Prestige (Singapore)



Fine Japanese restaurant Fat Cow turns 10 this year and is celebratin­g with a special anniversar­y omakase dinner menu available until the end of December. Known for offering some of the finest wagyu, the restaurant is introducin­g a new beef, kobujime wagyu, just for this occasion. Made with the kobujime curing method typically used with seafood, the wagyu is wrapped with kombu and left to rest and absorb the umami of the seaweed, as well as take on a melt-in-the-mouth texture. In the 10th anniversar­y omakase dinner menu, the kobujime wagyu is paired with sweet Botan ebi marinated with brandy for a luscious Japanese take on surf and turf. Diners can also taste the kobujime wagyu in a new donburi on the permanent à la carte menu.

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