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For something equally scintillating that is on the menu, look no further than Fatt Choy’s Mala Kaarage ($12++). They took the Sichuan staple of La Zi Ji (deep fried chicken bits in mala seasoning & peppercorns) and made it better by making it meatier. They took har jeong kai (prawn paste chicken) and deep fried it, then tossed it in mala chili crisp and some Sichuan peppers. The juicy chicken thigh chunks are delightfully sapid from the shrimp paste that permeated every last bit of chicken, and the savoury spice of the mala in conjunction with the already succulent chicken sets off all the fabulous flavour fireworks. And the crunch from the batter-oh this Mala Karaage was truly phenomenal. Especially when consumed with a cold pint from its sister establishment @goodluckbeerhouse right next door. It was perfect.⠀
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Thanks for having us, @kevin._.ngan & @fattchoyeatinghouse!

This here Chili Crab Cake isn’t on @fattchoyeatinghouse regular menu but it should be. A pair of absolutely stuffed crab cakes are doused in an eggy chili gravy and topped with a sizeable spoonful of ikura (salmon roe). The crab cake is stuffed full of shredded crabmeat that smelled and tasted clean, and all that mildly seasoned crab flesh was wrapped in a tastefully thin layer of breading. However, the crab cakes were a little too close to getting burnt and it started to taste a little like it. ⠀
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Fortunately, the chili gravy was there to salvage the situation with its egg-cellent egginess. This eggy chili gravy was more vinegary than usual, and it’s one of the sharper renditions of chili crab I’ve tried. It’s also subtly spicy & sweet with a decent dash of saltiness, and the thickness on the gravy ensures that it sticks to whatever you spread it on. The ikura provides delectable pops of briny savouriness, and enhances the flavours of the crab cake & gravy with its umami.⠀

Thanks for having us, @kevin._.ngan & @fattchoyeatinghouse!

Once you’ve had your fill of the carrot cake, cleanse your palate with some Wagyu Beef Noodles ($16++). Despite the lavish use of wagyu shabu shabu, this beef noodle is surprisingly simple and homely yet tasty. The house made beef broth reminds me of pho due to its heartily herbal flavours, and the broth manages to strike a balance between light and easy to imbibe and rich & savoury. It’s the perfect dish to cheer you up, as that delightful broth is made lavish by the inclusion of the thicker than usual wagyu shabu shabu. These wagyu beef slices were tremendously tender and felicitously fatty, injecting a marvellous meatiness into the bedazzling beef noodles.⠀
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Thanks for hosting us, @kevin._.ngan & @fattchoyeatinghouse!

Carrot cake is a treasured hawker classic, so I was quite surprised to see it on the menu at @fattchoyeatinghouse. Their XO Carrot Cake ($15++) features cubes of radish stir fried with egg, beansprouts & eggs. Fatt Choy’s carrot cake is right up there with some of the best hawkers, as this eggy pile of deliciousness was full of wok hei, and seasoned superbly with the XO sauce & dark soy sauce. Due to the massive portion & the carrot cake being a tad oily, this is definitely a dish made for sharing.

Thanks for hosting us, @kevin._.ngan & @fattchoyeatinghouse!

The other veggie starter we had is the definition of ‘ugly delicious’. The Kou Shui Oyster Mushroom ($10++) is Fatt Choy’s vegetarian version of the beloved China classic kou shui ji, or poached chicken drowned in mala chili crisp. Fatt Choy’s rendition uses tempura oyster mushrooms doused in mala chili oil & chili crisp, and is every bit as delicious as its meaty counterpart. ⠀
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The tempura batter is different from what we’re used to, as Fatt Choy’s kitchen crew have settled on a more watery batter to better suit the texture of the oyster mushrooms after extensive experimentation. It’s less crispy, but it certainly suits the softer texture of the mushrooms. The flavour comes from the house made chili oil dressing, which consists of a copious amount of Lao Gan Ma & mala chili oil. The result is a spicy, numbing and stunningly savoury sensation that will make even carnivores forgo meat for a meal there.⠀
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Thanks for the invite, @kevin._.ngan & @fattchoyeatinghouse!

