Wolfgang Puck Opens Cut At Marina Bay Sands In Singapore Renowned Chef Becomes Part Of Asia's Premier Destination

Wolfgang Puck's critically acclaimed, award-winning restaurant CUT is now open at Marina Bay Sands in Singapore. This modern steak restaurant features a distinctive and dramatic setting created by New York City-based visionary designer Tony Chi.

"It's wonderful to have the opportunity to bring CUT to the local residents and visitors of Singapore and to create another successful restaurant partnership with the Las Vegas Sands Corporation," said Wolfgang Puck. "With its modern menu and stunning design by my friend Tony Chi, we're creating an unforgettable dining experience with CUT, our first overseas version of the American steakhouse."

CUT has been widely acknowledged as one of the most popular steakhouses in the United States. The Beverly Hills, Richard Meier-designed location has garnered high praise from prestigious publications including the New York Times, Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator. Noted U.S. food critic John Mariani awarded CUT "Restaurant of the Year" in the November 2006 issue of Esquire magazine. In April 2007, CUT was nominated for "Best New Restaurant" by the James Beard Foundation, and in August 2007, Bon Appetit magazine named CUT one of the top three steakhouses in the nation.

Puck has named Joshua Brown to serve as the executive chef of CUT in Singapore. Brown began his nearly 10-year career with the Wolfgang Puck Fine Dining Group as a line cook at Spago. Until most recently, Brown held the position of executive sous chef at CUT in Beverly Hills where he worked as part of the restaurant's original opening team.

Brown worked alongside Puck and Chef Lee Hefter, Managing Partner and Executive Corporate Chef of the Wolfgang Puck Fine Dining Group, to develop the menu, which offers a contemporary twist on the classic steakhouse. From 300 days-grain fed, 45-day dry-aged Australian Angus to Japanese 100% Wagyu Beef from the Saga Prefecture, CUT caters to true steak connoisseurs. In addition to steak, guests also can enjoy a wide array of signature entrees including the Kobe Beef Short Ribs "Indian Spiced," slowly cooked for eight hours served with Curried Cauliflower Puree; Colorado Lamb Chops with Cucumber-Mint Raita; and the Pan Roasted Main Lobster with Black Truffle Sabayon. Accompanying the entrees are a large selection of house-made sauces including CUT's signature Argentinean Chimichurri, as well as delectable side dishes such as CUT's popular Creamed Spinach with Fried Organic Egg and the Soft Polenta with Parmesan.

To complement the menu, an extensive international wine list features more than 500 selections focusing on varietals from the United States, France, Italy, Spain plus a strong representation from Australia. In addition to an emphasis on robust red wines, the list also features a strong selection of white wines.

For the design of CUT, Tony Chi created a contemporary aesthetic to mirror Puck's modern menu. Guests are greeted at the entrance by a dramatic facade of four-meter high lacquered bronze panels with a series of alternating flush frameless doors that open outward like shutters.

The sleek bar and lounge features eight iconic Mario Bellini leather upholstered barstools which line the bar in addition to 16 custom-designed leather, swiveling lounge seats which face The Shoppes at Marina Bay Sands so guests can people-watch while enjoying hand-crafted cocktails, wine or beer and small bites. Three display cabinets with shimmering glass and white lacquer form a visual layer between the bar and main dining room.

Seven booths frame the dining room, each in baked oak, bronze and leather materials. Verre Eglomise glass panels, which separate the booths, feature amber "sunset" glas