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      <image:title>News and Promo - AN EXCLUSIVE EVENING WITH CHÂTEAU HAUT-BRION</image:title>
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    <loc>https://www.fatcow.com.sg/promos/shiki-omakase-toyama</loc>
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      <image:title>News and Promo - TOYAMA SHIKI OMAKASE</image:title>
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    <loc>https://www.fatcow.com.sg/promos/wagyusushiomakase</loc>
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    <lastmod>2026-02-27</lastmod>
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      <image:title>News and Promo - A NEW EXPRESSION OF WAGYU</image:title>
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      <image:title>News and Promo - A NEW EXPRESSION OF WAGYU</image:title>
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    <loc>https://www.fatcow.com.sg/promos/shiki-omakase-winter</loc>
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    <lastmod>2026-02-26</lastmod>
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      <image:title>News and Promo - [WINTER EDITION] SHIKI OMAKASE</image:title>
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    <loc>https://www.fatcow.com.sg/promos/wagyu-omakase-refreshed</loc>
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    <lastmod>2025-12-22</lastmod>
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      <image:title>News and Promo - A RARE WAGYU JOURNEY FROM FOUR DISTINCT PREFECTURES - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>News and Promo - A RARE WAGYU JOURNEY FROM FOUR DISTINCT PREFECTURES</image:title>
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      <image:title>News and Promo - A RARE WAGYU JOURNEY FROM FOUR DISTINCT PREFECTURES</image:title>
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      <image:title>News and Promo - A RARE WAGYU JOURNEY FROM FOUR DISTINCT PREFECTURES</image:title>
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      <image:title>News and Promo - A RARE WAGYU JOURNEY FROM FOUR DISTINCT PREFECTURES</image:title>
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      <image:title>News and Promo - A RARE WAGYU JOURNEY FROM FOUR DISTINCT PREFECTURES</image:title>
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    <loc>https://www.fatcow.com.sg/promos/tea-infusion</loc>
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    <lastmod>2025-02-20</lastmod>
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      <image:title>News and Promo - TEA INFUSION - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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    <loc>https://www.fatcow.com.sg/promos/lunch-wagyuomakase</loc>
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    <lastmod>2025-05-20</lastmod>
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      <image:title>News and Promo - WAGYU LUNCH INDULGENCE</image:title>
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      <image:title>News and Promo - WAGYU LUNCH INDULGENCE</image:title>
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      <image:title>News and Promo - WAGYU LUNCH INDULGENCE</image:title>
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      <image:title>News and Promo - WAGYU LUNCH INDULGENCE</image:title>
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    <loc>https://www.fatcow.com.sg/promos/fatcow-free-corkage</loc>
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    <priority>0.5</priority>
    <lastmod>2024-10-30</lastmod>
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      <image:title>News and Promo - FREE CORKAGE ON MONDAY!</image:title>
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  <url>
    <loc>https://www.fatcow.com.sg/promos/we-are-farm-to-table-ftt-certified</loc>
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    <lastmod>2024-08-15</lastmod>
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      <image:title>News and Promo - WE ARE FARM TO TABLE (FTT) CERTIFIED!</image:title>
      <image:caption>Fat Cow is proud to be certified the Base Tier award in the Farm to Table (FTT) Recognition Programme developed by the Singapore Food Agency (SFA).</image:caption>
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      <image:title>News and Promo - WE ARE FARM TO TABLE (FTT) CERTIFIED! - Going Green</image:title>
      <image:caption>Commonwealth Concepts is proud to announce that 10 of our outlets have been awarded the Base Tier award in the Farm to Table (FTT) Recognition Programme developed by the Singapore Food Agency (SFA) in partnership with the Association of Catering Professionals Singapore, Restaurant Association of Singapore, and Singapore Hotel Association.</image:caption>
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    <loc>https://www.fatcow.com.sg/promos/fatcow-wagyu</loc>
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    <lastmod>2024-06-25</lastmod>
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      <image:title>News and Promo - ALL THINGS BEEF</image:title>
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    <loc>https://www.fatcow.com.sg/promos/fatcow-daiginjolabel</loc>
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    <lastmod>2024-10-28</lastmod>
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      <image:title>News and Promo - FAT COW’S DAIGINJO LABEL</image:title>
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    <loc>https://www.fatcow.com.sg/promos/tripleplusloyalty</loc>
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    <lastmod>2024-06-25</lastmod>
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      <image:title>News and Promo - YOUR EVERYDAY DINING REWARDS</image:title>
