If you’re from NUS, you’ve probably treated yourself to an indulgent meal at Waa Cow more than once. Specialising in aburi Wagyu beef donburis, Waa Cow has garnered an impressive following since their humble beginning in NUS. We spoke to one of the 3 founders of Waa Cow, Aaron, and he told us that quality is of paramount importance to them. Their beef is imported from Snake River Farms in USA, and Mayura Station (Full Blood).
We got their classic Regular Aburi Wagyu Beef ($ 19.90) and chose the Truffle Wagyu Beef option (+$ 3). The add-on gets you black truffle purée and white truffle oil drizzled over the bed of rice. The aroma of truffle oil hit us even before the bowl was set down on our table. Their signature donburi consists of premium Wagyu beef that sat in a water bath for 24 hours, housemade Wagyu beef bone sauce, pickles, and a wobbly onsen egg topped with tobiko. The beef was tender and done just right. Owing to the fats, the beef just melts in your mouth!
You can add Mentaiko ($ 2) and Uni ($ 9) to your bowl as well.
If you’re a small eater, or simply watching your diet, go for their petite bowl ($ 11.90). You get the same goodness at a fraction of the portion (and the price!). However, the petite bowl only comes with the option of adding mentaiko ($ 2). We recommend splurging on the regular-sized bowl!
Being a fan of seafood, I was excited to try Waacow’s version of mentaiko salmon don! Also, this item is exclusive to the Raffles Xchange outlet. Their Mentaiko Salmon Don ($ 18.90) can be spruced up further with the addition of an onsen egg and tobiko ($ 1). The sashimi grade salmon fillet is done to medium rare, before it is slathered with a thick layer of mentaiko sauce. The salmon fillet is brushed with a special shoyu glaze before it is pan fried. The salmon is huge, and well worth the price. We liked that the insides were still flaky and moist. By the way, they use Yamagata rice and real ground Japanese wasabi in all their bowls.
Another item that’s exclusive to their Sushi Bar menu is the Yuzukosho Iberico Butadon ($ 16.90) which sees sliced iberico pork simmered in an umami broth. Their yuzu kosho (chilli peppers) is imported from Fukuoka, Japan.
We were really excited for the Wagyu beef Sushi that this branch is supposed to specialise in. We tried the Mentaiko Wagyu and Yuzu Kosho Wagyu. Both were torched to medium rare (tataki style). We were told to have the Yuzu Kosho Wagyu first. We felt the spike of the tangy Yuzu first, before feeling the subtle burn of the yuzu kosho. It was actually pretty manageable in terms of spice level. Next, we had the mentaiko Wagyu – torched pollock fish roe, a slice of Wagyu beef, sushi rice. The decadent creaminess of the mentaiko overwhelmed the beef, so we preferred the yuzu kosho Wagyu nigiri.
If you’re craving for some quality nosh after work, this cosy eatery might just be the place you’re looking for.
Address: 5 Raffles Place #B1-63 Raffles Xchange Singapore 048618
Opening Hours: 11am to 3pm, 5.30pm to 8.30pm Monday to Friday, 12pm to 3pm Saturday, Closed on Sundays.
MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.
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