Marked yet another pandemic-filled year with pretty much a fanciful dinner at CUT by Wolfgang Puck since the dining partner was at liberty of choosing the spot to have the celebratory dinner of the year (last year’s affair was at Jaan by Kirk Westaway; just so if you want to ask) and that he has pretty much been raving about, and wanting for me to try out the steakhouse.

Here’s a list of dishes that we have had

1st photo: Bread Basket
2nd photo: Maryland Blue Crab Cake, Heirloom Tomato Relish, Basil Aioli
3rd photo: Brussels Sprouts, Iberico Pork Belly, Sesame Yuzu Aioli
4th photo: Japanese Pure Breed Wagyu Beef— Sendai, Miyagi Prefecture, Filet Mignon 170g
5th photo: Double Thick Iberico Pork Chop, Apple-Apricot "Moustarda"
6th photo: Valrhona Chocolate Soufflé

The meal did started off very well — was fairly impressed with the bread service and the dining partner requested for an extra serve of the Pao de Queijo, and I could see why. I had always been in love with these morsels of cheese bread that I might end up in Four Leaves to grab some when I am feeling peckish, but the ones here are so moist, so QQ and not overpoweringly cheesy; I would say it makes for even an ideal breakfast over a cup of black coffee whilst popping some of these down. Thought the Maryland Blue Crab Cake was decent; liked how it was well-filled with crab meat within without much fillers, though personally thought it was a little greasy and not as crisp I expected it to be. What’s crisp were the brussel sprouts in the Brussels Sprouts, Iberico Pork Belly, Sesame Yuzu Aioli — not particularly intimidating for a non-Brussels Sprouts lover for how much of the “green” bitter notes were cut by the pork belly and the aioli, though I personally felt that the aioli was a tad heavy for a side that could have been more refreshing against the meaty dishes if served without. The dining partner went all out with his order of the Japanese Pure Breed Wagyu Beef, but the Double Thick Iberico Pork Chop, Apple-Apricot "Moustarda" is the one to go for those who want to cheap out; either that or just want a non-beef option without missing the fun. Chef recommends medium-well for the doneness of the pork chop. It’s thick, and comes grilled the same way that the beef is done here — done from the extra crusty exterior to that tender flesh that is almost akin to slicing through butter; so juicy without being especially fatty, and yet so much flavour from the juices. The Apple-Apricot "Moustarda" does its magic; seemingly infused with horseradish(?), there is tinge of mustard-like earthiness that cuts through the meatiness so perfectly, yet a nice sweetness from the purée that is a classic, yet rarely seen combination (at least for local standards) of apple sauce and pork. No doubt a favourite of mine; so much I actually didn’t mind missing out on the beef anyway. By the time we were done with our mains, the Valrhona Chocolate Soufflé was something which landed us quite in a state of food coma; chocolate lovers will dig this — no doubt a pretty well-made soufflé, but it’s a fairly sweet and heavy ordeal that we thought we didn’t need after all that meat halfway through it.

While CUT by Wolfgang Puck does seem like a fine-dining establishment, service here does feel more like a fancy steakhouse — there are some details that weren’t very well looked into as compared to other fine dining establishments that we have tried; probably just slightly something above an average bistro which honestly could have been better given the price point we are entering into. That being said; quite glad that they do allow for walk-ins for a limited number of pax per day around their bar counter — otherwise I guess there wouldn’t be the opportunity for me to actually give them a go. To be fair, I probably wouldn’t mind shelling out a bit just to get the Double Thick Iberico Pork Chop, Apple-Apricot "Moustarda" to share in the future, though I wouldn’t probably try to end of the meal with the Valrhona Chocolate Soufflé considering how everything else is pretty heavy-tasting here.