Head Chef of Fat Cow, Shingo Iijima, and Sous Chef of MIYOSHI, Nigel Loh, collectively present the Teppan-Kaiseki, a combination Fat Cow’s approach of using seasonal, premium produce and traditional techniques with a deliciously modern spirit. The result is a showcase of handpicked ingredients, such as fresh Hokkaido Scallops, live Korean Abalone, Eight Blossom Australia Wagyu and more, all masterfully prepared on the teppan in an impressive display of technique and skill.

An immersive gastronomic experience that takes you on a journey of the senses, be seated at the gorgeous 9-seater teppan counter and witness a culinary performance like no other unfold before your very eyes.