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16/10/2026
Meet The Lewis, available at CUT now until September next year.
Created in partnership with seven-time world champion Lewis Hamilton, the Zero Edit cocktail is crafted with Almave, the world’s first distilled non-alcoholic blue agave spirit, co-founded by Lewis Hamilton.
08/10/2026
The next chapter of the Generational Tasting Tour unfolds in Singapore this week.
On 11 October, Wolfgang Puck and Byron Puck will present an intimate five-course lunch at CUT, continuing a tour that has travelled through cities around the world.
The Singapore edition is now fully booked. We look forward to welcoming our guests and sharing this special afternoon together.
See you at CUT Singapore on 11 October.
07/10/2026
Twenty years of CUT, seen through the chefs who have shaped it around the world.
For Executive Chef Greg Bess, the story began years before CUT Singapore opened its doors. He joined Wolfgang Puck Fine Dining Group at Spago Beverly Hills in 2003 before moving to Singapore to open CUT, where he has led the restaurant ever since.
Living and cooking in Singapore broadened Chef Greg’s perspective, with the city’s diverse flavours and ingredients finding their way naturally into his approach. These experiences have continued to shape both his cooking and the identity of CUT Singapore.
For CUT’s 20th anniversary, Chef Greg joined the Executive Chefs from all seven CUT restaurants in Beverly Hills, each presenting a dish that reflected their restaurant. His contribution, a Japanese-influenced grilled octopus with dashi and soy, drew from the culinary influences he has encountered while cooking in Singapore.
Looking ahead to the next 20 years, Chef Greg is clear about what he hopes never changes:
“I hope it never stops being what it promises to be. A great steak restaurant with the best ingredients, the best w**e, the best service, the best ambiance. Those things never go out of style. We should always deliver those pillars of hospitality at the highest level.”
Seven chefs. Seven cities. Twenty years of CUT.
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.
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.
