Recent social media posts
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
20/04/2026
A closer look at Takamori beef at CUT, grilled over binchotan.
Prized for its extraordinary marbling and natural sweetness, it responds beautifully to binchotan heat, allowing the marbling to render gently while the surface develops a precise, even sear. It is always a privilege to bring beef of this calibre to the grill.
Ask your server about today’s exceptional cuts.
13/04/2026
A little earlier, a little easier, and every bit as indulgent. Early CUTs is your invitation to a three-course evening at CUT.
Early CUTs menuhttps://www.marinabaysands.com/content/dam/marinabaysands/restaurants-listing/cut/menus/early-cuts.pdf
For reservations and more information, please visit: http://mbssg.com/cut-fb
09/04/2026
For evenings best begun with cocktails, good company, and a few things to share. The lounge at CUT awaits.
Walk in from 4pm and let the evening begin at the bar.
Please enjoy responsibly. Alcohol is for guests aged 18 and above.
31/03/2026
A glimpse of Easter in the making at CUT.
This weekend’s brunch is taking shape with all the warmth, indulgence, and festive detail the occasion calls for.
Join us this Sunday, 5 April, from 12pm to 2pm for a three-course Easter brunch.
Learn more and reserve your table via the link in our bio.
28/03/2026
Spring finds its way to the table this Easter Sunday at CUT.
On 5 April, join us for a leisurely lunch that brings together exceptional ingredients, signature favourites, and festive touches, all designed for a warm and luxurious afternoon at the table. With thoughtful moments for families too, it is a celebration made to be shared.
Available from 12pm to 2pm.
To view our Easter Menu, please visit:https://www.marinabaysands.com/content/dam/marinabaysands/restaurants-listing/cut/menus/easter-lunch-2026.pdf
For reservations, please visit: mbssg.com/book-cut
22/03/2026
A closer look inside the dry ager at CUT, where selected cuts are left to develop deeper flavour, tenderness, and character over time. Speak to our team to discover the dry-aged steaks available during your visit.
14/03/2026
Fire-kissed from the grill to the table, with red wine never far away, for evenings that unfold beautifully at CUT.
Please enjoy responsibly. Guests must be 18 years old or older to consume alcohol.
08/03/2026
The women of CUT: attention in every detail, grace in every moment. They bring elegance, strength, and care to every service, making exceptional dining possible through skill, poise, and unwavering heart. Happy International Women's Day. 🥂
27/02/2026
CUT Singapore is honoured to be recognised as a Diamond Restaurant in Trip.Gourmet’s 2026 Global Fine Dining Awards.
This recognition reflects our unwavering commitment to culinary excellence and impeccable service. We are deeply grateful to our exceptional team and our discerning guests.
We look forward to welcoming you back for many more memorable evenings.
13/02/2026
We’re honoured to be part of your story this Valentine’s Day. Tomorrow, we celebrate love with three beautiful courses and a room full of moments meant to be remembered.
Three courses, two hearts, one unforgettable night, where every bite feels like a love letter.
See you soon at CUT.
11/02/2026
We are honoured to be recognised by Forbes Travel Guide with a Four-Star Award for 2026.
To hold this distinction consistently since 2015 is a privilege, made possible by the dedication of our team and the guests who choose to celebrate their moments with us.
Thank you for spending your evenings at CUT. We look forward to welcoming you back soon.
Forbes Travel Guide Wolfgang Puck
05/02/2026
Some of the best dinners start early.
Early CUTs brings a 3-course menu with all the CUT finesse, served in that golden window before the night picks up pace.
Visit http://mbssg.com/cut-fb to learn more and for reservations.
31/01/2026
At CUT, Wagyu is never just a word on a menu.
A sight to behold, and a feast for the senses from the very first slice.
Your server will be happy to guide you to the best cuts of the day.
28/01/2026
Love is always on the menu. Join us during dinner on Valentine’s Day and enjoy our special prix fixe menu with your special someone.
26/01/2026
One of Chef Wolfgang Puck’s favourite classic desserts, our Valrhona chocolate soufflé arrives just out of the oven with crème fraîche cream and raspberry gelato.
Save room for it on your next visit.
30/12/2025
Here’s to a delicious start to 2026.
During our New Year's Day brunch, we’ll be welcoming the year with three courses, free flow pours, and a dining room in full swing.
Thank you for choosing CUT for your first toast of the year.
23/12/2025
A fresh calendar, a beautifully set table.
New Year’s Day brunch at CUT invites you to build your own three course experience, from our Hamachi and Hokkaido Scallop “Ceviche” to rotisserie baby chicken, finishing with Basque style cheesecake.
Celebrate the new year with us. Visit http://mbssg.com/cut-fb to view our New Year’s Brunch menu and to reserve.
19/12/2025
Say goodbye to 2025 over a table full of flavour and celebration.
With standout dishes like our pan roasted Maine lobster and a setting made for toasting, CUT offers the perfect close to the year.
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.
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.
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.
