Fat Cow

T. Dining by Singapore Tatler - - Japanese -

One of the early pi­o­neers spe­cial­is­ing in Ja­panese beef, Fat Cow has carved a niche as the go-to restau­rant for the finest se­lec­tion of wagyu from rep­utable farms in Ja­pan. As wagyu from Aus­tralia has be­come in­creas­ingly ac­ces­si­ble at other restau­rants, Fat Cow’s reper­toire of pre­mium meats from Saga, Tochigi, Ohmi and Miyazaki sets a high bar that few can match in se­lec­tion, with var­i­ous prepa­ra­tion meth­ods such as shabu-shabu, sukiyaki, hobayaki or sum­ibiyaki. For those who don’t want beef, there’s also a de­cent se­lec­tion of sushi, sashimi as well as other seafood cooked over the same bin­chotan stove. Since its ac­qui­si­tion by the Far East con­glom­er­ate-backed Kitchen Lan­guage, the restau­rant has cre­ated a new chef’s ta­ble counter in the space of its for­mer bar, where only omakase menus are served to limited seats un­der the watch­ful eyes of the two Ja­panese head chefs.


For larger groups where counter din­ing is un­suit­able, re­quest for the two semi-pri­vate din­ing rooms to be com­bined.


1. Fat Cow don­buri

2. Saga A3 ten­der­loin and Ohmi A4 rib-eye sumiyaki 3. Ebi cara­bineros no sh­ioy­aki

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