Singapore is not exactly the place for fine dining and premium meat. Don’t get me wrong, the city’s restaurant offering is very good, but you don’t expect the best meat cut you’ve ever sampled. Unless you’re into a handpicked selection of Wagyu beef from reputable farms all over the world, served at the speakeasy spot of Fat Cow.
I’m returning to Singapore for a lightning trip and I know I only have a couple of options to make my visit worthwhile. One of them is food and Fat Cow gets definitely on my radar after some friends suggest I should try their selection of premium cuts. Off I go and arrive at a relatively hidden spot in between the districts of Tanglin and Orchard.
Fat Cow first opened in 2011 and ever since it consistently gets on lists with the top restaurants one should try – their Wagyu donburi is probably their most photographed dish and, arguably, worth every penny of it.
Do you like it rich and buttery or lean and clean? Whichever texture and flavour of beef you prefer, the highly prized Wagyu affords that smooth, creamy mouthfeel and intense umami satisfaction that you just can’t get enough of.
Part of the Fat Cow experience should include a fun conversation with the chefs about meat, especially on parts of the cow that generally get overlooked, such as the tri-tip, rib flap, and other non-prime cuts. The staff will advise you on the meat’s doneness but, generally, have yours medium-rare to fully enjoy the flavour and texture of Wagyu beef. Head chef Shigeru Kasajima, originally born in Tokyo, makes a great job of carefully staffing his team
Their donburi bowls – diners get to choose the type of Wagyu used – are highly popular especially during lunch. Don’t forget to complete your meal with some exquisite sake. For my dinner, I also opted for a Wagyu sandwich (a popular delicacy in Japan) which was very, very good indeed.
