Mixed feelings about CUT by Wolfgang Puck

After hearing all the rad reviews about this place, we decided we had to come and try for ourselves. Stepping in, we were greeted by friendly staff but I did not feel much enthusiasm from them. Quite.. robotic and simply doing their job if you get what I mean. Laoniang got foodblog one ok?!! Pfffft. (hahaha)

So, despite the fancy place, with most of the food being impeccable, a good ambience, I didn't fancy the place very much. It simply felt it was lacking human warmth and passion. 

I'm a huge sucker for good service.... then good food. 

Lucky I had my favourite person around for company ;)

All the negativity aside, food pic time!

For starters, we had the Bone Marrow Flan:

A delicious pudding that had the subtle fragrance of meat, encased neatly in the bone.

It was quite fun to pick it out and then spreading our "jam" on the buttery brioche bread:

We also tried the shaved truffle pasta but it was a far cry from the heavenly creation of Casa Tartufo so we were quite disappointed as it was simply bland and boring. 

Well, they were generous enough with the black winter truffle.... :

Lucky the meat lived up to its name:

We ordered a 250g piece of US Wagyu Ribeye to share and it was pure carnivorous delight as we sank our jowls into a juicy centre and nicely cooked sides. The meat was flavourful on its own, hardly needing any extra sauces or salt, and we were pretty satisfied even after sharing.

The sides of Sauteed Wild Mushrooms and Potato Puree were equally good. The shrooms were very flavourful and juicy with a buttery aftertaste whereas the mash was soft, grainy with a taste of milk powder. 

(It got a bit gelat after a while, however.)

Also got a glass of red wine to pair the meat with:

It was a good fruity one, though I can't remember the name of it.

(Please refer to receipt picture)

At the end of the meal, we had a nice touch on the dessert, sending a smile to our faces:

Our bill for those interested to go:

Got a cute complimentary "X'mas tree" that was basically a stack of chocolate coated custard puffs, stacked together using glaze haha!

Free cookies by the restaurant:

To sum things up, I would say that CUT is over-hyped and that is probably why both of us felt let down at the whole experience. It could also be a culmination of factors, such as ordering the pasta (hate wasting calories on bad food!!), the X'mas crowd, hectic pace at MBS etc. And not say very cheap some more. 

I guess some things are just not meant to be *emo face*

So, I doubt we'll be back anytime soon as I think there are more steakhouses out there that offer better value for money.

(For the same price, I would very much prefer Skirt at Sentosa Cove if you ask me!)

For now, bye bye puck.

CUT by Wolfgang Puck

#B1-71, The Shoppes at Marina Bay Sands, 10 Bayfront Avenue

Tel: 66888517

Opening hours: 

Sun- Thur: 1800-2200

Fri- Sat: 1800-2300

A 20122012 birthday

*Warning: Image heavy post, not suitable for vegetarians or those on diet*

**All pictures are taken with a Canon DSLR 600-D, 50mm,1.8 lens, 430 EX-II flash**

Presenting.... 

The awesome Skirt, located at the spanking new W Hotel, tucked in the frontiers of Sentosa Cove.

It was a lovely night for dinner, with the love of my life, a cool sea breeze and starry sky, making this birthday quite unforgettable. Plus it was one day before the apocalyse leh. Lagi unforgettable. 

Entering the place, we were greeted with friendly smiles all around. 

Then a random thought flashed through my mind: 

"Did they know it's my birthday?"

But..... I think too much sometimes. :p

Skirt ages their own beef using the dry method, so the steak turned out really good. 

Did you know there is 2 types of ageing, the dry vs. the wet kind?

Love the open concept kitchen! : D 

 Skirt's very own dry-aged beef waiting to be eaten. YUM.

(Ok... Not so yum yet.)

 An Argentinian Parilla Grill! 

Even the flames produced look beautiful.

 That's our bread grilling there : D 

Again, beautiful flames.

Chef Andrew Nocente looking very serious! 

He also checks all the dishes before they are served. 

Respect.

Then our meal began with a freshly toasted foccacia bread, served with a chili olive oil dip & seaweed dip. 

But the seaweed one was a tad fishy and didn't sit well on our palette.

So cute and fluffy:

We really had a lot of fun playing with the dripper!

 Hot appetiser:

Iberico pork belly and White Bean Cassoulet. 

Shiokness in a bowl.

This ang-moh version of our braised pork was very fragrant, tender and flavorful, 

well married with the light broth, with the latter serving as a palette cleanser after every bite of meat.  

We had many sides, but this was was the clear star:

Sauteed Wild Mushrooms Textures, with thick, juicy pieces of well marinated mushrooms.

After finishing a few fat pieces, we found some black fungus hidden inside, much to our delight!

It certainly wasn't the best looking dish, all orh orh one, but goodness us, were we deceived. 

Coming in 2nd was the Smoked Kipfler potato and Urbani black truffle salad:

Moist, soft potatoes tossed with black truffle, on a bed of truffle cream. 

HOW CAN DON'T LIKE.

Then came the handcut Garlic fries with Saffron mayonnaise.

Then I couldn't decide which was better. 

One bite into the crispy outer skin, aromas of garlic came wafting out and I was weak. 

This beauty of charred Pumpkin with charred sprouts and goat's cheese was sadly unappreciated. 

It was sweet, and had a crunch to it, with good cheese. 

But we were too busy with the above to savour the pumpkin :(

And now, time for the main star to be featured:

The Tajima Australian crossbred Wagyu ribeye, with a fat marbling of 6/10. 

Just look at it, so glorious and magnificent own its own. 

I have never really fancied steak before this, but I was a convert upon my first cut.

Me: "Why so easy to cut one?"

B: "Try it and you will know lor"

MY GOODNESS.

That first bite was filled with an explosion of succulent meat well seasoned with salt & pepper, and a balanced amount of fats that blended nicely, sending us momentarily to foodie paradise. 

It is easy to get gelat after eating fatty meat, but this was done very well, with a good proportion of fats to meat, and the fats do not leave an oily after taste.

The red wine we ordered went well with the meat, and also cleanses the palette after some bites.

However, it would be best to share a portion as I couldn't finish my portion and B had trouble finishing his. 

But he did.

Tajima, glorious medium rare you!

 I am in heaven.  

 And here's the menu for you guys to check out!

Definitely a recommended place, with great ambience and service because.... 

I got a complimentary birthday dessert!

(Much thanks to B)

This is the warm Venezuelan Chocolate Mud, with poached wild strawberry and Tarragon.

An equivalent of the molten choc lava cake, frozen version. 

 A refreshing end to the heavy meal, as it was infused with fruity flavours, and it certainly made me a very happy girl because I am a sucker for cakes.

Birthday cakes that is. :p

Ending off with a chubby me with the golden cushions.

We will be back!