Fat Cow is one of the go-to places for exquisite steaks in Singapore, but it’s not only the meats that shine here. The Japanese chefs do seafood very well, too, such as the tai no kuro-toryuku (sea bream), which pairs beautifully with black truffles and seasoned kelp, as well as the Carabineros prawns, grilled simply with salt and lemon. Of course, the meats are definite must-tries, particularly the A4 Ohmi rib-eye, with its exquisite marbling and robust flavours. The meat is grilled over binchotan charcoal and served with sea salt, ponzu ginger and a special yuzu pepper sauce. There are a few dining tables (plus three private rooms), but to catch the chefs in action, opt for the counter seats. The restaurant is well-staffed, so diners are taken care of from the moment they step inside the restaurant.