This year end, Black Carvery Group — the lifestyle company behind modern sukiyaki and shabu-shabu fine dining restaurant Black Cow, and stylish third wave coffee bar Waga Waga Den — celebrates all things delicious and seasonal.
Working directly with a close-knit community of small producers across Japan, the team at Black Carvery Group takes pride in presenting thoughtfully designed menus that honour peak quality seasonal produce sourced with care. Anchoring this is a minimal-waste philosophy inspired by the Japanese philosophy of “mottainai” — a practice of mindfulness that expresses the appreciation for the gifts of nature and the sincere conduct of other people, while maximising the use of produce.
From peak seasonal winter ingredients with your sukiyaki, shabu shabu and maximalist donburi bowls at Black Cow, to handcrafted seasonal drinks at Waga Waga Den — partake of thoughtful dining experiences perfectly crafted for the holiday season.
Black Cow, the modern sukiyaki and shabu-shabu fine dining restaurant located in the South Beach enclave in Beach Road, has launched its Autumn/Winter 2022 Menu, welcoming the season of comforting, warming fare that honours “shun” — the time of year when an ingredient is at its freshest and most flavourful.
This celebration of autumnal abundance sees a cornucopia of hardy root vegetables. Satoimo (taro root) makes an appearance in the Black Cow Salad ($18), and daikon (radish) is at its peak, savoured in the simmered dish of oden.
Discerning diners know this time of year is the best to savour Sukiyaki and Shabu Shabu — tender slices of beef cooked table-side in a flavourful broth. At Black Cow, take your pick of the Seasonal A5 Wagyu Beef ($158) or the A5 Hida-Gyu Beef ($238), both equally luscious and marbled. Pair your beef with the Handpicked Vegetable Platter ($28), a curated mix of greens and tofu that changes weekly.
For carbs, the Truffle Egg Risotto ($58) is a decadent complement, featuring shavings of seasonal truffles from Italy, Spain and France. In particular, Alba white truffles from Italy are available as an add-on to any truffle dishes at a seasonal price.
Fans of Black Cow know to save space for its luxury donburi — bowls of indulgence that are a crowd pleaser. Only specially selected AAA grade Nanatsuboshi rice from Hokkaido is served at Black Cow because this short grained rice has a well-balanced flavour, and remains tasty even when it is cold.
New on the Autumn/Winter 2022 Menu are five donburi offerings — exclusively available for lunch only. Keeping it simple but flavourful is the Gyumeshi Don ($58), with thinly sliced Wagyu beef and tender onion simmered in a sweet and savoury broth. Hearty appetites will approve of the Nikujaga Don ($48), chunky beef stew with seasonal root vegetables, momen tofu and bot wobbly but soft centre (not to be mistaken with onsen egg) hanjuku egg and the Gyutan Don ($58), with thinly sliced ox tongue in black pepper sauce, onion and leek, served with an onsen egg.
Indulgence comes in the form of the Tanin Don ($68) with Wagyu beef loin katsu, silky onion and egg omelette, as well as the rich Beefjyu ($68), showcasing Wagyu beef slices with teriyaki butter and garlic chips.
For both lunch and dinner, you can’t go wrong with Black Cow’s classic donburi. The “All in One” Signature Sukiyaki Don with your choice of Kurobuta pork ($98) or A5 Wagyu ($128), served with sea urchin, glazed foie gras, caviar, onsen egg and topped with black truffle.
The ever-popular Hida Truffle Don ($138), with thinly sliced, sukiyaki-style A5 Hida-gyu beef is served with a marinated raw egg yolk and a generous topping of black truffle. For extra indulgence, top up for the seasonal Alba white truffles.
For the ultimate dessert, the White Truffle Ice Cream Tub (8oz, White Truffle $108) is the perfect sweet ending. This ice cream, redolent with the heady aroma of seasonal white honey truffles from Hungary, is made inhouse and subject to availability.
If you are looking for something equally luxurious in a smaller portion, go for the Truffle Monaka ($35): A rich house-made Madagascan vanilla ice cream with seasonal truffle shavings served in a custom monaka shell that offers a delightful crunch and textural contrast.
a. 26 Beach Rd, #B1-20 South Beach Avenue, Singapore 189768
Raise a toast to the festive season with Waga Waga Den’s menu of seasonal drinks — a celebration of gratitude for the past year, and a toast of anticipation for the new year ahead.
Sip and savour the Mulled Wine ($16), served warm and made with a house recipe of bourbon and red wine, infused with orange citrus and spices like nutmeg and cinnamon. Those with a sweet tooth can go for the Cookie ($8), a hot biscoff latte topped with cookie crumble — a non-caffeinated drink perfect for non-coffee drinkers, or those with children.
Or snack on the Golden Brownie ($12) — a luscious vanilla and burnt butter with a caramel-chocolate mochi centre, topped with seasonal nuts, perfect as a dessert. The limited release Waga Cheesecake ($12) is not to be missed — a Basque cheesecake with a head-turning base made with a beurre noisette of Echiré butter handmade in Charente-Poitou.
a. 38 Beach Rd, #01-14 South Beach Tower, Singapore 189767
s. www.facebook.com/wagawagaden
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