SAM CHUA

SINGAPORE

Known for new concepts and unmistakable flair, Sam is The Singaporean Restaurateur with an eye for detail and a palate for... wagyu. Owner of Black Cow, it all began a decade ago with the single bite that changed everything.

Raised in a home where beef was never on the menu, Sam's first encounter with Wagyu was 2016 in Japan in — and she hasn't said goodbye since. That same year, Sam launched Black Cow, a modern sukiyaki dining experience unlike anything Singapore had seen.

On her shelves, premium cuts from the likes of Kagoshima, Miyazaki, Yonezawa — and now The Fatty Quail.

Foie gras made from cultured Japanese quail, now plating at Black Cow in the Forged Kushiage, Forged Don, Forged Handroll, and Glazed Gras add-on.