The steak is excellent and delicious, but to say it is the best steak in Singapore is a bit too much, and it lowers the standard of Singapore. If it is really the best steak in Singapore, then Singapore needs to work harder on steak.

Trip.Gourmet 2024

CUT BY WOLFGANG PUCK

Weifeng and food first arrived in Singapore on the first night, enjoy the mainland food list top of the Lion City&#39;s list of Japanese food store waku ghin, which is said to be Beckham&#39;s favorite Singapore restaurant. When the chef came out to say hello to everyone, I saw him with a &quot;tw&quot; embroidered on his chest. I thought he was a veteran from Baodao Yucun. Later, I learned that tw was the abbreviation of his name Tetsuya Wakuda. The friend in charge of catering promotion at the Sands Hotel in Singapore introduced that the legendary Michelin chef had been born in Australia for a long time. Living, so unlike many classical genres and food gods, Tw&#39;s dishes are more personal, described in official language, is to harness the quality ingredients of Japanese cuisine in the taste system around the world. Isn&#39;t this the basic style of the new chefs of the major cuisines I see in the Mainland? Put the techniques and ingredients aside and pull them off, and then integrate more widely, so that people can explore the possibility of innovation. It seems that people share this heart and heart. But the Japanese have actually started exploring this earlier than we have, and are more determined. After the Meiji Restoration, Japanese society set off a wave of whole westernization. In addition to learning the scientific education and social system of the West, the Western lifestyle is also considered more civilized and advanced, so Li Shutong can learn dramas in Japan, and the Japanese can brew the best whiskey in Asia. In such a large atmosphere, the &quot;Western style and food&quot; that is highly integrated with Western food is also born. Focusing on food, tw&#39;s approach is really not traditional Japanese style. Half-cooked and beef with wasabi and Japanese-style sauce, the style and cooking ideas are both like Japanese-style thin-burning, Western-style salad, and some like Chinese-style &quot;fishing&quot;. Still clinging to the stifling and restrained aesthetics of Dongguan, Chinese chefs are obsessed with flowers, and Japanese chefs are intoxicated with dry landscapes. Unlike the Chinese and Western chefs, Japanese chefs seem to be more keen to pile up in details. The cup of things that started I thought was the warm stomach soup common in exquisite Chinese food today, but it turned out to be a traditional Japanese tea bowl steamed, but the fire of tw is definitely upgraded and iterated. Because the real protagonist of this tea bowl steaming is the smoked caviar inside. It is necessary to not only steam the tea bowl in a warm form, but also to avoid the high temperature to destroy the taste of caviar, which is probably the chef&#39;s hard work to pinch the precise tip. Without the usual fish-raw platter, fresh sea urchin shrimp and caviar mix to make a sashimi &quot;fish up&quot; for a &quot;mini bonsai&quot;. We have to admit that many of our daily powders are chasing raw meat hormones, not another culinary expression of the mindset. Tw has a goose liver roasted with fish is worth learning from Chinese chefs, with fish bone pickling meat, hot weather control to soft slippery, and oil-free goose liver mixed food, there is indeed a full compound oily aroma. In fact, from the perspective of cooking methods, ingredients selection and flavor combination, this dish is difficult to define which cuisine and which border, and culture may not have a boundary!

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

The skyline feels that the bright sun came to the top floor of Singapore&#39;s landmark Sands at noon. It was not to see the swimsuit girl in the infinity pool, but to enjoy the restaurant next to the pool. This Singapore&#39;s top-ranked American restaurant is too difficult to order, but any delicious restaurant is difficult to order, basically the law. There are three reasons why spago is difficult to determine. One is that the scenery here is excellent. In the small country of bullets, Singapore, it is definitely the skyline; The second is delicious. Lu Jiansheng, who has lunch with him, has long been cooked and rotten to his chest; but the more important point is that the price is really cheap. The package of a soup, a staple food and a dessert is priced at S$65, equivalent to less than 400 yuan. The comparison is simply a great value. The tomato soup recommended by Brother Lu is a French-style soup, which is very fresh and slippery. Maybe the design of the restaurant is to eat bread. I often group to &quot;visit&quot; Europe. Mr. Dong Keping also threw a deep look at this tomato soup. The staple food is the octopus recommended by Brother Lu. The charcoal is very fragrant and the taste is soft. It is like rice cake. Then share the salmon and pigs of the young ladies at the same table. I found that the standard of the restaurant is quite high. Even the small potato is a small staple food. It is very delicious. It is worthy of being a &quot;regular guest&quot; in the recommended restaurants of the world&#39;s major travel guides. Spago&#39;s desserts and even coffee are very good, more than SGD 60 packages are matched with various snacks such as truffle chocolate, in the cost of living exclusive to Asian steamed buns Singapore, it is simply &quot;flat to fly&quot;. So, can not help thinking about the domestic high-end catering industry popular topic is whether there is now a consumption downgrade, I thought it is just to bubble, after all, the first two years of high-end exquisite catering is essentially to b, not to c.

