It was one of those in-between afternoons. The rain had just stopped, the office lunch crowd had thinned, and I found myself walking through Marina One The Heart with no real plan except that I was hungry.
My day at Waa Cow also reminded me that there is more to explore beyond the usual wagyu bowls, so if you are looking for the best chirashi don Singapore has to offer, this guide takes you through seafood bowls worth exploring across different towns.
That is how I ended up at Waa Cow! at 5 Straits View, Singapore. I had passed it before and kept telling myself I would come back. This time, I did.
Waa Cow at Marina One: A Small Restaurant With Big Favourites
Waa Cow Marina One is the kind of restaurant where the food does most of the talking. The space is compact and unfussy, with a few seats and the occasional sound of flame-torched toppings coming from behind the counter. My attention went straight to the bowls arriving at the table, each one garnished and drizzled with sauces that made the delicious flavours even harder to ignore.
From wagyu to seafood, each bowl brought something different to the table, and every bite seemed to open another little corner of the food world.
I was not counting calories but instead I was simply enjoying what was in front of me, accompanied by the sauces, toppings and textures that kept each mouthful interesting.
Chirashi At Waa Cow: From Classic Seafood To Mentaiko
Original Chirashi
I started with this one because I wanted to try something other than the beef Waa Cow is known for. The bowl came with raw seafood over sushi rice, topped with ikura, tobiko, shredded nori, spring onions, and a small mound of wasabi.
The house aged shoyu was one of my favourite parts. It tasted fuller and less sharp than regular soy sauce, so I could still taste the seafood underneath.
The ikura (salmon roe) also gave the bowl those little pops of saltiness that made me want another bite almost immediately. If you are coming here for chirashi rather than wagyu, this is where I would start.
Mentaiko Chirashi
Let me be clear about the mentaiko range here, because it runs through the whole menu. This is where Waa Cow stops being a quiet seafood bowl and turns a little indulgent.
The creaminess coats the rice differently. If you like richness, you will understand within two bites.
Spicy Mentaiko Chirashi
The Spicy Mentaiko Chirashi is a good choice if you like your seafood bowls with a bit more flavour. The house made mentaiko sauce is creamy and savoury, with enough heat to show up without covering up the seafood underneath.
I ended up mixing everything together before eating it, which worked better for me because the sauce spread through the rice and toppings. It made the whole bowl richer and slightly spicy, and I would probably pick this over the Original Chirashi on days when I am craving something more indulgent.
Wagyu Beef Bowls: The Side Of Waa Cow Most People Know
Signature Wagyu Beef
Now the reason most people walk in. The Signature Wagyu Beef arrives with the beef flame torched right before serving, sitting over Japanese rice with an onsen egg and a soy based beef sauce.
You break the egg, you stir, and the yolk turns everything glossy. The signature wagyu beef torched edges gave it a faint smokiness that the sauce carried nicely.
Original Wagyu Beef
The Original Wagyu Beef is the quieter cousin. Here the beef is sous vide first, then flame torched, so it stays tender in the middle while picking up aroma on the outside.
There is a special beef sauce working underneath, soy-led and gentle. It is less dramatic than the signature, and honestly I liked that.
If the signature is the show, this is the one you would actually eat every week.
Truffle Wagyu Beef
I went for the Truffle Wagyu Beef after trying the original, and this one is definitely for anyone who likes their wagyu beef bowls a little richer. The beef is torched with Waa Cow’s special beef sauce, then paired with house made truffle sauce, ground black truffle, and champignons.
The beef looked well marbled when it arrived, and I could taste the richness once the truffle sauce and egg were mixed through the rice.
For me, the truffle was noticeable without taking over the beef. I liked getting a bit of everything together with the rice because the sauce, egg and truffle made each bite richer than the original.
Mentaiko Wagyu Beef
The Mentaiko Wagyu Beef brings back that seafood-rich idea, this time with house made mentaiko mayonnaise draped over the beef. It is creamy, savoury, and a little unexpected on top of wagyu beef.
I did not think mayonnaise and beef would work. It did, in that slightly wrong but satisfying way.
There is also a Spicy Mentaiko Wagyu Beef for anyone who wants heat with it. The spicy mentaiko sauce made with yuzukosho specially imported by Waa Cow from Japan gives the same richness with a warm edge, and I would only order it if I skipped the spicy chirashi already.
Sides: Something To Break Up The Bowls
Soy Glazed Wings
I needed something to break up all that richness, so I added a side. The Soy Glazed Wings were crisped properly, lacquered in a sticky-sweet soy glaze with a faint garlic hint underneath.
They are messy in the way good wings should be. I used my fingers and did not apologise for it.
Chicken Karaage
The Chicken Karaage was the surprise of the meal, and I say that as someone who orders karaage everywhere. The crust stayed crisp longer than expected, and the inside was still tender when I got to the last piece.
It is a humble thing next to wagyu. Somehow it held its own.
What I’d Try Next At Waa Cow Marina One
I did not get to everything on the menu this time, but a few dishes stood out while I was looking through it. These are the ones I would put on my list for my next visit.
Menu Item | Why I’d Try It |
|---|---|
Iberico Secreto Pork Braised | I would try this for a break from wagyu beef, especially with the pork braised in a dark soy dashi broth and served with a ramen egg. |
Yuzu Foie Gras Wagyu | The foie gras escalope drizzled with sweet nikiri glaze caught my attention. It sounds like the richer bowl I would save for a more indulgent visit. |
Teriyaki Chicken Don | I usually go for beef here, so I would try this when I want to switch things up. The teriyaki marinated chicken sounds like the kind of dish I would enjoy. |
Mentaiko Salmon Medium Rare | The combination of salmon with mentaiko sauce and nikiri glaze is different from the bowls I tried, so I would be curious to see how it comes together. |
The Bowl I’d Order Again At Waa Cow Marina One
I came to Waa Cow Marina One expecting the wagyu bowl to be the highlight, but the Original Chirashi surprised me. The seafood and rice accompanied by ikura and tobiko gave me a lighter contrast to the richer bowls, while the glazes, including a touch of teriyaki sauce, added plenty of flavour without overwhelming my mouth.
I would come back, especially during the opening hours that suit my next visit, and probably order the chirashi again alongside one wagyu bowl. I was not thinking about sugar, getting to bed, or comparing it with a meal in Japan. I was simply paired with the kind of food I enjoy: generous, flavourful, and easy to finish.
