Noodles are the hk-style egg noodles, which were springy but I wished the auntie put a bit more sauce for my plate, it was a tad dry and I had to loosen it with the soup. My friend’s noodles looked less dry so it depends on your luck I guess! The char siew was nicely caramelised and didn’t taste too burnt even at the edges, but some pieces were a bit tough and dry, while others were wonderfully tender. But you can tell that this charsiew is much better than the lousy, thinly-sliced cardboard types. Has a decent amount of fat on each piece (not too much, I scraped it off and it wasn’t a lot) but enough for those fatty charsiew folks I believe! I love that they give kailan, it’s blanched and not overcooked. Not my first choice when I come to Chinatown, but still a decent lunch option!
Breakfast at Fatty Ox HK Kitchen at Chinatown Food Complex. Was craving for soy sauce chicken, but much preferred their char siew! The thick chunks were pretty well caramelized and not as fatty.
While generously portioned, a pity that the chicken was slightly dry and a tad bland, though the aromatic ginger and scallion oil dressing on top helped. The HK style noodles tossed in light soy were great - springy with a good bite!
The noodles were a bit soft for my liking, but I liked the light sauce coating it. The chicken was pretty good, as it was soft & tender, and the skin was tasty too! I don’t usually go for the skins but this one made me reach out for another bite. I really liked the fragrant and flavourful ginger-scallion sauce, it was delicious!
A rather decent place for chicken noodles - if only their noodles had a little more bite!
Beef Brisket and Tendon Noodles - The dish comes with a generous portion of egg noodles, which were springy and did not have a strong alkaline taste.
Read more: https://www.misstamchiak.com/fatty-ox-hk-kitchen/
So many things at this stall are famous I had a tough time deciding. Overall everything was good, if not great. Chicken was smooth. Pork was thick without being dry. The star however was the garnish - ginger, spring onion and homemade chilli. They lifted the food from good to great.
Slightly disappointed by the Char siew as it was a little tough, but theres a nice chew to it. The smoky bits were intensely fragrant though.
Quite lucky as i got the duck Drumstick only an hour after it was ready, so it was still quite crispy. Really oily too in a good way as the fats were rendered down. Pretty decent
The stunner for me had to be the chicken as there was a pronounced sweetness, flesh was really tender and skin was sooo smooth and soft.
Really difficult to Find for first timers though, look out for a green sign that says more shops, cos the shops are in an isolated "room"
Contrary to what their name indicates, Fatty Ox does not serve up any members of the bovine family (can we file this one under #FakeNews?). They do, however, serve up some ridiculously redolent soya sauce chicken along with some stupendously stellar char siew.
While the soya sauce chicken is slightly lagging behind Maria’s virgin birds in terms of taste, it’s still a veritable juggernaut of fabulous flavors. The breathtakingly beautiful skin was such a gluttonous joy to devour, and the savory chicken flesh itself was downright delightful.
The chicken pales in comparison to the mind-blowing majestic char siew. I am NOT exaggerating when I say that Fatty Ox’s char siew could very well be the best char siew in Singapore. A perfectly roasted slab of pork belly is appropriately apportioned into slices, and sparks great joy in all who consume it. The marinade that the char siew is roasted in is smashingly savory, with a pleasant element of sweetness and a sensual smokiness from the roasting. The meat itself is delightfully fatty and supremely succulent, and every bite results in a satisfying chew like none other.
The unique fried chili on the side isn’t spicy, and it’s a complete break from chicken rice tradition. But, it is subtly sweet and satisfyingly salty, a perfect addition to both the chicken and the pork.
The calibre of the meats Fatty Ox serves up can be succinctly summed up in the immortal words of Gordon Ramsay: “delicious, finally, some good fucking food.”
Besides its soya sauce chicken Fatty Ox is also known for its roast meats such as char siew, roast duck and meats. This is a very tasty crispy drumstick to eat your rice with. Super yummy.
Back to my favourite place for soya sauce noodle, this time i ordered extra dumplings and char siew, me always extra, always! 😁 i ordered upper thigh part of the chicken but it somehow lost in translation and i got the whole leg, no problem! The seller said she was afraid i won’t able to finish them all, i said no worries, i finished them all of course! The chicken was as flavourful tender and juicy as alwas, with that special sauce and the spring onion condiment takes it to the next level, the dumplings were tasty and the char siew this time was so juicy as i had the fattier part! I will keep coming back to this place!
So far the most amazing soya sauce chicken I’ve tried (beats the Chew Kee/Chiew Kee stalls, though I’ve yet to try Liao Fan) in Chinatown — this trumps everything in terms of tenderness and flavour. Also, the rose wine and minced ginger and spring onion garnish give this dish such a unique boost; akin to Cantonese concubine chicken. And the tenderness is NEXT LEVEL. Noodles and pricing are ok only, but the main star was so good we wiped it out rather too quickly
Losing the X factor ... ...
