Founded in 2017 by the husband-and-wife duo, Stanley and Andryl Seow, Fat Belly was formerly hidden within a dessert parlour in Bukit Timah’s Serene Centre, but was quick to establish itself as a small, casual speakeasy that was one of the very first to put the spotlight on alternative steak cuts.
A trailblazer in showcasing only the best, lesser-known cuts of beef, the concept has proudly set itself apart from the traditional steakhouse since its inception. Two years later, it takes steak dining to a new level, boasting a gorgeous new interior while inhabiting the full 52-seater space it used to sit within.
Dark grey slate walls are interlaced with strips of panel lighting and juxtaposed with soft green, mustard yellow, and warm wooden accents. A sleek dark wooden bar top counter opens into a live kitchen, where guests are treated to the sensational sights, sounds and smells of sizzling steaks being grilled and presented right before them.
At Fat Belly, the owners procure the best available alternative cuts directly from cattle farmers and beef producers from some of the world’s leading farms. The result is a rotating steak menu that only showcases the best alternative cuts available from producers at the time.
New Head Chef Spencer Lau takes helm of the kitchen at Fat Belly. The former Head Chef of Moss at habitat by Honest Bee lends his experience of having headed four other kitchens, including Salta Parrilla, an Argentinian steakhouse.
High quality, alternative cuts of beef prized for their distinctive, robust flavour and tenderness are seared over burning-hot Binchotan. This yields mouth-watering results, with a smoky flavour that permeates the meat.
Menu highlights include charcoal-grilled heavyweights like the Mayura Signature Wagyu Tri- tip (Marble Score 9+) ($55++ for 200g) from an acclaimed boutique beef producer that specialises in Full-blood Wagyu beef.
The tri-tip, identified by its distinctive triangular shape, sits at the tip of the sirloin and boasts a rich flavour while traditionally being leaner. Also on the menu is the Stockyard Wagyu Onglet (Marble Score 4-5) ($38++ for 200g).
Taken from the lower belly of the cow, this was often a cut butchers would keep for themselves. Regarded as one of the most tender cuts on the animal when served rare, it is packed with three times more flavour compared to the common fillet steak.
Another Fat Belly highlight is the 400 Day Grain Fed F1 Wagyu Deckle (Marble Score 4-5) ($65++ for 300g), which is the fatty point end of the brisket that boasts a more intense beefy flavour.
Fat Belly's Nipponham Angus 150 Day Grain Fed Flat Iron ($22++ for 200g), a cut of beef from the cow’s shoulder, maintains its presence on the menu after the restaurant opened with this signature two years ago to much fanfare. The significant amount of marbling ensures a steak that is beautifully tender and full-flavoured, rivalling the taste of other traditional cuts.
Steaks can be enjoyed as they are, or paired with a selection of punchy, homemade sauces and side dishes. This includes the Bordelaise sauce ($4++), enriched with oxtail, bone marrow, red wine, port and Madeira; and the Horseradish Crème ($3++) with freshly grated horseradish and creme fraiche. Diners can also savour a host of tasty accompaniments such as Charred Broccolini ($8++) and a Sautéed Thyme Mushroom Medley ($8++).
More than Just Steak In addition to the steaks, diners can enjoy a selection of tempting starters that include an indulgent Baked Camembert Cheese ($13++) topped with rosemary, garlic and hazelnuts, and served with toasted Turkish bread. Fresh greens take the form of a Hand-Crafted Ricotta and Plum Kale Salad($10++) with pomegranate and argan oil; or the Duck & Fig ($13++), with house-made duck rillette and fresh figs accompanied by blackcurrant gel and toast. Finish the evening with a homemade Tiramisu ($12++) or a Basque Burnt Cheesecake ($12++).
“We opened in August 2017, aspiring to make waves with our unconventional use of ingredients that are less commonly used. Today, we are proud to be considered a trailblazer, with our focus on alternative steak cuts paving the way for similar concepts to champion these ingredients and challenge the traditional steakhouse. Our refreshed interior and extension of the space reflects our commitment to elevating the alternative steak experience for our diners,” says Owner Stanley Seow.
Fat Belly is located at Serene Centre, 10 Jalan Serene, #01-04 258748 It is open for dinner from 6pm daily (except Wednesdays) and closes at 10pm (Sunday to Thursday) and 11pm (Friday and Saturday).
For reservations, guests can call +65 6314 2247
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