For folks who are not aware, Black Cow is a modern sukiyaki and shabu-shabu fine dining restaurant that aims to create transcendent wagyu dining experiences with the finest cuts that you can possibly eat in Singapore. The restaurant serves the Japanese black cattle or “kuroge wagyu”, sourced from a network of trusted farms that co-owner Sam Chua personally visits and builds a close relationship over the years. As the ingredients used as seasonal and sourced at their optimal peak performance every week, the restaurant gets only chilled Japanese A5 wagyu beef and works with a community of small producers across Japan for delicacies such as sea urchin and oyster, and other European distributors from Italy, Spain, and France for truffles. Despite the seasonality of these ingredients, the cooking methods are still the same and every diner can rest assure on the quality that you are going to get for your sukiyaki, shabu shabu and premium donburi.
For this Winter Menu, the restaurant will showcase seafood at its prime as due to the colder weathers, seafood will have a naturally higher fat content, which in turns give more flavours to the dish. There is a rotation of fresh product that are sustainability source from fish and shrimp to shellfish and A-grade uni narabi from Toyosu Fish Market, Tokyo. Besides the seafood, there is just no way you can go to Black Cow without experiencing wagyu euphoria. Throughout our meal, besides the tableside cooking sounds, there were numerous moments of indulgent silence, which is a testament on the pure enjoyment that were on display. We had a great start with the refreshing Black Cow Salad before the Kushiage ($38) was served, a one-biter of glazed foie gras topped with a katsu beef fillet followed by the seasonal starter that is part of the sukiyaki or shabu course, and that day consists of the pickled vegetable and a warm appetizer of stewed rib finger with Japanese daikon.
We transited to the mains thereafter with the Sukiyaki Course ($158 with A5 Seasonal Wagyu Beef / $238 with A5 Hida-gyu / $328 with A5 Matsusaka), the aforementioned transcendent wagyu experience that you should totally go for. The wagyu slices are cooked tableside with a master sukiyaki stock that dates back a couple of years and each is served with a dip of beaten raw Japanese egg. To complement the meal, you can top up with a selection of seasonal vegetables and mushrooms that are cooked together with the meats and enjoy the different methods of eating it. Besides the sukiyaki, diners can also opt for the Shabu Shabu Course, priced from $158 with the A5 seasonal wagyu beef. The indulgence did not just stop there as we were presented next with the Signature Sukiyaki Don ‘All-in-one’ ($128) made with a base of AAA grade Nanatsuboshi rice from Hokkaido, topped with sukiyaki-style A5 wagyu beef, sea urchin, glazed foie gras, caviar, onsen egg, seasonal black truffle and housemade garlic chips. The meal ended with desserts of warabi mochi, seasonal fruits, yuzu sorbet and the iconic Truffle Monaka ($35) that houses a rich and aromatic ice cream made with Madangascan vanilla, truffle shavings and egg yolk. Satisfied, happy and blessed were the words I am able to associate my dining experience at Black Cow.
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✨ Black Cow
📍 26 Beach Road, South Beach Avenue, B1-20, Singapore 189768
🌐 https://www.blackcow.com.sg/
🍴 [Media Invite]
Classic Foie Gras Bifuteki Don (S$46++)
Japanese Wagyu beef steak and glazed foie gras on rice with onsen egg
Available during lunch at @blackcowsg in @southbeachavenuesg
Served with salad, a side of seasonal marinated vegetables, miso soup and dessert which was a scoop of ice cream with choices of yuzu, matcha or goma.
The thinly sliced meat was very flavourful on its own. Paired very well with the buttery foie gras.
