CUT by Wolfgang Puck Singapore: Menu, Prices, Outlets & Review
There are steakhouses, and then there is CUT. Wolfgang Puck’s temple of beef at Marina Bay Sands grills USDA Prime, Australian grain-fed Angus and Japanese Wagyu over hard wood and charcoal, with prices that climb from around S$70 for American prime cuts to S$280 for top-tier Japanese Wagyu. The CUT by Wolfgang Puck menu Singapore is fine dining at its most carnivorous — and its most precise. Not sure yet? The Burnt Ends menu might be more your speed if wood-fired Australian barbecue tasting menus are your thing — while Nobu Singapore takes the luxury route through Japanese-Peruvian cuisine.
For a different register of high-end dining, the Burnt Ends menu offers wood-fired Australian barbecue tasting menus, while Nobu Singapore takes the luxury route through Japanese-Peruvian cuisine.
Next: the complete CUT menu — steak program by origin and cut, starters, the Early CUTs three-course value menu, sides, desserts and the bar — with researched prices and the FAQs that matter before a S$250-per-head evening.
CUT Menu Singapore: Steaks & Prices
The steak list is organised by provenance — American, Australian, Japanese — each available in classic cuts (ribeye, sirloin, tenderloin, fillet). Prices below are approximate; all are subject to GST and 10% service charge, and premium cuts are priced by weight.
USDA Prime Steaks
Illinois corn-fed, aged 21 days — CUT’s signature program. New York sirloin runs approx. S$72–S$98 by cut, with the 395g ribeye near S$98. The entry point to serious steak here.
| Cut | Price (S$, approx.) |
|---|---|
| New York Sirloin | 72 – 98 |
| Ribeye (395g) | 98 |
| Filet Mignon (170g) | 85 |
| T-Bone | 110 |
Australian Angus Steaks
Grain-fed Angus in the S$80–S$170 band, plus Snake River Farm American-style wagyu at S$160–S$185. Richer marbling than the USDA line, a favourite among regulars.
| Cut | Price (S$, approx.) |
|---|---|
| Grain-Fed Angus Ribeye | 120 |
| Grain-Fed Angus Sirloin | 95 |
| Grain-Fed Angus Tenderloin | 170 |
| Snake River Farm Wagyu Ribeye | 185 |
| Snake River Farm Flat Iron (150g) | 75 |
Japanese Wagyu
The summit: Japanese Wagyu from S$200–S$280, including snow beef from Hokkaido’s Uenae Lake Farms. Ordered by weight, cooked to showcase the marbling — medium rare is the house counsel.
| Cut | Price (S$, approx.) |
|---|---|
| Japanese Wagyu Striploin | 240 |
| Japanese Wagyu Ribeye | 280 |
| Snow Beef (Hokkaido) | 260 |
| Wagyu Tenderloin | 250 |
Starters
Bone marrow flan (from ~S$26), Maryland blue crab cake, bigeye tuna tartare (~S$37) and scallop carpaccio (~S$42). Small plates, executed with the same rigour as the mains.
| Starter | Price (S$, approx.) |
|---|---|
| Bone Marrow Flan | 26 |
| Maryland Blue Crab Cake | 38 |
| Bigeye Tuna Tartare | 37 |
| Scallop Carpaccio | 42 |
| Heirloom Tomato Salad | 28 |
Non-Steak Mains
The pan-roasted Maine lobster with black truffle sabayon (~S$180/kg) is the showpiece; the rotisserie baby chicken (~S$48) is quietly the best value main on the menu.
| Main | Price (S$, approx.) |
|---|---|
| Whole Roasted Maine Lobster (1kg) | 180 |
| Rotisserie Baby Chicken | 48 |
| Wild Mushroom Pasta | 42 |
| Pan-Roasted Salmon | 52 |
Sides
Creamed spinach and Yukon Gold potato purée (~S$18 each) are the classics — built for sharing, so order one per two diners. Sauces are S$5 each, not included with steaks.
| Side | Price (S$, approx.) |
|---|---|
| Creamed Spinach | 18 |
| Yukon Gold Potato Puree | 18 |
| Peewee Potatoes, Patatas Bravas | 18 |
| Sauteed Broccolini | 16 |
| Tuscan Black Kale | 16 |
| Steak Sauce (each) | 5 |
Early CUTs Set Menu
The smart entry: a three-course early-evening menu at approx. S$95++ per person — starter, main (including USDA prime steak options with supplements) and dessert. The best value in the building.
| Course | Details (S$, approx.) |
|---|---|
| 3-Course Early Menu | 95 |
| Filet Mignon Supplement (170g) | 35 |
| Ribeye Supplement (395g) | 55 |
| Dessert (praline bar / chiffon / crumble) | Included |
Desserts & Bar
Praline mascarpone bar, chocolate chiffon and butterscotch apple crumble close the meal; the bar pours 50+ handcrafted cocktails from ~S$22, plus the Rough CUTs bar-snack menu from 5:30pm.
| Item | Price (S$, approx.) |
|---|---|
| Praline Mascarpone Bar | 22 |
| Chocolate Chiffon | 22 |
| Butterscotch Apple Crumble | 22 |
| Handcrafted Cocktail (from) | 22 |
| Rough CUTs Bar Snacks (from) | 18 |
CUT Best Orders & Recommendations
For the full experience: USDA Prime ribeye, creamed spinach, potato purée, bone marrow flan to start. On a budget (relatively speaking), the Early CUTs menu delivers the CUT experience at a third of the a la carte damage.
Signature Orders
Five orders that define CUT, with approximate prices. Expect ~S$250 per person for a full a la carte dinner.
| Order | Price (S$, approx.) |
|---|---|
| USDA Prime Ribeye (395g) | 98 |
| Bone Marrow Flan | 26 |
| Creamed Spinach + Potato Puree | 36 |
| Early CUTs 3-Course Menu | 95 |
| Japanese Wagyu Striploin | 240 |
CUT Prices in Singapore
A la carte dinners typically land at S$200–S$300+ per person; the Early CUTs menu offers three courses at ~S$95++. Japanese Wagyu is the ceiling at S$200–S$280 per cut. Prices are approximate, subject to GST and 10% service charge.
Frequently Asked Questions About CUT Singapore
Conclusion
The cut by wolfgang puck menu Singapore is a steakhouse operating at the top of its game: USDA Prime from S$70, Japanese wagyu to S$280, and an Early CUTs menu at S$95++ that is the smart entry. Order the ribeye medium-rare, share the creamed spinach, and don’t skip the bone marrow flan.
