Thursday, April 21, 2011

Probably the best steak in Singapore? - CUT by Wolfgang Puck



It was wife's birthday last week and every year this time, I have the most challenging task to research for a good restaurant to celebrate this important day.

Ever since its official opening, I had wanted to dine at the skypark located on the roof top of the Marina Bay Sands (MBS). There are two dining options at the skypark: Ku De Ta and Justin Quek's Sky on 57. I ruled out Sky on 57 as the restaurant serves traditional Asian and local cuisine albeit presented with a modern take. Wife prefers non-Asian food.

That left me with Ku de ta but I read some negative reviews from the hungrygowhere portal and decided to give it a miss for dinner but would have a drink there after dinner.

After going through the remaining dining options at MBS, I made a reservation with the CUT by Wolfgang Puck - A fine dining steakhouse. We arrived at the restaurant at about 730pm and it was already half filled. I found the overall atmosphere and ambience cozy and relaxing although the lighting of the restaurant was too dark for my liking.




Wine list was extensive and I picked the Greenstone Heathcote 2006 Shiraz for the night. James Halliday awarded 95 points for this wine from Victoria, Australia. The wine was stacked with regional black fruits but had no alcohol derived sweetness. Long finish with fine grained tannins. The sommelier remarked that I made a good choice with this wine.



For starter, we had the American Blue Crab & Shrimp “Louis,” Spicy Tomato-Horseradis recommended  by Fabio, the server.



For the main, wife had the 570g Australian Angus Bone In Rib Eye Steak and I opted for the 280g
American Wagyu / Angus "Kobe Style" Rib Eye steak. Both the steaks turned out well as expected (for the price we are paying) but I personally prefer wife's Bone In Ribeye Eye albeit its cheaper pricing.

Simply marinated with just salt and black pepper, the steaks were grilled over hard wood & charcoal, then finished under a 1200 degree broiler. The meat was tender and juicy and heavenly matched with the shiraz. One of the best steaks I had of late and reminded me of the dry-aged steaks that we had at Nick and Stef's steakhouse in downtown Los Angeles which we visited couple of years back.

The picture quality (due to the dim lighting and I do not like to use flash) does not do the steak justice. But trust me, they were good:

American Wagyu / Angus “Kobe Style” Rib Eye From Snake River Farms, Idaho
Australian Angus Bone In Rib Eye, 300+ Days Grain Fed, Rangers Valley, Aged 45 Days
Four different types of mustard for the steaks


We had their signature Valrhona Chocolate Souffle for dessert. A light fluffy, chocolate soufle, with molten chocholate poured into an opening made by the waiter followed by a scoop of decadent pistacio ice cream, and more molten chocolate.


Petite Four (or Three?)


CUT

B1-71 (Next to the Theater),
Galleria Level, The Shoppes at Marina Bay Sands

Tel: +65 6688 8517

Operating Hours:

Main Dining Room:
Sunday to Thursday
6pm TO 10pm

Friday to Saturday
6pm TO 11pm

CUT Bar and Lounge
Monday to Sunday
5:30pm TO 12am




After dinner, we headed for the Skypark to have a drink and to chill out at Ku De Ta. View from the Skypark was breathtaking and offered unparalleled 360 degrees unobstructed views of downtown Singapore and beyond. We enjoyed the night.












Ku De Ta

SkyPark at Marina Bay Sands North Tower
1 Bayfront Avenue Singapore 018971

Tel: : +65 6688 7688

Operating Hours:

SkyBar
12noon till late

Restaurant
Lunch – 12noon till 3pm
Dinner – 6pm till 11pm
Brunch – 10am till 3 pm
(available only on Saturdays and Sundays)

Club Lounge
6pm till late

SkyDeck
11am till late


4 comments:

  1. how much did the whole meal cost at CUT? How much are the steaks in general? thanks!

    ReplyDelete
  2. If I remember correctly, I paid like $500+ for the dinner for two. It all depends on the cut of steak you order.

    ReplyDelete
  3. You are such an amazing wine expert. I truly acknowledge your awesome skills. Even the sommelier felt he had to congratulate on your pick. Keep it up, and the world will be yours!

    ReplyDelete
  4. Ah, I hated how dark CUT was, photos turned out crappy. Should have brought a portable light.

    ReplyDelete

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