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29/05/2026
We've got a few public holidays coming up and it just means a few extra chances to gather over great steak.
We’ll be open across the holiday period — serving up your favourite charcoal-grilled cuts, hearty sides, and all the usual Fat Belly comforts.
Whether it’s a slow lunch, family dinner, or spontaneous steak fix, we’ve got you covered at both Serene Centre and at our Marina Bay Financial Centre pop up.
Reservations are recommended.
27/05/2026
Our 21-Day Dry-Aged Grass-Fed Ribeye is the kind of steak that speaks for itself — bold, beefy, and full of flavour from the dry-aging process. It’s carefully aged to deepen its natural richness, giving every slice more intensity and a really satisfying bite.
With beautiful marbling and that extra depth you only get from time, it’s perfect if you like your steak hearty, flavourful, and a little more special than the usual.
Come try it for yourself — reservations are open now via the link in bio.
25/05/2026
Our Asparagus A La Plancha brings together beautifully charred asparagus, velvety hollandaise, and crisp San Daniele ham chips — a refined balance of freshness, richness, and savoury depth.
Light yet indulgent, it’s the kind of sides that begins your meal on exactly the right note.
Come savour it for yourself.
Reservations are open now via the link in bio.
22/05/2026
Every sound means one thing: quality cuts, cooked right, and steaks worth coming back for. It’s the daily rhythm of a proper steakhouse — thoughtful preparation, quality ingredients, and cuts cooked with care from start to finish.
Because good steak starts long before it reaches your table.
Reserve your table now through the link in bio.
20/05/2026
Lunch, done right.
Available daily from 11am–3pm, our Steak & Eggs brings together a 200g Grain-Fed Angus steak, perfectly paired with fried eggs, fresh salad, and salsa verde.
Hearty, satisfying, and exactly what your midday break deserves.
Come by for lunch and enjoy it for yourself.
11/05/2026
Our rice bowls are built for a seriously satisfying lunch.
It starts with our signature pilaf rice, layered with deep-fried Brussels sprouts, savoury granola, salsa verde, sous vide egg, and corn & jalapeño salsa — a mix of textures and bold flavours in every bite.
Choose your protein: Spanish Ibérico Pork Secreto, Grain-Fed Angus Steak, or Wagyu Steak.
Available daily from 11am–3pm, exclusively for lunch.
Come by and make your midday meal something worth looking forward to.
06/05/2026
You’ve been asking for this! Butcher’s Secrets — a meat workshop series by Fat Belly — returns this weekend, held at sister restaurant Market Bistro.
We’re kicking things off with Primary vs Secondary Cuts — a guided tasting that goes beyond the usual primes, breaking down how muscle structure, fat distribution and butchery shape flavour, texture and overall character. Expect six cuts, side by side, led by Group Executive Chef Victor Loy.
📍 Market Bistro
MBFC Tower 3, #01-03
Missed this one? The series continues:
• Wet-Aged vs Dry-Aged — 9 & 16 May
• Spirit-Aged Steaks — 23 & 30 May
Limited seats. Reserve your spot at the link in bio.
06/05/2026
Mother’s Day is almost here — and if you’re still making plans, this is your sign.
Treat her to something truly memorable with our Jack’s Creek F1 Wagyu Striploin MS 8/9 & Gambero Rosso — beautifully marbled Wagyu paired with premium red prawns, finished with charred lemon, watercress, and sauce l’entrecôte.
Bold, indulgent, and made for celebrating the ones who deserve the very best.
Available 4–10 May for lunch and dinner. Reserve your table now through the link in bio
05/05/2026
You've been asking for this! Butcher’s Secrets — a meat workshop series by Fat Belly — returns this weekend, held at sister restaurant Market Bistro.
We’re kicking things off with Primary vs Secondary Cuts — a guided tasting that goes beyond the usual primes, breaking down how muscle structure, fat distribution and butchery shape flavour, texture and overall character. Expect six cuts, side by side, led by Group Executive Chef Victor Loy.
📍 Market Bistro
MBFC Tower 3, #01-03
Missed this one? The series continues:
• Wet-Aged vs Dry-Aged — 9 & 16 May
• Spirit-Aged Steaks — 23 & 30 May
Limited seats. Reserve your spot at the link in bio.
04/05/2026
Fat Belly heads to Marina Bay every weekend from 2 May to 7 June.
Enjoy our signature à la carte menu, alongside an exclusive Pardoo Wagyu Set for 2 — crafted for those who believe great steak is always worth the trip.
Join us every Saturday at 4PM for Butcher’s Secrets: A Meat Workshop, where great cuts meet great stories.
