Puck Conquers Culinary Asia

Austrian master chef and restaurateur Wolfgang Puck got his start in the kitchen by learning the ropes from his mother who worked as a pastry chef and later became an apprentice in Monaco and Paris, before eventually moving to the United States at the age of 24.

Forty years later, Puck owns 17 restaurants across the United States; his first foray into Asia came with the Marina Bay Sands in Singapore, where he opened a branch of his critically acclaimed and award-winning steakhouse CUT.

According to restaurant manager Wes Guild, after a fruitful collaboration with the Las Vegas Sands, where Puck’s steakhouse is located at The Palazzo Resort Hotel Casino, it was a natural choice to open CUT at its sister venue in Singapore.

Guests to CUT, which is open for dinner only, are greeted by high bronze panels and frameless doors; upon entering, they find themselves in the bar and lounge area that serves drinks and snacks.

Guild explained that CUT gets a good “in-between” crowd; people who after seeing a show in the theater next door stop by for a drink before moving on to the next place; the extensive hand-crafted cocktail list and wide selection of international wine — more than 500 — is an indicator as to the why.

The snack menu consists of light yet hearty bites, of which the mini wagyu sliders stand out as one of the most popular and make for the perfect accompaniment to drinks.

The dimly-lit main dining area of CUT with a capacity of 138 radiates a sophisticated ambiance without lacking a somewhat rustic charm typical for a steakhouse, represented here by dark wooden interior and leather armchairs courtesy of Mario Bellini.

Guild said that the restaurant is usually packed from 8 p.m. onwards, but that with the introduction of a set menu called “Early Cuts,” they were trying to get more diners to stop by two hours earlier when CUT opens its doors.

The menu is naturally meat-heavy, yet diners who don’t feel in the mood for a steak will be able to find something to their taste as well, beginning with the salads and starters. The bone marrow flan is a signature appetizer of CUT and lives up to the hype; it is creamily delectable and served with parsley salad and mushroom marmalade on the side.

Another favorite is the blue fin tuna tartar, spiced up with a dash of wasabi and a touch of ginger.

The waiters — most of which have been around since the beginning of the restaurant, as Guild explained — will happily give recommendations and explain to the non-steak-experts what kind of steak CUT offers by bringing an impressive meat trolley to the table, presenting the restaurant’s stars: there’s the USDA prime, the American wagyu, the Australian Angus — aged either 35 or 45 days — and the famous Japanese beef from Kobe.

The meat comes with a hefty price tag, but most connoisseurs won’t mind spending more money on their meals if the quality justifies it.

CUT isn’t ranked as one of the most popular steak restaurants in the United States without reason. The steaks are deliciously juicy; depending on whether one prefers their choice rare, medium or well-done, the meat is soft, springy or firm.

Diners can choose from a range of sauces as well as side dishes: one can opt for fresh vegetables, soft polenta with Parmesan cheese or try the creamed spinach with fried egg, which is surprisingly light despite its rich texture.

Non-steak fans can order chicken or lobster, and while those dishes may be just as exquisite, it would be a shame to not try a steak while eating at CUT.

The signature dish of the restaurant from the dessert menu is the chocolate souffle, however, it was another creation that turned out to be the scene-stealer: CUT’s exciting combination of warm pear crumble, cinnamon oat streusel, raspberries, blackberries and a small scoop of ginger ice cream.

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