CUT by Wolfgang Puck, the famous culinary treasure in Singapore known for its top-tier steaks, has expanded its repertoire to include an exclusive range of seafood dishes in a bold move that embraces culinary innovation.
This one-Michelin-starred restaurant, located in the landmark Marina Bay Sands, has lately launched a seasonal showcase that presents customers to a tantalising assortment of premium products sourced abroad, in addition to its famed meat selections.
Since its debut in 2010, CUT at Marina Bay Sands has been the acclaimed Chef Wolfgang Puck's first and only Asian outlet. Chef Puck is well-known for his culinary empire, which spans from Las Vegas and Beverly Hills to Budapest and Saudi Arabia.
The inclusion of a seasonal exhibit within CUT's stylish design marks an important milestone in the restaurant's 13th year of operation. It represents Chef Wolfgang Puck's commitment to improving the eating experience by fusing tradition and innovation while showcasing the finest ingredients from across the world.
This custom-built installation is a visual feast, showcasing oceanic riches including ethically sourced New Zealand oysters, supersized Alaskan king crabs, abalones handpicked by Jeju Island's haenyeo divers, and razor clams from the deep oceans of Scotland. The display serves as an entertaining prologue to the culinary journey that awaits diners, offering rare cuts exclusive to CUT, such as Hokkaido snow cow and Red Poll Heritage cattle.
"It has been more than 13 years since CUT by Wolfgang Puck has called Marina Bay Sands home," says Chef Wolfgang Puck. The seasonal showcase and new menu represent an evolution of our beloved steakhouse and how we are always seeking for new ways to highlight great cuisine and service."
The updated menu, created particularly for CUT by Wolfgang Puck at Marina Bay Sands, has over ten new seafood dishes that highlight Executive Chef Greg Bess and his team's culinary mastery and perfected techniques in bringing out the best marine flavours.
"Being in Singapore puts us in an advantageous position with vast access to the freshest produce from amazing sources from around the world," says Executive Chef Bess. This allows us to broaden our horizons in the gastronomic world. As Singapore's only Michelin-starred steakhouse, we are excited to take CUT by Wolfgang Puck to the next level by providing innovative recipes using the greatest produce from the region."
The Tsarkaya oyster duet, which features responsibly sourced oysters from New Zealand seasoned with a zesty mix of ponzu vinegar, tapioca, and shiso oil, is one of the highlighted dishes on the extended menu. The king crab leg gratin, which amplifies the exquisite texture and sweetness of Alaskan king crab with a sumptuous coating of avocado, shimmering Kaluga caviar, and a hint of yuzu kosho for a hot kick, is another winner.
A symphony of Hokkaido uni atop jade abalone and razor clam grilled on binchotan, served in a rich, velvety potato cream base, continues the culinary journey—a testament to the team's artistry in producing culinary excellence in both meat and seafood dishes.
Visit CUT by Wolfgang Puck at Marina Bay Sands for a spectacular dining experience that combines the best of steak and seafood. Indulge in culinary delights that reflect the richness of the ocean and the culinary team's mastery.
a. 2 Bayfront Ave, B1 - 71, Singapore 018972
w. www.marinabaysands.com/restaurants/cut.html
fb. www.facebook.com/CUTSingapore
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