Fat Cow, Enjoying A Cut Of Fine Wagyu in Singapore

Fat Cow, the name itself suggests the deal that you will expect to get at this Japanese inspired modern restaurant. Located in the heart of Orchard Road at Camden Medical Center, Fat Cow aims to serve up the most luxurious Wagyu with a distinct selection of four types served at a choice of four different ways. Making its presence from the land of the Oz, Stockyard Ranch and Blackmore Ranch each have their Australian Beef Grade MS A8+. And from Kagoshima Prefecture, there is the Japanese Beef Grade A3 and A5. A5, being the best Wagyu grade available out there.

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Finding Fat Cow at Camden Medical Center is pretty much straightforward as it stands directly at the foyer with a very prominent lit checkered entrance. The only difficulty I had was finding the door to the restaurant as it blended very well with the facade. Stepping in, Fat Cow has three main areas for guests.


A glimpse at the Theatre Kitchen

There is the bar, private dining area and the theatre kitchen for an upclose and personal dining experience with the chef.

Ready for a Wagyu adventure for the night? Wait no longer, this is Fat Cow. Come enjoy a cut of the finest Wagyu in the whole of Singapore.

A sporadic selection of Fat Cow Japanese inspired cocktails are available on the menu here. If you’d prefer a special custom creation from the restaurant’s residential Mixologist, specify your preferences, and be entertained with a unique mix with a Dealer’s Choice.

Pictured : Dealer’s Choice: Kyoho Smash with Apricot Foam (Ron Zacapa 23 years, Fat Cow Kyoho liqueur, fresh yuzu juice, sugar syrup, fresh air flown Japanese purple Nagano grapes, apricot foam, $26)

I chose for myself something light and citrusy to cool down after arriving at the restaurant, so I opted for the Nichibotsu ($25). Made with Gran centenario anejo, Japanese Kumquat, Marmalade, Fat Cow cardamom syrup, fresh orange juice, egg white and yuzu, the drink was refreshing with a tinge of liquor laced within. The cocktail was mild and apparent to being with and could be easily enjoyed by all.

Though for something a little more unique and unorthodox, there is the Hot Buttered Ume ($25). Served up with a shot of Ron Zaccapa rum of 23 years and Fat Cow Ume Syrup, this drink is served separate from the rose butter which you must place in a few minutes before drinking. Once done, remove the cover and enjoy the warm savoury fragrance with a slight scent of sweetness that resembles a cup of very comfortable heart warming tea in that chilly winter night.

First up for appetizers, the table started of with Heart of Palm Salad ($18). A decent offering of crisp Japanese onions, shaved heart of palm and Japanese mustard, resulting in a clear salad with tangy bold flavours. Though in terms of appetizers I would choose to start with, my clear favourite would be the next dish – Wagyu Ox Tendon and Foie Gras.

The Wagyu Ox Tendon and Foie Gras ($29) is without doubt a creation to marvel at. Wagyu Ox Tendon braised in a Wagyu broth for two days, is then served with pan-seared foie gras and braised daikon. Served up on the table, the crisp buttery scent of the foie gras strikes, slowly followed by the smooth savoury rustic meatiness of the tendon in bits of aroma hinting of richness and lipsmacking intense saltiness.

Smells good, tastes even better. This is one appetizer which deserves to be held in high regard as the dish of comfort food for anytime and any day. Ideally, in all my hungry tummy, it would be best served with hot steaming Japanese rice. And it would be very difficult to choose which of the ingredients to start with. There is the crisp foie gras which just falls gently apart with a quick slices, drizzle a little of the gorgeous gravy and then pop it in your mouth, fantastic. Follow that with the gelatinous Wagyu oxtendon also embraced by the same sauce, and the melt in the mouth texture is one not to be reckoned with. Simply put, I will describe this as Nirvana, redefined. I tell you, Chef surely has some secret broth there that makes the sauce so impeccably perfect.

But of course, if you’d prefer something light, warm and heartening to begin with, there is the Kegani Tofu ($25) to consider. Home made silken crab tofu with truffle dressing, the moment the cover is lifted off at the table, a mild earthen fragrance unmistakably hits.

Smooth and silky, the Kegani tofu leaves a nice warm and fuzzy feeling after the first few bites. But easily overshadowed by the Wagyu Ox Tendon and Foie Gras.

