“Black Cow in South Beach” may conjure up an image of cows soaking up the sun on a picturesque beach. We, of course, don’t have cows of any colour in Singapore anymore; and South Beach in Singapore is the name of a building development that is nowhere near a beach. What we have aplenty is food. So it should not be surprising that at the mention of “Black Cow in South Beach” someone will say “What’s for lunch”. Black Cow restaurant in South Beach is a modern Japanese Shabu Shabu, Sukiyaki & Sake Bar and they do have a decent set lunch menu.
Black Cow Restaurant is situated in the sunken plaza of South Beach Avenue, the F&B and retail component of the South Beach development along Beach Road. Black Cow makes good use of a small space. The mix of wood and marble creates a contemporary, approachable environment, with a well stock sake bar as a focal point.
Black Cow Menu
According to their website, Black Cow aims “to serve Singapore with the most authentic Sukiyaki from Japan’s renowned Kanto region” and be the “spot to enjoy Kanto-style Sukiyaki… Shabu Shabu and Matsusaka A5 Wagyu beef”. Prized items on their menu include the Matsusaka A5 Wagyu beef and Omi A5 marbled beef. Pictures of sections of Black Cow’s menu are below.
Black Cow Set Lunch
On weekdays, there is an executive set lunch menu. The price of the set lunch varies according to the main course chosen. The set lunch menu is below.
We ordered the Kurobuta Tsukune Don Set ($26) and the Unajyu Set ($28). GST and Service Charge would be added to the bill.
The food was served fairly promptly. Hot green tea was served as part of our meal. Service was courteous and efficient.
The set came with pickles, salad, soup and dessert.
Unajyu Set
The Unajyu, rice topped with eel grilled with a sweet sauce, was served in a nice jubako lacquer box. The portion was quite substantial. The taste was fine but not particularly remarkable in any way.
Kurobuta Tsukune Don Set
The Kurobuta Tsukune Don was the better dish for the day. It was attractively presented – pork on rice and topped with a onsen egg. The egg had silky white and runny yolk. The minced black pork balls were cooked with several other ingredients in a sweet and salty sauce. The minced meat balls were flavourful and delicious. The dish was very enjoyable.
The dessert was a fruity sorbet. It was not too sweet and very refreshing.
We had a pleasant lunch at Black Cow in South Beach Avenue. It is an urbane space with a nice ambience. The quality of the food is good and the dishes are palatable. It is good for a meal with family or friends as well as for a casual business lunch. The next time someone asks “What’s for lunch”, we would quite happily suggest Black Cow in South Beach Avenue.
Ratings:
Food: 4
Service: 3
Value: 3
Atmosphere: 4
Overall Rating: 4 TOPs 
Black Cow Restaurant
South Beach Avenue,
26 Beach Road B1-20
Singapore 189768
Tel: +65 6386 6720
Opening Hours:
Lunch 12.00pm to 3.00pm
Dinner 6.00pm to 10.30pm
Monday to Saturday
Closed on Sunday & Public Holidays
Nearby MRT Stations : Esplanade, City Hall
The Ordinary Patrons
Singapore Food Blog by Ordinary People looking for Places to Eat
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I would love to see a review of their beef bowl !! Seeing as they are called Black Cow and I’m making the assumption that they are known for their “Cows”. I have been seeing raving reviews about their beef bowls all over my social media platform. Seems odd that their beef bowls were not featured in your review and leads me to believe the review could be judged based on what they are not known for. Any particular reason why pork & unagi was chosen in the menu over the “signature” beef bowl ?
Hi Debbie,
Thanks for reading our blog and for your comment. We are just ordinary people and don’t go out of our way to write reviews of restaurants or their signature dishes. Usually we just eat wherever we happened to be when we need to eat and order whatever we fancy at that time. Pork & unagi were chosen at Black Cow probably because those were the items we felt like eating that day. The fact that they were the less expensive items on the menu might have influenced our decision 🙂