CUT, by Wolfgang Puck

“One cannot think well, love well, sleep well,
if one has not dined well.”
-Virginia Woolf

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.

IMG_6845IMG_6840& its located at the amazing Marina Bay Sands (MBS) in Singapore!

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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
IMG_6857IMG_6892Look how cute the menus are!

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The wide selection of steaks available that night ranging from U.S.D.A to Australian Angus to American Wagyu.
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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!

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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

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& 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!!

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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.
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Valrhona Chocolate Souffle, Crème Fraiche Cream, Hazelnut Praline, Nutella Ice Cream – definitely a must-try for chocolate lovers! 7/10

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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
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Complementary dessert from the restaurant – nice little macaroon, marshmallow and blueberry jam cube.IMG_6958

#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
Singapore

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Eat, Pray, Love

It’s NOVEMEBER. gawd how fast time flies – and yes i haven’t blogged for a long time due to the massive workload i have in school, but today i just finished the FINAL essay of 2011, so i’m highly delighted and decided to do a quick update on what has happened in the month of November (besides studying and essays)

ANYWAYS, first and foremost, i would like to announce that i have been formally accepted into UCL for SEP and my fellow NUS-UCL friends and i are going crazy with all the admins and documents required of us, but yet at the same time, it’s taking my ENTIRE mind OFF studying and exams.  BUT it’s definitely worth it.

EATS AND BIRTHDAYS.

This month started off with MANY birthday celebrations, mainly 21st birthdays and more importantly, my bf’s 21st birthday – honestly i love his birthday celebrations; quality time alone with different groups of people close to him (unlike my mash up and rojak birthday party)

WEDNESDAY: celebration with EUG/holiday INN/ZOUK/pissed drunk -.-‘’ (not cool)

FRIDAY: steamboat with army friends/apple strudel/tiramisu/alcohol/Club SOUL

SATURDAY: home cooked meal from ME to him (damn i can cook)/ Town/shopping/Michelangelo’s restaurant

Loving my new Love, Bonito Alexandria dress!

Look at the gorgeous sequins and gems! (sorry this photo does not do justice to the “bling-ness” of the gems) & my daisy ring from ASOS.com

 1. CAPESANTE a GAMBERI – A delightful pan-seared scallops topped with caviar served atop a bed of onion confit and garlic tiger prawns perched on sun-dried tomato pesto and lemon butter. (4/5 stars)
2. BEEF CARPACCIO – Thinly sliced tenderloin of beef sprinkled with truffle oil, arugula, salt and cracked black pepper topped with parmesan shavings (3/5 stars)
4. QUARANTAOTTO – Michelangelo’s signature dish! U.S.D.A. boneless beef short ribs braised for a minimum of 48 hours served in a sherry broth sided with delicately whipped potatoes scented with white truffle oil. (limited servings daily!) (3.5/5 stars)
5. AGNELLO di MICHELANGELO – Their famous char-grilled rack of lamb finished in the oven in its own juices served with a mint sauce sided with seasonal vegetables and truffled mash potatoes. (4/5 stars)


6.FLOURLESS CHOCOLATE CAKE – classic chocolate cake made with ground chocolate and almonds drizzled with raspberry coulis and vanilla gelato. (4/5 stars)

Absolutely love the outdoor dining of this restaurants and the personal attention given by the staff to us in making the birthday celebration a special one! (They even give us a birthday card with our picture printed on it – just like what Morton does) – SWEET. I would definitely recommend Michelangelo’s as a restaurant to go to for any special occasion or even just for a gorgeous and sumptuous meal! The prices are pretty reasonable for the quality of food you get and it’s just WORTH IT.

Michelangelo’s restaurant – 60 Jalan Merah Saga, Singapore 278124 (Tel: 64759069)

SUNDAY: Champagne Brunch at Ritz Carlton/Town (WILL BLOG MORE ABOUT THIS SOON –too awesome to not share it with you guys, but meanwhile, it’s 3am and my laptop is running like a snail..)

SNEAKS:
Loving my Love, Bonito Dennison dress in Burnt orange – they have just awesome dresses for so many different occasions!

Greetings from France

It’s been almost a week since I touched down in Paris! Currently, I’m in the city of nice, a beautiful place, full of life, colors and culture.

Will be leaving for Rome tmr morning; and will only be bck in Singapore on the 19th! So if u guys are dropping me any comments or emails, do wait patiently as I don’t get wifi very often

My main purpose of blogging is to urge everyone to sign this petition to save the world saddest dolphins! http://www.avaaz.org/en/saddest_dolphins/?copy don’t be lazy k! JUST CLICK! u could save these amazing creatures!

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Anyways here’s a shot of the Eiffel
Tower from my hotel room! Stay tune for more!

Table 66

Went to table 66 for dinner to celebrate aunty joyce’s birthday – it’s located somewhere in tanjong pagar. I LOVE the ambience and decorations there, service was great and the food was delicious too!

our lovely present to her, a pair of swarovski earrings(:

i love breads!

we

first dish on the UOB menu is the Prawn Cocktail with avocado mousse, confit of momotaro tomato with mango seaweed dressing – presentation A+!

Dish two: Foie Gras with compressed watermelon, wild berry coprote and baisamic vinegar reduction

third dish: Beef Carpaccio with arugula salad and white sesame dressing

fourth dish (main course – either this or the one below) – Grilled Lam Rump with roasted herb chat potato, anti pasto and fig chutney

the other main course – Sous Vide Citrus Brined Chicken Leg with sweet corn, wilted spinach and chardonnay cream sauce

i found the spoon extremely interesting! LOL

dessert: chocolate mousse (and i really know the exact name!)

apple cumble!

I in love with oversize clutches right now, and especially with this green leather-y one which i bought from NUS bazaar awhile ago. and recently i just bought a new clutch from http://bagmeback.webs.com/ LOVE it. (: