FAT COW first opened its doors in October 2011. The word “FAT” in FAT COW stands for luxury and indulgence, and is also a play on the word “Fatt” which in Mandarin dialect means prosperity. Spanning slightly over 3,500 sq ft, the restaurant’s design takes a contemporary approach to the Japanese “Wabi-Sabi” concept - the art of finding beauty in things modest, simple and humble.

1 Orchard Boulevard
#01-01/02 Camden Medical Centre
Singapore 248649

12:00pm - 03:00pm
06:00pm - 11:00pm

12:00pm - 03:00pm
06:00pm - 11:00pm

12:00pm - 03:00pm
06:00pm - 11:00pm

12:00pm - 03:00pm
06:00pm - 11:00pm

12:00pm - 03:00pm
06:00pm - 11:00pm

12:00pm - 03:00pm
06:00pm - 11:00pm

12:00pm - 03:00pm
06:00pm - 11:00pm



What you should order at Fat Cow

You should order these at Fat Cow

Reviews at Fat Cow

Reviews of good food at Fat Cow

If you've always thought of @fatcowsg as a Japanese Wagyu restaurant, it's time for a rethink. The newly-renovated section now boasts an omakase counter that seats 8 and a spectacular, spoil-you-silly menu to match.
Friendly Head Chef Shigeru Kasajima rules the roost and is the creator behind the omakase lunch ($120++) and dinner ($280++) sets.
What he serves is Japanese dishes with subtle twists, a few of which reflect techniques drawn from his past experience in the kitchen of a French fine dining restaurant.
Over the course of an evening, he prepared and presented us with the following sumptuous gems:
- A platter of three kinds of appetisers
- Refreshing chilled Japanese fruit tomato, soft jelly, tai sashimi and bafun uni
- A bowl of hot, soul-satisfying tai fish head soup
- Crab in shell with kani miso, yuzu foam plus a lovely housemade fruit vinegar dip
- Immensely tender Japanese abalone steamed in sake for 3 hours and given a kiss of truffle salt
- Sashimi of kai with grated-on-the-spot Himalayan pink salt
- Sashimi of whelk and geoduck
- Lightly grilled Grade 4 Ohmi Wagyu ribeye served with Chef's "secret recipe" ponzu sauce and a creamy goma dare
- A jaw-droppingly huge raw botan ebi served in a glass of ponzu and truffle oil
- Astonishingly good flounder sushi with soya sauce foam and oba leaf pesto
- Aburi otoro sushi
- Grilled foie gras sushi
- Uni sushi
- Baby leeks, sour plum paste and bonito flakes sushi
- Nikiri shoyu marinated akami sushi
- Chef's super-decadent signature sushi that heaved with Saga Wagyu beef tartare, uni, amaebi and ikura
- Hotate with yuzu foam and lime zest
- Anago sushi
- Tamago branded with "FC"
- Miso soup
- Japanese pear
I was fascinated to see that instead of pickled ginger, Chef made pickled chrysanthemum petals. Delicately succulent, they harbour a tinge of sweetness which was a nice change from the usual. He also chose to present his pieces of sushi on just a bamboo leaf alone.
I can imagine a few of you purists shuddering as you read my post but I say, be open to explore. You'll never know what new tastes and food experiences await. And in the process of discovery lies the fun.

Charcoal-grilled wagyu beef with onsen egg and shredded leeks over rice.

There was a hint of truffle and while I'm not a huge fan of truffle, this was done perfectly so that it wasn't overpowering and actually complemented the dish really well.

You can choose the how you want the wagyu slices to be done, and I opted for medium rare. The wagyu slices were really tender and even more flavourful when I dipped them into the runny yolk of the onsen egg.

It's been a few years since I went back to Fat Cow, and I'm really glad that it was as good as I'd remember. Will definitely be back.

Fat Cow is one of my fav restaurants for beef! Decided to order a Foa Gura don (foie gras & beef) for a change and was reminded by why I always order the Fat Cow donburi instead. It's good.. but the latter is better! Lunch set comes with soup, chawanmushi, salad and honeycomb ice cream.

If I can only order one dish, the Fat Cow donburi would be it! Sliced beef with onsen egg on a bed of truffle oiled rice. So good! Their Foa Gura donburi is good too, but not as great! It lacks the onsen egg and the rice is marinated with black sauce instead. Reservations are a must or you'll risk being on waitlist. Definitely go for lunch as it's more affordable.

Highly recommended! Really love this~ 😍😋

Would love to have second serving but too full from the mains 😂

Prices stated before GST & SC.

Requested for hot sake and they recommended this.

Really smooth & drinkable! What I meant "drinkable" is you can "grup" like drinking plain water 😱

Can't really feel the strong alcohol taste when you drank it when it's still warm/hot. When it's cold, the taste is super strong!

It's a good sake but kinda scary 😂

Prices stated before GST & SC.

This is sooooooOooo good 😍😋and at the same time it's soOooOoooo expensive. 😂 Worth the premium price.

Prices stated before GST & SC.

Definitely not a cheap meal, but I'd say it's value for money.

Regular serving of the Japanese rice topped with generous serving of wagyu steak, foiegras, uni (sea urchin), caviar and runny egg - it's almost to die for. ;)

The lunch set here comes with a salad, chawanmushi, miso soup, and ice cream for dessert (would have prefer if they offer mochi tho). The Wagyu had a gorgeous marbling, tender pink on the inside with a nice sear on the outside. Each slice had a hint of truffle which further enhances the taste of the entire bowl. The rice and beef ratio was perfect, and when you pop the onsen egg and the yolk drizzled all over the rice, damnnnnn. Priced at only $45++, talked about a steal! Definitely worth every penny!

The bowl seduced with its heady aroma of truffle and smokiness once it was placed in front of us. The sliced wagyu steak, medium-rare, had a lightly charred flavours that gave depth to the perfectly pink and tender meat. Served alongside was a the most generous portion of foie gras I've ever unearthed in a donburi! The meat was balanced against the essence of the sea with uni, caviar and ikura on top. This bowl is by no means affordable, but it certainly lived up to its price point and we were impressed by the quality! #burpple

My first time trying their Wagyu Don. This comes with a set of salad, miso soup, cawanmushi, and ice cream for dessert! It costs around $65. The place was decent and a quite far walk from the busstop.

Charcoal-grilled wagyu beef with onsen egg and shredded leeks over rice

Admittedly, just reading the menu of what goes into the Fatcow Premium Donburi had me whimpering in excitement.
At $98++, it is possibly the most decadent Japanese don (rice bowl) I have had to date. Served on a bed of rice were:
- A slab of Wagyu steak (I asked for mine to be done medium-rare and it was perfect)
- Pan-seared chunks of creamy foie gras
- Bafun uni
- Ikura
- Caviar
- Onsen egg

As the portion for this a la carte item is a little larger than the rice bowls from the set lunch menu, I'd say this is a good choice if you're famished or in the mood to indulge.

On the opposite end of the spectrum from our uber fresh sashimi was this outrageously good hot appetiser.
Braised in the savoury-sweet dark sauce were chunky pieces of Wagyu beef tendon, foie gras and Japanese radish. They'd all been reduced to their respective singular finest quality of ooey-gooey stickiness, meaty creaminess and palate-cleansing freshness.
What made each stand out so deliciously was precisely why they harmonised so well too.

All we ever needed to keep a smile on our faces for the whole day.
Generous servings of tender Wagyu steak, creamy smooth foie gras, fresh punchy Uni, juicy Ikura and caviar with a perfect plump Onsen egg.
Lost for words to describe the satisfaction after finishing the last bits of rice in our bowls.

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