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
