CUT by Wolfgang Puck at Marina Bay Sands, Singapore

Home
Singapore
Singapore
CUT by Wolfgang Puck at Marina Bay Sands, Singapore

Located at Marina Bay Sands. Chef Wolfgang Puck’s modern take on the American steakhouse. Baked oak, bronze and leather materials lend a warm feel to the space.
(3588)

CUT restaurant in Singapore is the third location for master chef and restaurateur Wolfgang Puck’s critically acclaimed, award-winning Beverly Hills steakhouse of the same name in the Beverly Wilshire, a Four Seasons Hotel. Widely acknowledged as one of the most popular restaurants in the United States, CUT has raised the bar within the fine dining industry and the Richard Meier-designed LA location has garnered high praise from prestigious publications including the New York Times, Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator and was named one of the top three steakhouses in America by Bon Appetit Magazine. Esteemed hospitality designer Tony Chi crafted the space with a modern aesthetic to complement the contemporary menu. A sleek bar & lounge welcomes guests and offers the perfect vantage point to people-watch while enjoying hand-crafted cocktails and small bites. A spectacular private dining room is surrounded by glittering mirror glass walls, floor-to-ceiling wine displays and leather and bronze swiveling panels that close off the space.

23/09/2026

This October, a very special chapter of the Wolfgang Puck story comes to CUT.

On 11 October, Wolfgang Puck and his son, Byron Puck, will come together in Singapore for the Generational Tasting Tour, an intimate five-course lunch celebrating family, legacy and the ideas that connect generations.

The menu traces the influences that have shaped them: Wolfgang’s Austrian roots and longstanding affinity with Asian flavours, alongside Byron’s contemporary perspective and impressions of Singapore. Throughout the afternoon, tradition and innovation are expressed through two generations, each with his own way of seeing and cooking.

Join us for this rare afternoon with Wolfgang and Byron at CUT. Learn more and reserve through https://mbssg.com/cut-fb

16/09/2026

A little colour for evenings at the bar.

Fresh fig, melon, peach and Hokkaido tomato are freshly extracted for our seasonal cocktails, then paired with spirits, herbs and aromatics that complement their character.

From rich and fruit-led to savoury, bright and refreshing, there is a glass for every kind of evening at CUT.

Please enjoy responsibly. Alcohol is for guests aged 18 and above.

12/09/2026

A little longer with one of the season’s simplest pleasures.

Fresh mussels from France, steamed with white w**e, shallot and tarragon until they open into their own fragrant broth.

Served with grilled baguette and Béarnaise for soaking up every last bit.

09/09/2026

Moments from our evening with Château Pavie.
For Beyond The Cellar, Master Sommelier João Pires guided guests through the estate’s w**es, each served with a pairing from our kitchen.

07/09/2026

Across Pauillac, Napa Valley and Grande Ch*****ne, three Tesseron family estates come together at CUT.

On 16 September, Noé Tesseron joins us for an intimate dinner bringing together some of the Tesseron family’s most distinguished bottles, from older vintages of Château Pontet-Canet to Pym-Rae 2016, the inaugural vintage of the family’s Mount Veeder estate.

The journey concludes with Tesseron Lot No. 76 X.O. Tradition Cognac, presented from a specially customised 1.75L bottle and paired with CUT’s Deconstructed Black Forest.
Across four courses, guests will have the rare opportunity to experience the family’s w**es and cognac side by side, as Noé shares the stories of the estates and the generations behind them.

Limited seats are available.
For reservations, please visit: https://www.marinabaysands.com/restaurants/cut/noe-tesseron-search.html

Enjoy responsibly. Guests must be 18 years or older to consume alcohol.

02/09/2026

For Chef Kelvin, flavour does not stop at the kitchen pass.

Bringing a culinary perspective to CUT’s seasonal cocktails, he approaches each one as he would a dish, beginning with the ingredient and building around its flavour.

From the savoury character of Hokkaido tomato and sake, to fresh fig with thyme and honey, and melon lifted by yuzu, each combination reveals a different side of the season.

Developed by Chef Kelvin in collaboration with our bar team, discover a selection from our seasonal cocktail menu at CUT.

Enjoy responsibly. Guests must be 18 years or older to consume alcohol.

01/09/2026

As part of Beyond The Cellar, CUT welcomed Château Pavie for an evening bringing together the estate’s w**es, storiesand a menu created for the occasion.

Guided by Master Sommelier João Pires, the dinner culminated in a side-by-side tasting of Château Pavie 2000, 2010 and 2020, offering a compelling perspective on the estate across two decades.

Thank you to João and to everyone who joined us at CUT.