Your weekends just got meatier. Reserve now via the link in bio.
22/04/2026
Not all Wagyu is equal — we’re bringing in award-winning Pardoo Wagyu to Fat Belly. Pardoo is the first Australian farm to ever achieve marbling score 10, born from precision nutrition, and is owned by a Singaporean, no less!
This World Steak Day, we are offering you 15% off our award-winning Pardoo Wagyu Set for 2 (400g of MS 8/9 steak, starters, sides and dessert), which will be exclusive to our Marina pop up this May and 6/7 June.
The catch: You get the discount only if you lock your reservation in from 23–25 April.
Don't miss out.
Choose 'Fat belly (Marina Bay Financial Centre)' in the drop down menu to make a booking.
21/04/2026
Fat Belly is popping up at Market Bistro — and this is your chance to enjoy the signatures you love, right in the heart of Singapore.
Can’t get a table or parking at Serene Centre? We’ve made it easier at our more central sister location at MBFC tower 3, so you can still get your Fat Belly fix without the hassle.
Happening 2–3 May, 9–10 May, 16–17 May, 23–24 May, 30–31 May, 6-7 June.
Seats are limited — book your table now via the link in bio.
21/04/2026
You've been asking for this for years.
And we're giving it to you. Introducing our Butcher’s Secrets Meat Workshop series, where we’ll break down cuts, ageing methods, and flavour profiles across three guided sessions led by Group Executive Chef Victor Loy.
From flat iron to ribeye, wet-aged to dry-aged, even spirit-aged steaks — this is where you learn what actually matters. Look forward to three themed sessions:
Primary vs Secondary Cuts (2 May & 9 May • S$78++)
Flat iron, tenderloin, rump cap, striploin, ribeye and more — compared side by side.
Wet-Aged vs Dry-Aged (16 May & 23 May • S$88++)
See how ageing transforms texture and depth of flavour.
Spirit-Aged Series (30 May & 6 Jun • S$98++)
Wine-, rum- and bourbon-aged steaks with layered aromatics.
6 sessions only. Extremely limited seats.
Book now.
Limited seats.
16/04/2026
Skip the flowers. Bring her for steak.
This Mother’s Day, Fat Belly serves up the Jack’s Creek F1 Wagyu Striploin MS 8/9 & Gambero Rosso — rich, deeply marbled Wagyu paired with the natural sweetness of premium red prawns.
Finished with charred lemon, watercress and sauce l’entrecôte, it’s a surf-and-turf done the way we like it — bold, generous, no compromises.
Available 4–10 May, for lunch and dinner. Make a reservation at the link in bio.
02/04/2026
We'll be open throughout the long Easter weekend, and there are no excuses to dig into one of our wonderful steaks.
Make a reservation at the link in bio.
30/03/2026
Charred, smoky, and built for flavour.
Our Grilled Spanish Octopus is served over a creamy garbanzo bean purée and finished with bright pico de gallo for a fresh, punchy contrast. Tender, savoury, and just the sort of starter that wakes up the appetite before the steaks arrive.
A strong opening act.
29/03/2026
Not everything here needs to moo.
Our Irish Duck Leg Confit is slow-cooked until meltingly tender, then served with silky pomme purée and a bright cranberry jus to cut through the richness. Deep, comforting flavours that hold their own on a menu full of steaks.
For when you want something indulgent — just not beef tonight.
27/03/2026
We see why our USDA Prime Onglet from Harris Ranch, USA is a steak lovers’ favourite — deeply beefy, beautifully tender, and made for the charcoal grill. One of those cuts that doesn’t shout for attention, but quietly delivers every time.
If you know, you know. And you also know to head to the link in bio to make a reservation.
25/03/2026
Charred, smoky, and a little sticky in the best way.
Our Grilled Maple Corn Ribs bring sweet maple glaze, a hit of smoked paprika, and a cooling sour cream ranch for dipping. Sweet, savoury, messy — and exactly the sort of side that disappears before the steaks even land.
Make a reservation at the link in bio.
23/03/2026
A proper steak for people who know.
Our F1 Wagyu Rump Cap (MS 6/7) from Australia delivers everything you want in a great cut — deep beefy flavour, generous marbling, and that signature tenderness once it hits the grill. Simple, bold, and exactly the sort of steak that keeps regulars coming back.
Sounds like you? Make a reservation at the link in bio.
22/03/2026
Our Smoked Burratina arrives silky and delicate, lightly kissed with smoke and served with all the punchy accompaniments that make our starters worth fighting over. Creamy, savoury, a little indulgent — and very easy to demolish before the steaks even hit the table.
