Fat Cow

1862 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)

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

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Reviews

From the Burpple community

Just rice seasoned with their "fat shoyu". More underwhelming than expected. To be sure, this small bowl is $8, pricier than most rice meals.

With medium Kagoshima wagyu A4 tenderloin, uni, caviar, ikura, foie gras, truffle oil and onsen egg. We upgraded the beef because why come to a Japanese restaurant to eat Australian wagyu? It was however chalky, which didn't make for a great experience, and barely beefy. I'd still get this bowl for the variety, of which the foie gras and uni were orgasmic.

Good food. So good we finished every last bit, every last grain of rice. The fat & flavourful beef literally melted in my mouth. We were thinking of having it medium rare but went with chef recommendation of medium, reason being the meat will taste better this way with it’s high marbling. The fluffy Japanese rice was infused with truffle oil, every mouth I took sent me to paradise. Wanted to ask for less rice but I am so glad it slipped my mind while ordering.
A worthy dining experience with The Entertainer 1-for-1 deal.

Tochigi A5 Ribeye (Half cut 150g) $168++
Premium Donburi Nagasaki A5 Striploin $158++
Highlights: everything

We finally snagged a table after previously trying to walk in. I asked the counter chef to recommend a cut that's beefy and marbled. These two slices cost $168. Obviously, it was very good, with enough fat, but it's quite sad parts of the beef couldn't be chewed through, which is unthinkable given the price.

Lunch omakase: Perfectly grilled and brushed with miso paste, the cod is firm and fragrant. Recommend eating half as is, and the other half with a squeeze of lime.

Lunch omakase: Creamy, briny uni with a hint of nutty sweetness. Rice hand-portioned by chef. Seaweed quality has top notch crunch, much unlike the chewy hard-to-break variety.

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