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CUT, MARINA BAY SANDS, SINGAPORE A steak spot holding a Michelin star can be found in the Lion City at Cut by Austrian celebrity chef Wolfgang Puck in Marina Bay Sands. Puck opened the legendary Spago in LA in 1982, having worked at Maxim’s in Paris and Provence’s three-starred L’Oustau de Baumanière. In Singapore his Chef de Cuisine Brandon Galitz oversees service in the contemporary interiors. Bronze, leather and white marble touches make the elegant bar and lounge a go-to for drinks, before the main dining room welcomes guests with a floor-to-ceiling wine collection. Steak connoisseurs are spoilt for choice with Australian
Angus, American and Japanese wagyu, as well as true Japanese A5 Kobe beef from Hyogo prefecture. Grilled over a mix of hardwood and charcoal, Puck himself declares a preference for Snake River Farms from Idaho. One special option is the sizeable dry-aged Tomahawk from Mayura Station in South Australia. The cut is especially sought after because Mayura feed their 100 per cent full blood wagyu cattle a unique mix of Cadbury’s chocolate, broken biscuits and candy – seriously. It makes for a distinctive, rich flavour but you can gild the lily still further with decadent additions including roasted bone marrow with parsley or foie gras. B1-71 Galleria Level, Te Shoppes at Marina Bay Sands, 2 Bayfont Avenue, Singapore 018972; +65 6688 8517;
marinabaysands.com/restaurants/ celebrity-chefs/
cut.html
BULL & BEAR, WALDORF ASTORIA, BANGKOK A brand-new addition to Bangkok’s famed hotel landscape, the Waldorf Astoria is the legendary brand’s first Asia opening outside of China. They’ve taken cues right from their New York mothership in launching the Bull & Bear, an iconic steak restaurant that has been in action in the Big Apple since 1931. In the Thai capital’s chic Lumpini district, the Andre Fu-designed space incorporates Art Deco seats, brass furnishings and
DE CEMB E R 2 0 18 bus ine s s tr a v el ler .c om
geometric shapes that reflect the New York original, but the views from the 55th floor are definitively Bangkok. In common with other high-end steakhouses a raw
bar offers the finest ocean produce, served maybe sashimi or carpaccio style, while seafood options from the mains include blackened Australian barramundi with sweetcorn, smoked chilli and lime butter. Unsurprisingly you tend to come for the beef, however, and the custom-made grill is the real star of the show for grilling, slow-roasting and even smoking serious meats. If you want to go large, a one-kilo grain-fed porterhouse is one whopping option from Australian chef Patrick Morris. For a post-dinner digestif take the elegant spiral staircase up to not one but two sleek bars, The Loſt and Te Champagne Bar. 55/F, Waldorf Astoria, 151 Ratchadamri Road, Lumpini, Bangkok 10330; +66 2 8468888;
waldorfastoria3.hilton.com
THE KITCHEN, GRAND LISBOA, MACAU Macau’s Grand Lisboa hotel is already a dining destination without parallel thanks to an incredible seven Michelin stars under one roof. While French fine dining at Robuchon au Dome and classic Cantonese spot The Eight hold the culinary holy grail of three stars each,
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