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RESERVE

Steakhouse and Wine Cellar

Cuts

Hand-cut artisanal meats and an extensive wine collection await at our Phnom Penh steakhouse.

RESERVE A TABLE

Steakhouse and Wine Cellar

Cuts

Hand-cut artisanal meats and an extensive wine collection await at our Phnom Penh steakhouse.

RESERVE A TABLE

Experience Cuts, our Phnom Penh steakhouse purveying hand-cut artisanal meats in a unique setting with a grill room, dining suites and the Wine Vault. Our extensive wine collection boasts over 3,000 bottles from 279 varieties.

HOURS

Lunch and Dinner: 11 am - 10:30 pm (daily)
Last order at 10:15 pm

Smart Casual

Dining Suites

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.

MEET THE SOUS CHEF

Thol Sous

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

 

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.

MEET THE 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 Datio of his past.

MEET THE SOMMELIER

Sara Penh

The Siem Reap-born sommelier brings more than 14 years of experience in beverage management to Cuts, where he will leverage his extensive knowledge and leadership background to enhance every dining 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.