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It was the height of Taytay mania when we were invited to @fattchoyeatinghouse, and of course they had something Swiftie themed. Yup, they created three cocktails and cheekily called the trio (Taylor’s Version). First up is a variation on Taylor’s fave cocktail, the French Blonde, which is the Tropical Blonde at Fatt Choy ($20++ a glass). ⠀
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The other Swiftie cocktail that was more my Style is the I Knew You Were Trouble ($20++). A simple blend of whisky, soda water & sour plum, this sour & salty concoction was unexpectedly delicious. The sour & salty qualities of the sour plum heightened the notes of honey & grain from the whisky, while the whisky supplied most of the weight of the body. This charming cocktail definitely Enchanted me, and I’m glad this cocktail was Mine for the night.⠀
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Thank you for hosting us, @kevin._.ngan & @fattchoyeatinghouse!
It was the height of Taytay mania when we were invited to @fattchoyeatinghouse, and of course they had something Swiftie themed. Yup, they created three cocktails and cheekily called the trio (Taylor’s Version). First up is a variation on Taylor’s fave cocktail, the French Blonde, which is the Tropical Blonde at Fatt Choy ($20++ a glass). ⠀
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A mix of gin, Lillet Blanc, St Germain Elderflower Liqueur, pineapple and lemon juice, I know All Too Well how easy this fragrant & fruity number is to consume Swiftly. It’s citrusy, sour and rather refreshing, but the St Germain was definitely threatening to become overpowering, and the pineapple was mostly anonymous. Still, it’s a light little tipple, and maybe this is how Swift keeps her pipes in prime condition to perform sold out tours.⠀
Thank you for hosting us, @kevin._.ngan & @fattchoyeatinghouse!
It’s a tale of two noods here at @fattchoyeatinghouse, and the second nood was the Fatt Choy Dry Laksa ($20++), which is the new dry version of the Roxy Laksa that I’ve raved about back when The Kongsee was still in operation. The same incendiary yet indulgent laksa broth has been reduced in volume by way of stir frying the laksa with all the other ingredients, and the flavours are concentrated and made even more intense. The spice is a lurker, instead of hitting you in the face, it stays in the back of your throat before jumping you with its surprising spiciness.⠀
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The tiger prawns were just as fresh as the ones from the Hokkien mee, and there some slices of tau pok to really make it feel like a laksa. The noodles were unfortunately overcooked, and if left for a few more moments they would’ve turned to mush. Still, I ain’t worried about that, because I believe that Fatt Choy will rapidly remedy this shortcoming.⠀
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For the final time for now, thank you for the delicious hospitality @kevin._.ngan & @fattchoyeatinghouse!
It’s a tale of two noods here at @fattchoyeatinghouse, and we’re kicking things off with their Singapore Fried Hokkien Mee ($18++). A mouthwatering mess of egg, pork belly cubes, tiger prawns, squid and noodles are simmered together in a savoury stock and then fried in the same wok for that desired smoky sensation. ⠀
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This Hokkien Mee was pretty delicious, with the stock sufficiently seasoning everything present on this plate. The prawns & squid were sufficiently fresh & cooked just right, while the natural odour of the pork belly was kept on the down low. The noodles were on the softer side, but they did absorb a lot of the savoury stock and that turns this noodle plate into a pretty palatable one. The sambal was fabulously fiery & salty, and I wish there was more of it.⠀
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For the final time for now, thank you for the delicious hospitality @kevin._.ngan & @fattchoyeatinghouse!
Chili crabcakes & mala kaarage are great, but what if I told you that they could be even better? Order a couple of carb dishes off @fattchoyeatinghouse Specials section to savour along with those small bites, and always get the Signature Pork Lard Fried Rice ($12++).
As for the Egg Fried Rice ($10++), it simply couldn’t compete against the hedonistic high of the sinful Signature Pork Lard Fried Rice, but it was excellent in its own right. Slick, fluffy grains of Taiwanese pearl rice are wok fried with lots of egg and fire, and the wok hei was certainly palpable with every grain of rice & bit of egg. That’s all there is to it and it’s really that simple, but in this case simplicity is sumptuous.⠀
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Truth be told, I think Fatt Choy Eating House is missing out on big time by not offering smaller add on portions of either the kaarage or pork collar to both fried rices, making them individual meals. I fully understand & embrace the sharing plate concept that Fatt Choy is doing, but sometimes a man needs his own space. You feel me?⠀
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Thank you so much for the hospitality, @kevin._.ngan & @fattchoyeatinghouse!⠀
Chili crabcakes & mala kaarage are great, but what if I told you that they could be even better? Order a couple of carb dishes off @fattchoyeatinghouse Specials section to savour along with those small bites, and always get the Signature Pork Lard Fried Rice ($12++). This fried rice is surprisingly egg free, and is rice that’s been fried in a wok with an unholy amount of pork lard. The result is a super slick and sufficiently salty rice that’s smoky and studded with enough fried pork lard cubes to give an every nutritionist & dietitian in Singapore a heart attack. Top that off with a flow-y fried egg, and you have the REAL heart attack fried rice. Now, all I need with this Signature Pork Lard Fried Rice is some of that majestic mala sauce that went on the Sichuan dumplings.⠀
Truth be told, I think Fatt Choy Eating House is missing out on big time by not offering smaller add on portions of either the kaarage or pork collar to both fried rices, making them individual meals. I fully understand & embrace the sharing plate concept that Fatt Choy is doing, but sometimes a man needs his own space. You feel me?⠀
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Thank you so much for the hospitality, @kevin._.ngan & @fattchoyeatinghouse!⠀
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