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This is phenomenal. But we already know this, because we know how particular is owner Sam Chua about the wagyu dons coming out from Shatoburian. Black Cow is no different.
The A5 wagyu in my bowl is juicy, yet it has the lovely flavours of beef. While some people found A5 wagyu to be too fatty and hence lacking in beef flavours, the wagyu in this bowl proved otherwise. It has the best of both worlds, and it's the kind of wagyu that you'll need to close your eyes to slowly savour.
Besides the A5 BMS 10 striploin steak cut wagyu and grade AAA Hokkaido steamed rice, this don has a 65 degrees sous vide onsen sashimi-grade egg hidden within, and is topped with generous amounts of fried golden enoki and winter Manjimup black truffles from Western Australia. This is the best time for truffles from Australia, because compared to summer truffles, these winter Manjimup truffles are stronger in aroma. I had them during a truffle event this time last year, and I've missed these truffles since.
In short, all the best ingredients you can find in a bowl, from the wagyu right down to the rice. Only the best.

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