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Address

10 Jalan Serene
#01-04 Serene Centre
Singapore 258748

Saturday:
06:00pm - 11:00pm

Sunday:
06:00pm - 10:00pm

Monday:
06:00pm - 10:00pm

Tuesday:
06:00pm - 10:00pm

Wednesday:
06:00pm - 10:00pm

Thursday:
06:00pm - 10:00pm

Friday:
06:00pm - 11:00pm

Phone
Price

~$30/pax

What you should order at Fat Belly

You should order this at Fat Belly

Reviews at Fat Belly

Reviews of good food at Fat Belly

Sharing the space with Sugarhaus at Serene Centre (beside the popular Woodlands Sourdough), this 10-seater steakhouse offers a super simple menu of two steak mains, four sides and three desserts. The Shortribs ($25) have more marbling than the Flat Iron ($22), but both are seared till nice and pink in the middle, and tender to the bite. The meats come with chimichurri sauce and a garden salad, but for something more substantial, add on sides ($5 each) like the Sautéed Thyme Mushrooms and Creamed Kale. Interestingly, Burpple Tastemakers Xing Wei Chua and Casey Tan both enjoyed the meat sans sauce, and just with a sprinkle of salt. Based on Burpple community reviews, you may be better off skipping dessert for now. Currently trending on social media, Jade ($10) features a pretty dome of pistachio mousse cake with a strawberry jelly centre, but while it makes a stunning picture, it leaves much to be desired in terms of taste.
Avg Price: $30 per person
Photo by Burppler Gerald Tan

Jade ($10) is a beautiful a plate of dessert. Simply, instagram worthy. However, it is just ice cream, a pistachio mousse cake with strawberry jelly inside and some berries on the side.

I would also like to mention that the service was excellent and they made sure that everything was alright during my time there.

Will be back to try out newer items on the menu and Sugarhaus.

Located inside Sugarhaus, Fat Belly opens only in the evening at 6PM.

There are 10 counter seats available but you can also sit at Sugarhaus once it is filled up (subject to seats availability).

The Flat Iron ($22) & Short Rib ($25) comes with a house salad and chimichurri sauce. I would recommend the Short Rib if you prefer your beef with a little more marbling compared to the leaner cut of meat in The Flat Iron. They are both enjoyable but I personally prefer my steak to be char-grilled.

There are 4 sides (Creamed Kale, Sauteed Mushrooms, Truffle Fries & Mac & Cheese) available and they are priced at $5 each.


Its a simple menu with 2 mains, 4 sides and 3 desserts. The shortrib ($25)comes with garden salad, chimchurri sauce but forgo that and just eat it plain with the salt provided.

As the beef was sous-vide, texture wise, it's pretty good, it was also charred nicely to a good medium rare but was slightly underseasoned. It's one of those meals where you enjoy it but also wonder if you can also do the same at home.

That being said, its a quaint spot and because seating is limited (only counter seats), service is naturally good and it's also quite enjoyable to see the young chefs at work.

From Sugarhaus X Fat Belly — currently a collaboration, Fat Belly now occupies a small area within Sugarhaus at Serene Centre that serves up only beef dishes and sides with a few plated desserts over a bar counter dining area that takes up the back of the shop.

The original order of the Flat Iron Steak comes with garden salad and chimchurri sauce (not pictured), but we also opted for the Sautéed Thyme Mushrooms and Creamed Kale at $5 each. We didn't specify the doneness here, but the beef was seared and came with a pink centre— overall pretty tender and cut along the grain thus easy to chew. While the chimchurri sauce helps to add a pesto-like flavour with a tang to cut the meatiness, I preferred it with a simple sprinkle of the salt provided on the side to ante the flavours up a little. The garden salad which accompanied the dish was a simple toss up of leafy greens and cherry tomatoes in vinaigrette; the Creamed Kale features a mix of creamy and garlicky flavours amidst the kale while the mushrooms were earthy and garlicky with chunky bite.

Pistachio, Strawberry Jelly, Bavarian Cream, Meringue. Given how the menu lists out the ingredients and how it is presented, it can be a little easy to assume that the Jade was going to turn out as a plated dessert. The Jade itself probably refers to the entremet here, which is essentially pistachio mousse cake with strawberry jelly encased within — the mousse felt it could have been smoother; a little airy while the finishing could have been a little more refined overall though it did carry a light hint of pistachio while the slight tartness of strawberry attempts to cut though the nuttiness, both being rather subtle at the same time. It comes with a myriad of other condiments, including meringue, cut fruit that is intricately positioned on the plate and a scoop of Speculoos ice-cream sitting atop a bed of crumbles — all of the elements quite decent and nice to have but didn't felt integral to the dessert overall. The overall composition was similar to just an entremet (or if you prefer it, cake) served with ice-cream on the side — just didn't feel like it was composed to be one item in totality. Probably would need a little refinement for the execution of the entremet and a more holistic concept to work on for a stronger identity.

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