Hosting Christmas dinner in your HDB this year? **Waa Cow!** , the brand behind those flame-torched Wagyu bowls, is selling three ready-cooked **Waa-nderful Christmas Feasts** from **S$198**. Pre-orders open on **1 November 2026** on Waa Cow!’s website. According to Waa Cow!, the bundles feed between two and ten people, and the Wagyu striploin arrives roasted and sliced, so the host can stay out of the kitchen. There’s a reason to order early, too. Pre-order by **13 December** and Waa Cow! adds free Iberico pork ribs, worth up to S$68, to any bundle. Delivery and self-collection run from **20 November 2026 to 3 January 2027** , which stretches the feast to an early office potluck or a New Year gathering as well as Christmas Day itself! ## The Wagyu Is the Point Waa Cow! built its name on Wagyu Beef Bowls, so it makes sense that beef anchors the Christmas table. Every bundle includes the **Signature Charcoal-Roasted Wagyu Striploin** , which the brand lists as MBS 4–5 (MBS stands for marble score, a measure of how much fat runs through the meat). According to Waa Cow!, the cut is cooked sous-vide first and then grilled over charcoal with an umami-rich dry rub. It comes with a smoky, charred crust and a medium-rare centre, sliced so nobody has to wrestle a carving knife at the table. The mid-tier Bundle B spread, where honey-glazed pancetta joins the Wagyu striploin, chicken thighs and both sides This year the beef comes with a new **Beef Bourguignon Sauce**. Waa Cow! makes it from beef demi-glace, a red wine reduction, mushrooms and bacon, and says it adds a touch of acidity to cut through the Wagyu’s richness. That’s a smart call for a marbled cut, since a heavy sauce on heavy beef gets tiring fast. The rest of the table is new for this Christmas, according to Waa Cow!, and each dish gets the brand’s own twist: * **Holiday Barbeque-Glazed Iberico Pork Ribs** , slow-cooked Black Iberian pork finished with a black pepper rub and barbeque glaze * **Aromatic Grilled Chicken Thigh** , infused with eight aromatics before grilling * **Honey Glazed Pancetta** , cured pork belly in a spiced honey glaze, which Waa Cow! pitches as its take on Christmas ham * **Baked Salmon with Golden Furikake Crunch** , Norwegian salmon under a panko-furikake crust, sold only as an add-on to a bundle Two sides round things out. The **Izakaya Potato Salad** mixes potatoes, boiled eggs, cucumber, sweet onion and bonito flakes, while the **Classic Creamed Spinach** is made with baby spinach, cream, cheese, garlic and butter. Extra portions of the meats and sides can be added to any bundle, which helps if your relatives eat like it’s their last Christmas. ## Which Bundle Actually Makes Sense? Here’s how the three bundles compare. All prices include 9% GST, with delivery charged separately. Bundle A at S$398, the largest of the three feasts and the only one with Iberico ribs built in **Bundle A (S$398, serves 7 to 10)** has 1kg of Wagyu striploin, six chicken thighs, 500g of pancetta, 500g of Iberico ribs, 1kg of potato salad, 500g of creamed spinach and the sauce. **Bundle B (S$298, serves 4 to 6)** has 500g of Wagyu, four chicken thighs, 500g of pancetta, 500g each of potato salad and spinach, and the sauce. **Bundle C (S$198, serves 2 to 3)** has 500g of Wagyu, two chicken thighs, 500g of potato salad, 250g of spinach and the sauce. **_Bundle C and Bundle B carry the exact same 500g of Wagyu._** That makes Bundle C our pick for a couple who mainly want the beef, since two people get 250g of striploin each for S$99 a head. Stretch it to three people and it works out to S$66 each. For a bigger group, **Bundle A** wins on maths. At ten people it comes to **S$39.80 a head** , and the early-bird deal adds another 1kg of ribs to the 500g already inside. That’s 1.5kg of ribs on one table, which should stop the fight over the last piece. Bundle B sits in an awkward middle. At four people it’s S$74.50 each, and you get no more Wagyu than Bundle C, so the extra S$100 mostly buys pancetta, two more chicken thighs and bigger sides. It suits a family of six who’d rather have variety than more beef. ## The Early-Bird Ribs Deal Pre-order any bundle between **1 November and 13 December 2026** and Waa Cow! throws in complimentary