Since opening its door in 2011, Fat Cow at Camden Medical Center has garnered numerous dining awards and has outdone itself to become one of the top restaurants in Singapore. While we still can’t get enough of their signature dishes, Fat Cow’s new group executive chef Dan Segall spices up the a la carte menu with new dishes.

Choose from an extensive range of Raw, Cold & Hot and Vege-Zen palate teasing starters

For Raw delight, tuck into Katsuo No Tataki To Amazu ($26), charred grilled then chilled bonito tuna and mizuna pickled mushroom with delightful savoury sauce. Another intriguing yet delicious dish is Onsen Tamago No Gyu ‘Marrow’ Furai ($16), a generous serving of traditional ‘onsen-egg’. It’s served warm with a hunk of crispy fried beef bone marrow in a citrus dash. The fried treat is a good complement with the creamy egg. Even if you’re not a big fan of tendon, the Waygu Suji No Tare To Foa-Gura ($24) of slow-cooked ox tendon paired with seared foie gras is quite enjoyable. For a healthier and green choice, go for Hourensou ‘Fat Goumada’ Ae ($12) with pressed baby spinach in house-made creamy sesame sauce, Satsumaimo No Goma Tare ($12) with grilled sweet potato or Shishito No Shio ($10) with small green peppers charred on the grill.

This Japanese-inspired steakhouse is all about the beef; Wagyu, what else? The Japanese Wagyu was sourced from different regions in Japan as they have different textures and flavours. Expect Grade A5 Wagyu from Iwate, Grade A4 Ribeye from Ohmi and Grade A3 Tenderloin and Sirloin from Saga. Australia Blackmore ranch cuts or 45-day dry aged Black Angus sirloin from River Valley ($68/220g). The signature Fat Cow Cut or Zabuton ($89, 220g) from USA Snake River Farms is named after the traditional Japanese pillow. Chef Segall has also included other interesting cuts besides typical prime cuts of Sirloin, Tenderloin and Ribeye. Do go for the classic chargrilled Sumibiyaki style to best savour the true essence of the beef. Other ways to enjoy your beef, is Donabemeshi claypot baked rice style, Shabu-Shabu mushroom broth simmering hotpot or Sukiyaki style with rich shoyu stock.

Iwate Grade A5 beef ($148/ Half cut 150g, $288/ Full cut 300g, $99/per 100g) is an awesome melt-in-your-mouth delightful experience. Maesawa Wagyu from Iwate Prefecture faces extreme seasons and has a more pronounced taste and bite as a result. Another good bet is the delightful Saga Grade A3 sirloin ($150/ Half cut 120g, $225/ Full cut 300g, $78/ 100g). The Saga beef is bred in milder climate resulting in even marbling and richer flavour. Ohmi Grade A4 Ribeye ($120/150g) is what the Japanese imperial family consumes and is the only Wagyu that has fat with viscosity as it melts at lower temperature.

Not sure where to start, the knowledgeable Chefs at Fat Cow can give great recommendations or just go for The Butcher’s Selection ($99/half cut 125g or $198/full cut 250g) featuring different unusual cuts of Japanese Wagyu daily and let the Chef surprise you. If you prefer a best of the best selection, there’s the Kikaku (‘The Standard’ menu) degustation-style menu ($98 per person) where you get to savour six most popular dishes at Fat Cow. You can also upgrade to Japanese A5 Wagyu from Iwate prefecture for $158 per person. We recommend you to do that and you will not regret.

Other then beef, Fat Cow has other non-beef dishes such as the slow-cooked iberico pork neck with spicy ‘southern barbarian’ sauce, Kurobuta Ibericao No Namban-Gake ($48). Seafood lovers, you have to try Carabineros’ No Shioyaki ($24/piece, $60/ 3 pieces), where you get to eat one of the world’s tastiest prawns from Spain or Amerikachougani No Sakamushi ($58/half, $88/whole), sake-steamed ‘live’ Dungeness crab with house-made black yuzu-pomzu. For a carb fix, Zosui No Gyu-Niku ($12), rice porridge with egg in mushroom beef broth, ‘The Fat Rice’ ($8), steamed rice seasoned with signature ‘fat’ shoyu or the famous himi udon with deep-fried wagyu slices, Udon No Omo-San ($28), will satisfy your craving.

End your meal with light palate-cleansing desserts such as Shaved Ice ‘Kakigori ($12), Japanese-style Ice Kachang topped with green tea milk and black soy bean, or the Red Bean Obanyaki ($18), small pancakes paired nicely with white peach sorbet. The unusual Hokkaido Steamed Milk (18), grilled house-made custard from Hokkaido milk or end with indulgent post meal tipples like Side Cow ($36) of Hennessy XO Cognac with Yuzu or Fat Cow Flip ($28) of heady mix of rum and port.

Cocktails are the other draw here. The signature Fat Sour ($16) is a great blend of Suntory Kakubin whisky with fresh lemon shaken till frothy. The ladies will enjoy frizzly creations like refreshing Shiso Kir ($24) with Shiso leaf infused blackberry liqueur and champagne. Not sure what cocktails to have? Fret not. Ask the staff for drink suggestions for before (Before Cow), during (Fat Cow) and after (After Beef) your meal.

The Fat Cow Lunch and Dinner Promotions:

The new Fat Cow Set Lunch menu is a mid-day pleasure with choices like Fat Foa-Gura Don ($42) with lazed foie gras and grilled Waygu, Spicy Salmon Donburi ($25) with spicy fresh salmon and ikura or Kurobuta Tonkatsu ($28) with panko-breaded Kurobuta pork loin.
From now till 1 Jan 2014, enjoy an unique Fat Cow Omakase Dinner offering diners a truly personalised experience with a menu tailed to their preferences and budget. Specially created by Chef Dan Segall show casing notable ala carte menu items like the signature Japanese Wagyu cuts and popular Cold & Hot Selection items. Fat Cow also has a Champagne promotion till 31 Dec 2013 to help you celebrate the festive season. Get your Moet & Chandon Brut UV at $100 per bottle (U.P $130) and Dom Perignon 2003 at $380 per bottle (U.P $450).

Fat Cow

1 Orchard Boulevard, #01-01/02 Camden Medical Centre.
Tel: 6735 0308
Operating hours: Lunch: 12pm to 3pm (Mon-Sat), Dinner: 6pm to 11pm (Mon-Sat, closed on Sun)