The world-renowned Michelin-starred restaurant CUT by Wolfgang Puck has just updated its menu. After 13 amazing years at Marina Bay Sands where they’ve made a mark for excellent steak offerings, CUT is ready to venture beyond meats and into the realm of seafood, particularly choice selections such as sustainably-sourced New Zealand oysters, and abalones handpicked by haenyeo divers in Jeju Island.
Foodies acquainted with the likes of culinary shows Chef’s Table and The Bear will know that this isn’t any ordinary undertaking — CUT, therefore, welcomes only the best of the best, with a seasonal showcase of premium ingredients sourced from around the world. Other than the two items mentioned above, we’re also privy to sweet and supersized Alaskan king crabs, and razor clams caught from the deep seas of Scotland, presented as a bountiful display at the front of house so they greet guests upon arrival. This is similar to concepts in CUT Washington DC and Vegas, as well as Spago Maui.
“It has been more than 13 years since CUT by Wolfgang Puck has called Marina Bay Sands home and delighted diners in Singapore and the region at this iconic landmark. The introduction of the seasonal showcase and the new menu signifies an evolution of our well-loved steak restaurant and how we are continuously looking for ways to celebrate great cuisine and service,” said Chef Wolfgang Puck.
As for what’s on the menu, we’ve got more than 10 new seafood dishes, curated exclusively for CUT by Wolfgang Puck at Marina Bay Sands, by Executive Chef Greg Bess and his team. These include: a beautiful Tsarkaya oyster duo of citrusy and refreshing flavours that complement the NZ-origin shellfish; an Alaskan king crab leg gratin topped with avocado and exquisite Kaluga caviar and yuzu kosho; as well as one that celebrates the ocean’s bounty, with Hokkaido uni, jade abalone and razor clam grilled over binchotan.
See the rest of the dishes below —
above: King crab leg gratin, Kaluga caviar, lemon, chives.
above: Tsarskaya oyster duo.
above: Grilled jumbo prawns, Argentinean chimichurri, brown butter, lemon.
above: Stone Axe wagyu tartare, asparagus, Hollandaise, beef tendon.
above: Binchotan grilled jade abalone, razor clam, uni, guanciale, bonito butter, chives.
CUT by Wolfgang Puck, located at B1-71, The Shoppes at Marina Bay Sands. More information at marinabaysands.com.
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