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      <image:title>News and Promo - YOUR EVERYDAY DINING REWARDS</image:title>
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      <image:title>News and Promo - YOUR EVERYDAY DINING REWARDS</image:title>
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      <image:title>News and Promo - YOUR EVERYDAY DINING REWARDS</image:title>
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    <loc>https://www.fatcow.com.sg/staff</loc>
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    <lastmod>2025-02-13</lastmod>
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      <image:title>The Team - Head Chef Shingo Iijima</image:title>
      <image:caption>Born in Adachi, a small town in Tokyo, Head Chef Shingo Iijima’s early interest in the kitchen was sparked by watching his parents prepare traditional Japanese meals for the family. His fondest memory as he was growing up was sitting around the dining table with his two brothers, tucking into his mom’s signature shima chicken with burdock. Piqued by his insatiable interest, he attempted to cook his own instant ramen at just six years old. Since then, he made it his mission to become the best Japanese culinary chef possible, specializing in Omakase Kappo-style. His hard work paid off and at a young age of 25 years old, he was given the opportunity to create his own Omakase menu where he looked to his upbringing and traditional roots for inspiration. When asked who his role model in life was, he recalls his culinary master, Tetsu-oh, who taught him everything in the kitchen and in life. Naturally, our Chef’s Table omakase menu is called Tetsu, as a tribute to his mentor. Chef Shingo joins Fat Cow after a rich and prolific career to date in the kitchens of various premium restaurants, hotels and ryokans in Japan. These include the restaurant Zaimokutei in Tokyo where he gained a masterful foundation in kaiseki; and the restaurant Mutsukari where he was schooled in kappo. After 14 years in Japan, he was appointed as Executive Chef at the prestigious Miraku restaurant in the five-star G Hotel Kelawai in Penang, Malaysia. Profoundly steeped in classical Japanese cuisine or washoku, Chef Shingo presents the culmination of his passion at the helm of Fat Cow. With these, Chef Shingo takes Fat Cow to the next level, imbuing it with a new elegance and a sense of return to Japanese roots. He hopes that each customer that comes through our doors, will leave with a better understanding of both wagyu and the Japanese culture.</image:caption>
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      <image:title>The Team - General Manager - Dax Taparan</image:title>
      <image:caption>Dax is the head maestro of both Fat Cow and MIYOSHI by Fat Cow. He is a spirited and accomplished professional with over 28 years of expertise in the hospitality industry and his journey into hospitality commenced at a young age of 14. An avid traveller, Dax has embarked on six journeys to Korea in just two years, captivated by the exceptional hospitality and rich culture. Beyond work, Dax cherishes family moments, inspiring his kids to explore diverse dining scenes, and making every meal an adventure. Dax focus to infuse warmth into the service and create experiences beyond the ordinary, creating a dining experience that transcends the expected. With an attentive spirit and a welcoming demeanour, Dax ensures that each guest feels not only attended to but genuinely embraced by the restaurant's hospitality.</image:caption>
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    <loc>https://www.fatcow.com.sg/about-us</loc>
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    <lastmod>2024-06-25</lastmod>
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      <image:title>About us - Opened in October 2011</image:title>
      <image:caption>The word “FAT” in FAT COW stands for luxury and is also a play on the word “Fatt” which in Mandarin dialect means prosperity. Spanning slightly over 3500 sq ft, the restaurant’s design takes a contemporary approach to the Japanese “Wabi-Sabi” concept – the art of finding beauty in things modest, simple and humble. The luxurious Japanese restaurant serves a handpicked selection of the finest Wagyu from reputable farms around the world, through customized beef experiences; where guests can enjoy their choice of beef over a variety of Japanese preparation methods - Shabu-Shabu, Sukiyaki, Hobayaki or the ever-popular Sumibiyaki (Charcoal-grill).</image:caption>
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      <image:title>About us - All things beef</image:title>
      <image:caption>The luxurious Japanese restaurant serves a handpicked selection of the finest Wagyu from reputable farms around the world, through customized beef experiences; guests can enjoy their choice of beef over a variety of Japanese preparation methods - Shabu-Shabu, Sukiyaki, Hobayaki or the ever-popular Sumibiyaki (Charcoal-grill).</image:caption>
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      <image:title>About us - Fat Cow Specials</image:title>
      <image:caption>Here at Fat Cow, we pride ourselves on the range of spirits we stock. A few of these are extremely are, produced in limited amounts or are simply not available anymore. We are also delighted to share Fat Cow’s Daiginjo label, crafted exclusively by Watanabe Sahei. It is brewed with the finest spring water from the snow-capped Nantai and Nyohu mountains, using Hyogo prefecture’s unparalleled Yamada Nishiki rice to produce a well-balanced sake with an aromatic note of pineapple, with underlying hints of banana, melon and peach on the nose</image:caption>
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