A CUT Steakhouse — Restaurant in Zhongshan District

Since A Cut Steakhouse moved to its new location, I had been eagerly awaiting the opportunity to savor its Michelin-starred steaks again. Today at lunch, I finally got the chance to experience it.

Firstly, the new location is very convenient, and the ambiance and decor are excellent, creating an elegant and comfortable dining environment. The steak, as always, was of high quality, perfectly cooked, tender, and juicy. The overall taste of the meal was outstanding, making it a delightful experience for the taste buds.

However, the dining experience was not perfect. The attitude of the staff was disappointing; they lacked the expected friendliness and smiles, making me feel like I owed them money. Additionally, after the neighboring table finished their meal, the staff immediately started cleaning, which is normal. But they sprayed a cleaning agent or alcohol-like substance while holding their hands high, completely disregarding other diners. This not only disrupted the dining atmosphere but also caused the unknown liquid to drift onto our table, which was quite uncomfortable.

I strongly suggest the management review the surveillance footage to assess the service behavior around 2:40 PM on 05/24/2024.

Overall, the food at A Cut Steakhouse is still worth recommending, but I hope the management will take steps to improve the quality of service, ensuring that customers can enjoy both great food and a pleasant...

A-cut was one of the finer steak house in Asia.

But after Michelin star. It has gotten a lot worse as it now caters more to Michelin star chasing crowd and lost its focus on a good steak house.

Choice of meat is mediocre. Two choice of dry age meat is a joke.

My steak was over seared. Making it hard to cut and chew. It was like tasting burnt charcoal on the surface. While the meat inside was perfectly medium rare. But the searing was too overly done. This wasn’t a problem before.

I didn’t really like the fixed menu concept. It’s a steak house. Why change the concept?

Atmosphere is now extremely poor as well. Loud and way too crowded. Can’t really enjoy the meal anymore.

Service could be a lot better. None of the server have the necessary knowledge on different cut of meat, different kind of meat, and none of them can really explain different rareness impact the different type of meat. Forchetta in Taichung was so much better in explaining the quality of meat they had on that day and was able to recommend right cut. They didn’t push for most expensive type of meat because I personally liked medium rare. Didn’t try to push overly fatty A5 Waygu.

Too bad. This place has now turned into a normal pre-fixed menu with lack of good meat choices.

It’s sad. I got a better cooked and seasoned steak at $30 from A...

I've been here in 2016, 2018, and most recently 2024. First two times were when it was still embedded within the hotel, now they are a standalone restaurant.

It's become somewhat of a tradition for my father and I to come here whenever I visit home. In prior years, everything was excellent. However, most recently we had a less than satisfactory experience.

We ordered the 600g 30-day dry aged Australian wagyu bone-in ribeye, medium rare. When served, only about 2/3rds of the meat was from the proper ribeye cut. The remaining third was various fat and extra trimmings overcooked (well done) as individual strips and then arranged around the actual smaller ribeye. The ribeye tasted great, perfect medium rare, but the trimmings were just chewy jerky.

The restaurant comped part of the meal when we complained, and plus due to past good experience, I'm giving 4 stars instead of 3. When you go, do examine your steak for any cheap cost cutting, and send it back if so. A steakhouse should have stellar steak for all cuts, always.

The starters, soup, and dessert were all delicious. I particularly liked the mushroom "cappuccino" (soup) which was both comfortable and complex. The lobster had lots of the grill smoke & char flavor...