2024 Global 100 - Restaurants for Views & Experiences

The decoration is charming, blending modern and traditional elements to create a comfortable and elegant atmosphere. The staff is very attentive and makes me feel at home. The taste is perfectly balanced and every mouthful is a pleasure. The presentation is also superb, making the meal beautiful and delicious.

One of the Top Fine Dining  in Singapore

LAVO Italian Restaurant &amp; Rooftop Bar is located at 
10 Bayfront Avenue Marina Bay Sands&nbsp;|&nbsp;Marina Bay Sands,,&nbsp;Singapore 018956,&nbsp;SingaporeAs usual, we had a great lunch at LAVO! This time it was my friend&#39;s birthday and we celebrated here as we both loved the atmosphere and food. We were served by Ding Ding, who was excellent and very attentive. Great! Looking forward to visiting again next time!

No.5 of Bars in Singapore

The restaurant is located in Marina Bay Sands. You can also enjoy the beauty of the beach while savoring the food. The service attitude is very warm and friendly. The food is rich and worth recommending!

Very delicious, great value for money, fried pork chops are very fragrant, and a la carte tempura is added, a good experience

牛排优秀好吃，但是说它是全新加坡最好的牛排，觉得有点过了，把新加坡的水准拉低了，如果真是目前新加坡最好吃的牛排，那么新加坡在牛排上要加油了

Cut by wolfgang puck。&ldquo;bartender哥哥太帅所以他给我调的一定好喝&rdquo;系列（tbh我不记得它名字了 对话是 &ldquo;你有推荐吗？&rdquo;&ldquo;你想要啥？甜酸辣苦？&rdquo;&ldquo;酸&rdquo;&ldquo;你想要啥基酒？&rdquo;&ldquo;Gin&rdquo;&ldquo;好我给你做一个&rdquo;）grapefruit+柠檬，给我减了糖，一开始入口感觉一点甜，后面就是翻涌的fruity+酸，余调是Gin。 ​

Cut by wolfgang puck. &quot;The bartender brother is so handsome so the drink he mixes for me must be delicious&quot; series (tbh I don&#39;t remember its name, the dialogue is &quot;Do you have any recommendations?&quot; &quot;What do you want? Sweet, sour, spicy, bitter?&quot; &quot;Sour&quot; &quot;What base wine do you want?&quot; &quot;Gin&quot; &quot;Okay, I&#39;ll make one for you&quot;) grapefruit + lemon, reduced sugar for me, it feels a little sweet at first, then it&#39;s fruity + sour, and the aftertaste is Gin. ​

Cut by Wolfgang Puck位于2 Bayfront Avenue Marina Bay Sands&nbsp;|&nbsp;The Shoppes at Marina Bay Sands, B1-71 , Galleria Level,&nbsp;Singapore 018972,&nbsp;Singapore在金沙城嘅餐厅目录看了一圈，最后锁定这家餐厅一试。 佢哋嘅早鸟晚餐 （Early Cut Menu) 有三道菜，只要晚上七点前埋单就可以了。可供选择嘅菜式包括佢哋嘅人气头盘蟹饼和主菜安格斯牛扒 （唔驶加钱） 团队服务专业，又介绍配对餐酒，非常满意！ 可惜餐厅装潢太有情调 （非常黑），要与同伴影相留念就效果不大理想。

Cut by Wolfgang Puck is located in
2 Bayfront Avenue Marina Bay Sands | The Shoppes at Marina Bay Sands, B1-71, Galleria Level, Singapore 018972, Singapore After looking through the restaurant directory in Sands City, I finally settled on this restaurant to give it a try. Their Early Bird Dinner (Early Cut Menu) has three courses, and you just need to pay before 7pm. The dishes to choose from include their popular crab cakes as an appetizer and Angus steak as a main dish (no extra charge). The team&rsquo;s service was professional and they also introduced wine pairings. Very satisfied! Unfortunately, the decoration of the restaurant is too sentimental (very dark), so it is not ideal for taking photos with your companions.

