CUT by Wolfgang Puck
WESTERN | FINE DINING | CELEBRITY-CHEF RESTAURANT | BAR | SIGNATURE RESTAURANT
The only Michelin-Starred steakhouse in Singapore, CUT is unrivalled for its selection of rare and first-in-Singapore premium cuts, including Hokkaido Snow Beef, Kagoshima Wagyu and a variety of prized cuts from three continents. Each steak is skilfully seasoned, grilled over aromatic charcoal and apple wood, given a crisp char under a 1,200-degree broiler and served with a flavourful array of house-made sauces.
Led by Chef Wolfgang Puck’s spirit of reinvention, CUT recently debuted over 10 new dishes showcasing oceanic treasures including supersized Alaskan king crabs, abalones hand-harvested by Jeju’s famed Haenyeo freedivers, and succulent Scottish razor clams.
Host convivial dinners in the atmospheric dining room, perfect for business dinners and date nights. Then round off an unforgettable evening at the sleek marble bar, where expertly crafted cocktails await.
- One Michelin Star – Singapore Michelin Guide 2024
- Most Outstanding Steak – Tatler Dining Guide 2024
- View More Accolades
Location
- The Shoppes, #B1-71
- Nearest carpark: Central (Orange Zone)
Operating Hours
- Sun – Thu: 5pm – 10pm (last seating)
- Fri & Sat: 5pm – 10.45pm (last seating)
- Drinks: Last order at 11.45pm
Dress Code
Smart Casual
- Casual collared shirts
- Closed-toe shoes and trousers
- Tailored shorts for men
- No shorts / short pants for men
- No slippers / Crocs
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MEET OUR CHEFS
Wolfgang Puck
Chef-Owner
Wolfgang has changed the way Americans cook and eat by combining classic French techniques with fresh Californian ingredients. In 2012, he received the coveted Lifetime Achievement award from the James Beard Foundation.
Greg Bess
Executive Chef of CUT & Spago
Greg began his culinary training at the prestigious Le Cordon Bleu culinary school Pasadena California before joining the original Spago in Beverly Hills. In 2010, Greg moved to Singapore as part of the CUT opening team.
