Singapore’s first alternative steakhouse, Fat Belly, has launched Fat Belly Social Steakhouse (FBSS), a new 60 seater social dining space located at the heart of bustling Boon Tat Street. The communal restaurant will debut 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 carefully curated wine list comprising both Old and New World wines. Diners at FBSS can look forward to all things social – from unwinding from a long day at work to forging new friendships – in one space.
“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 in the industry, Chef Victor is working 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.
This is best exemplified by the umami-filled, heart-warming Grilled Octopus, served in a cast-iron pot with end cuts of chorizo from the restaurant’s charcuterie board and fork tender 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 velvety sweet and briny undertones is complemented perfectly with a burst of flavours from Sturgeon caviar and melt-in-your-mouth Lardo.
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 an incredibly well-marbled alternative cut with the perfect balance of rich flavour, juiciness, and tenderness. Guests will also be able to choose from six different sauces to accompany their steaks. The rich scampi butter that is whipped to perfection and the bordelaise sauce – made from four different red wines, bone marrow, and vegetables – are crowd favourites. Not forgetting sides such as the Beef Heart Tomato and Crusted Mac & Cheese, which serve as the perfect complements to your supersized meal!
What’s steak without wine? Grab your partners-in-wine and experience FBSS’ extensive vino selection for novices and experienced connoisseurs alike. With over 70 labels to choose from, the restaurant’s in-house wine experts will help guests pick the best wines to enjoy with each dish, bringing them on an educational journey on wine pairing.
Guests will be able to tantalise their taste buds and 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.
Interior of Fat Belly Social Steakhouse
While a communal experience is at the core of its concept, FBSS will be 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.
|Mondays – Wednesdays||11.30am to 3.30pm
5.30pm to 10.30pm
|Thursdays – Fridays||11.30am to 3.30pm
5.30pm to 11.00pm
|Saturdays||5.30pm to 11.00pm|
Please note that the set lunches will not be available on public holidays.
For more information on FBSS, please visit www.fatbellysg.com/social-steakhouse.php.
Updated as of 7 April 2021.
Images: Fat Belly Social Steakhouse