CUT at Marina Bay Sands Singapore is one of celebrity chef Wolfgang Puck's four restaurants under the same name and the first in Asia. The steakhouse is where the who's who of Singapore can be seen slicing prime beef over grand cru Bordeaux. The interior is sleek, masculine and fashionably dark. Larger-than-life portraits of Hollywood celebrities hang on the walls opposite equally dramatic floor-to-ceiling wine displays.
Portions are generous and the selections are as rich as the dishes themselves. For appetisers, try the blue fin tuna tartare and American blue crab cakes. True meat-lovers should take a stab at the Australian Angus porterhouse, a 990-gram hunk of prime beef aged for 35 days and grilled to perfection on hardwood and charcoal, or the "Tasting of New York Sirloin", an assortment of corn-fed beef from Illinois with American and Japanese wagyu. Dinner for two with wine can easily cost HK$2,500.
If your palate desires something local, then try Peranakan cuisine at True Blue, an award-winning restaurant housed in a two-storey colonial building on Armenia Street. Peranakan food combines Chinese culinary techniques with local spices and herbs
The restaurant's main dining hall is a throwback to the traditional Peranakan home, adorned with an abundance of handicrafts and antiques complete with courtyard typical of Peranakan architecture. Signature dishes include ayam buah keluak, a chicken stew with a black sauce made from the hard nuts of the kepayang tree, and beef rendang, a spicy meat dish with coconut milk, galangal ginger, lemongrass and turmeric leaves.
If you wish to bring home a piece of local culture, drop by True Blue Shoppe next door for a colourful selection of traditional jewellery, clothing and cookware.