My mum and I used to partronise this stall for its juicy chicken and authentic HK style noodles.
Of late- I feel that standards have fallen a little. The chicken is not spectacular - it’s almost like chicken you could get from any stall out there and the noodles lacked the broth like tasty sauce that they used to have. Even the vegetables served were limp and overcooked ( something considered as a huge no no to canton people as they take pride in cooking their vegetables to just crisp and nice ). Plating seems to be careless and untidy too.
I missed the better days .
And incidentally I saw queues forming at the stall on the left side of fatty ox ( which was by the way selling very similar items as fatty ox ).
No, this one is not from the Michelin Hawker. Instead, it's a humble stall called Fatty Ox Hong Kong Chicken. Savoury, juicy, and remarkably tender, this is one of the best Hawkers joints I've been to. Skip Liao Fan, and go for what is an understated star of Smith Street.
A long-term favourite among the Burpple community for its soy sauce chicken, Fatty Ox also turns out some amazing char siew. According to Burpple Tastemaker Peter Wong, all the meats here are roasted in a traditional charcoal oven, thus explaining the spot-on texture and flavour. The much raved about soy sauce chicken is tender and juicy, with a hint of Chinese herbs. What really impressed though was the char siew, which Peter describes to be "out of this world", thanks to the perfect 1:2 fat to meat ratio. The caramelised bits, as well as hits of ginger, make for off the charts deliciousness. The noodles, too, are something to rave about. Springy, with no distinct alkaline flavour, these make the perfect canvas to showcase the stellar meats. Order the Soy Sauce Chicken and Char Siew Mee ($5) to taste the best of everything.
Avg price: $5
Photo by Burpple Tastemaker Peter Wong
Impressive char siew that isn’t overly sweet from the glaze. Might look lean but it was tender enough with a good bite, I liked the proportion of fat/ meat here with its nicely caramelised charred bits (the good kind that gives the char in char siew). Smooth and juicy, the soya chicken here was good too - tender with a light hint of spices. Don’t usually go for duck but the ones here were more tender than I had expected, without any gamey taste. Not bad at all, but my personal favourite would still be the char siew!
Quite worth the moolah at around $5 for charsiew+chicken with noodles when I dabao-ed home but of course, as with everything else, it tastes much better if you have them on the spot instead.
#burpplechinatown
Here’s a further post from my earlier post on fatty ox.
I love to see this humble Chef in action 😊
You are still the one i love ....
My mum and I used to walk past the maddening queues at the Michelin braised chicken noodles and shake our heads ....
We would always dive straight to fatty ox for their smooth chicken and springy noodles. Their home made dried chilli is also a must mention.
A plate of chicken noodles with silky chicken and my favourite Kai lan as a side dish and a copious amounts of home made dried chilli is only 3 dollars.
I hope this stall would always remain a secret but then again - good things must share 😊
Their HK style shrimp wantons and dumplings are also very mention worthy.
Over the weekends , do take a try at their luo Han Zhai noodles - the same springy noodles with lots of crunchy black fungus, lotus root and assorted vegetables . So simple but so good .
That’s right, the char siew is the piggy ace up Fatty Ox’s proverbial sleeve. Beautifully roasted till the exterior has evolved into a crispy, slightly charred crust, the flesh and fat within are stunningly juicy and wonderfully delicious.
The crust is slightly sweet from the honey glaze, and the meat within is stunningly mouthwatering thanks to the seasoning done on it. Better yet, the fat is free from any offensive porky odor, and comes close to melting in your mouth.
Porkin’ heck, these porkers are positively palatable.
#BurppleChinatown
Compared to Maria Virgin Chicken, Fatty Ox’s soya sauce chicken is considerably less tasty, but it far surpasses Maria’s birds in terms of tenderness. Now if only there was a way to combine the tastiness of Maria’s chickens and the tenderness of Fatty Ox’s chickens...
#BurppleChinatown
Fatty Ox serves very good noodles notably the soya sauce chicken noodle which is better (to. me) than Hawker Chan's. The dish here looks ordinary but every ingredient is tasty. The noodles are the springy type, the chilli sauce is made with dried chilli making it seriously hot and the char siew though looks lean but it's not fibrous with burnt fat at the edges. Overall it's a really yummy yummy yum yum yum meal.
I was there last week for the soya sauce chicken noodle but it wasn't available anymore when i arrived. Decided to order char siu noodle, and instead of wonton i requested for the dumpling. The char siu was good but somehow i got a lean meat part, i believe great char siu needs to be a bit fatty to have that juicy soft melt in your mouth texture. Just unlucky i guess, need to request for it next time! But the star was the dumpling, it is quite a generous size with juicy minced meat wrap in thin noodle.. and it has black ear fungus that gives it a crunch. Perfection!