Black Cow
Address 🏡 : 26 Beach Road, # B1-20 South Beach Avenue, Singapore 🇸🇬 189 768
Tel ☎️ : 6386 6720
Website 🌐 : https://www.blackcow.com.sg/
Open ⏰ :
Tue - Thu : 11.30am - 2.30pm, 5.30pm - 9.00pm
Fri, Sat : 11.30am - 2.30om, 5.30pm - 10pm
Sun : 5.30pm - 9.30pm
MRT 🚇 : Esplanade (CC3)
If you thought rice bowls were too basic for special occasions or serious business lunches, think again. This small but stellar Beach Road restaurant dishes up a Signature Truffle Wagyu Don ($45) for lunch, and it's well-worth the steep price tag — we're talking thinly sliced tender beef topped with runny egg and shaved truffle. Yum! Foie gras fanatics should go for the Foie Gras Bifuteki Don ($45) that comes with creamy glazed foie gras and meaty wagyu steak chunks.
Photo by Burppler Jess W
the premium bowl consisting of a5 beef, uni, foie gras, caviar, truffle, onsen egg, fried rice and the random gold shaving. beef was melt in the mouth. worth a try once if you have resources to spare. but there should be some other places serving similar bowls with a lower price tag. and just nice. thank you to the staff too who treated us the beautiful complimentary dessert. she booked black cow for lunch while i booked fat cow for dinner.
127 per pax.
#blackcow #beefbowl #a5 #beef #uni #foiegras #caviar #onsenegg #ediblegold #terixinyi #terixinyi01 #cxyixjapanese #burpple #hungrygowhere #8dayseat #whati8today #igfood #foodstagram #sgeats #sgfoodie #sgfood
yes, this is DEFINITELY heaven .
@igsg #igsg #singapore #foodpornasia @burpple #burpple @hungrygowhere #hungrygowhere #setheats #eatoutsg #foodsg @sgfoodie #sgfoodie @singaporeeats #singaporeeats #finedining #japanese #truffle #seaurchin uni #caviar #foiegras #wagyubeef #southbeachavenuesg @blackcowsg #blackcowsg
Had the Premium Kagoshima Wagyu Don. Came with an Onsen Egg, Caviar, Uni, Black Truffle, Foie Gras, Gold (If you wanna count tiny specks of tastelessness an ingredient) and Wagyu slices. The Onsen Egg was well cooked definitely, Wagyu slices were tender however lacking in flavour. Black truffle did not have as much as a pungent smell nor flavour that added much to the dish. Neither did the Caviar and Uni. Just imagine these premium ingredients as branded pieces of clothes or accessories but when piece together as an outfit - Not as amazing as you thought it would be.
Also tried the Signature Truffle Wagyu Don. Fell pretty flat for me and my friends. The manager did come over to check on our food, which was nice. However, when explaining about why the truffle taste wasn't as strong, he gave a pretty lousy excuse as to comparing Black Truffle with Winter White Truffle, and that they are using Black Truffle therefore the quality is not as good.
Now when I say it is a bad excuse is because Black Truffles are usually paired with red meat or poultry as when cooked in heat, releases an earthy aroma and flavour compared to the White Truffle. White Truffle on the other hand is usually paired with pasta and risotto. Not often used in complex recipes as they have a distinct strong aroma with a slight garlicky aroma to it. I can go on about truffles but at the end of the day, the explanation he gave was not justifiable. This is not a bad bowl but overall could have been better and hopefully in the future with improvements will I head back to try it again.
Part of the lunch set menu too. The beef is in chunks unlike the signature truffle don which is in slices. Fat Cow also has this, but for $48 and without onsen egg.
Whilst this is yummy, I can't bear to not have my foie gras #blackcowsg #wagyubeefdon #truffle #southbeachsg #japanesecuisine #sgig #sg #burpple #burpplesg #bscc_japanesesg
This is my fav don at Black Cow. Those lightly caramelised pieces of foie gras, so good, literally! #blackcowsg #foiegrasbifuteki #wagyubeefdon #onsenegg #foiegras #japanesecuisine #lunch #whati8today #burpple #burpplesg #sgig #sg #bscc_japanesesg
