CUT by Wolfgang Puck (Dubai) …Really “a CUT above the rest” *forgive my cliche ;)

What an amazing privilege to be invited to a Zomato Foodie Meetup at a critically acclaimed Michelin star restaurant. CUT by Celebrity Chef Wolfgang Puck offered not only a wonderful but also a memorable experience.


Location location location! They could not have chosen better prime location, the inside is flooded with natural light which creates such a relaxed atmosphere, gorgeous views of the Burj Khalifa making this the perfect spot for that picture backdrop or even a selfie.




I loved the modern art deco characterized by bursts of bold wall paper, portraits of celebrities plastered on the walls, sprinkled mirrored glass that add a touch of pizzazz and sophistication.



We were lucky to get a sneak peek preview into the kitchen for a live demonstration by the Sous and Pastry Chef. We learnt how to make ravioli and tortellini’s from scratch.


We also had a chocolate soufflé demonstration.


I tell you seeing the attention, detail and hard work that goes into creating dishes from scratch gives you such a respect and reverence for the chefs and their art. It makes you appreciate their food even more. It’s good to know that their food is created not only with the freshest ingredients but with so much love and effort. 🙂 Thank you for letting us see where all the magic happens.

We had a few starters:


Pastry croquette


Teaser steak sticks




Beef tarter with fried crackers.


Bread basket with croissants, freshly baked oven bread. The starters were overall all good. What stood out for me the most was the delicious plump banana walnut bread. I think this may be, and I do not exaggerate, the best I have tasted in my life. I need to get this recipe.

They also offered us the ravioli we had all played a hand in making. The ravioli was gobsmackingly oozing with decadent cheesy creaminess. It was really delicious. I am definitely coming back for this.


The Bloody Mary Cart was such a hit and no guesses why. I had a virgin one though and it was the perfect spicy concoction. None of that unbearably heart burn inducing stuff that’s enough to wake a dead horse. (Random)!



Our water was replenished without any hassles and running after the staff.

I ordered the slow cooked short ribs served with Bengali chutney and Garam masala. I was so pleased with myself for ordering this option. It will forever leave a lasting impression in my mind and mouth for that matter.


Ohh the short ribs were cooked to perfection, not to soft or mushy but just the right texture. The knife literally glided like butter through the meat. The combination of the masala and chutney created such a fusion of exotic buttery cumin and mustard flavors and a smokey hint. I couldn’t believe how perfectly the sauces complimented the meat. I was really impressed.

Sweet potato fries and polenta was offered as side dishes. The sweet potato fries were out of this world perfectly crispy, tasty and divine. I could easily go through an entire plate…or three 🙂




By the time desert came, I was in a mini food coma but was willing to stretch my myself a little more :).

We were offered the soufflé with chocolate ice cream that we had demonstrated earlier served with ice cream and chocolate sauce 🙂 Thank you Chef Fabian.


We also had a chocolate mousse cake. It was really rich and tasty and had a wafer like taste to it.


The vanilla short cake was ok. I didn’t particularly fancy it that much.


For those watching their diets…a delicious refreshing fruit platter.


The prices are not cheap but all good things come at some cost. Looking at the work that goes into perfecting their dishes, I think the prices are more than justified. Thank you for an fantabulous dining experience to the CUT Team as well as to the Zomato Team for putting this amazing brunch together…oh for the love of food

CUT by Wolfgang Puck Menu, Reviews, Photos, Location and Info - Zomato .


  1. October 14, 2015 / 10:23 am

    Wow! What a fabulous food experience! Your photos are amazing!

    • October 14, 2015 / 11:07 am

      Hey Beck thank you so much. And a big thank you for taking time and reading

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