Fat Belly Menu Singapore 2024
If you are planning to visit Fat Belly restaurant in Singapore, then you should check out this page for the Latest Fat Belly Menu 2024 with prices. They have an array of delicious and inspiring options that will leave you satisfied and ready to take on the rest of your day. With such a huge selection of dishes at Fat Belly Singapore Menu, how do you know what to order? Don’t worry—they’ve got you covered. They’ve broken down their menu into sections based on what kind of mood you’re in: Whether you’re looking for something light or something thick and hearty, they’ve got what you need.
Fat Belly wanted to share their passion with you and create an environment where you could relax and enjoy a great meal with friends and those you love. When you’re looking for a casual evening with friends, or a delicious meal to take home, Fat Belly Singapore is the place to be. One of the best things about this Fat Belly SG is that it is open from morning till late at night, so you can visit them anytime during the day or night if you want to have some good food cooked by professional chefs who know how to prepare delicious dishes using fresh ingredients
Fat Belly Menu Singapore 2024 with priecs
.Below you will find the latest Lists of Fat Belly Menu 2024 Singapore with prices. Fat Belly Menu & prices are sourced directly from Fat Belly Singapore outlets.
| FOR SHARING | |
| Black Opal Wagyu MS 7 Zabuton Set For 2 Comes with: Black Opal Wagyu MS 7 Zabuton (500g), Fresh Burrata Cheese with Toasted Sourdough | S$188.00 |
| Auskobe Wagyu Deckle & 2GR Full-Blood Denver for 2 Comes with: Auskobe Wagyu Marble Score 6/7 Deckle (250g), 2GR Full-Blood Wagyu MS 6/7 Denver (200g), Fresh Burrata Cheese with Toasted Sourdough | S$180.00 |
| Wagyu Taster Meal for 4 Comes with: Auskobe Wagyu Marble Score 6/7 Deckle (250g), 2GR Full-Blood Wagyu MS 6/7 Denver (200g), Black Opal Wagyu Marble Score 4/5 Onglet (200g), Fresh Burrata Cheese with Toasted Sourdough & Charcuterie Box | S$280.00 |
| LUNCH | |
| The Fat Belly Wagyu Rice Bowl The Fat Belly Wagyu Rice Bowl Wagyu Marble Score 9+ Steak, Rice Pilaf, Fried Brussels Sprout with Garum Caramel, Savoury Granola | S$30.00 |
| Angus Flat Iron Rice Bowl Jacks Creek Angus Flat Iron Steak, Rice Pilaf, Fried Brussels Sprout with Garum Caramel, Savoury Granola | S$22.00 |
| Iberico Pork Secreto Rice Bowl Iberico Pork Secreto, Rice Pilaf, Fried Brussels Sprout with Garum Caramel, Savoury Granola | S$22.00 |
| Chef Spencer’s Wagyu Beef Cheek Rendang 24 hour slow cooked Beef Cheeks in our special Rempah, Jasmine Rice, Keropok, Achar | S$22.00 |
| Wagyu Patty Melts A4 Japanese Wagyu Patty, Burger Sauce, Smoked Cheddar, Pickled Cucumber Sandwiched between Brioche | S$28.00 |
| STARTERS | |
| Charcuterie Box Prosciutto, Bresaola, Serrano Ham, Gherkins. Note: This does not come with bread | S$30.00 |
| Fresh Burrata Cheese Ripened Vine Tomatoes, Basil Oil, Balsamic Vinegar. Note: This does not come with bread | S$23.00 |
| Toasted Sourdough Toasted Sourdough | S$4.00 |
| HOMEMADE SAUCES | |
| Borderlaise Oxtail, Bone Marrow, Red Wine, Port, Madeira | S$4.00 |
| Green Peppercorn Oxtail, Bone Marrow, Green Peppercorns, Port, Madeira | S$4.00 |
| Salsa Verde Parsley, Olive Oil, Anchovies | S$3.00 |
| Mustard Royale Mustard Royale | S$3.00 |
| CHARCOAL GRILL | |
| Mayura Signature Wagyu Marble Score 9+ Tri tip (200g) | S$72.00 |
| 2GR Full-Blood Wagyu Marble Score 6/7 Denver (200g) | S$68.00 |
| Auskobe Wagyu Marble Score 6/7 Deckle (250g) | S$65.00 |
| Iberico Pork Secreto | S$40.00 |
| Black Opal Wagyu MS 4/5 Onglet (200g) | S$45.00 |
| SIDES | |
| Pomme Puree | S$7.00 |
| Creamed Kale | S$8.00 |
| Truffle Fries | S$7.00 |
| Sauteed Thyme Mushrooms | S$8.00 |
| Charred Broccolini | S$8.00 |
| DESSERTS | |
| Basque Burnt Cheesecake (Slice) | S$12.00 |
| Tiramisu | S$15.00 |
| Hazelnut Praline | S$12.00 |
Fat Belly Alternative Restaurants
Author: Christopher Tan
Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.
I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write restaurant menus and review on eatzeely.com
