrity chef Wolfgang Puck’s global chain, CUT is the classic American steakhouse reimagined with three very basic qualities to it — great meat, great wine and great service. Its maiden outlet at Beverley Hills won a Michelin Star in 2007, just one year after it opened.
The focus here really is on the meat and it will help you understand why CUT deserves its Michelin star. It has a wide selection of high end premium meats like 21, 35 and 45 day aged USDA Prime Illinois, Australian and UK Red Poll beef cuts simply cooked over charcoal for the smokiness and every single bite holds an explosion of flavour that doesn’t go away anytime soon.
They also do a brilliant range of appetisers, desserts salads and fish dishes that are so unique that it’ll take a few visits to truly realise how intelligent they are. Among them, the bone marrow flan with wild mushroom marmalade and parsley salad is a must. That dish is another reason for CUT’s Michelin star — if the steaks haven’t convinced you already.