CUT BY WOLF­GANG PUCK

T. Dining by Singapore Tatler - - Indian -

Cut’s menu is re­as­sur­ingly straight­for­ward, but not de­void of mod­ern touches. It of­fers a Viet­namese twist on beef carpac­cio, as well as stun­ning cuts such as the Snake River Farms Amer­i­can wagyu and Ja­panese wagyu from Miyazaki or Saga pre­fec­ture—cou­pled with an ex­pe­ri­ence that’s equally re­laxed and so­phis­ti­cated. Peren­ni­ally full of reg­u­lars, Cut’s suc­cess shows that re­gard­less of the ebb and flow of food trends, there’s al­ways a de­mand for clas­sic dishes done well. Helmed by ex­ec­u­tive chef Joshua Brown, who has worked with Wolf­gang Puck for more than a decade, this restau­rant is one of the few that de­liv­ers on the celebrity chef prom­ise.

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