看到很多人说木有套餐，我来告诉你们 提前预定他们每天6点半之前会有early cut menu. 88每人 不加gst和服务费。加起来人均100吧 前菜主菜和甜品还是比较划算的。写是7点之前一般提前就关闭了。不要担心吃不饱会有很多餐前面包。还有family set 4人的。500新币也是比较划算的哦。看图片吧

I saw many people saying that there is no package, I will tell you to book in advance before 6:30 every day. There will be no gst and service fees per person. Add up to 100 per person. The main dish and dessert are still more cost-effective. It is generally closed before 7 o&#39;clock. Don&#39;t worry about not eating enough, there will be a lot of pre-dinner bread. There are also family set 4 people. 500 SGD is also more cost-effective. Look at the picture

终于吃到我想念万分的牛排啦，激动得简直要热泪盈眶！前菜是鸡肉芝麻菜沙拉和章鱼薄片。沙拉里放了不少核桃和柚子，黑醋汁一拌毫不寡淡。章鱼薄片加的蜂蜜芥末酱调味，味道我很喜欢。主菜是澳洲安格斯肉眼牛排和葡式烤春鸡。超大一块五分熟的牛排算是鲜嫩多汁，我觉得搭配黑胡椒汁或者抹茶盐都不错。葡式烤春鸡上淋着一层甜辣口味的海鲜汁，鸡肉又香又嫩，分量特别足。墨鱼汁意大利面作为配菜也太优秀了吧！意面带着芝士的香气，顶上的大虾新鲜极了。餐后甜品是抹茶红豆焦糖布丁和65%熔岩巧克力蛋糕。蛋糕上放着颗黑芝麻冰淇淋，挖一勺热腾腾的巧克力酱直往外冒，非常醇香丝滑。

Finally I missed the steak, and I was so excited that I was so excited! The front dish is a chicken sesame salad and octopus slices. There are a lot of walnuts and dumplings in the salad, and the black vinegar juice is not indifferent. The octopus slices are seasoned with honey mustard sauce, which I like very much. The main course is Australian Angus Eye steak and Portuguese roast spring chicken. The oversized five-minute steak is tender and juicy, and I think it is good to match black pepper juice or matcha salt. The Portuguese roast spring chicken is drizzled with a layer of sweet and spicy seafood juice. The chicken is fragrant and tender, and the weight is particularly large. The squid pasta is excellent as a side dish! The pasta is delicious with cheese and the prawns on top are very fresh. The dessert is matcha red bean caramel pudding and 65% lava chocolate cake. The cake was covered with a black sesame ice cream, and a spoonful of hot chocolate sauce was sprouted out, very mellow and silky.

星级的牛排馆，可是一位难求啊，必须提前预约，餐厅挂满了名人的照片，牛肉是采用日本的A5神户牛排，保证食材的新鲜，餐前小吃是面包配黄油，牛排外焦里嫩的口感，汁水丰富，吃起来还有果木的香味，还可以搭配蘑菇和土豆泥，牛骨髓吃法很特别，就是不能吃太多，全程英文沟通，服务周到，水平一流。

The star steakhouse is a difficult one. It must be reserved in advance. The restaurant is full of photos of celebrities. The beef is used in Japan&#39;s A5 Kobe steak, which ensures the fresh ingredients. The pre-dinner snack is bread with butter. The steak is burnt and tender. The juice is rich. It also has the aroma of fruit wood. You can also match mushrooms and mashed potatoes. The beef bone marrow is very special, that is, you can&#39;t eat too much. The whole English communication is thoughtful and the level is first-class.

