Fat Cow

2099 Wishlisted
~$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.

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

(open in Google Maps)

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

Monday:
Closed

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

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

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Reviews

From the Burpple community

We both ordered 21 Days Dry-aged Nagasaki A5 Wagyu Donburi.
Sliced tender melt in the mouth wagyu, served with Japanese rice, uni, caviar, foie gras, onsen egg, truffle oil.
💰$148++.
📍Fat Cow.
1 Orchard Boulevard, #01-01
Camden Medical Centre.

👑Chef’s Table Omakase👑

✨Amuse Bouche 6 Kinds✨
Yes it looks really pretty. The sashimi and other appetiser were a great way to start the course, as “amuse bouche” means bite-sized appetiser. The different sashimi, crab, cheese and beans have light flavours, hence they don’t have much taste to it. The crab was quite sharp. I was quite hesitant to eat this, and actually didn’t enjoy this at all. The sashimi was smooth and silky, but they add a sauce on top that I’m not really used to. The one that stood out on this plate is the escargot. The garlic sauce was quite flavourful, yet the garlic flavour was not too strong. Also, to our surprise, there were tiny mushrooms inside as well!

📈: 7/10

👑Chef’s Table Omakase👑

✨Hamo Otoshi✨
This has a light and delicate taste, with the fish melting in your mouth immediately. You can tell that they took a lot of time to prepare this dish. It is not my favourite, as this is a type of fish that does not have much flavour, but the plum gives a little tangy feel to it.

📈: 8/10

👑Chef’s Table Omakase👑

✨Sashimi - Hirame and Kanpachi✨
Hirame sashimi was silky and you can really taste that it is expensive. It is chewy, yet it is not tough to eat. Kanpachi sashimi has a firmer texture, but it is also not too tough to chew. Every sashimi presented was soft and fresh, I finished it in a few mins😝

📈: 8/10

👑Chef’s Table Omakase👑

✨Sashimi - Hotategai and Aoyagi✨
When this was presented, I was astonished. The presentation was cute yet exquisite, even the decorations inside were carefully arranged. I’m usually not a fan of scallop, but it was just like the sashimi before; smooth and silky. It is not like the normal hard to bite kind of scallop. Aoyagi is a surf clam, which is a little tougher to bite.

📈: 8/10

👑Chef’s Table Omakase👑

✨Wagyu Tartare✨
This was so cute! Just look at the presentation😍 We pour the tiny egg onto the tartare and mix it, eating altogether with the truffle slices. JUST WOW. Love truffles, love beef, love egg. Mixing everything together does become a little gooey, but this is one of those few times where gooey texture doesn’t feel weird. The truffle and the wagyu have distinctive flavours, but they blend well together. I just slurped everything in one go😋

📈: 9/10

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