The Perfect CUT

If you’re going to cheat on your diet, you should at least cheat on it in style…right? I mean, there better be a good reason for veering from healthy eating habits. I know this blog is supposed to be about healthy eating, and healthy spending/budgeting, but I need to make some exceptions from time to time, so here is the first.

Last weekend, for my uncle’s birthday, he took a friend of mine and myself out to dinner at Marina Bay Sands – to Wolfgang Puck’s delicious restaurant, CUT. In anticipation of what was to come, I checked the menu online to see if there was any way I could work within my diet constraints.

After some poking and prodding on the interwebz, I discovered that a USDA Prime Petit Cut Filet Mignon (170g/6 oz) would be about 277 kcal unseasoned. I made a quick mental note of it, and then let the subject rest so I could better enjoy the experience later on.

Our reservation was for 8:30 pm, so we arrived slightly earlier and were seated at the bar to wait, where we were greeted by a Filipino waiter who really knew his stuff. He poured us glasses of Madrigal Cabernet Sauvignon 2007, and regaled us with other liquor suggestions until another Filipino server came to usher us to our seats. The restaurant was pretty, though nothing new – I mean you can’t expect much from a restaurant inside a mall – even if it’s Wolfgang Puck’s. But it was nice the way it was – classy, with glass, and dark furniture, and dim light, and the sort of ambiance that is heavy with luxury. Despite the amount of people in the venue, the acoustics must have been great because it wasn’t loud at all and conversation was easy.

Before we could even order anything, we were met with a basket of fried Parmesan-covered croutons, as well as a glass of Parmesan-covered bread sticks. Then a waiter came around with a plate of bread choices and laid out some herb-y butter on small plates for us to use. I opted for the olive bread, my uncle for the pretzel, and my friend for the sourdough. The olive bread was so good though that when the waiter came around again I got another slice, and so did the others on the table.

  

Worried that I would stuff myself on sides (and WHEAT CHEATS) I capped the bread-flow at 2 half-pieces, and when we placed our orders I went straight for the Filet Mignon I’d eyed previously, and paired it with whole grain mustard sauce. My uncle ordered the same cut but with caramelized onions on top, and my friend ordered an 8oz. USDA Prime Rib-eye with the peppercorn sauce.

I wish I had gotten a shot of the Rib-eye, but it’s okay. These should suffice. A part of me also kind of wishes I had brought my better camera, but then I remember that it would’ve been heavy, and probably would’ve been a distraction from the experience. So never mind that.

For sides we got eggplant gratin with zucchini, as well as Parmesan Polenta. So. Delicious. The 6 oz steak was the perfect size for me. It was slightly overdone (I had asked for it to be Medium thinking that a fine dining restaurant would do it right, but I always forget I’m in Asia and they never do the “done-ness” of meat right), but it didn’t detract from its juiciness, and there was still a nice redness at the heart of it that I loved. Every bite oozed with perfectly-seasoned goodness. It was absolutely worth it.

At the end of the meal we ordered a “light” banana cream cake-type dessert, and they were kind enough to adorn it with a birthday greeting as I had warned them earlier of the occasion.

Suffice to say it was a delicious treat. And let’s just say I am one lucky duck. Good eats are still healthy treats from time to time. 😉 I’m glad I worked out beforehand. Haha!

3 thoughts on “The Perfect CUT

  1. I ate at Puck’s The Source in Washington D.C. It wasn’t worth the money. I paid so much for an okay meal. I expected it to be so good but ended up wanting my money back.,

    • SAD! But not surprising. That’s how I felt about Mario Batali’s Pizzeria Mozza, which I’ve decided I won’t even bother posting about here. It was just good. Which means it wasn’t worth both the name (which is tantamount to its prestige) or the price range. Oh well.

    • I really did like CUT though. BUT this past week I tried this steakhouse in Tagaytay called VERBENA (will do a post on it eventually), and given the price range there in relation to that of CUT……….it basically cuts CUT from the team completely. 😉

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