DISHing it at Fat Cow

DISHing it at Fat Cow

As a part of my monthly lunching group with the American Women’s Association (Diners In Sensory Heaven), we did a 180 from last month (Beets, a vegetarian restaurant to be reviewed later) and headed to a Japanese steakhouse.  I was excited to try Fat Cow after reading great reviews and especially after confirming the mouthwatering menu.

From the outside you would think you’re entering a secret club by the copper paneled exterior and the minimalist sign. Equally odd is the fact that the restaurant is part of a medical center, but then again Michelin starred chefs have opened restaurants in malls so who am I to judge. The interior compliments the exterior, modern earth tones accented with black. The front dining area consists of private rooms separated by tatami screens, the back a bit more social, set in a semi circle with individual burners for each guest.  I’ll have to come back another time to experience that. 

In traditional Japanese style, each course was meticulously put together from start to finish, beginning with the first course.

We started with a Japanese standard of Mizuna & Onion Salad, but there was an added twist. The typical wafu vinaigrette dressing was updated as a duo of a soy vinaigrette, uniquely gelatinous in texture, and a light and creamy sesame sauce. Like ying and yang they went together perfectly, the tang of the soy vinaigrette balanced out by the sweetness of the sesame dressing. Something that is often passed over during a Japanese meal was made to standout just like the rest of the courses, the perfect way to start the meal.

Next up was the tai (snapper) carpaccio.  Words cannot describe how delectable this dish was, so buttery and tender it just melted in the mouth. To think things couldn’t get any better, the carpaccio was topped with paper-thin slices of black truffle…yum!

On to the Chawanmushi, a traditional Japanese egg custard. Again, beautiful presentation. Upon lifting the lid off the delicate china containing the chawanmushi, I was lured into taking my first bite by how lovely the dish looked.  The photo does not do it justice.  There were shiitake mushrooms, julienne of krab, a few other standard chanwanmushi items and the unusual, but beautifully complimenting, thinly sliced pieces of okra.

The piece de résistance was the main, Wagyu Donburi, which did not disappoint.  Sliced pieces of Wagyu placed systematically over a delicious base of sticky rice seasoned with dashi flavored sauce, nori and a sprinkling of sesame seeds. Centering the sliced Wagyu was a perfectly poached egg topped with a nest of shredded radish.  The creaminess of the egg and the cool crunch of the radish were the perfect compliment to the buttery Wagyu.

As if we weren’t full enough, lastly came the dessert of Hokkaido milk custard, red bean & green tea ice cream.  Sometimes dessert can be an afterthought, especially in a restaurant focused on their meat.  This was a simple dessert, presented beautifully.  Although I was completely stuffed before dessert arrived, somehow I managed to eat the whole darn thing. Enough said.

Ultimately, a beautiful set lunch that flowed wonderfully from a refreshing salad to a delightfully light and just sweet enough dessert.

Service was decent, an ‘A’ for effort, a little polishing needed.

Fat Cow is a bit difficult to find, but worth the hunt.

Fat Cow

1 Orchard Blvd #01-01/02 Camden Medical Center

Singapore 248649

T. +65 6735 0308