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 3500 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.
The luxurious Japanese restaurant serves a handpicked selection of the finest Wagyu from reputable farms around the world, through customized beef experiences; where guests can enjoy their choice of beef over a variety of Japanese preparation methods – Shabu-Shabu, Sukiyaki, Hobayaki or the ever-popular Sumibiyaki (charcoal-grill).
All Beefed Up
The highlight of the menu remains the handpicked selection of Wagyu beef cuts from different regions of Japan. Satisfy beefy cravings with an extended selection of Japanese Wagyu that includes Ohmi Grade A4 Ribeye (from $138++, 150g) and Iwate Grade A5 Ribeye (from $148++, 150g) in addition to Saga Grade A3 Tenderloin (from $98++, 110g) and Sirloin (from $120++, 150g).
From Australia, a daily selection of Blackmore Ranch Wagyu ($85++, 220g), the 400-‐day grain-‐fed F1 Wagyu Flatiron ($58++, 180g) and a 45-‐day Dry Aged Black Angus Sirloin from Rangers Valley ($78++, 220g) are available.
The ‘Butcher’s Selection’ (from $99++, 125g) features different unusual cuts of Japanese Wagyu daily, showcasing more interesting cuts of beef aside from the typical prime cuts of Sirloin, Tenderloin and Ribeye. Part of the FAT COW experience should include a fun conversation with the chefs about meats, especially on parts of the cow that generally get overlooked, such as the tri-‐tip and rib flap and other non-‐prime cuts.
Seafood lovers will now have yet more reason to come to FAT COW. Arguably the World’s tastiest prawns from Spain, the delightfully sweet Ebi ‘Carabineros’ No Shioyaki ($25++ for 1 piece, $65++ for 3 pieces) and the Gindara Saikyo Yaki ($48++), pacific black cod roasted in bamboo leaf and fresh ginger shoot to bring out the natural sweetness of the seafood.