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Western Style Japanese Cuisine
On the first night after arriving in Singapore, I enjoyed the Japanese restaurant Waku Ghin, which ranks first in the list of mainland food in Singapore. It is said that this is also Beckham&#39;s favorite restaurant in Singapore.
When the chef came out to greet everyone, I saw a &quot;TW&quot; embroidered on his chest. I thought he was a veteran from the Taiwan military village. Later I learned that TW was the abbreviation of his name Tetsuya Wakuda. A friend in charge of catering promotion at the Sands Hotel in Singapore introduced that this legendary Michelin chef has lived in Australia for a long time. Therefore, unlike many classical Japanese cuisine masters, Tw&#39;s dishes are more personal. To describe it in the official language, it is to use the taste system of Japanese cooking to control high-quality ingredients from all over the world.
Isn&#39;t this the basic killer move of the new chefs of various cuisines that I have seen in the mainland? Putting aside the techniques and ingredients, and then integrating them more widely, and exploring the possibility of innovation, it seems that people have the same heart and the same mind!
However, in fact, the Japanese started exploring this aspect earlier than us, and their attitude is more resolute. After the Meiji Restoration, Japanese society set off a wave of total Westernization. In addition to learning Western scientific education and social systems, Western lifestyles were also considered more civilized and advanced. Therefore, Li Shutong could learn drama in Japan, and the Japanese could brew the best whiskey in Asia. In such a big atmosphere, &quot;Western-style Japanese cuisine&quot; that was highly integrated with Western cuisine was also born.
Focusing on food, tw&#39;s approach is indeed not the traditional Japanese style. The half-cooked wagyu is served with wasabi and Japanese-style yaki sauce. The shape and cooking ideas of the dish are both like Japanese thin grilling, Western salad, and a little like Chinese &quot;lo hei&quot;. What is still adhered to is the forbearance and restraint of Japanese aesthetics. Chinese chefs are obsessed with flowers, while Japanese chefs are fascinated by dry landscapes.
Unlike the big-ticket dishes of Chinese and Western chefs, Japanese chefs seem to be more keen on piling up details. I thought the cup of food at the beginning was a common stomach-warming soup in today&#39;s exquisite Chinese cuisine, but it turned out to be the traditional Japanese chawanmushi. However, the heat of TW has definitely been upgraded and iterated, because the real protagonist of this chawanmushi is the smoked caviar inside. It is necessary to have the warm form of chawanmushi, but also to avoid high temperature from destroying the freshness of caviar. This is probably the precise key that the chef strives to grasp.
There is no commonplace sashimi platter. Fresh sea urchin, fresh shrimp and caviar are mixed to make a &quot;mini bonsai&quot; sashimi &quot;lohei&quot;. We have to admit that many of us Japanese food fans are chasing after the hormonal temptation of raw meat, rather than another culinary expression of a thinking system.
TW has a foie gras-roasted hairtail worth learning from Chinese chefs. The hairtail is deboned and the meat is controlled to be soft, slippery and rotten. When mixed with the oily and residue-free foie gras, it does have a full and complex oil aroma. In fact, judging from the cooking method, ingredient selection and flavor combination alone, it is difficult to define which cuisine or country this dish belongs to. Perhaps culture should not have boundaries!

Thoughts on the skyline
At noon on a thousand brilliant suns, I came to the top floor of the landmark Sands in Singapore, not to see the swimsuit girls in the infinity pool, but to enjoy the restaurant next to the pool - the famous spago dining room by wolfgang PUCK.
This American restaurant ranked first in Singapore is too difficult to book. It is basically a rule that any good restaurant is difficult to book. There are three reasons why spago is difficult to book. The first is that the scenery here is excellent. For the tiny country of Singapore, it is definitely the location of the skyline; the second is that it tastes good. Brother Lu Jiansheng, who had lunch with me, has long been familiar with what to eat and drink; but more importantly, the price is really cheap.
The set meal of one soup, one staple food and one dessert is priced at 65 Singapore dollars, which is less than 400 yuan in RMB. Compared with the product, it is really worth it.
The tomato soup recommended by Brother Lu is a French-style thick soup, which is extremely fresh and smooth. Perhaps the design of the restaurant is mainly to dip bread in it. Teacher Dong Keping, who often organizes groups to &quot;visit&quot; Europe, also cast a deep look at this tomato soup.
The main course was the octopus recommended by Brother Lu, which was grilled very fragrant and had a soft and glutinous texture like rice cake. I also shared the salmon and pork chops of the ladies at the same table. I found that the restaurant&#39;s standard was quite high. Even the insignificant main course such as roasted small potatoes was very delicious. It is worthy of being a &quot;regular on the list&quot; of restaurants recommended by major travel guides around the world. Spago&#39;s after-meal desserts and even coffee are very high-quality. The set meal of more than 60 Singapore dollars is paired with various snacks such as truffle chocolate. For Singapore, where the cost of living is the highest in Asia, it is simply &quot;cheap to fly&quot;.
So, I couldn&#39;t help but think of the popular topic in the domestic high-end catering industry: whether consumption is downgraded now. I thought it was just de-bubble. After all, the high-end exquisite catering in the past two years was actually to b rather than to c.

CUT BY WOLFGANG PUCK

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