A double name play on what is the star attraction here, Waa Cow! is an english translation on Wagyu (gyu is japanese for beef) as well as a typical Singlish exclamation. As you can tell probably tell by now, their highlight is wagyu beef. Served as beef bowls, the beef is sous vide and then seared to tender perfection.
The beef bowls come in various flavours (Original, Truffle, and Mentaiko) but that is not all. They also have Chirashi, Unagi, and Salmon Dons as well. My lunch companion and I ordered the Mentaiko Wagyu Beef Don(S$18.90) and the Creamy Goma Salmon with Avocado (S$18.50). Also, for appetisers, we also ordered serving of Hokkaido Scallop Carpaccio with Yuzu and Mentai (S$9.90).
The Wagyu was deliciously pink, with a texture that virtually melts in your mouth. The Mentaiko adds some creaminess to the already creamy beef. On top of the charred Yamagato Haenuki, is a 62°C onsen egg. They mix well together along with the drizzled soy beef sauce. It might not be for everyone but it is a bit indulgent for those much needed busy days.
The Creamy Goma Salmon has an ever so slight tinge of spice. The raw Salmon cubes are nicely coated with the roasted sesame and peanut sauce along with the fragrant sesame oil. Similar to the Mentaiko Wagyu Beef, the salmon is served together with an onsen egg and rice. The rice has a tine of vinegar and garnished with spring onions.
Our appetiser was eight thin, and simple slices of Scallop sashimi, topped with Yuzu juice and a small dollop of torched mentaiko. The Scallops are sitting in the house blended ponzu dressing.
Prices here are a bit pricey (for the location) but as mentioned, it is a bit of an indulgence. You can add S$3 for a plain Chawanmushi and drink or S$6.5 for Ikura Chawanmushi and a drink.
Stephen Riady Centre
NUS University Town
2 College Avenue West, #01-06
Tel: +65 8168 8777
Mon – Fri: 11.30am – 7.30pm
Sat: 12.00pm – 3.00pm
Closed on Sundays & Public Holidays