"Oh we're just here for a regular dinner", i told the server at CUT, without fully realizing the burn of our plastic at the end of this regular dinner. 

Well tbh i knew a meal at CUT by Wolfgang Puck is going to be a tad pricey, which is why i thought i scored a deal with their early 3 course dinner at only $95 per person. But well, we do love a cocktail to start and wine pairing also seemed like the best way to enjoy their beef selection and possibly upgrading the cut of meat to something like a filet mignon or ribeye... and yea.

Could i get a better steak elsewhere for cheaper? Or a better dining experience? Likely yes. Jr enjoyed the dinner at Spago (another of Wolfgang's creations, read review here) more than he did CUT. Honestly i was more impressed with my first course of Maryland blue crab cake than i was with the steak. I guess it could be due to our expectations. 

Anyhow, definitely go for the crab cake which is chock full of chunky sweet flesh. The basil aioli provided the perfect herby citrusy complement to the crustacean. Jr had the Austrian Oxtail Bouillon with Chervil, Bone Marrow Dumpling which paled in comparison to the robust flavors in the crab cake. 

For mains, well, i can't imagine leaving CUT without trying their steak. A half portion USDA Prime Sirloin Steak is included in the menu and comes with perfectly crisped hand cut fries. Other cuts of meat are offered at a supplementary cost. We felt that the sirloin was more flavorful than the filet mignon. The meats are quite well-seasoned (a little heavy on the salt in fact) and thus there wasn't really a need for further seasoning or sauces. For non-steak eaters (why do you even bother going to CUT if you're not having steak), there are also a mushroom pasta, and a parsley halal young chicken (yes that is how it was labelled) on the menu. You could also make your meal a Surf n Turf with an addition of half Maine lobster if you wish. A choice of side pairs the mains and i would always pick a creamed spinach (it was creamy the way i like it). 

Desserts were spectacular. We loved the warm spiced and crunchy butterscotch apple crumble with soft slices of apples, oats and Tahitian vanilla ice cream. I don't know about you but apple crumble always feels very festive to me, perfect for Christmas!

The praline mascarpone bar, with chocolate chiffon, passionfruit guava sorbet had a mix of textures though i though the chiffon didn't go as well as planned in the bar and its airiness was lost in the overall bite. 

While the wine flight pairing (a white and a red, 90ml each) for $28 seemed like a good deal, the wines aren't that great imo. If you must, the Chablis was better than the Rose and the CS better than the Shiraz. Their cocktails are certainly better. 

So back to this regular dinner at CUT. The food was quite regular but the price was not. Probably would not be back for anything other than their crab cake and fries, plus desserts perhaps.

CUT by Wolfgang Puck

B1-71, The Shoppes

2 Bayfront Avenue Marina Bay Sands 018972

Available daily 5-6/6.30pm (except Monday, eve of and PH) 

We meat lovers can always count on Opus Bar & Grill to satisfy our carnivorous cravings. This season, the restaurant has introduced new premium butcher’s cuts that are perfect for sharing. 

The new Premium Butcher's cuts showcase a variety of textures and flavors with 4 types of meat cuts on one platter. The platter is meant for two people but i really think that it's good for 4. Plus, it's only priced at $128, which i feel is a steal for the amount and quality of meats served. 

The platter includes 500 - 600g Rangers Valley Angus OP rib which has been dry-aged in-house between 18 to 36 days, which to me, is the highlight of this platter. There's also a 150g Margaret River wagyu flank steak cooked on open fire, best paired with the homemade smoked chili glaze. I loved the texture of the grain-fed beef short ribs (400 - 500g) with a marble score of three, however, even though it was braised with aromatic spices, the meat didn't have much flavor. All was saved by the barbeque sauce though. There are also sausages which have been grilled over Jarrah Wood for additional smokiness, however, they were kinda dry imo. 

Other sharing plates are worthy of your choice as well. I'd go for the Wagyu Sirloin with Boston lobster sharing platter ($138). While the lobster is on the smaller side, i loved the smoky umami flavors, plus the meat was super sweet and flavorful. The Wagyu Sirloin cut here was executed flawlessly as well. Other than meats, Opus serves Marine Stewardship Council (MSC)’s Chain of Custody certified seafood which are sustainably caught- the live Boston Lobster being one of them.

Not to be missed is also the new kelong local green mussels steamed in lemongrass fumes. There's a hint of Thai green curry in this with an aromatic perfume. 

If you just want your steak and want it bloody, I highly recommend the 1 to 1.2kg whiskey-aged U.S. California Tomahawk steak which is 365 days grain-fed ($153).  

A touch of flamed bourbon provided a light sweetness to the juicy steak before service. If you're not in the sharing mood, there are also prime grade cuts steaks from U.S. Greater Omaha, priced from $58.

As usual, there's a special wine package with two hours of select free-flow wines from Sunday to Thursday, or 50 percent off wine by the bottle on Friday and Saturday. 

Opus Bar & Grill 

581 Orchard Road, Singapore 238883 

Lobby Level, Hilton Singapore 

Tel: +65 6730 3390

Grill Daily: 6.30 – 10.30pm

Bar Daily: 10am – 12am