Dig Into Wagyu Char Siew Rice Bowls, A National Day Special at Fat Belly (FBG)

This indulgent treat elevates the humble rice bowl with succulent beef char siew, in which prime rib fingers — the marbled intercostal muscles found between the ribs — are marinated in a tantalising blend of soy, fermented tofu, oyster sauce, and five spice powder. Charcoal grilled to perfection, this cut showcases an intense beefy goodness with intricate marbling for a juicy bite.

The sliced beef is served atop fluffy pilaf rice subtly infused with laurel bay leaves, alongside a rich confit egg yolk and seared bok choy. A selection of housemade condiments helps to cut through the richness of the beef: Umami sesame Japanese cucumber, spicy pickled jalapeno, pickled watermelon radish and tangy relish of pineapple with turnip infused with coriander, chilli padi, and calamansi.

Fat Belly’s Wagyu Char Siew Rice Bowl features beef sourced from renowned Australian heritage beef producer 2GR — part of the steakhouse’s close network of producers worldwide that supplies exceptional, lesser-known cuts of beef, pork, and other meats. 2GR’s cows are raised on the open ranges of Eastern Australia, resulting in one of the most succulent meats in the world with visually-striking marbling and a rich, sweet and buttery flavour.

Established six years ago in 2017, Fat Belly (FBG) takes pride in showcasing an ever-rotating list of secondary cuts of beef sourced from the best farms around the world.