Treat Yourself to Lunchtime Luxury at CUTS
Meet the team behind the Rosewood’s culinary masterpieces
From the finest cuts of meat to the freshest seafood, and with unrivaled views of Phnom Penh’s skyline, CUTS is where you should splash out for one of the best lunches in town.
Walking into the opulent eatery on the Rosewood’s 38th floor feels like entering an upmarket steakhouse in downtown Manhattan. Think polished red leather chairs and a sleek, modern aesthetic – but with Cambodian artworks and sculpture give the place a unique Khmer edge.
Red meat lovers will be instantly enticed by the raw cuts of beef proudly displayed in glass cabinets on your arrival and you can even choose the table that watches the in house butcher at work. Dario Coloma, originally from the Philippines, only sources prime meats from Australia’s New South Wales and Snake River Farm in Idaho. Watching him slice with precision the finest cuts of pork, steak or lamb while you wait on your feast is a true treat for meat lovers.
Indeed, the monthly changing menu is roll-call of the most mouthwatering food you can get in Phnom Penh: yellowfin tuna tartare, Kurobouta pork shoulder, incredible cuts of wagyu, Angus beef.
Head chef Danny Chaney ensures that everything on your plate is prepared to the absolute highest quality. Chaney, who won Foodie Magazine’s Hong Kong Chef of the Year in 2013, specializes in steak. From barbequing with his father growing up in California to finding innovative ways to bring in local flavours – here, he seasons his striploins with Kampot pepper and Cambodian rock salt – finding the perfect way to present a steak is this chef’s lifelong passion.
But CUTS is not just for carnivores. Oh, no. It also offers a range of delicious veggie and pescetarian options, such as spiced cauliflower steak, pickled mushroom salad and roasted seabass. In fact, one of the house specialities is an exquisite king prawn ravioli. The pasta sits in a beautiful king prawn bisque and is best served with a Tuscan Chardonnay from Castiglion Del Bosco.
And the wine choice is something that CUTS delivers better than just about anywhere in town. The restaurant is home to Cambodia’s most extensive wine collection, with over 3,000 bottles representing 279 varieties. But all that choice doesn’t need to be daunting: a friendly, incredibly knowledgeable sommelier is on hand to help you make the perfect choice. Eden Gnean, the in-house wine expert was the winner of Cambodia’s first ever sommelier competition back in 2013, so you know you’re in safe hands.
And finally, who doesn’t love dessert? Dustin Baxter is the dedicated pastry chef at CUTS and finds every opportunity to pour his creativity into his decadent treats, including coconut cheesecake and coconut coupé, crafted from milk chocolate chantilly, coconut meringue and coconut lime sorbet.
Tastebuds tingling yet? Well, get booking. The CUTS lunch starts at 34 USD for two delicious courses, 38 USD for three and an extra 8 USD if you fancy a glass of white or red wine. Perfect for a business meet, a classy lunch date, or simply a mid-week treat!
Book an incredible lunch experience at Cuts by emailing firstname.lastname@example.org or by phone at:+855 023427124