CUT by Wolfgang Puck

CUT opened in the basement of The Shoppes at Marina Bay Sands as Wolfgang Puck's first steakhouse in Asia, and it holds one Michelin star in the 2026 guide. The room is dark and leather-lined, with celebrity portraits on the walls and a bar that opens an hour before dinner service.

The beef list is the draw: USDA Prime from Illinois, Australian Angus and Stone Axe full-blood wagyu, and Japanese wagyu from Kagoshima and Hokkaido. Steaks are grilled over charcoal and apple wood, then finished under a 1,200-degree broiler and served with house sauces such as yuzu kosho butter and creamy horseradish. Onion rings are the side to order, and the wine list runs to several hundred labels.

This is a special-occasion and expense-account room; expect to spend well over S$150 a head with wine. Dinner only, daily from 5pm; the Early CUTs menu before 6.30pm (6pm on Fridays and Saturdays) is the cheaper way in. Smart casual dress is enforced, and private dining is available.