Left to Right : A3, A5, Blackmore, Stoyckyard

For the four cuts of beef, the table had them Shabu Shabu style. One way in which the natural flavours of the meat can be easily enjoyed, and discerned. Now for a small introduction of each type of Wagyu.

Australian Beef Grade MS A8+ from Stockyard Ranch ($52/100g)

This pure blood Wagyu from Australia has the signature well balanced marbling of wagyu, with a stronger beef flavour.

One thing to note of the Stockyard choice is that it is a F1 wagyu breed, meaning that it’s lineage is part Japanese Wagyu and part Australian Wagyu in this case.

Australian Beef Grade MS A8+ from Blackmore Ranch ($85/100g)

Australia’s premium beef with fine and evenly dispersed marbling and a pronounced beef flavour that lingers on the palate.

The Wagyu from Blackmore ranch is pure Japanese Wagyu but grown and fed in Australia.

Japanese Beef Grade A3 ($80/100g)

Japanese Beef Grade A5 ($95/100g)

From Kagoshima Prefecture. Apart from numerous awards, this beef also boasts the most tender texture. The signature intense marbling also gives the meat a subtle sweetness.

The Shabu Shabu pot arrived.

The assortment of condiments and sauces to dip each slice of meat in.

I found the Stockyard variant to carry a fine meaty flavaour which a light savoury aftertaste with little hints of tender fat here and there.

Moving on to the Blackmore, the flavours become more pronounced, stronger and meatier with a distinct aftertaste that leaves a tone of satisfaction in the mouth.


The A3 is definitely more fattier and finer, with subtle savoury and sweetness all around, the A3 is very enjoyable with no strong flavours of beef.


But for the best, it definitely has to be the A5 with its smooth and silky texture. Simple touches really matter in bringing out the savoury tender flavours and when left to settle for a moment in the mouth, that’s when the taste develops as the fat melts slowly. Though in terms of reasonable value, I would choose the A3, the A5 for that special occasion and the Blackmore if I want a full robust meaty flavour.


Apart from being served Shabu Shabu style, each of the four types of Wagyu can be served Charcoal Grilled, Sukiyaki and Teppan Grilled. The Charcoal Grill in which we had the Blackmore is based on the traditional technique dating back to the Edo period where the hot burning grill of the Binchotan creates a pure white heat that leaves a distinct smoky flavour and evenly charred surface.


I reckon that this portion is easily 350grams.


Take a slice and a closer look at the Blackmore done Medium Rare.

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Daily sides are served together with the charcoal grill Wagyu steak.


I thought that the Blackmore was a very good choice for the Charcoal Grill. With its strong meaty flavours, each cut was an enjoyment by itself. Easily sliced through like a hot knife through butter, the portion of wagyu was remarkably tender and the fat marbled within complemented the entire experience to a new level.


Close your eyes, and savour each piece.


What’s left of the Shabu Shabu broth can be requested to be made into porridge. Savoury flavours from the numerous dippings of the Wagyu, broth already rich in flavour of sweet vegetables, the porridge naturally develops an light intense taste. Almost like a perfect end to the entire dining experience.


The dessert selection at Fat Cow is choiced and select. Nothing fancy though the Warabi Mochi ($18) is a definite must try. Hand made in the kitchen from the flour of arrowroot, the mochi is seasoned with green tea and roasted soy bean flour. Smooth and gelatinous, it makes you wonder why mochi till then was always hard and chewy.


Still for something a little stronger and sweeter, there is the Kabocha Soy Soup ($18). Once again, nothing too fancy but just a bowl of flavourful sweet soy and golden pumpkin immersed within.



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Dining at Fat Cow was definitely a worthwhile experience. Its location at Camden Medical Center retains a sense of exclusivity yet while being in the heart of the shopping district. Wagyu is definitely a must try here if you are set for that special occasion or to impress a certain someone. While the range of the menu is select, it leaves more to the Chef to specifically focus on crafting the flavours of each dish, while bringing out each ingredient’s own natural goodness. I just find the name Fat Cow so apt, as it simply is Wagyu, well defined.

Many Thanks to Foodnews for the invitation and Fat Cow for hosting the dinner.

Fat Cow
1 Orchard Boulevard
Camden Medical Center

Reservations : 6735 0308
Opens From :
Mon-Sat 6pm to 11pm