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April 2017

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So it was my birthday a while back, and the gf decided to bring me to a place she had found on the entertainer app for a lunch treat. At first when I first heard the place to be at Camden Medical Centre, I thought she wanted to bring me to a dietician clinic for some slimming!

Fat Cow

A paraphrased introduction to their history and name won’t do them justice so much, so here’s their self-explanatory introduction:

 

Established by Refinery Concepts, 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 3500 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.

Indeed, the interior is reminiscent of a simple Japanese inn despite its premium status; basically wooden outfit with straw mats, and warm, dim lighting. Separated sections also give you the privacy you’d like while enjoying really good beef!

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Let’s get on with the food, shall we? At Fat Cow, the set lunches apparently have lots of raving reviews, with their signature The Fat Cow Donburi being obviously the most popular. But for today, my only beef (hehe) is how limited my stomach space was!

Well, as the name suggests Fat Cow is known for serving quality beef, and in different styles. For the sake of variety, I ordered the A5 Ribeye Shabu Shabu, while my partner got the Grade A4 Ribeye Ohmi beef. Ohmi beef, being one of the “Top Three Wagyu” of Japan, is known to have one of the most intense flavours coming from its fine marbling of fats. Served with a plethora of seasonings, you can either top it up with some yuzu sauce or with just some good ol’ salt. As soon as I popped that piece of meat into my mouth, it just melted and true enough, the sweetness was simply put, glorious! The shabu shabu serving was also pretty generous, and the soup stock, unlike some more casual dining places, isn’t just blasted with MSG and doesn’t rob your taste buds of the inherent full-bodied flavour of the meat. If you’re looking for a fuller meal though, I’d recommend getting some carbs like “The Fat Rice” which is basically seasoned with their signature shoyu sauce mix.

Of course they also have a (very) mean collection of Japanese whisky and other good food on the menu, such as the sweet potatoes we ordered to start off but somehow ended up coming right at the end of the meal. It was for the better in any case, as it would have masked the taste of the good stuff (read: beef).

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Verdict

hole-in-the-wall-ness:
They’re quite atas, but at the same time they’re tucked in a quiet corner of the Orchard district

Price:
I have to say that it is dear to dine here given the strictest standards they give to their food preparation. However this was made much better with the entertainer app!

Quality:
You mean you didn’t see my pictures above? Also, if you’re into a more well-rounded meals, you can also check out their set lunches which are relatively affordable and from what I observed from my dining neighbours, are generous in serving as well.

Overall:
Trust me when I say that not coming here is a huge missed steak!

More Information

Fat Cow
1 Orchard Boulevard
#01-01/02
Camden Medical Centre
Singapore 248649
Tel: +65 6735 0308
Email: ENQUIRY@FAT-COW.COM.SG
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Young hawkers have, at least for the last few years, became the mark of innovation in what is already one in SIngapore (food hawker culture). With a new enterprising approach to a bold career path that many generations of Singaporeans have taken, they seek to stir the pot and (definitely will) bring about new flavours. I will of course from time to time, #supportlocal and regularly feature these brave vanguards of food culture.

Ted’s Kitchen

The good thing about starting off as a food hawker outweighs the perceived lack of prestige; a smaller overhead means flexibility to explore operationally and creatively, and generally mature as a food entrepreneur. Just being opened for less than 2 weeks at the time of visiting, Ted’s kitchen is one such outfit that serves food with gusto. Chef Thad, the young owner, had a wish to serve quality western food at pocket friendly prices after graduating from the prestigious Enderun Colleges. At first thought, being situated in a industrial estate’s local kopitiam may not be the ideal starting point; but it does keep Ted’s life a bit more secure as compared to opening shop in some hipster district in town or *worse* a shopping mall.

Food-wise, Ted’s keeps it simple: get a pasta (just spaghetti for now) with your choice of style, add some meat for just $7! Then, get yourself some nice sides like cheese fries or their signature chicken wings to snack along!

The star of Ted’s is their chicken cutlet: coated with a light batter and deep-fried perfectly, golden brown, to lock in flavours of the chicken thigh, and it was delightfully juicy. At the end, I wolfed the entire cutlet down not having the ‘jelat’ (cloyed for you non-Singlish speakers) as it was not crusted excessively with flour and not overtly salty. The pasta (I got it aglio olio style) was also served al-dente and does not fight for attention with the protein. The serving size is also very generous, which Chef Thad says is a hit with the blue collar workers that have grown a following to his cooking.

For good measure we also got the carbonara pasta with turkey ham to try out. The flavour was wholesome, although the consistency was a wee bit runnier than what you’d usually get at Italian restaurants. To that, Chef Thad says he’s working on perfecting his sauce and we can all expect more from him!

In fact, over the week his business has built up so much, now he has to install a queue system and extended his service hours!


Verdict

hole-in-the-wall-ness:
The kopitiam they’re in is indeed quite out of the way (a 7-10 minute stroll from Paya Lebar MRT station) and nondescript so yes, 5 stars to that.

Price:
$7 does give you more than enough to fill your tummy! Don’t let the size of the plate fool you, it’s a trap!

Quality:
As the chef fine-tunes and expands his already “solid” recipes, his existing menu like the cutlets won’t let you down (please get it)!

Overall:
A new entrant to the unique western food hawker culture in Singapore, Ted’s is doing something right here, and it can only get better. I was already bugged to return for more, which I definitely will!

More Information
Ted’s Kitchen
30 Eunos Road 5
Singapore 400030
Operating hours (it varies so read here)
CLOSED ON MONDAYS
Tuesdays & Wednesdays: 11:30am to 3:00pm
Thursdays & Fridays: 11:30am to 8:00pm
Saturdays: 11:30am to 9:00pm
Sundays: 11:30am to 5:00pm
Email (orders in advance available): tedskitchensg@gmail.com
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