Black Cow

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. . Location: Black Cow, 26 Beach Rd, #B1-20 South Beach Avenue, Singapore 189768

First visit after their renovation. Had the special White Truffle Wagyu Omakase by Sam-san & Team. Amazing curation of ingredients and highlights of the night - Miyazaki & Hida wagyu. Not forgetting, amazing selection of Sake here! Best truffle ice cream we’ve ever had too. ? Second Visit : January 2022 Requested Sam-san’s Team to have more seafood in our menu per our guest’s request, and they sure did surprise us well. Even with a special Sushi named after my guest. Thank you for creating such a customized menu for us!

First Meal in Singapore, Black Cow Scallop Carpaccio Wagyu Beef Uni Nigiri Wagyu Beef Katsu Smoked Wagyu Yukke (Our Favourite, Must Try) Premium Wagyu Beef Don Signature Wagyu Beef Sukiyaki Don All in all a great experience. The only down side is the restaurant policy that you have to order minimum of two orders of Shabu or Sukiyaki to get them. We are simply too full to try it out at this point ?

(Invited) For the technically discerning who demand nothing less than 100% authenticity for Wagyu from Japan, @blackcowsg’s got you covered. We should be thankful Co-owner Sam Chua has had a healthy obsession with the prized beef from the Land Of The Rising Sun ever since she encountered it in Tokyo, because it led to the birth of her restaurant where the “pinnacle of Japanese beef” can be savoured Sukiyaki or Shabu Shabu style. By the way, Black Cow is looking fabulously sleek after a 6-month-long renovation. This fine dining establishment prides itself on sourcing the best Wagyu of each season from a network of trusted farms in Japan that Sam has personally visited and cultivated a good relationship with over the years. I learnt from @theategroup’s press release that “Wagyu” (which literally means “Japanese Cattle”) is similar to wine, with its flavour profile influenced by terroir. And also since 1944, the term refers to four unique breeds of purebred cattle that account for more 90 percent of the country’s beef herds. #BlackCowSg serves two kinds of its namesake - the Japanese black cattle or “kuroge Wagyu”, flown in weekly for freshness. Likewise for Sake, Sam has built strong ties with her preferred sake breweries. Thus, you can find hard-to-procure seasonal sakes on the drinks menu. We did a pairing with four Sakes; included in the line-up were @tatenokawa_sake’s dry Muga Brown and a special Junmai Daiginjo collab with the @foofighters. Varying in aroma and taste, they added extra enjoyment to our meal - a curated mix of the Winter, A La Carte and Executive Set Lunch menus (the options for this are priced between $58++ and $188++). Here is how it unfolded: 1. House Salad (part of the Executive Set Lunch) - Nicely sized, there was a good play of textures in the refreshing mix. 2. Seasonal Menu’s First Course - It was an Oden featuring a cut of the Miyazaki Wagyu with Daikon (Japanese radish) and “Forgotten Vegetables”. Both showcased what would usually be thrown away, prepared creatively to delicious results. 3. Beef Foie Gras Kushiage ($38++) - I surprised Sam when I stuffed the whole skewer of Katsu beef filet and glazed foie gras into my mouth at one go ? If you can handle it, I recommend doing the same because the richness and mixed textures from that huge mouthful was sublime! 4. Sukiyaki ($158++ per pax, minimum of 2 pax to order) - Words can barely do the taste and texture of the delicate, intricately-marbled A5 Miyazaki Wagyu justice. Sliced upon order, the chilled beef was cooked to perfection by @cheweeler (he also took the trouble to explain the story behind each Sake when he poured them for us). We ate the buttery-rich, juicy beef in reverential silence. Each rolled up piece cloaked in the heavy silkiness of Japanese egg. The same applied to how we relished the accompanying goma tofu, shiitake mushrooms, shirataki noodles and handpicked Japanese vegetables (heirloom cabbage, carrots, baby broccoli and leeks).
If you fancy spoiling yourself further, do choose the Hida Wagyu option at $238++ per pax.
Adding more of what you love, such as mushrooms, is always possible too.
Portion size of the Sukiyaki course is filling. But for the really big eaters, you can top up with a Spicy Wagyu Fried Rice ($28++), Garlic Fried Rice ($15++) or Japanese Rice ($4++). 5. Signature Sukiyaki Don ($128++) - For our closing carb, Sam served her decadent one-dish meal with clear soup and pickles on the side. The rice bowl came heaped with a neat arrangement of thinly sliced beef cooked sukiyaki style, uni, glazed foie gras, caviar, onsen egg and black truffle. It blew both our minds but especially @huatkaliao’s who still talks about it till today. 6. Winter Menu’s Dessert - I adored the seasonal fruit that came with a superb housemade nashi pear and seasonal sake sorbet, and warabi mocha. 7. White Truffle Ice-cream Monaka ($35++) - This wasn’t a case of indulgence for indulgence’s sake but an expertly-crafted scrumptious treat. I could not ask for a more exquisite match than the seasonal “Lei” Sake from @katsuyamasake.

Had a great dinner at Black Cow with my wife, we came in without much expectations but left thoroughly impressed at the quality of the food and the level of service, the staff were friendly/personal but also well trained in preparing the food. We paired the meal with a Sake and was presented with a personalized selection of Sake glasses. We went for the Sukiyaki course menu with the highlights of the A5 Wagyu Beef & Hida-Gyu A5 beef and both were indeed well marbled, when lightly cooked the taste of the meat was superb and almost melts in your mouth. We added the Zosui porridge to the meal which gave little room for dessert. All in all it was a great experience of food and atmosphere.

We came during lunch time. The highlight was definitely the Sukiyaki and A5 Wagyu Beef set. The sukiyaki experience was unique and also provided tasteful enjoyment. The white truffle don (seasonal item) was also great, for the price it is definitely one of the cheaper “premium” don. I would suggest going in for Lunch as their price differs for lunch and dinner time. Overall, will definitely go again.

Had an anniversary dinner on a Friday and only had 2 other tables there. The sukiyaki was recommended and had no regrets ordering the A5 wagyu set. Added on the garlic fried rice to fill ourselves up. Could taste the premium-ness of the beef and it was spectacular. Vegetables were all fresh and mostly flown in from Japan. My only gripe that it is too pricey for the amount of food served.

We had a wonderful dinner here last night. The service was top notch and came with an added touch of humour. We had the sukiyaki and tried the 2 different types of wagyu beef. Both superb. They prepared the food for you to make sure everything is done to perfection. Also loved the truffle ice cream towards the end too. Expensive but you get what you pay for.