[dropcap size=small]D[/dropcap]ining bars aren’t exactly the best set-ups for business meals, but Fat Cow is an exception. Here, the counter seats are well spaced so you don’t end up rubbing shoulders or elbows with the wrong person – or chime in to the wrong conversation.
It’s just one of the many ways in which Fat Cow has set itself apart from the competition. Fat Cow was one of the very first Japanese restaurants on our island to specialise in offering cuts of premium beef. Five years on, it continues to draw with its unique cuisine.
Beef is clearly the highlight, and we had some outstanding half cuts of Saga Grade A3 Sirloin and Ohmi Grade A4 Ribeye. Interestingly, our server recommended that the beef be cooked to medium doneness – and we were all too happy with the melt-in-the-mouth results.
And it’s not just about the beef. The tai no kuro-toryufu – translucent slivers of raw sea bream served with black truffle shavings and seasoned kelp – was a lovely blend of seafresh sweetness, umami, and earthy flavours.
The warm onsen egg served with a hunk of crispy fried beef bone marrow in citrus dashi might seem just another sous vide egg, but is actually cooked in an urn for 21-22 minutes at 60 deg C.
Sure, that sounds like sous vide sans the shiny machinery, but with enough of a cool difference to add flavour to a meal.
#01-01/02 Camden Medical Centre