Launched in 2016, Black Cow is a modern sukiyaki
and shabu-shabu fine dining restaurant located in the South Beach Avenue, aims
to create transcendent Wagyu dining experiences.
Their Wagyu is sourced from a
network of trusted farms where co-owner Sam Chua sources ingredients at their
peak every week to showcase in a concise menu of sukiyaki, shabu shabu and
premium donburi.
What I am trying is Black Cow’s Winter menu that will also
showcase seafood at its prime. During the cold season, seafood will naturally
have a higher fat content which results in more flavourful produce.
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You can look forward to a rotation of the freshest produce
from sustainably sourced fish and shrimp to oysters, clams and other shellfish.
Highlights include briny A Grade uni narabi (sea urchin) from Toyosu Fish
Market, Tokyo, and silky, creamy oysters from Hyogo prefecture in west central
Japan.
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BLACK COW SALAD (Part of Executive Lunch) Using the best
available seasonal vegetables topped with Crunchy lotus chips fried in-house
KUSHIAGE ($38) Utilising off cuts from their selection of A5
Wagyu beef also known as kiriotoshi (mixed marbled cuts), Beef Cutlet coated
with panko breadcrumbs using their sashimi grade egg, served with rich yet firm
Seared Foie Gras
SEASONAL STARTERS (Part of Sukiyaki or Shabu Shabu course) Ever
changing Wagyu focused dish + seasonal house pickled vegetables.
Rib fingers (also know geta-karubi) stewed with Japanese daikon
served with yuzu kosho on the side to add a little spice
Marinated kyuri (cucumber), eringi mushroom, renkon (lotus),
yuzu peel, chilli
With min 2 pax to dine, the SUKIYAKI COURSE ($158, A5
Seasonal Wagyu beef / $238 A5 Hida-gyu, A5 Matsusaka $328) feature Premium beef
slices cooked tableside in a master sukiyaki stock also known as warishita, served
with a dip of Pasteurised sashimi grade Japanese eggs (Option to change to
onsen egg for guests who do not take raw egg). Comes with seasonal starters,
vegetables and dessert of the day.
You can also opt to top up a selection of seasonal vegetables and mushrooms
PREMIUM DONBURI “ALL IN ONE” (Japanese Beef $98 (lunch only)
/ A5 Wagyu beef $128 / A5 Hida-gyu beef $188 / A5 Matsusaka beef $318) Served
with Sea urchin from Hokkaido, pickles made from vegetable trimmings “forgotten
vegetables”, topped with Perigord black winter truffles from France (seasonal),
House made Garlic Chips and Ikura
SIGNATURE SUKIYAKI DON “ALL IN ONE” ($128.00) Sukiyaki-style
A5 Wagyu beef, served with Sea urchin from Hokkaido, Glazed Foie Gras, Caviar
from France, Onsen egg and topped with Seasonal Black Truffle
WARABI MOCHI ($12) With kuromitsu (Japanese dark sugar
syrup) and kinako powder (roasted soybean flour) and SEASONAL FRUITS ($12 - $18)
YUZU SORBET ($6)
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TRUFFLE MONAKA ($35) House made Madagascan vanilla, truffle
shavings and egg yolks are slow cooked at low temperature then hand beaten for
2 hours
Location: Black Cow, 26 Beach Rd, #B1-20 South Beach Avenue,
Singapore 189768
