Fat Cow commemorates its 10th year anniversary by launching a limited time menu available only for dinner until 31st December 2021. The team also takes this opportunity to introduce a brand new beef variation – the rich and savory kobujime wagyu which is offered in this limited time menu as well as a brand new donburi.
Kobujime refers to a heritage curing method where the protein is wrapped with kombu and left to rest. This allows the protein to absorb the umami of seaweed and results in a silky melt-in-your-mouth sensation.
The limited time 10th year Omakase Special at Fat Cow is priced at S$320++ and was formulated by Head Chef Shigeru Kasajima. The menu draws not just from Fat Cow’s heritage but also from the chef’s French fine dining background as some dishes have European techniques employed on them.
Highlights in the special menu include the Wagyu Monaka. Think of this as a luxe wafer sandwich with buttery foie gras and juicy wagyu tenderloin as your “patty.” This is one decadent creation not to be missed.
One of Fat Cow’s popular courses – the Sukiyaki – is also featured in the omakase. The dish features snow-aged wagyu inside a cavernous bowl with a generous topping of thinly-shaved truffles as well as Japanese egg yolk. The beef is well-marinated with sukiyaki sauce, giving it an intense flavor when coupled with the truffle.
Fat Cow’s Surf and Turf is reimagined here as a small rice bowl. Despite the diminutive size, it represents the best of both worlds – with copious amounts of wagyu beef sitting alongside luscious uni and sweet amaebi. There’s also some balls of ikura to complete the ensemble.
A new creation in the menu is the Kobujime Wagyu Beef with Botan Ebi marinated with Brandy and Dried Mullet Roe. This beautiful dish features thin, bite-sized slices of Fat Cow’s special new beef. These are then topped with chunks of sweet botan ebi and finished with a generous grating of dried mullet roe. Diners are recommended to wrap the small chunk of botan ebi with the thin beef slices. This results to a sweet-savory combination of flavors to the palate.
Not all dishes feature beef. The Maguro Kama Soup is a wonderful “intermission” from the red meat. The refreshing clear soup is made with Fat Cow’s own dashi, chunks of tuna as well as a touch of zesty yuzu.
A personal favorite is the Miyazaki Wagyu Tartare. This instagrammable dish is made up of multiple layers – with quail egg on top, followed by chopped wagyu beef and plump Hokkaido scallops underneath. Mix them altogether to make sure the delectable ponzu and caviar are spaced out and enjoy the explosion of flavors.
The piece de resistance is the Sendai Wagyu 60-days Dry Aged Steak. It comes with 3 condiments – housemade teriyaki sauce, garlic chips and salt crystals. Pair the beef strips with each of them one at a time to relish in various flavor profiles. I have to say the teriyaki sauce was an eye-opener.
During the meal, try the Fat Cow Original tea. I particularly loved its floral and citrusy taste that contrasted nicely to the wagyu.
The 10th anniversary omakase special at Fat Cow is available until 31st December 2021 and is priced at S$320++ per person.
Camden Medical Centre
1 Orchard Boulevard
Daily: 12 to 3PM; 6PM to 10:30PM