26/08/2026

A splash of summer colour at the table.

Baby zucchini and squash are roasted until lightly caramelised, then tossed with confit tomatoes, miso and pancetta.

Freshly grated bottarga adds a briny savouriness just before serving, while the vegetables remain bright and sweet.

Part of our seasonal menu at CUT.

18/08/2026

There is a sweetness to summer corn that is unmistakable.

This season at CUT, we celebrate that natural sweetness across three distinct preparations: Black Truffle Creamed Corn with Parmigiano-Reggiano, a silken Sweet Summer Corn Soup with Maine lobster, lobster butter and basil, and Caramelised Sweet Corn with cipollini onions.

From creamy and aromatic to delicate and deeply caramelised, each brings out a different side of summer corn.

15/08/2026

For one evening, Chateau Pavie takes the table at CUT.

As part of Beyond The Cellar, Master Sommelier João Pires, Asia-Pacific Vice-President for Château Pavie, guides an evening through one of Saint-Émilion’s most celebrated estates, with each w**e paired to a menu created by CUT.

At the heart of the dinner, Château Pavie 2000, 2010 and 2020 are poured side by side with Snake River Farms New York Sirloin, offering a rare opportunity to experience the estate across two decades. The journey moves through Clos Lunelles, Château Monbousquet and Arômes de Pavie.

This special dinner is now fully booked. We look forward to welcoming our guests for an evening of remarkable w**es, thoughtful pairings and a closer look at Château Pavie through the vintages that have shaped its story.

10/08/2026

At CUT, the w**e list has long been as much a part of the experience as the menu.

For Beyond The Cellar, Marina Bay Sands’ inaugural celebration of w**e, discover the 2023 Edmeades Zinfandel from Mendocino County, California. Produced from grapes grown in the region’s rugged coastal mountains, its vibrant fruit and spice complement the bold flavours of CUT’s signature cuisine.

Enjoy a glass, collect your W**e Passport stamp, and continue your journey through eight participating destinations across Marina Bay Sands.

Available from 15 August to 6 September. Discover more through https://www.marinabaysands.com/restaurants/offers/beyond-the-cellar.html.

Please enjoy responsibly. Alcohol is for guests aged 18 and above.

06/08/2026

This year’s Michelin recognition gives us a moment to celebrate the people who bring CUT to life each day.

To our team, thank you for the care and craftsmanship you bring to every service.
To our guests, thank you for your trust and continued support. We are grateful for every occasion you choose to share with us, and we are honoured to celebrate this recognition with you.

Wolfgang Puck

04/08/2026

Tonight, CUT Singapore is honoured to retain one Michelin Star, marking our 10th recognition and a distinction we have held in every edition of the MICHELIN Guide Singapore since 2016.

For over 15 years, we have stayed true to the spirit of the American steak restaurant, bringing together bold flavours, exceptional ingredients, and the warmth of a shared table. From our signature steaks to dishes shaped by each season, every plate reflects the care and skill of our team, and the standards of excellence we uphold each day.

Chef Greg and Chef Kelvin accepted this honour on behalf of everyone at CUT.
Thank you to MICHELIN Guide for the recognition, and to our guests for continuing to choose CUT, year after year.

Wolfgang Puck

03/08/2026

Join us this National Day for a Sunday lunch featuring CUT's take on familiar local flavours, beginning with a bread service inspired by beloved Singaporean kuehs.
Highlights include Australian Wagyu Beef Rendang and our house-made sambal petai with prawns, squid, and wing beans, before ending on a sweet note with desserts including our Cendol Cake.

Available on 9 August, from 12pm to 2pm. Reservations: mbssg.com/cut-fb.

01/08/2026

This August, one of our most-loved bites gives back.

As part of Dine for Good, a month-long fundraising initiative leading up to the Sands for Singapore Charity Festival, proceeds from every order of our Mini Wagyu Sliders will support AWWA’s Enabled Living @ Bedok programme.

Join us at CUT this August and make a much-loved favourite part of something meaningful.

27/07/2026

Black truffle season is upon us.

Freshly shaved over our Baby Chicken, Smoked Bone Marrow Flan, and Chitose Creamed Corn, the season’s prized ingredient transforms familiar favourites with its unmistakable aroma.

Experience it while the season lasts.
Visit http://mbssg.com/cut-fb to secure your reservation.

Address

2 Bayfront Avenue B1-71
Singapore
018972

Telephone

+65 6688 8517

Website

https://mbssg.com/cut-fb

Alerts

Be the first to know and let us send you an email when CUT by Wolfgang Puck at Marina Bay Sands, Singapore posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your establishment to be the top-listed Bar/pub in Singapore?