This Way for Wagyu!

Talking knives, fire and omakase with Japanese chef SHINGO IIJIMA

- JESS SMIT

With so many incredible restaurants on the island, it’s no easy feat to decide which one to book. If you’re a beef enthusiast, however, Fat Cow is a Japanese steakhouse that’s a cut above, so to speak. Located in the heart of Tanglin, this award-winning contemporary fine-dining restaurant is one of the brands under F&B group Commonwealth Concepts (another is Kinki Restaurant and Bar).

We caught up with Fat Cow’s new Head Chef Shingo Iijima to find out more about his go-to menu items, favourite kitchen ingredients and which hawker dish gets his thumbs up.

Where are you from and what do you miss about it? 

I’m from Tokyo, Japan. I miss experiencing the distinct four seasons over there.  

Tell us a bit about Fat Cow. 

Fat Cow specialises in serving Japanese wagyu beef. In addition to the à la carte menu, we offer an omakase experience (where you leave the food choices in the hands of the chef).  Our extensive selection of sake and wine complements the menu, making it popular among those who enjoy pairing food with drinks.