Iberico ribs. Bundle A gets **1kg (worth S$68)** , while Bundles B and C get **500g (worth S$34)**. If you already know where Christmas dinner is happening, there’s no reason to wait past 13 December. The Holiday Barbeque-Glazed Iberico Pork Ribs, free with every bundle pre-ordered between 1 November and 13 December 2026 For Bundle C buyers, that free 500g of ribs effectively hands you a second main, which turns a dinner for two into something closer to a proper spread. ## Getting Your Feast Home Every order needs at least three days’ notice, and Christmas Eve and Christmas Day deliveries close earlier than you might expect, on 20 December. Standard delivery costs S$20 per location, rising to S$35 on 24 and 25 December. Each feast comes fully cooked, with reheating instructions behind a QR code. Waa Cow! advises refrigerating the food if you’re not eating it right away. 🗓️ **Date:** Pre-orders open 1 November 2026; delivery and self-collection from 20 November 2026 to 3 January 2027 ⏰ **Order Cut-Offs:** 11.59pm on 20 December 2026 for 24 and 25 December; 11.59pm on 27 December 2026 for 1 to 3 January 2027 (minimum three days’ lead time for all orders) 📍 **Self-Collection:** Waa Cow! CityLink Mall, 1 Raffles Link, #B1-21, Singapore 039393 💰 **Bundles:** S$198 (2 to 3 pax), S$298 (4 to 6 pax), S$398 (7 to 10 pax), inclusive of 9% GST 🚚 **Delivery:** S$20 per location; S$35 per location on 24 and 25 December 🎁 **Early Bird:** Free Iberico ribs with pre-orders from 1 November to 13 December 2026 🛒 **Order:** waacow.sg If you’re still mapping out your December, our guide to Christmas in Singapore 2026 has the light-ups and markets with confirmed dates. For a small gathering where the Wagyu is the whole reason you’re hosting, Bundle C is the easy call, and a big family table gets the best value from Bundle A. Pre-orders open on 1 November on Waa Cow!’s website, so lock yours in before 13 December to collect those free ribs! **Photos and Visuals courtesy of Waa Cow!.**

**The Coach Restaurant Singapore** at **Jewel Changi Airport** is celebrating its first birthday with a one-weekend menu from **Friday, 30 October to Sunday, 1 November 2026**. Two chefs are cooking it: Head Chef Kurt Sombero from the Singapore kitchen and Executive Chef Gabriel Jamias from The Coach Restaurant Jakarta. If your group chat wants a weekend dinner that feels like an occasion, this one has sharing steaks, live jazz and a yellow cab on the ceiling. The anniversary specials are served at lunch and dinner **alongside the regular à la carte menu** , so nobody is locked into a set. Yes, that is a yellow taxi hanging over your dinner at The Coach Restaurant ## Two Kitchens, One Weekend Coach is the New York fashion house founded in 1941. It opened this steakhouse at Jewel a year ago. The restaurant connects to the Coach store at Jewel and looks out over the Rain Vortex, the indoor waterfall at the centre of the airport mall. The open woodfire grill at The Coach Restaurant Singapore, the heart of Kurt Sombero’s flame-and-smoke cooking Kurt Sombero runs the Singapore kitchen. According to the restaurant, he worked at the woodfire kitchens of Burnt Ends and Meatsmith Little India before this job. Gabriel Jamias flies in from The Coach Restaurant Jakarta, and the restaurant says he has cooked alongside Gordon Ramsay and Wolfgang Puck. Jakarta already shows up on the Singapore menu, where a row of barrel-aged cocktails is marked _“Crafted in Coach Jakarta”_. This weekend brings the food in line with the drinks list. Handbags and gold-framed shelves greet you at the Coach store in Jewel Chefs call this a four-hands collaboration, meaning two chefs share one kitchen and one menu. The format has turned up a lot during Singapore’s restaurant anniversaries this year, including Loca Niru’s birthday dinner with Seoul’s Restaurant Allen. There’s one practical difference here: Coach’s version has no set-menu price tag, so you can order a single starter or a whole spread. ## Start With the Manhattan Double Order the **Manhattan Double** first. It puts caviar, tartare and crab in one starter, which makes it the most celebratory thing on the anniversary list and the easiest to pass around a table. **Beefsteak with Burnt Onion Dip** is the