CUT by Wolfgang Puck

The celebrity stardom of this steakhouse extends beyond the Wolfgang Puck brand name into the decor: portraits of Hollywood A-listers hang on the walls of this dark, leather-bound restaurant in Marina Bay Sands. They’re there, presumably, to lend a thumb’s up to the racks of premium meats issued from the kitchen. But you surely don’t need Denzel Washington to tell you the chops here are pretty damn good.

You go to Cut for one reason: the steaks. Grilled over hard wood and charcoal, the hunks of beef come from a menagerie of sources. You’ve got USDA Prime from Illinois, Angus and wagyu from Australia, Red Poll from Suffolk, wagyu from Idaho, and even more wagyu from different prefectures in Japan. Each type is further broken down into different cuts, ranging from rib-eyes to New York strips to bone-in fillet mignons ($88-$300).

Dig into decadent sides such as grilled abalone from Jeju with ebi, uni, and clams, all glazed with bonito butter and topped with chives ($48), or try the Vietnamese-style beef carpaccio, crispy beef tendon, finished with a nuóc mám vinaigrette and holy basil ($32). 

We know, all this sounds pretty heavy on the wallet. So here’s a tip: drop by on weekend nights and enjoy Cut’s late rough cuts menu where you can have a USDA prime sirloin and french fries for just $59.