Waa Cow – Wakao! Beef Bowl And Chirashi Don Within NUS Campus
Shortly after cafes such as Butter My Buns in NUS Utown and The Pipe District opened near NUS campus, Wa Cow specialised in Asian and modern rice bowls moo-ed into the NUS Shaw Foundation Alumni House.
My friends commented: “Wa Kao. Why don’t have these cafes during our time?”
The journey there took some effort, some 2.3km from the nearest Kent Ridge MRT station and an upslope terrain to search for the Cow.
Taking over Late Plate, the space was lighted up by the natural sunlight pouring through the glass windows with an interior of Beige, Brown and Grey tones that reminded us of the colours of a cow.
Zen and cosy place to escape from the hustle and bustle of the campus crowd. Perhaps it will be a good mugging place?
Offering a variety of Japanese rice bowls and udon, the recommended ones were the Signature Wagyu Beef Rice Bowl ($9.90 for petite/ $17.90 for standard) and the Aburi Bara Chirashi Bowl ($16.90 for standard).
Each rice bowl comes with a bowl of miso soup.
The Signature Wagyu Beef Rice Bowl ($17.90) arrived with strips of wagyu beef sous-vide and seared to a pinkish hue with a tender texture. Oishii!
A 62°C egg set on top of the Japanese short grain rice with soy-based beef sauce reminded us of a bowl of “mui fan” (wet cooked rice). Perhaps there’s too much zhup (sauce) in the rice.
The Aburi Bara Chirashi Bowl ($16.90) was full of ingredients – diced salmon, tuna, swordfish, octopus, Hokkaido scallop, prawn and salmon roe.
Rice was blow-torched to give a mild smoked and sooty taste.
However, the 6 pieces of Sweet Garlic Soy Glazed Chicken Wings ($8.90) were a Moo… I mean Boo.
Fried twice in a crisp batter making it dry and tough, and I ended up cutting our lips while chewing on it.
Waa Cow! NUS students, staffs and alumni will get to enjoy 10% off their bill, so don’t forget to jio your (NUS) friends there.
Shaw Foundation Alumni House, 11 Kent Ridge Drive, Singapore 119244 (Kent Ridge MRT)
Opening Hours: 11.30am – 4.30pm (Mon-Fri), Closed Sat, Sun
* Written by Daniel’s Food Diary Cafe Correspondent Nicholas Tan @Stormscape
March 28, 2017