With Head Chef Shigeru at the helm translating 14 years of French culinary experience into his cooking, be well assured that your omakase experience will be one for the books. This elegant, intimate space in Orchard sits just eight at its counter and is perfect if you're craving stellar beef and seafood Omakase (from $180) for dinner. If it's in season, a must-try is the Wagyu Tataki, which is seasoned with sea salt and stars a cured shoyu marinated egg yolk that adds a rich, creamy texture. This place also serves up a mean sea bream soup and super fresh appetisers (think uni with ikura and beancurd skin, Irish oysters and miso gindara).
Photo by Burppler Joe Yang
Till date, this is the most premium dish that I've ever had! And so I've heard about all that different grades of beef or how beautiful the marbling is - I finally get to translate all these into a real taste! Medium rare is definitely the way to go for this after trying my friend's medium. Grilled to a nice finish on the outer layer, the inner meat is still rare and tender. Upon my very first bite, it was so soft that I thought "Is this even steak?!" Indeed, the marbling of the beef which has the fats woven finely across the meat gives a smooth velvety texture. It was juicy and a delicate taste will linger on the palate. It might get slightly oily after awhile but to vary the taste, you can also dip it into the soy based sauce on the side that gives the meat a very nice savory finish. Definitely two thumbs up for this! #BestFoodMemory2015
Thick, tender, melt-in-your-mouth slices of charcoal-grilled Wagyu sit neatly fanned out on a bed of Japanese rice dashed with truffle oil and shoyu, accompanied by a perfect onsen tamago and shiro negi. The Fat Cow Donburi is no stranger to most, taking the spotlight on the restaurant's set lunch menu. Priced at $39, each bowl is served with salad, miso soup, chawanmushi and dessert. Portions aren't huge for its price tag, but when you see those glistening slices of wonderfully marbled Wagyu in front of you, dip them into the liquid golden yolk, and let its flavour dance on your tongue — you'll ache with satisfaction.
Fat Cow boasts cuts from several parts of Japan, Australia and the US, and what you should really go for is the Japanese Wagyu, which they offer in grades A3, A4 and A5. Depending on your preference, you can choose how you want your steak to be cooked: shabu shabu, sukiyaki, charcoal grilled or teppanyaki. Go for charcoal grilled; they do a nice, smoky sear on the outside while leaving the centre pink, so that you get to enjoy the marbling of the beef. For a more pocket-friendly option, their lunch sets are priced from $26 (includes salad, chawanmushi, miso soup and dessert) with the Fat Cow Donburi ($39, charcoal grilled Wagyu beef, onsen egg and white leek) winning the votes of many.
