Fat Belly

Wine & Dine - - RESTAURANTS - #01-04, Serene Cen­tre, 10 Jalan Serene. Tel: 6314 2247; fat­bellysg.com

When the restau­rant first opened in 2017, they only of­fered two dif­fer­ent cuts: short rib and flat iron. Since then, the cosy 10-seater has ex­panded its reper­toire to in­clude a few other lesser-known cuts, such as the in­ter­costals (the meat be­tween the ribs) and the hanger steak (a cut from the end of the di­aphragm near the kid­neys).

The menu here is sim­ple and con­cise—din­ers can ei­ther go for the set menu ($78 for seven cour­ses) or pick some­thing from the a la carte menu. We went with the for­mer and were im­pressed by chef’s deft skills in bring­ing out the best flavour and tex­ture of these beef cuts that are not of­ten used in restau­rants, as they are deemed not as tasty as prime cuts like ten­der­loin, rib eye and sir­loin.

Some high­lights from the set menu in­clude the wagyu in­ter­costals skewer com­pris­ing per­fectly sea­soned mar­bled meat cooked over a siz­zling hot char­coal grill; the Ta­jima beef char siew fea­tur­ing a seared caramelised crust served on a bed of toasted curly kale; the gouda wagyu slider; and the grilled wagyu tri-tip. Boast­ing a mar­ble score of eight, the tri-tip, which is also known as the bot­tom sir­loin, was melt-in-your-mouth ten­der and full of flavour.

Small eaters who are wor­ried about tack­ling seven cour­ses can pick a steak from the a la carte menu—there are three op­tions: the flat iron steak ($22), the short rib steak ($25), and the Wagyu on­glet steak ($38). Ad­di­tional sides of creamed kale, truf­fle fries, sautéed thyme mush­rooms or roasted spiced sweet potato can be added on for $5 a por­tion.

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