Celeb chef Wolfgang Puck’s Singaporean outpost is a contemporary steakhouse that sports an impressive menu of beef including 300-day grain fed Australian Angus from Rangers Valley, U.S.D.A. Prime Illinois Corn Fed, American Snake River Farms “Kobe Style” and Japanese Wagyu; all good but outrageously expensive. To go with, you can look forward to scrumptious house-made sauces such as the signature Argentinean chimichurri or wasabi-yuzu kosho butter. Cocktails are also (surprisingly) good, so be sure to have at least one.


CUT is on Top Tables’ Top 10 Restaurants in Singapore 2014.