Restaurant Review: Fat Belly Social Steakhouse Serves Up Uncommon Meat Cuts in Singapore’s CBD [CLOSED]
PUBLISHED March 11th, 2021 05:00 am | UPDATED April 15th, 2022 10:41 pm
Located smack in the middle of Singapore’s CBD, Fat Belly Social Steakhouse (FBSS) is Fat Belly‘s second outlet since their flagship at Serene Centre in Bukit Timah. Introducing a communal dining concept, this larger branch boasts a cozy and upscale interior, and a mezzanine for private events that accommodate up to eight people with safe distancing measures. So if you’re looking to unwind with family and co-workers over good steak and wine, you might want to put FBSS on your to-eat list.
Driving FBSS’s culinary innovation is Head Chef Victor Loy, whose primary focus at Fat Belly has been secondary cuts. Though this was initially restricted to the meats, Chef Victor has gone a step further by taking this approach to all the dishes in the true spirit of food sustainability. And what a jaw-dropping, lip-smacking job he has done.
Typically, a steakhouse is most well-known for its, well, steaks. But at FBSS, quality is not compromised when it comes to the starters and side dishes as well.
We start off with the robust Roasted Bone Marrow (S$20), with toppings of pickled Shimeiji complementing crunchy hazelnut, and grounded in texture by slices of freshly-made sourdough. Their Grilled Ox Tongue (S$26) was surprisingly tender to the bite, with light yet tart salsa verde, fennel, and freshly-chopped jalapeños for that extra pop to create a refreshing and palatable appetiser.
An indulgent take on the bruschetta, the Uni, Lardo & Caviar (S$36) – think creamy textures of uni and delicate slices of lardo, and a tinge of brine from the sturgeon caviar on slightly-charred sourdough – is an in-house favourite. But the star of the starters was definitely the succulent Grilled Octopus (S$24) in tripe and chorizo stew. Tripe is normally a big no-no for me, but here, it was cooked to tender perfection in a tomato-based stew with spices from the chorizo coming through strong.
Chef Victor mentioned that only ends of the chorizo charcuterie were used, in addition to the tripe being an already-uncommon cut. The recommended pairing of 2019 Australian Ministry of Clouds Chardonnay (S$135), creamy with oaky notes, washed down the rich starters smoothly. With a wide selection of classic, to organic and biodynamic wines (even magnum bottles perfect for a hearty feast), there’s a curated pairing with every dish at FBSS.
Now, for the main highlight, served enticingly on a silver platter. We get two uncommon cuts of meat: Black Opal Wagyu Zabuton MS6-7 (S$210), and 2GR Full Blood Wagyu Rib Cap MS8/9 (S$148) with rich bordelaise sauce and scampi butter on the side.
A small part found in the chuck with a perfect balance of muscle and fat, the Zabuton was stunning. For melt-in-the-mouth beefy goodness, and robust buttery and nutty notes, this is it. Despite the higher marbling score, the rib cap (regarded as the best part of the ribeye) had more bite than the Zabuton and slightly less flavour. The accompanying tomatoes were bursting with full-bodied sweetness.
Here, pick between the 2013 Le Copule Tenuta di Trinoro (S$300) and the 2015 Alan Jaume Chateauneuf-du-Pape (S$250). The former bears strong cherry and coffee notes with a smooth finish while the latter is more dried berries and spices, with a creamy finish and a slight acidic aftertaste.
Of all the sides, the greens shone. The Beef Heart Tomato (S$15) was very fleshy, with a fresh burst of crisp flavour, lightly seasoned with pimentón de la Vera and a tinge of balsamic. The aesthetically appealing Grilled Seasonal Mushroom (S$14) was equally, if not more, pleasing to the palate with its tangy and herbaceous green goddess dressing that plays with the earthy mushrooms.
Fans of all things cheesy, the crispy, thin-cut Truffle Fries (S$12) with Grana Padano was impressive. The Crusted Mac & Cheese (S$16) was milder in the flavour department, but nevertheless, al dente macaroni and savoury flavours bring out the fragrant truffle oil.
Even our desserts aren’t spared when it comes to FBSS’s concept of alternative ingredients. The Burnt Blue Cheese Cake (S$16) packed a robust cheesy (not pungent!) taste upon first bite, with a delightful velvety texture. The berry sorbet on the side was zesty and refreshing to the palate after a meaty meal.
For a more delicate sweet, their signature Eton Mess (S$16) see meringues, raspberry slices, and floral petals sitting elegantly on a base of fluffy cream. The result? Airy textures and bursts of tart raspberry that make this dessert dangerously addictive.
Fat Belly Social Steakhouse is located at 21A Boon Tat Street, Singapore 069620, p. +65 6227 2247, and is open Mon-Wed from 5.30pm-10.30pm, Thurs-Sat 5.30pm-11pm. Closed on Sun.
