Cuts Grill Restaurant Rosewood Phnom Penh January special

Refined Steak and Seafood Grill

World's "50 Best Discovery" by World's Best 50 and "Best Restaurant in Cambodia" by Travel + Leisure Southeast Asia.

Experience our award-winning Phnom Penh steakhouse, Cuts. Our restaurant offers a unique blend of casual dining, a grill room, dining suites, and the Wine Vault. Cuts specializes in hand-cut artisanal meats and has an extensive wine collection. With over 3,000 bottles from 279 varieties, it's a true haven for connoisseurs.

Dress Code: Smart Casual

Cuts Best Restaurant Rosewood Phnom Penh Wagyu Beef Mayura

Mayura Station

The Chocolate Wagyu

The only place to taste it in Cambodia is at Cuts

Savor the flavor of the full blood Wagyu Mayura Beef , also known as "Chocolate Wagyu" that has been raising the bar in the culinary world since 1845.

The cattle are fed a special diet that a blend of grains, including chocolate, which imparts a succulent and sweet flavor to the meat. Its unique diets has earned a reputation of being an awards-winning cows.

DINING SUITES

"Best Restaurant in Cambodia" by Travel + Leisure Southeast Asia.

The Dining Suites at Cuts are undoubtedly the most unique and exquisite private dining destination in Phnom Penh. The self-contained dining rooms feature contemporary décor, a beautifully designed, versatile table set-up, a state-of-the-art show kitchen, and impeccable personalized service.

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Cuts Restaurant Manager

Veasna Bun

Introducing our restaurant manager, Veasna Bun.

Veasna is an accomplished hospitality professional with a rich and diverse background in the restaurant industry. With over seven years at Rosewood Phnom Penh, his commitment goes beyond his role at Cuts. He works closely with the chefs and team to ensure exceptional performance and create memorable dining experiences for our guests.

In his role as restaurant manager at Cuts, he remains dedicated to his leadership approach. "My goal is to make Cuts a Michelin-starred restaurant in Cambodia someday and provide our guests with an exceptional experience through top-notch service and the best wine in town," says Veasna.

Sous Chef

Thol Sous

Chef Thol started his career in 2013 as a trainee at his school restaurant, PSE Lotus Blanc. With over ten years of experience, he is proficient in Khmer cuisine and Western-style cooking.

He is now a dedicated Sous Chef at Cuts, where he discovered his talent and passion for culinary arts. At Cuts, his favorite beef is ‘Fullblood Striploin,’ known for its tenderness, juiciness, and creamy texture. He also enjoys crafting the dish with his favorite herbs and spices, such as rice paddy herb, hot basil, cinnamon, and star anise.

Chef Thol shares, “Outside the kitchen, I am passionate about traveling to natural places that remind me of my childhood homeland and my mother's homemade ‘Samlar Kako.’ I loved eating that dish, which inspired me to become a chef.” He adds, “I will continue to lead the Cuts kitchen team in providing consistently unforgettable dining experiences for our guests.”

Butcher

Dario Coloma

Originally from the Philippines, Chef-Butcher Dario started working at an early age and attended a butchering course.

He was then hired immediately upon interviewing with a European butcher – an experience that enhanced his stint as a trainer at one of the largest butcher shops in his home country. "Working with – and learning about – different cultures was a fantastic experience," says Chef-Butcher Dario of his past.

He currently only sources prime meats from prestigious purveyors in New South Wales, Australia and Idaho’s Snake River Farm in the United States.

Sommelier

Sara Penh

The Siem Reap-born sommelier brings more than 14 years of experience in beverage management to CUTS, Rosewood Phnom Penh’s sophisticated steakhouse.

At Cuts, he will leverage his extensive knowledge and leadership background to enhance your dining. His expertise in wine will perfectly complement the bold flavors of his curated menu, ensuring a remarkable experience.

Over the years, Sara has developed an eye for attentive service. At CUTS, Sara intends to apply his expertise to foster a highly personalized guest experience.

“Wine inspires me. When I have a spare moment, I might enjoy some blue cheese – my favorite – with a glass of cabernet sauvignon, and consider new ways to enhance CUTS’ guest experience,” says Sara.