Birthday Triology Final edition: CUT

After our hi-tea, we leisurely made our way to MBS for our long awaited dinner at CUT. It wasn't too crowded when we arrived and were shown to our seats promptly. Took us quite awhile to decide on our orders and with some suggestions from the service staff, we finally decided on the American blue crab and shrimp (~$28), Porterhouse steak, 990g ($175) with wild mushrooms (~$16) as side and baked Alaska as dessert.

Complimentary Bread sticks with cheese

Complimentary Bread cheese ball

See the yummy cheese inside

Complimentary bread selection with butter sprinkled with seasoned salt

Other than trying to make my pictures look dark with their dim dim dim lighting, it seems like CUT isn't gotta let us go without a happy stomach, they are generous with the complimentary bread and god, they are GOOD! the bread cheese ball came piping hot and the taste of cheese fills up your mouth without being too overpowering. Bread sticks are nice to chew with while deciding what to order.. They later came to us with complimentary selection of 4 kinds of bread: Pretzel, Onion bread, sourdough, Olive bread. We skipped the olive bread as Gracie doesn't like olive and we shared a pc of sourdough, had 2 pcs of onion bread and a pretzel each. Sourdough is cold and hard and I din like it, Onion bread is magnificent! Well caramelized onions on top of soft fluffy bread, the sweet onions balanced the saltish bread quite well, however could be better if its warm. 

American Blue Crab and Shrimp "Louis" Spicy Tomato-Horseradish

Appetizer was great, they kindly split the portion into 2 plates for us so we din have to struggle with sharing. Crab and prawns were fresh and juicy sweet and went well with the sauces and cherry tomato, but I find the Mayonnaise-like sauce to be abit too thick. Overall it's an enjoyable appetizer but I can't help but compare with the heavenly colossal crab lumps from Wooloomooloo. 

Sea salt and Mustard Selection

Bearnaise and House Steak Sauce

Wild Field Mushroom

There's 4 kinds of mustards plus the 2 sauces that came with the steak, and my favorite is the sea salt. Hahaha! Mushroom is very well flavored and went perfectly well with the humongous steak. The steak was beautifully done, Australian Angus, 300+ Days grain fed, Rangers Valley, Aged 35 days. It seem to coated with some spices, nicely charred and made its entrance on a sizzling hot plate. The server cut and portioned it for us and we each ended up with 3 big pcs of Sirloin and 2 pcs of fillet mignon. 

Sirloin was wonderfully done, the char on the outside gave it more flavour and the meat was flavorful due to the 35 days aging process, juices were well sealed and its an enjoyment to chew chew and chew and experiment with the different sauces provided. Mignon has a softer, more gentle texture and the same great taste, this really is meat with soul and depth.

The portions are quite huge and would recommend 3 person for comfortable sharing, towards the end we both need to struggle through the meat as its getting cold and harder. But having said so, we still polished off the meat in the end.

Porterhouse 990g Bone-in (for 2 pax)

Portion for one: Fillet Mignon (left), Sirloin (right)

Medium done Sirloin

Baked Alaska

Raspberry Ice cream centre 

We were contemplating on desserts as we were already filled with meat but Gracie saw the Baked Alaska on the dessert menu and we decided we got room for dessert afterall. End up, its a good move as the sourness of the raspberry helped to get rid of the gelat feeling after meat overdose. The egg white portion of the baked alaska was firm with a crisp outer skin and taste abit like marshmallow, its not overly sweet and went well with the sourish raspberry ice-cream

With food and dessert this good, we certainly went home happily rubbing our happy tummies. Total damage of our dinner is slightly less than $300, which in my opinion, money well spent on my BFF.

CUT

Marina Bay Sands
B1-71 Galleria Level
Next to the theaters
Tel: 66888517
Website: http://www.marinabaysands.com/singapore-restaurants/celebrity-chefs/cut/