@fattchoyeatinghouse has a few superb vegetarian options when it comes to starters, and the Fried Silken Tofu & Omelette with Gochujang ($12++) is a mouthful both in name and in taste. Cubes of impossibly delicate tofu are coated in a thin batter and deep fried, and then stacked like a jiggly jenga tower on top of an omelette before getting drizzled with some gochujang sauce. ⠀
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I don’t know how, but the silken tofu is almost molten in texture, and one wrong move would cause it to completely fall apart. The tremendously thin batter crust was equally fragile, but its crisp was in direct contrast to the softness of the tofu. The omelette was serviceable, and you can wrap a cube of tofu in a strip of omelette if you’re so inclined. Almost all the flavour is supplied by the gochujang sauce, which oddly tastes a lot like the sweet sauce you’d get with yong tau foo. It’s pretty delicious though, and even as a tofu hater, I still enjoyed this appetiser.

Thanks for the invite, @kevin._.ngan & @fattchoyeatinghouse!

The Kongsee might be gone, but it is certainly not forgotten as @fattchoyeatinghouse has taken over with many of the old hits on the menu. Yes, it’s still the same bossman @kevin._.ngan running the show.⠀

Another starter that probably gets overlooked a lot but you must order are the Ngoh Hiang Rolls ($8++). An amalgamation of chicken & shrimp is the filling that’s rolled up in a beancurd skin and deep fried, the beancurd skin exterior is crispy and crackling while the filling within is delightfully bouncy with an addictive bite to it. Besides shrimp & chicken in the filling, there are colossal chunks of diced water chestnuts mixed in for a refreshing & charmingly crunchy bite every now and then. Plenty tasty too, especially when you dip it into the mouthwatering mala sauce from the sublime Sichuan Dumplings.⠀
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Thanks for the invite, @kevin._.ngan & @fattchoyeatinghouse!

The Kongsee might be gone, but it is certainly not forgotten as @fattchoyeatinghouse has taken over with many of the old hits on the menu. Yes, it’s still the same bossman @kevin._.ngan running the show. The Sichuan Dumplings ($8++ for a threesome) are back to smack your tastebuds with the marvellous mala sauce. The plump dumplings are filled with a meaty mix of minced pork & chives that are simply seasoned with salt, as the mala sauce does the heavy lifting. Spicy, numbing and stunningly savoury, the majestic mala is utterly titillating, and it was so addictive we had to request for a little saucer of just the mala alone.⠀
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Although the Chili Oil Shrimp Wanton with Fish Roe ($18++) appealed to my textural sensibilities more with the snappy, bouncy shrimp paste filling, the Sichuan Dumplings had already spoiled it for any other appetiser after it. The shrimp dumplings were still delicious, but they simply weren’t the Sichuan Dumplings.⠀
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Thanks for the invite, @kevin._.ngan & @fattchoyeatinghouse!

the bowl is hugeee and the fish is fresh and plump! personally prefer the fried fish because there is more flavour. we got the MIXED FISH SOUP ($11), and EGG W PRAWN ($9.80) which was mid. just get the fish soup

Yet another one of those dining establishments that we got to find out only whilst scrolling around social media during the week — located at the buzzy Haji Lane in the Kampong Glam area is Fatt Choy Eating House; a sorta new gastro-bar that is located right across from Good Luck Beerhouse on the opposite side. Fatt Choy Eating House is fairly easy to find; the signages of the dining establishment being rather distinct with a white signboard that features green and red fonts. One can also look out for one of the signboards mentioning “EAT FOR MORE HUAT 888” that is found hanging on the side of the shophouse unit which it is located at. Entering the shophouse unit, one would notice how simply the interior is decked here; white walls, wooden dining chairs and white tables are matched with dark green half-height sidings and hanging shelves — all these creating a rustic dining environment that is further enhanced by the playlist of old-school Chinese / dialect songs that they are playing from the audio system. Fatt Choy Eating House’s menu comprises of a mix of western fare as well as their very own interpretations of local fare; the menu being split into sections comprising of Skewers, Small Bites, and Fatt Choy Specials, with the Fatt Choy Specials section of the menu seeing a mix of rice, noodle and meat dishes being listed. There are a limited selection of non-alcoholic beverages that are being served at Fatt Choy Eating House, though it was interesting to see the staff bringing some of the alcoholic drinks from Good Luck Beerhouse to the diners at Fatt Choy Eating House; the same but reversed can also be observed with some of the food items as well.

