[Review] Fat Belly Social Steakhouse launches with a communal steakhouse and wine bar concept

Singapore’s first alternative steakhouse, Fat Belly, has launched Fat Belly Social Steakhouse (FBSS), a new 60 seater social dining space located on the upper floors of a shophouse unit at Boon Tat Street. Quite a brave move I must say, given that the crowd has thinned in the CBD area with more people working from home due to Covid-19 measures.

We attended the media preview last week before the official opening and sampled some of their menu highlights, along with a few glasses of paired wine. I must say, it feels great to be out and about again in a social setting (while observing safe distancing of course) to hang out in a cosy venue, knock back a drink or two with some good food.

The communal restaurant debuts with a menu featuring small plates such as the Grilled Octopus and Grilled Ox Tongue, and large sharing plates that include both alternative and prime steak cuts such as the Zabuton and Rib Cap. Every dish on FBSS’ menu is complemented by a curated wine list comprising both Old and New World wines.

FBSS occupies the second floor of the shophouse unit and the attic on the third floor:

“With more people returning to the office and missing social interaction, we wanted to create a space that would allow them to do just that,” said Stanley Seow, Owner of Fat Belly. “Large communal dining tables, fun sharing plates, an extensive wine menu, and casual yet upbeat vibes – that’s what you can expect at FBSS. We want the food, drinks, and ambience here to set the perfect stage for people to unwind, connect, and simply have a great time together.”

Helmed by Head Chef Victor Loy, FBSS’ menu includes a combination of new dishes and classic Fat Belly favourites. With over 15 years of culinary experience, Chef Victor worked with Fat Belly to continue what Fat Belly is known for – making secondary cuts sexy again. A strong proponent of sustainability in food preparation, he wants to take Fat Belly’s alternative steak focus one step further by extending the concept of ‘secondary cuts’ to the entire menu – using all parts of an animal or vegetable to create new and interesting culinary concepts.

Appertisers

Starting with the appertisers, Chef Victor’s focus on secondary cuts is best exemplified by the simple sounding Grilled Octopus dish, served with end cuts of chorizo from the restaurant’s charcuterie board and beef tripe for added depth, as well as the decadent Uni, Lardo and Caviar on Sourdough glazed with beef fat. The Uni’s delicate combination of sweet and briny undertones is complemented perfectly with a burst of flavours from Sturgeon caviar and melty Lardo.

A favourite or mine was their Bone Marrow, cooked to perfection and served with nuts and pickled mushrooms to give an explosion of flavours and textures. The Ox Tongue is considered a delicacy in Japanese cuisine, and is served here with a western twist. We love all four of the appertisers for their surprise elements, bringing out full flavours with just secondary parts and the diverse textures each dish brings.

Mains

The main stars of the menu are the big, bold cuts of meat served on silver platters.

Find lesser-known cuts such as the Flat Iron and the Zabuton, which are recommended to be shared between groups of three to four. Newly introduced to the Fat Belly outlets, the Zabuton is a well-marbled alternative cut with a balance of rich flavour, juiciness, and tenderness.

You will also get to choose from six different sauces to accompany your steaks. Highly recommended would be their home-made scampi butter that is whipped to perfection and their bordelaise sauce – made from four different red wines, bone marrow, and vegetables.

To complete the mains, there is a variety of hearty sides from green options like their Beef Heart Tomato and Seasonal Mushroom to the carbs-loaded options like Crusted Mac and Cheese as well as Truffles Fries.

I really have no complains about the steaks. This is Fat Belly’s specialty and it’s cooked to perfection with alternative cuts from the usual filet mignon, ribeye or T-bone. Adhering to the social theme of FBSS, everything is in sharing portions, including the steaks and sides.

Desserts

Desserts are offered at a flat rate of $16 for all items in the menu, ranging from the classic Eton Mess to something more bespoke like FBSS’ Burnt Blue Cheese Cake. The former is “messed” with different seasonal ingredients to present surprises for regulars.

Wine Pairing

What’s steak without wine? FBSS offers over 70 labels to choose from and the restaurant’s in-house wine experts will help guests pick the best wines to enjoy with each dish, bringing you on an educational journey on wine pairing.

Your taste buds will be tantalised to embark on a journey around the world with old world, new world, organic and biodynamic labels from France, Italy, Spain and New Zealand. The sharing never stops with FBSS’ magnum bottles which are perfect for groups. For guests who do not drink alcohol, the restaurant also serves NON wine and various Seedlip and Melati-based drinks.

Covid-19 Safety Measures

While a communal experience is at the core of its concept, FBSS is adhering to all COVID-19 safety measures. The restaurant will be disinfected and common spaces cleaned thoroughly every hour. Diners will have to adhere to safe distancing measures in compliance with local government regulations. Tables will be spaced one metre apart from each other, and diners are required to wear their masks and remove them only when eating or drinking. FBSS’ mezzanine area will also be available to guests looking for a more private dining experience.

Fat Belly Social Steakhouse is now open to receive guests and reservations. Go try it. 🙂

Fat Belly Social Steakhouse

Address: 21A Boon Tat Street, Singapore 069620
Opening hours:
Monday to Wednesday: 5:30 pm – 10:30 pm
Thursday to Saturday: 5:30 pm – 11:00 pm
Closed on Sundays
Reservations: Tel: 6227 2247
Email: hello@fatbellysg.com