Fat Cow

1584 Wishlisted
Tanglin

~$60/pax

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

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

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

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Reviews

From the Burpple community

H O S T E D
A couple of nights ago, TH and I had a really lovely meal at Fat Cow. We were there specifically for their “Autumn Menu” and to our delight and pleasure, it proved to be a fabulous feast featuring top notch Japanese beef and seafood, each course as satisfying on the tastebuds as it was on the eyes.
We eased into dinner in the very best way - by sipping on Fat Cow’s own exclusive brand of Junmai Daiginjo sake. The crystal clear, very pale gold liquid was a veritable bouquet of fruity and floral notes.
As the weather has been rather rainy and cool of late, our first course of a hot sea bream and clams soup was the perfect starter. I loved it for its sweet richness and depth of flavour.
The second was a fabulously colourful and decadent version of “surf & turf” by way of Japan. Cut thick, the Mejina, a cold season fish, was lightly seared and carried a hint of smokiness. The Wagyu Yukke tartare was crowned with a quail’s egg that had to be broken and stirred in. This gave the slightly spicy raw meat a silky coating which I found very sensuous.
A trio of tempura of Uni Norimaki, Eringi and Myoga arrived next. The sea urchin roll was very generous in size, the king mushroom was meaty and the ginger flower was deeply aromatic. The deep-fried batter encasing each of them seemed more flavourful and crispier than the usual. TH was so impressed by this course he proclaimed it one of his two favourites from the dinner.
The fourth item was a seasonal fish. Presented on a huge Hoba leaf, the Autumn Salmon was still simmering away in a sweetish Hatcho Miso when it was placed in front of me. Execution was on point, resulting in very moist, cottony-soft flesh.
Then came the night’s highlight, the Bincho-tan grilled Miyazaki Wagyu. With its flavour intensified by a brief time over burning coals, the A4 marbled striploin melted in my mouth like butter on a hot pan. It was heaven.
Our meal was brought to a refreshing close with a slice of Shizuoka musk melon and a scoop of refreshing peach sorbet.
If you’ve always ordered your usual at Fat Cow or have never visited this restaurant, I recommend giving their seasonal menus a try. Quality is undeniable and the dining experience is elevated by the team’s warm, sincere service.

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All the good stuff in one bowl: wagyu, foie gras, uni, caviar, onsen egg atop rice. Fave component was the foie gras!! $98++ for this baby. Treat yourself!

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If you’re ever at Fat Cow, spot this deal on the drinks menu! Roku gin is said to be made from six types of botanicals, and so the sweet and fragrant flavour is very easy on the palate.

This in particular sees much more tonic than gin, and is good for something light to go with your most likely luxe meal here.