“One cannot think well, love well, sleep well,
if one has not dined well.”
Who doesn’t love a good ol’ steak?
Well i do, and the strange thing is, i only started enjoying steak about a year ago. Prior to that, the only meat i ever order are chicken and pork. & when my boyfriend introduced me to good steak (because he is a steak lover), i tend to opt for medium-well (because i freak out at the sight of blood and the redness of the meat); Nowadays, i enjoy the medium-ish kind of done-ness to my steak.
Anyways, i had a luxury of dining at CUT, by Wolfgang Puck – an Austrian celebrity chef who has more than 10 fine dining restaurants in world and has snapped up several awards as well as an appearance as a guest judge in Gordon Ramsay’s Hell Kitchen.
I extremely adore the ambiance of the restaurant – really cosy and dimmed lightings gives it an elegant feel along with the decorations of “candles” as well as a “walk-in” wine display
Look how cute the menus are!
Our first appetiser of the night is this “American Blue Crab and Shrimp “Louis,” Spicy Tomato-Horseradish” – I would rate this a good 8/10; refreshing and light, yet extremely tasty and full of flavours!
The next is this “Hokkaido Scallop “Carpaccio,” Shaved Myoga, Wasabi-Kosho Ponzu” – I am actually not a fan of raw food (and yes i don’t eat sashimi etc.) But i generally enjoyed this dish. The scallops were fresh and the seasonings complemented well with each other. I would give this a 7.5/10
& here is the main star of the night! I ordered the U.S.D.A. Rib Eye Steak, medium. Although leaning towards the fatty-side (due to the cut of the steak which value is attributed to the marbling of the fats and the juiciness that is suppose to ooze out when u cut in), i enjoyed the steak very much. For those who don’t really like the “beefy” taste and smell of steaks like me, this steak is season to near perfection. The charred layer over the meat is where the explosion of flavours are. Comparing this to Mortons Steakhouse at Mandarin Oriental Hotel, the steaks at CUT are much more flavourful.
However, it was a tad disappointing as my boyfriend’s Bone-in-Rib eye Australian Angus was more of a medium rather than a medium-rare, which he requested & being a steak lover like him, he didn’t enjoy his dining there as much as he did in Mortons.
& it’s dessert time!!
One of their season dessert is the Rumbaba – candied pineapple slices, sauteed pineapples, vanilla ice cream coupled with a sponge cake soaked in RUM! I am an extreme fan of anything pineapple (especially the pineapple carppaccio i had in Paris), so i am obviously BIAS towards this dessert and i give it an 8/10.
Valrhona Chocolate Souffle, Crème Fraiche Cream, Hazelnut Praline, Nutella Ice Cream – definitely a must-try for chocolate lovers! 7/10
Warm Pear Crumble, Cinnamon Oat Streusel, Ginger Ice Cream and Wild Berries
This is love.
The coupling of the ginger ice cream with the sweetness of the pears and sourness of the berries compliment each other to perfection. LOVE IT 8/10
Complementary dessert from the restaurant – nice little macaroon, marshmallow and blueberry jam cube.
#OOTD: Love Bonito everything from head to toe – blazer, dress & heels;
Prada Bag, MK watch
& signing off with a pretty much satisfied meal at CUT, by Wolfgang Puck.
CUT, BY WOLFGANG PUCK
Marina Bay Sands Hotel Singapore
10 Bayfront Avenue