MIYOSHI by Fat Cow opened in Sentosa’s “Mess Hall” in late March 2023, an apt location because it is a carefully restored building from what was once a military recreational club in 1904. The menu is thought out by Fat Cow’s Head Chef, Shingo Iijima and Sous Chef of MIYOSHI, Nigel Loh.
MIYOSHI, or 三好 in kanji, meaning ‘three graces’ – an allusion to the restaurant’s roots and concept – diners are invited to a new modern way of savoring long-beloved Japanese flavours. There are three dining experiences available – ramen / ala carte, teppanyaki and omakase. During this visit to MIYOSHI, we had dishes from their ala carte menu and were seated in their dining hall.
For appetizers, you must get the deep fried edamame. Fried in fat wagyu and seasoned with black pepper salt, this is an appetizer that you cannot stop going for until the bowl is empty.
From the Teppanyaki section, we have the Grilled Sakura Chicken with Japanese Pepper Leaf and the MIYOSHI Wagyu Gyoza. The chicken thigh is pan fried on the teppanyaki till the skin is crispy yet retaining the tenderness of the meat, then seasoned with salt and pepper and topped with a sauce of sake, mirin and soy sauce.
The gyoza is filled with a mix of minced wagyu beef A4 and A5 with shiitake mushrooms and pickled mustard greens. It is served with taberu la you (aka chilli oil with fried onions) and truffle paste. I prefer the latter sauce but my friends preferred the former as it reminded them of the conventional way of eating Chinese dumplings.
Moving on to the mains, particularly, the ramen – a highlight on MIYOSHI’s menu. The Wagyu Shoyu Ramen features premium Miyazaki A4 wagyu served in shabu-style slices. The rich broth is made from simmering oxtail for hours with kombu, carrots and chicken. The ramen is also tossed in rendered Wagyu fat and shoyu. To ensure the right texture for diners, the piping hot broth is only poured onto the noodles on the table and this ensures the Wagyu beef slices are not overcooked too.
The last ramen we tried was the Lobster Ramen. Instead of a broth, MIYOSHI’s version is a consommé simmered with lobster shells, sweet onions and carrots then with a dash of cream. A blend of tomatoes, stock of crab shells and prawn heads are also added to intensify the flavours, so you can expect a umami-laden soup. A whole binchotan-grilled lobster tail is then added to finish this dish. The flavors are complex and rich – best for sharing.
I prefer the Wagyu Dry Ramen, as it presents something different yet still very delectable. Featuring succulent Australian Wagyu striploin, the blanched noodles are tossed in a house-made sauce of wagyu miso sauce, Japanese chilli oil and shoyu. The noodles are then placed on a sizzling hot plate and served with chives and egg yolk. Those who like a little crispness in the noodles can let the noodles rest on the plate a little while for the slight char to form at the bottom. For those who prefer chewy soft noodles, then give your noodles a quick toast once served.
Rice lovers, you need to order the Wagyu Yakiniku Donburi. Hokkiado rice is cooked with rendered beef fat then served with Japanese Toriyama A4 Wagyu beef and sautéed vegetables finished with a drizzle of yakiniku sauce. Mix in the onsen egg for added creaminess.
Just look at that! The glistening rice and wonderfully marbled wagyu.
We rounded up the meal with the Warabi Mochi Trio. Three different flavors of warabi mochi – matcha, kinako (soy bean powder) and brown sugar coats the chewy warabi mochi served with vanilla ice-cream. We see ourselves back in MIYOSHI by Fat Cow when we want a getaway from the bustling city and still want some quality Japanese food, or simply to satisfy that Wagyu Yakiniku Donburi craving. They have set lunches (from $32++) available from Wednesday to Sunday.
Budget per person: $30 to $40 per person