12/10 Experience My two friends and I visited CUT by Wolfgang Puck to celebrate one of their birthdays, and to say it was phenomenal is an understatement. The cuts of meat were absolutely amazing—both the Wagyu trio sampler and the porterhouse Angus were cooked to absolute perfection. A massive shoutout to the sommelier, Lin Chang, whose wine pairing recommendations were both fun and incredibly educational. We loved the wine choices so much that they paired effortlessly and finished way too quickly with our steaks! The service here is world-class. Harry and the rest of the team were warm, friendly, candid, yet completely professional throughout the evening. To top it all off, their kind gestures and complimentary birthday treats were truly the icing on the cake. We had such a fantastic time and we already can’t wait to go back. If I could give this place a 12/10, I would!

5/5 – An unforgettable dining experience Dinner at CUT was the highlight of our day. This one-Michelin-starred steakhouse (recognized since 2016) delivers an experience that goes far beyond the price tag. We had the pleasure of being served by the head chef, Greg, who guided us through the menu. He recommended the corn soup, made with corn from Cameron Highlands grown by a Japanese farmer — genuinely one of the best things I've eaten, which is a strange thing to say about a corn soup. The complimentary slider was a fantastic start, the pork belly was meltingly soft, and the steak, which Greg suggested we share and portioned out for us, was cooked to perfection. He finished us off with a pandan ice cream that was the perfect ending. Beyond the food, the service made the night. The ambiance is dark and intimate, and after the meal we were treated to an impromptu kitchen tour — a huge open kitchen where steaks are cooked over charcoal, no sous vide involved. We even got to taste the sauces and steak seasoning firsthand. Small touches, like Greg's genuine enthusiasm and his surprisingly humble answer when asked about his favorite local food (Ban Mian!), made it feel personal rather than performative. Exceptional food, warm and attentive staff, and an experience that felt tailored to us. Easily a 10/10 and the best restaurant experience I've had. Highly recommend. --- Want me to make it shorter for Google (which tends to reward concise reviews) or keep this longer version?

We celebrated our wedding anniversary at CUT by Wolfgang Puck yesterday, and it couldn't have been a better choice for our first visit. From the moment we arrived, every member of the staff made us feel genuinely welcomed. Everyone was warm, attentive, professional, and courteous, which made the entire dining experience even more memorable. A special thank you to our server, Kim, who was truly exceptional. 👏🏻 He patiently walked us through the menu, answered all of our questions and gave thoughtful recommendations that exceeded our expectations. We trusted every suggestion he made, and he did not disappoint, every single dish was a top-notch. His knowledge, attentiveness, and genuine hospitality made our celebration feel extra special. The food was outstanding, with every dish beautifully prepared and full of flavor. The Steamed Mussels paired with grilled baguette were deeply satisfying, the USDA porterhouse was cooked to perfection and so tender, the caramelized sweet corn was a delightful surprise with its natural sweetness and the Baked Alaska was the perfect ending to an exceptional meal. Combined with the elegant atmosphere and impeccable service, it made for a dining experience we'll always remember. Thank you to the entire team at CUT for making our wedding anniversary so special. As first-time guests, we left with wonderful memories and are already looking forward to coming back.

We had a birthday celebration at Cut by Wolfgang Puck, and the experience was truly unforgettable. The food was amazing—especially the fillet mignon and asparagus, which weren’t even on the menu and were specially prepared by the chef. A big thank you to the chef, because it absolutely blew my mind. What really made the night exceptional, though, was the service. I’d like to highlight Dan and Kay Enn for their outstanding hospitality. I was dining with my two kids, and my younger one (4 years old) can be quite difficult to manage. She became upset and kept crying while blowing the birthday candles, but Kay Enn was incredibly patient and attentive. She went above and beyond to calm her down by offering a complimentary ice cream, which we truly appreciated. Dan was equally impressive. He made the effort to remember our names and addressed us personally instead of generically calling out to my husband. That small but thoughtful gesture brought the service to an entirely different level and made us feel genuinely valued. Amazing food, amazing staff, amazing service, and a wonderful environment. Absolutely worth paying for a premium dining experience. We will definitely remember this night.

9PM dinner at CUT By Wolfgabg Puck where we had the best steak I have ever had in my life; a Sendai, Miyagi, Japan Prefecture, WagyuRib Eye Steak 230g, served medium rare, with caramelized onions. ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ 🇦🇺 It paired perfectly with a bottle of Shiraz, Penfolds Grange to be exact, which is arguably Australia’s most famous and iconic wine — often called the “Petrus of the Southern Hemisphere.” It is consistently rated 95-100 points by every major wine critic on earth and the 2015 is drinking absolutely perfectly right now — at peak maturity. 🍷  🧈 Longtime Wolfgang affiliate Paul treated us to champagne with our Hamachi & Hokkaido Scallop, placed on a Ikura, Citrus, Ginger, Wasabi pour, as well as a sample of their seasonal pea soup. There was a small tasty pretzel bread served with beef butter that was heavenly. We got a little treat, wagyu sliders that were phenomenal, you could taste the hint of Worcestershire and shallot. A tray of mustards was placed before us with a thorough description of each dish and which was a favorite. 🧄 We also shared White Cheddar Cavatappi Pasta and Sautéed Baby Spinach in garlic. And for dessert, Sean had the Kaya "Baked Alaska" which is a Coconut Cake with Pandan Ice Cream, Coconut Sorbet, on top of a Coffee Crumble while I had a savory single shot of Wolfgang espresso. ☕️ When in Singapore, we highly recommend making a reservation and experiencing this menu for yourself.