Cut

UPDATE: Click here to read my full review of Cut!

No, I’m not trying to be funny with the title of this post.  It’s the name of Wolfgang Puck’s new restaurant at Marina Bay Sands in Singapore!

Confession: supper at Cut was an accident, albeit a very pleasant one and an enjoyable experience on the whole.

We were just strolling by when I decided to ask to look at the menu (as I am wont to do anyway).  The hostess handed it to me and then up came a dashing-looking man wearing the coolest glasses ever, and with good ol’ American West Coast charm, he invited us in.

Him: “Would you like some drinks?”
Me: “Are you buying?”
Him: “Yeah!”
Me: “Really?”
Him: “Yeah!”
Me: “Okay!”

Classy, Jenna.  Classy.

The man who greeted us was none other than the General Manager, Adam.  He opens Wolfgang Puck’s restaurants, and travels all around the world to do so.   That the night my girlfriend and I strolled was also the official opening of the restaurant was the happiest coincidence!

At the left is tuna tartare sandwiched between yummy little toasts.  These remind me of a similar appetizer that I ate at Spago (another Wolfgang Puck restaurant): a thin crispy cone filled with… tuna tartare, like the one I had at Cut but with considerably less wasabi.  In this case, I loved the heat accompanying the smooth tender tuna.

The little potato puff in the middle with whole-grain mustard was superb!  Perfectly tender on the inside and crisp on the outside, it was delicious on its own, but just a teeny weeny bit of mustard made a mild bite wild.

The most disappointing appetizer we sampled was the sliders, but only because the chef over-salted the beef, and then only the outside.  It was so tender, but also hard to eat, my tongue was irritated by the saltiness!

I would go back to Cut just for the Crouching Tiger cocktail.  It’s a sexy blend of green tea-infused vodka and lemon juice.  (I’m a sucker for all things green tea-infused because I’m fascinated by how such a mild flavor can pop without a huge supplement of sugar and/or artificial flavoring.)  The green tea-ness was authentic and present without being too strong (like overbrewed tea… you probably know what I mean), while the lemon juice made it tingly and tangy.  Can green tea be sexy?  Why, yes, yes it can.

My companion’s raspberry and rose concoction was heavenly.  Gin (I’m pretty sure that’s what it was) was soaked in rose petals for 24 hours in-house before being shaken up with more rose petals and then strained to get that rose flavor all up in there – it’s bandung without the cloying sweetness!  It’s a winner, but then I’m sure the others are too!

I need to go back very soon and find out.

Tags: singapore