With cool confidence, new Group Executive Chef, Dan Segall, jolts Fat Cow with bold new flavours and inventive taste combinations.

With cool confidence, new Group Executive Chef, Dan Segall, jolts Fat Cow with bold new flavours and inventive taste combinations.

 

Though he’s American, Segall’s culinary inclination has always been geared towards the East. He was responsible for opening the famed Zuma in Hong Kong and the lauded M1NT in Shanghai. Most recently, helped to open the flashy Ku De Ta at Marina Bay Sands.

 

Segall’s current portfolio includes looking after all of the kitchens at The Big Idea - the group that’s responsible for Kinki, Bedrock, The Pelican, Oriole and The Marmalade Pantry. At Fat Cow – his self-confessed pet project -  he’s revamped roughly 90% of the menu. His culinary style explodes with character, thanks to his daring and often unusual taste combinations.

 

Case in point: Onsen Tamago No Gyu “Marrow” Furai. This dish has all of the elements of a traditional dish: a slow-cooked egg, citrus dashi and wakame. However, this version has a rather unusual addition: a rich, buiscuity, deep-fried beef bone marrow. The citrus dashi’s bitterness and tartness has also been turned up. But with a dish as rich as this, it’s a necessary adjustment.

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The new Maguro Shoyu-Zuke To Moromi Miso Tofu is another bold creation. In a beautifully painted Japanese bowl, you’ll find soy-soaked raw tuna resting on a bed of miso-infused barley and fluffy bean curd that’s chawanmushi-like in texture. It’s a dish that explores umami flavours and soft, subtle textures.

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Although Fat Cow is the spot in Singapore terrific wagyu beef, Segall has upped the ante with several new premium additions. Enter the Iwate Grade A5 Ribeye and Ohmi Gade A4 Ribeye.

 

We loved the Iwate Ribeye, it was filled with pure beefy flavours and oozed with fine, buttery fat. The fat in this variety of beef melts are a lower temperature than other meat, so expect your dish to come slightly cold in the centre. These morsels of pink meat with a slight brown char are served with a delicious homemade roasted ginger sauce, but we reckon that all you’ll need is a few pinches of sea salt.

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Segall’s quirkiness is realised in his new dessert creation, Boss Coffee. It’s a dish that’s inspired by the texture and flavours in a can of Japanese iced coffee. According to the chef, that would include chocolate sauce, coffee granita, salty honeycomb and chocolate Pocky sticks. Though with canned coffee and Pocky sticks, we can’t help but think that perhaps this is Segall’s homage to the wondrous offering in a Japanese convenience store!

 

If you’d like to try a little bit of everything, the restaurant has launched an all new “Kikaku” or degustation menu offering tasting portions of six of their most popular dishes.

 

1 Orchard Boulevard. #01-01 Camden Medical Centre. Tel: 6735 0308