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
- 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.
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.
This is Fat Cow in a bowl and executed with a plum. Medium rare, gorgeous marbling and wonderful seasoning; with the onsen egg added to the mix to give it some texture and taste complexity. $45 for a lunch set, talk about good value.
Nicely done Foie Gras & beef don. Great quality beef but for the price of ~$60, it's a been there done that for me. Would satisfy my craving at a cheaper don place.
I like how there's a wedge of lime to cut the fattiness of the beef to allow you to keep eating. 🤤 We ordered the Miyazaki grade A4 striploin and the Tochigi grade A5 ribeye, both grilled over charcoal. The fragrance of charcoal really hits you when it arrives. Miyazaki has less marbling, and an almost tuna like texture that melts in your mouth. Tochigi has more marbling and really melts in your mouth (because of the fats) and can be more gelat to eat. 🍴
We had slowcooked of tendon, creamy crab cakes and tempura moriawase for sides. Can't say much abt the tendon but the braise was definitely good. 👍🏻 The foie gras was also plump and creamy. Crab cakes were really creamy, though would be nice to have a little more crab meat. As for the tempura. It was a disappointment 🙁 The batter lacked flavour and it was too oily. Just meh. 🍴
For my love of mochi, le fiancé allowed me to have it 🤣 Though @timchee counted that its $2 per piece 🙊 It was delicious when you coat the mochi w lot of soy flour and matcha powder tgt w the kuromitsu. However, felt that the texture could be improved on. It felt like they had added tapioca flour instead of pure bracken flour. 🤔 🍴
I would say their service is great, but for the price we are paying, would have preferred a better ambience. They had odd dividers in the dining space and uncomfortably close tables. 🤷🏻♀️
#burpple #fatcow #steak #datenight
Finally tried the famous donburi at Fat Cow! Loved the thick and big slices of medium rare Wagyu beef and every bit of the foie gras. Imagine having all these to go with the caviar, ikura & onsen egg. Heavenly!
This was the most amazing meal of my life, made more amazing by the entertainer app, and that I was treated to this for my birthday. This beats ANY bowl of beef don HANDS DOWN, and it is worth every single cent that you spend (eating 10 bowls of $10 beef dons don't give you such satisfaction). Everything goes well together in the bowl, and every mouthful is like a flavour explosion. The foie gras was seared perfectly, beef was nicely done, buttery uni and salty caviar elevating the flavour profile of the dish. Really worth trying once.
I can't offer much accurate review considering the fact that I've never eaten beef prior (whoops) but I sure enjoyed this, though am not sure if I am willing to pay $98 for a bowl of food..... (thank you entertainer app)
A mochi whose texture defies what I was expecting. Plain on its own but taste enhance when coated with the accompanying roasted soy bean flour :)
Amazingly gorgeous and juicy wagyu! After tasting this, you will not want to eat other beef...
The premium don ($98) at fat cow is one of those things that should always remain constant. Slices of chewy marbled Wagyu with slabs of buttery foie gras, that smear of uni before being topped with caviar and ikura. Weeeew. Thank goodness it's almost angpao season 😅
It's nearing the end year and we are trying to clear as many 1-for-1 deals in @entertainersg as possible. Hence, my annual affair at my favourite Japanese beef steak restaurant. I'm still contemplating whether to get next year's due to the increase in price and my budget.
Extremely statisfying beef fix with this 45- day dry aged sirloin in Habayaki style $88, by grilling them with miso on a Japanese magnolia leaf. On the other hand, also had the glorious A4 ribeye $92 in shabu shabu style. Thanks to @entertainersg, the total bill did not break the bank. 🙊
While we originally wanted to regret the ribeye from the tochigi prefecture, the staff regrettably informed us that it was out of stock, along with the miyazaki wagyu and the kobe beef. Undeterred, we had the A4 Ohmi Ribeye ($138 for 150g) from the shiga prefecture.
I peeked over the counter where the chef was deftly handling the meat. It was so heavily marbled, that it looked more like fat marbled with lean than the reverse.
Each cut of beef comes naked, both in seasoning and in presentation, the better to appreciate its handsome form.
The pinnacle of beef, this astonishing rich steak is worth trying at least once, just to see what it can be. Tender as butter, a bite holds a universe worth of flavor with a taste that lingers in your mouth. It was luxuriant and soft, flavored with a separate side of burnt ginger dressing in addition to the garlic bits and lime, a delicate essay on the possibilities of raw meat. I request for some sea salt, which only heighten the intense flavours over the top.
But a bite or two later and I’m sated. Sharing a 150g ribeye say, with the table so everyone gets a taste might be the way to go. I personally can't conceive of eating this all by myself.
i used to believe that wagyu beef was never worth top dollar.. but i’m forced to eat my words. no complaints though.
Wagyu beef, ikura, foie gras, Uni, caviar and the onsen egg atop fluffy Japanese rice before being drizzled in their homemade soy.
I really enjoyed the foie gras. Offering absolutely no resistance, it melted like butter in the mouth.
The Wagyu beef was not the best but still really good, well charred but with a still center
Even though each component floored me at how delicious it was, what struck out to me was that nothing really outshined the other. Rather, everything combined into a ethereal symphony of flavours that left me wishing for more.
But eh, 98 dollars sia.