Cut by Wolfgang Puck remains one of the stalwarts for the classic American steakhouse experience in Singapore. Expect to see the celebrity chef’s signature modern flourishes sprinkled throughout the menu and even in its chic decor. On offer is an impressive array of premium beef cuts, from Japanese pure-bred wagyu to USDA prime black Angus. While Cut’s signature porterhouse from Snake River Farms is a reliable fave, the wagyu tasting platter takes you on a culinary voyage, showcasing impossibly tender beef from Japan, Australia, and to a lesser extent, the US. All steaks are grilled over hardwood and charcoal. Classic starters with contemporary touches like the bone marrow flan and prawn cocktail kick off the meal nicely, along with decadent beef fat-infused butter to go with freshly baked bread. While the setting is generally sexy and stylish, it’s not surprising to see the occasional hotel guest dressed down in activewear and sneakers. Service is mostly earnest, though not always prompt for a high-end steakhouse.