CUT Singapore

CUT Singapore: The Verdict

CUT Singapore holds a and ranks among the leading steakhouses in Asia according to Opinionated About Dining, reaching #166 in 2024 and climbing to #305 in 2025's broader Asia list. For a special occasion dinner in Singapore where you want serious beef, a strong wine list, a room that reads as genuinely celebratory, this is the booking to make. If you are after a tasting-menu format or European fine dining, look elsewhere; Odette or Les Amis will serve you better. But for a premium steakhouse night out, CUT delivers. The La Liste 2025 rating of 80.5 points (revised to 77pts for 2026) and the Opinionated About Dining recognition across three consecutive years confirm this is not a celebrity-name-only play.

The Restaurant

CUT Singapore sits on the Galleria Level of The Shoppes at Marina Bay Sands, open every day from 4 PM to midnight. The 138-seat main dining room was designed by Tony Chi, with mirrored glass walls, mod chandeliers, Mario Bellini leather-upholstered furniture. The atmosphere skews masculine and clubby but stops short of stiff; a classic rock soundtrack keeps the energy loose enough for a group dinner or a business meal that needs to feel relaxed.

The kitchen, under Executive Chef Greg Bess, uses a two-stage grilling method: steaks are seared over aromatic charcoal and apple wood, then finished under a 1,200-degree broiler. The result is a caramelised crust with juicy interior texture. The beef program covers Australian Angus, U.S. and Australian Wagyu from Snake River Farms and Rangers Valley (dry-aged a minimum of 35 days), Japanese A5 Kobe, Kagoshima bone-in craft Wagyu, Hokkaido Snow beef. Beyond beef, the seafood menu is curated specifically for this Singapore location: sustainably sourced New Zealand oysters, Alaskan king crab, Jeju Island abalone, Scottish razor clams.

The food holds up.

The Bar and Wine Program

Drinks program at CUT Singapore is one of the stronger arguments for arriving early. Wine Director Britt Ng and Sommelier Max Chong oversee a list of 1,150 selections backed by a cellar inventory of 3,350 bottles. The strengths are Burgundy, Bordeaux, California, France, Italy, a lineup that covers both the old-world bottle-share crowd and the by-the-glass guest who wants something credible with a Wagyu cut. Wine pricing sits at the $$$ tier, meaning a significant portion of the list runs over $100 per bottle, so factor that in when budgeting for a group.

Cocktail program at the bar is worth using as a pre-dinner buffer. Walk-in tables are scarce even on weekdays, the bar offers a practical landing spot if your table isn't ready. It also functions well as a standalone drinks stop if you are working through Singapore's bar scene before dinner elsewhere. The room has enough energy after 8 PM to make the bar experience self-contained.

Booking and Timing

Reservations are near-impossible to secure at short notice, particularly on weekends. Book a minimum of three to four weeks ahead for weekend evenings; two weeks may work for a mid-week slot before 7 PM. Walk-ins are accommodated when tables open up, but the 138 seats fill quickly and the kitchen runs to midnight, so late-evening walk-ins have a marginally better chance than prime-time arrivals.

For groups up to 40 guests, a private dining room decorated with lacquered wine cabinets and glass walls is available. Contact the restaurant directly to arrange private events, the room is a practical choice for corporate dinners or milestone celebrations where you need a contained space with the full kitchen and wine list available.

Cuisine pricing sits at the $$$ tier ($66 and above for a typical two-course dinner, not including beverages). Given the Wagyu and premium seafood options, expect the per-head cost at a full dinner with wine to run significantly above that floor.

For comparable American steakhouse experiences in other cities, Peter Luger Steak House in New York and Craftsteak in Las Vegas are useful reference points for understanding what the format delivers at its ceiling. CUT Singapore competes at that level for Asia. For more Singapore dining options, see our full Singapore restaurants guide.

Quick reference: 4 PM–midnight daily, 138 seats, $$$ cuisine and wine, private room for up to 40, reservations essential (book 3–4 weeks ahead for weekends).