Recent social media posts
18/06/2026
Our Deconstructed Matcha Opera reimagines a layered classic with chocolate Chantilly, green tea crumble, and strawberry ice cream, balancing earthy matcha, gentle richness, and a bright finish to the meal.
Save room for dessert at CUT.
06/06/2026
Our Spring Pea Ragout brings together English peas, confit bacon, and a poached egg, creating a seasonal side where freshness meets depth, texture, and the indulgence of the CUT table.
27/05/2026
Spring, served in its freshest shade of green.
Our Spring Green Pea Soup brings together spanner crab, egg yolk jam, mint, and sourdough croutons, finished at the table for a bright and beautifully textured start to the meal.
20/05/2026
At the height of the season, asparagus takes on two expressions at CUT.
German white asparagus is served with baby beets and shiro miso vinaigrette, light and composed, while European green asparagus is finished with mustard, Parmesan, and brown butter for a richer, more indulgent experience.
Discover them on the menu this season.
13/05/2026
A well-made cocktail changes the shape of the evening.
For World Cocktail Day, a toast to the bar at CUT, where handcrafted cocktails such as Pretty Strangers and Rough Love begin the evening beautifully.
Please enjoy responsibly. Alcohol is for guests aged 18 and above.
11/05/2026
A glimpse of spring at its height at CUT.
Green and white asparagus, English peas, and spring fruit are among the ingredients now woven through our menu.
Explore the season with us.
View our menus: mbssg.com/cut-menus
Reservations: mbssg.com/book-cut
04/05/2026
For Mother’s Day, gather around the table with the mums who deserve something truly special, and with the people who matter most.
From Brittany Seabass “En Croûte” to the much-loved return of our Citrus Meringue Tart, here is a glimpse of our three-course brunch at CUT on 10 May.
View our celebratory menu:https://www.marinabaysands.com/content/dam/marinabaysands/restaurants-listing/cut/menus/2026-mothers-day-brunch.pdf
Visit https://mbssg.com/cut-fb to secure your reservation.
30/04/2026
Our general manager Paul, looking exactly as one should in front of the French wine wall at CUT, a little delighted, a little spoiled for choice.
Here, timeless labels and thoughtful finds come together in a collection shaped by terroir, craftsmanship, and the pleasure of choosing well. Ask our team or sommelier to help you choose a bottle for the table.
Please enjoy responsibly. Alcohol is for guests aged 18 and above.
View our wine list:https://www.marinabaysands.com/content/dam/revamp/restaurants/restaurant-details/CUT/menus/wine-list.pdf
27/04/2026
A special return for Mother’s Day.
Light and luminous, our Citrus Meringue Tart with lemon curd and yuzu gelato makes a brief return for the occasion.
Served exclusively on our Mother’s Day three‑course brunch menu on 10 May. A bright, composed finish to a celebratory meal.
Mother's Day Brunch Menu:https://www.marinabaysands.com/content/dam/marinabaysands/restaurants-listing/cut/menus/2026-mothers-day-brunch.pdf
For reservations, please visit: http://mbssg.com/book-cut
Address
2 Bayfront Avenue B1-71
Singapore
018972
To get to Bayfront Avenue B1-71, you can take the MRT and alight at either Bayfront station or Marina Bay station. Alternatively, you can drive there and park at the Marina Bay Sands parking lot.
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What people say
CUT by Wolfgang Puck at Marina Bay Sands, Singapore is a must-visit for steak lovers and foodies alike. This American-style steakhouse offers a contemporary menu that has raised the bar within the fine dining industry. The restaurant's modern aesthetic, crafted by esteemed hospitality designer Tony Chi, perfectly complements the menu and creates an inviting atmosphere for guests.
The sleek bar & lounge area is perfect for people-watching while enjoying hand-crafted cocktails and small bites. The warm feel of the space, with baked oak, bronze and leather materials, adds to the overall experience. For those looking for a more intimate setting, CUT offers a spectacular private dining room surrounded by glittering mirror glass walls, floor-to-ceiling wine displays and leather and bronze swiveling panels that close off the space.
Located at Marina Bay Sands in Singapore, CUT by Wolfgang Puck is the third location of this critically acclaimed restaurant. The original Beverly Hills location has been widely acknowledged as one of the most popular restaurants in the United States and has garnered high praise from prestigious publications including the New York Times, Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator. It was even named one of the top three steakhouses in America by Bon Appetit Magazine.
Overall, CUT by Wolfgang Puck at Marina Bay Sands is a fantastic addition to Singapore's culinary scene. With its modern take on the American steakhouse and impeccable service, it's no wonder why this restaurant has received such high praise from critics and diners alike.
