Fat Cow – My Favourite Japanese Restaurant
I may not have eaten many good Japanese restaurants to say this, but I really love Fat Cow. I have been here many times but each time I resisted blogging about it. You know lah, some favourite places are meant to be kept as a secret. But well, this place is not that secret after all because it is a hot favourite among many bloggers. So when the boy got his bonus, I suggested going to Fat Cow for dinner to give me a treat! *ok I know I am thick skin*
Fat Cow takes a contemporary approach to the Japanese “Wabi-Sabi” design concept, which is the art of finding beauty in things modest, simple and humble. From a ceiling of latticework (an ornamental criss-crossed framework), to the walls which are embedded with hand-made ceramic tiles and custom-made menus imprinted on wood, the interior design embodies the abstract idea of aesthetic asymmetry and simplicity. Just like its interior, the beef adopts a basic and minimalistic Japanese cooking technique that bring out the best of the meat’s natural flavours.
To some, “Fat” may have less favourable connotations. But in Fat Cow, “Fat” stands for luxury and indulgence. Fat Cow’s Japanese-inspired meat atelier promises a bespoke dining experience that is carried through from the luxurious meat-service to a vintage wine list and signature cocktail collection.
We each ordered a Kikaku set ($98++ per person) which is a tasting of their most popular dishes. Dinner started with a refreshing salad of momotaro tomato, burrata mozzarella, mizuna, drizzled with ginger vinaigrette. Kegani Koroke is crispy and creamy crab cake that is lighter and creamier.
We didn’t like the Braised kurobuta Pork Belly & Umeboshi Dip because it was a tad too tough and dry that night. However, my favourite was Snapper sashimi with black truffle and shio konbu. It was beautifully presented, the thinly sliced fresh sashimi was complemented with my favourite black truffle, excellent burst of flavours.
Fat Cow source for highest-grade beef imported directly from respectable producers in Japan, America and Australia. You can select your preferred weight, choice and cuts of beef. There are Japanese Beef Grade A3 (good marbling with a subtle sweetness, suitable for char grilling), the richer Japanese Beef Grade A5 (higher percentage of marbling, luxurious on the palate) to the Australian Beef Grade MS 8+ from either Stockyard Ranch (photo above) or Blackmore Ranch (similar marbling to A3 grade with a meatier texture).
After selecting the mains, there are four preparation methods which diners can choose from, such as Shabu Shabu, Sukiyaki, Charcoal-grill and Teppan.
Not in the Kikaku set, we ordered a bowl of Ox Tendon & Foie Gras ($24). The ox tendon is braised in the sweet waygu sauce for 2 days which leaves a super tender texture. Paired with the lovely pan seared foie gras, the entire dish is very rich and intense. Highly recommended!
For the set meal, we had the charcoal grilled zabuton cut of American wagyu beef. The zabuton which means “cushion” in Japanese comes from the short rib. Only with the extensive fine strands of intramuscular fat in the Wagyu beef can this cut be served as a steak. The zabuton is tender and amazingly rich cut, but I find it abit too chewy for my liking.
Honeycomb ice cream with Warabi Mochi brings a lovely ending to the meal. Especially the Warabi Mochi with black malt syrup, it is hand made in the kitchen from arrowroot flour, and seasoned with green tea and roasted soy bean flour. And it is very smooth and soft, love it!
Fat Cow never disappoints. But eating dinner here is bad for the pocket. I still prefer their lunch sets which is available from Monday to Friday, 12pm to 3pm and range from $42++ to $60++. Each set lunch comes with miso soup, seasonal salad, home-made dessert, and chawanmushi made from organic New Zealand eggs. I shall bring the boy for their Wagyu Donburi lunch set next time!
Address: 1 Orchard Boulevard
#01-01 Camden Medical Center
Tel: +65 6735 0308
Opening hours: 11am to 11pm, closed on Sunday
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