chefs’ take on a Philly cheesesteak. If your table is split between a nostalgic American bite and a fancy one, this is the crowd-pleaser. The **Manhattan Seafood Chowder** is the gentle way in for anyone saving room for the grill. ## The Striploin Question The headline act is three sharing specials from the grill, each carved tableside. You can pick the **Cedar Plank Smoked Rainbow Trout** , the **Slow Roast Linz Ribeye** or the **1kg bone-in Aged NY Striploin**. Each comes with sides. A steak over open fire at The Coach Restaurant, where all three anniversary grill specials are cooked before being carved tableside Is the striploin a splurge? The regular menu offers some context. The difference is that the anniversary version arrives with sides and a carving moment, though part of that kilo is bone. The striploin makes the most sense when a full table is splitting the bill. For a pair, the trout is the sleeper pick: it’s the cheapest of the three, it gets the same tableside service, and the cedar plank gives it a smoky edge that suits a woodfire kitchen. ## Dessert, Then Jazz The chefs end on nostalgic American sweets: a **Banana Soft Serve Foster Split** and a classic **Strawberry Shortcake**. The Flaming PB&J Bombe Alaska from the regular menu, which stays available during the anniversary weekend Since the specials sit alongside the regular menu, the **Flaming PB &J Bombe Alaska** is still available too. It’s peanut butter and jelly under a meringue torched tableside, for anyone who came for the show. After dessert, stay for **The Listening Table** , the restaurant’s live music series inspired by New York after dark, which returns for all three evenings. A rotating line-up will play jazz standards, nostalgic R&B and contemporary favourites, with martinis and the Rain Vortex as the backdrop. Performer names go up on the restaurant’s Instagram, _@TheCoachRestaurantSG_. ## Yes, That’s a Real Taxi The full-size yellow cab hanging over the dining room is the photo everyone takes. The restaurant’s own menu calls it a one-of-a-kind piece made for the space. Glovetanned leather wraps the menu covers, napkin cuffs, placemats and aprons. The chef’s counter faces the open kitchen, the best seat in the house for watching the steaks being carved There’s one more fashion-house touch: the food menu lists a **Tabby Shoulder Bag 26** , right under the desserts. Coach CEO Todd Kahn was open about the strategy when the restaurant launched. _“Today’s consumer, especially Gen Z, craves experiences that are authentic, immersive, and culturally relevant,”_ he said. ## Before You Book The two plus signs after most prices (++) mean a service charge and GST (Goods and Services Tax) are added to the bill. The menu says all prices are subject to both, so budget above the listed number. The Coach Restaurant’s entrance at Jewel Changi Airport, next door to the Coach boutique 🗓️ **Date:** Friday, 30 October to Sunday, 1 November 2026 ⏰ **Time:** Lunch and dinner; the restaurant lists its hours as 11.30am to 10pm daily 📍 **Location:** The Coach Restaurant Singapore, #01-207 Jewel Changi Airport, 78 Airport Boulevard, Singapore 819666 🥩 **Anniversary specials:** Served alongside the regular à la carte menu 🎷 **Live music:** The Listening Table, all three evenings 🧒 **Kids’ menu:** For children under 12 📲 **Reservations:** Recommended A year in, The Coach Restaurant Singapore is celebrating with two chefs from two cities cooking side by side for one weekend only, and the sharing format is made for a table of friends. Lock in the Manhattan Double, settle the striploin-or-trout debate before you arrive, and reserve your table on The Coach Restaurant Singapore’s booking page while the weekend still has seats. Then check @TheCoachRestaurantSG on Instagram to see who’s playing at The Listening Table that night! **_Photos and Visuals courtesy of The Coach Restaurant Singapore._**

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峴港牛排 Olivia's Prime Steakhouse：米其林指南三年收錄，菜單三個產地價格全列，BBQ 肋排、Striploin、濃湯、沙拉實吃，一人約台幣一千八。

Last time, I tried making a sous-vide striploin steak, but it ended up completely well-done—a total disaster. How does this one look? It’s pink in color, but

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