CUT by Wolfgang Puck at Marina Bay Sands, Singapore

Chef Wolfgang Puck’s modern take on the American steakhouse. Hailed as one of the top steakhouse in the United States, CUT debuted in Singapore in 2010.

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.