CUT by Wolfgang Puck Singapur

The restaurant defines itself through product and rank rather than through hosting. It calls itself „a contemporary twist on the classic steak restaurant" with „the world's finest meats, poultry, and seafood", citing as evidence its Michelin star from 2016 and a wine list it describes as „one of the best in the world". It states its position inside Marina Bay Sands plainly and gives the room a single understated attribute, „comfortably modern". The only person it puts forward is its executive chef, Greg Bess; the warmer language about hospitality belongs to the group, not to the place.