Having skimmed through the menu online before heading down to Fatt Choy Eating House, one item which we had been targeting to try would be the Roxy Laksa. We are not sure if the Roxy Laksa is more of a namesake here rather than to be a tribute or a version of the actual Roxy Laksa that had been founded since 1952, though we are aware of how there had been a version that is affiliated with Chef Willin Low of the now-defunct Wild Rocket (said to have been passed down by the original owner of Roxy Laksa) have been found in establishments such as that of the now defunct Roxy Laksa at Timbre+, as well as the now-defunct The Kongsee; there is also a rendition of the same in the form of a ready-to-eat soup pack that is retailed by The Soup Spoon under the &WILL branding — we are not sure if this version served up at Fatt Choy Eating House is related to those in any way. Notwithstanding so, Fatt Choy Eating House describes their Roxy Laksa to come with elements such as thick rice vermicelli, tiger prawns and Roxy Laksa broth. Served up to the table, we also observed that the Roxy Laksa does come with other elements such as beancurd puffs, fishcakes and chili. Giving the chili a good mix into the bowl of noodles, we were pretty excited in giving the Roxy Laksa broth a sip — we were rather surprised by the spicy kick of which the chili actually carried. The chili provided the broth a really robust kick of spiciness that comes rather unexpectedly; do exercise some caution whilst slurping the broth since it is rather relentlessly spicy from the back of the tongue and that one would feel it only when they are least expected. That being said, we really liked how the broth was executed here — there is a good balance of the rempah spices being used to create the flavours of the laksa with coconut milk; the laksa broth here is one that we find especially easy to have apart from the sheer spiciness of the chili, and was really smooth without any curdled up bits that would have brought a grainy texture to the laksa broth.

The rice vermicelli used here fit in the narrative of the Roxy Laksa very well; the rice vermicelli is cut to shorter lengths that would allow one to enjoy the dish with just simply a spoon and no chopsticks; a characteristic that is unique to Katong-style Laksa in general of which Roxy Laksa is all about. Apart from that, the other elements were a good addition to the Roxy Laksa that can also be found in other Laksas as well — things like the slices of fish cake provided a bouncy texture, while the beancurd puffs absorbed the laksa broth just like a sponge; the umami broth releasing from the beancurd puff as one chews upon it. And of course, we every variant of a slightly more premium-priced laksa also meant higher quality seafood — in this case, it would be the big-sized tiger prawns that came accompanied with the Roxy Laksa that fulfils that role of making the dish justifiable for the price tag, and for being a little different from the run-of-the-milk Laksa elsewhere. Other dishes we had tried during the visit includes the Shrimp Paste Karaage; this featured boneless chicken thigh that is marinated with shrimp paste — came deep-fried with a light batter, and accompanied with a Thai-style sweet chili sauce. These were addictive, considering how the chicken chunks came crisp on the exterior with juicy chicken flesh that comes with the umami hint of flavours from the shrimp paste marination — good to have even on its own without the Thai-style sweet chili sauce.

There is also the Iberico Satay (3 pcs) that came with a Javanese Peanut Sauce and Pineapple Salsa that came with Iberico Pork that is so juicy and smoky whilst coming with a zing and a nutty note against a hint of sweetness. Overall, the food at Fatt Choy Eating House most certainly surpassed expectations; they do serve up some really fun iterations of local fare that we are familiar with; they have spruced things up a little with the addition of better produce or other Asian elements, but nothing feels particularly over the top here with all of the flavours having worked well altogether. There is also a clear display of the chef’s skills and execution here that goes directly in the quality of the food that they serve out from the kitchen; all the dishes we ordered being a hit for our tastebuds. Prices of the rice and noodle dishes are around the ranges of $8 to $25 at Fatt Choy Eating House; the lowest-priced item being the Signature Egg Fried Rice, while the priciest would be the Lamb Kut Teh. Considering our dining experience at Fatt Choy Eating House, this is a watering hole that is most suitable for those post-work drinking sessions with some really fun food that would go along well with the alcohol; definitely one of those spots that we would really consider revisiting again at Haji Lane whilst looking for a spot that serves up spruced-up local fare at a reasonable price tag that satisfies both tummy and wallet with alcoholic beverages to match!

Coming here of course you must get their signature fish steamboat, it was so comforting especially having it during raining season.

Available in different portions, so you can go with bigger one if you comes in group.

If you are someone who love having fish head, I believe you would love this. They still comes with generous meat with the bones.

Tasty soup broth with lots of ingredients. They also provide refill of the soup.

Another dishes we gotten is this juicy pork ribs with coffee sauce. There’s only a little hint of coffee taste but not really very obvious as you eat.