Order one for the table. Or don’t. We won’t judge.
20/03/2026
Steak might be our bread and butter, but don't skip our uh, bread and butter.
Our toasted Sourdough comes with truffle & nori butter — rich, savoury, and just a little bit addictive. The kind of starter that’s meant for the table, but somehow ends up disappearing before anyone else gets a proper piece.
Start a fight with your dinner companions over some bread by making a reservation at the link in bio.
18/03/2026
Some days call for restraint. This is not one of them.
Our Decadent Rice Bowl does exactly what the name promises — a deeply satisfying bowl stacked with rich, savoury goodness that turns a simple bowl of rice into a proper meal. Comforting, indulgent, and very hard to stop eating once you start.
Proof that sometimes the best thing you can order… is the one called decadent.
16/03/2026
Dry-aged for 21 days from Argentina, and then seared to order.
Our Ribeye packs that deep, nutty intensity you only get from proper ageing — rich marbling, bold beef flavour and a crust that delivers with every bite.
Make a reservation at the link in bio.
15/03/2026
Not beef. Still serious.
Our Petuna Ocean Trout is pan-seared for crisp skin and finished with the kind of bold, savoury touches we'reknown for — rich, punchy flavours that make this more than just “the fish option”. Properly satisfying, whether you’re taking a break from steak or just in the mood for something a little lighter.
Make a reservation at the link in bio.
Address
10 Jalan Serene, #01-04 Serene Centre
Singapore
258748
To get to the location at Jalan Serene in Singapore, you have a few options for public transport and driving/parking:
Public Transport:
1. MRT: Take the Circle Line or Downtown Line and alight at Botanic Gardens MRT Station. From there, take Exit A and walk along Bukit Timah Road towards Adam Road. Continue walking until you reach Jalan Serene.
2. Bus: Take bus number 48, 66, 67, 151, 153, 154, 156, 170, or 171 and alight at the bus stop opposite Coronation Plaza along Bukit Timah Road. Cross the road and walk towards Adam Road until you reach Jalan Serene.
Driving/Parking:
If you prefer to drive, you can follow these directions:
- If coming from the city center or Orchard Road area, head towards Bukit Timah Road.
- Turn into Jalan Anak Bukit and continue straight until you reach Jalan Serene.
- Look for available parking spaces along Jalan Serene or nearby streets.
Please note that parking availability may vary depending on the time of day and day of the week. It is advisable to check for parking restrictions or consider alternative transportation options during peak hours.
Opening Hours
| Monday |
11:00 - 22:00 |
| Tuesday |
11:00 - 22:00 |
| Wednesday |
11:00 - 22:00 |
| Thursday |
11:00 - 22:00 |
| Friday |
11:00 - 23:00 |
| Saturday |
11:00 - 23:00 |
| Sunday |
11:00 - 22:00 |
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What people say
FBG, located on Jalan Serene in Singapore, is a steakhouse that offers a delightful dining experience with its unpretentious and laid-back vibes. One of the standout features of FBG is their seasonal roster of lesser-known cuts of meat, which adds an element of excitement to each visit.
One dish that has made a triumphant return to the menu is the Angus Flat Iron. This OG cut has been a favorite since FBG first opened its doors almost six years ago. Priced at just $28, it's an indulgence that won't break the bank, making it even more enticing for steak lovers.
Another mouthwatering option at FBG is the Provoleta, which was featured during their Argentinian week. This appetizer consists of grilled provolone cheese served melted and bubbling alongside sourdough bread. It comes as no surprise that this dish has become a favorite among guests.
Speaking of Argentinian week, FBG knows how to celebrate different cuisines and cultures. During this special event, they offer classic dishes like empanadas, Argentinian steaks, and fresh salsas. To complement these flavorsome dishes, guests can pair their meals with Terrazas Malbec wine. For those who can't decide what to order, FBG also offers a set menu for two featuring their favorites.
FBG doesn't just cater to special occasions; they also create memorable experiences for holidays like Father's Day. Their set menu for this occasion includes delectable dishes such as Baked Camembert Cheese topped with roasted hazelnuts as a starter and Pure Black Bone-in Short Rib grilled over Binchotan for the main course. The meal is perfectly rounded off with Deep-fried Brussels Sprouts and Truffle fries as sides and a classic Baked NY Cheesecake for dessert.
With its inviting atmosphere and diverse menu offerings, FBG is a must-visit steakhouse in Singapore. Whether you're looking for a casual dinner or a special celebration, FBG has something to satisfy every meat lover's cravings. Make sure to keep an eye on their social media for updates on their latest offerings and events.
