Valentine’s Day came and went and trust the bf to be sweet enough to book us a table at CUT – pictures are terrible though because light was just beyond comprehension bad even when there is a brighter area for others. Tough luck for us I guess!
Trust me to be guessing for weeks based on his clue of
“A man-made wonder,
A wonderland for man,
Honey bees holding bets.”
Yes and he is romantic
and poetic like that. MBS opened up their expo carpark that resembled a
garage of some sort specially to accommodate the influx of visitors for
this day so I had absolutely no clue where
we were headed to till I spied the familiar carpet (oh yes, that is
what event management does to you.)
Cooling eye pads which he insisted I wore to blindfold, yes, I'm a closet hello kitty fan.
Cooling eye pads which he insisted I wore to blindfold, yes, I'm a closet hello kitty fan.
CUT it was then – I must have talked about it to death.
We were shown a table
snug enough to fit two, have my bag hanging precariously on a bag hanger
(I have my issues with them somehow) and my flowers kept aside for me.
It was packed – full, at some point much to
the amusement of the kiasu boyfriend who called a month ahead to book.
Bread selection of
onion foccacia, pretzel, multi grain and olive. The personal favourites
went to the soft onion foccacia that had an unbeatable fragrance, the
delish cheese stick as well as dense pretzel. I
give them credit for the numerous rounds of refills that came by
without request.
The mini cheese buns with the cheesy center - loves!
The mini cheese buns with the cheesy center - loves!
Siberian Sturgeon d'Aquilaine Caviar, Lemon Herb Blinis
The amuse bouches of crackers with i-forgot-what. It was as forgettable as that, unfortunately.
Seafood Platter, Maine Lobster, Fanny Bay Oysters, Poached Prawns, Spicy Tomato Horseradish
Seafood platter for two
to kick start the meal. I am enthralled by seafood platters all the
time – largely for the display, ice and crustaceans and the huge plate
to make the whole dish seem more rara than usual.
Most were dipped in brine, save for the oyster. Larger than life are
the seafood – from prawns to crab claws. Yet, missing out on any of the
star dust that I expected from a platter like that. If anything, the sea
kelp was delicious.
U.S.D.A. Prime, Filet Mignon, 170g, Brandy Whole Grain Mustard Sauce
I tend to be so bowled
over by Morton Bar’s Filet Mignon that I forget time and again that the
lean cut is hardly great for grilling. It resulted in a dry texture and
not so great afterall.
U.S.D.A. Prime, Rib Eye Steak, 395g, House Made Steak Sauce
His cut was
way better though – perfect in every sense of beefy, well charred and
succulent. So this is what CUT is about I suppose.
Their mains came with much fanfare.
Wild Field Mushrooms with Shishito Peppers
Roasted Baby Artichokes, Sun Chokes, Parsley, Lemon
Pommes Aligot, Cantal, Fontina, Mozarella
Wild Field Mushrooms with Shishito Peppers
Roasted Baby Artichokes, Sun Chokes, Parsley, Lemon
Pommes Aligot, Cantal, Fontina, Mozarella
Loved the cheese
graniated potato purree, all of rich and smelly and sticky like
glutinous rice. Ask me not how they do it but it was really good. The
others of greens and bulbs were rather ordinary.
Fizzy Lemon Cream, Coconut Frozen Mousse, Blackberry Yogurt Sherbet
Palette cleanser of waves of sour, refreshing indeed.
Tres Leche Cake, Three Milks' Soaked Sponge, Almond Jelly, Citrus Crisp, Mandarin Orange Sorbet
I thought this was rather mediocre with clashing flavours, mainly because I am not a fan of all things soggy.
Fizzy Lemon Cream, Coconut Frozen Mousse, Blackberry Yogurt Sherbet
Palette cleanser of waves of sour, refreshing indeed.
Tres Leche Cake, Three Milks' Soaked Sponge, Almond Jelly, Citrus Crisp, Mandarin Orange Sorbet
I thought this was rather mediocre with clashing flavours, mainly because I am not a fan of all things soggy.
Meyer Lemon Baked Alaska, Dark Chocolate Chiffon, Chocolate Cream, Raspberries
Way better than the other dessert, the contrast of flavours lovely and the alaska was a beauty to crack open.
Hype usually sets the
bar high up and the experience of CUT. We pretty much ate in darkness
given the dim lighting and it was not too great having a small table in
the first place. We were not wowed the same
way that the raving reviews have placed this – I had a better time at
the bar than the restaurant proper though.
The carpark which I failed to nab a shot when it was filled with rows of cars, I actually thought I was in a car showroom.
The carpark which I failed to nab a shot when it was filled with rows of cars, I actually thought I was in a car showroom.
CUT by Wolfgang Puck
Marina Bay Sands
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