The insanely good bone marrow flan
Wolfgang Puck’s Cut Singapore is our new favourite restaurant if we’re in the mood for a great steak.
They’ve really managed to get it right. Dark modern interiors, competent and fun staff, incredibly good produce cooked phenomenally well.
THE BONE MARROW FLAN. My friend C said she would go there just for this dish alone and you know what, I would do it too. I love bone marrow but can understand why some people are a bit terrified of the gelatinousy goodness. This dish would seriously convert anyone. Executive chef Joshua Brown has incorporated the bone marrow into a silky light custard that’s served in the bone, with an intense mushroom marmalade and capers and with a fresh parsley salad. Perfection on a plate.
Blue fin tuna tartare, with avocado, wasabi aioli, ginger, togarashi crisps and tosa soy. OK so this isn’t exactly steak but I tried it on the firm recommendation of D, who convinced me by ordering it on three occasions. The Blue Fin is farmed, which is great from a sustainability perspective and doesn’t lack in flavour which is doubly great. It’s a piece of artwork when it arrives at your table and is almost so pretty you don’t want to mess up the plate (but inevitably do). Wonderfully simple, clean flavours.
The meat tray with my Japanese wagyu steak
Cut serves true Wagyu beef from the Shiga Prefecture, Honshu, Japan. The marbling in the beef is an absolute marvel – you just know will give that succulent melt-in-your mouth texture with that explosion of flavour. And you get to select your steak from a meat tray which the waiters will happily walk you through.
For those of you who are not wagyu converts, Cut also serves a variety of beef from Australian Angus to USDA prime to and even Australian and American wagyu. Try the bone-in cuts – the flavour of the marrow seems to permeate the beef and as you get to the meat near the bone it always seems more tender and tasty.
10 Bayfront Avenue, Singapore
Opens at 5:30 p.m., nightly