Fat Cow

Fat Cow

283 Reviews
·
1493 Wishlisted
FAT COW first opened its doors in October 2011. The word “FAT” in FAT COW stands for luxury and indulgence, and is also a play on the word “Fatt” which in Mandarin dialect means prosperity. Spanning slightly over 3,500 sq ft, the restaurant’s design takes a contemporary approach to the Japanese “Wabi-Sabi” concept - the art of finding beauty in things modest, simple and humble.
map
Address

1 Orchard Boulevard
#01-01/02 Camden Medical Centre
Singapore 248649

Monday:
12:00pm - 03:00pm
06:00pm - 10:30pm

Tuesday:
12:00pm - 03:00pm
06:00pm - 10:30pm

Wednesday:
12:00pm - 03:00pm
06:00pm - 10:30pm

Thursday:
12:00pm - 03:00pm
06:00pm - 10:30pm

Friday:
12:00pm - 03:00pm
06:00pm - 11:00pm

Saturday:
12:00pm - 03:00pm
06:00pm - 11:00pm

Sunday:
12:00pm - 03:00pm
06:00pm - 10:30pm

Phone
Price

~$60/pax

How was your experience at this venue? Heart icon SUPERB Good icon GOOD Bad icon NOT GOOD

What you should order at Fat Cow

You should order these at Fat Cow

Reviews at Fat Cow

Reviews of good food at Fat Cow

One of the signature appetiser of the lunch omakase in Fat cow. Topped with Japanese mushroom and black truffles.

Full Blood Wagyu
Grain fed for 600 days and fed the last 120 days with chocolate, a quality beef with unrivalled complexity, it has a unique flavor that is both sweet, buttery & robust

Recognized as the ‘champion cow’, also for it’s tender texture and great dense meat taste.

This was filled to the brim with premium ingredients - uni, caviar, wagyu beef, and foie gras, which made for a very rich and indulgent meal. However, given the steep price, I felt that this wasn’t really worth it, and the money would be better spent on their steak offerings where you get a much premium grade of beef.

Super tender wagyu ribeye that just melts in your mouth. Steak was seared to perfection with a pink centre, and not over-cooked even though we asked for it to be cooked to medium doneness.

These crab cakes were filled with quite a generous portion of crab meat. It was very creamy, and not fishy at all. However, I felt it was a tad too loose and soft, and would have preferred if it was slightly firmer. But I think this just comes down to personal preference. Taste-wise, these were great! Although considering the price, you might just want to save your moolah for the beef, which is really what this place is famous for.

Charcoal-grilled wagyu beef with onsen egg and shredded leeks over rice. The beef seriously melted in my mouth. The ultimate comfort food. Worth every penny. The premium version at S$98 includes uni caviar and foie gras. 😋😋😋

@ $38++

slice bream with black truffle

Strong truffle taste, the sashimi is fresh, the meat just melted off my tongue like jelly.

Very expensive though.

Recommend to try once

@ $158++

Grade A5 Ribeye 🥩

Steaklicious, every bite so tender, so juicy, and also a hint of crisp in every bite.

#feedmemore #notEnuff!!

@ $148++

Grade A4 striploin

Very tender texture, just keep swirling around my tongue to enjoy the taste.

Should have ordered the full cut 300g @ $290++

#notEnuff

❤️ This has to be the BEST and my Number 1 foie gras and Wagyu cubes don in SG! Super mouth-watering and delicious set lunch which consist of Salad🥗, Chawanmushi🥚, Miso Soup🍲 n Ice Cream 🍨! Fine Dine restaurant which uses High quality Wagyu cubes & foie gras! Definitely one of the best out there! @fatcowsg #fatcow #fatcowsg #fatcowdonburi #foiegras #wagyucubes #fatcowsingapore #setlunch

Appetiser of choice for truffle lovers - Sea bream sashimi with black truffle & seasoned kelp.

If you've always thought of @fatcowsg as a Japanese Wagyu restaurant, it's time for a rethink. The newly-renovated section now boasts an omakase counter that seats 8 and a spectacular, spoil-you-silly menu to match.
Friendly Head Chef Shigeru Kasajima rules the roost and is the creator behind the omakase lunch ($120++) and dinner ($280++) sets.
What he serves is Japanese dishes with subtle twists, a few of which reflect techniques drawn from his past experience in the kitchen of a French fine dining restaurant.
Over the course of an evening, he prepared and presented us with the following sumptuous gems:
- A platter of three kinds of appetisers
- Refreshing chilled Japanese fruit tomato, soft jelly, tai sashimi and bafun uni
- A bowl of hot, soul-satisfying tai fish head soup
- Crab in shell with kani miso, yuzu foam plus a lovely housemade fruit vinegar dip
- Immensely tender Japanese abalone steamed in sake for 3 hours and given a kiss of truffle salt
- Sashimi of kai with grated-on-the-spot Himalayan pink salt
- Sashimi of whelk and geoduck
- Lightly grilled Grade 4 Ohmi Wagyu ribeye served with Chef's "secret recipe" ponzu sauce and a creamy goma dare
- A jaw-droppingly huge raw botan ebi served in a glass of ponzu and truffle oil
- Astonishingly good flounder sushi with soya sauce foam and oba leaf pesto
- Aburi otoro sushi
- Grilled foie gras sushi
- Uni sushi
- Baby leeks, sour plum paste and bonito flakes sushi
- Nikiri shoyu marinated akami sushi
- Chef's super-decadent signature sushi that heaved with Saga Wagyu beef tartare, uni, amaebi and ikura
- Hotate with yuzu foam and lime zest
- Anago sushi
- Tamago branded with "FC"
- Miso soup
- Japanese pear
I was fascinated to see that instead of pickled ginger, Chef made pickled chrysanthemum petals. Delicately succulent, they harbour a tinge of sweetness which was a nice change from the usual. He also chose to present his pieces of sushi on just a bamboo leaf alone.
I can imagine a few of you purists shuddering as you read my post but I say, be open to explore. You'll never know what new tastes and food experiences await. And in the process of discovery lies the fun.

Charcoal-grilled wagyu beef with onsen egg and shredded leeks over rice.

There was a hint of truffle and while I'm not a huge fan of truffle, this was done perfectly so that it wasn't overpowering and actually complemented the dish really well.

You can choose the how you want the wagyu slices to be done, and I opted for medium rare. The wagyu slices were really tender and even more flavourful when I dipped them into the runny yolk of the onsen egg.

It's been a few years since I went back to Fat Cow, and I'm really glad that it was as good as I'd remember. Will definitely be back.

Fat Cow is one of my fav restaurants for beef! Decided to order a Foa Gura don (foie gras & beef) for a change and was reminded by why I always order the Fat Cow donburi instead. It's good.. but the latter is better! Lunch set comes with soup, chawanmushi, salad and honeycomb ice cream.

Recently at Fat Cow

People who ate here recently

Fat Cow was added to these Lists

People who added this place to their lists