Fat Prince @ Peck Seah Street - A Fresh, New Season At Fat Prince

Fat Prince, which has been around for five years, welcomes the new Chef de Cuisine, Simon Bell, giving the menu a refreshed take of Modern Middle Eastern cuisine. Chef Simon marries his contemporary Australian background with Middle Eastern cuisine, breathing new life and flavour to the venue.

Chilled Oysters 4/5

Served in a pair is the Chilled Oysters ($16++). The Hyogo Oysters are topped with saffron-infused charred orange juice, coriander cress, and charred orange segments. The pairing is Chef Simon's memories of his childhood flavours of sweet orange, salty sea air and grassy meadows.

Cannellini Bean Hummus 4.2/5

Turkish Pide 4.5/5

Instead of the usual chickpea hummus, Chef Simon uses the Cannellini Bean Hummus ($14++), which has a creamier texture. It is then topped with muhammara, lime zest and pita croutons, brightening the flavours. Turkey pide is served on the side to scoop up the delicious hummus.

Pit Smoked Aubergine 4/5

Next, we have the Pit Smoked Aubergine ($19++). I could smell the smokiness even from a distance when served. The smoky, smooth aubergine sat on a bed of yoghurt tahini and finished with fresh harissa in the ingredients' natural form rather than the traditional paste. The pairing helps to lift and lighten the experience.

Warm Mud Crab 4.8/5

The Warm Mud Crab ($29++) is served in a crab shell with Turkish pide. The hand-picked crab meat is lightly seasoned with shallots, chives, parsley, olive oil, lemon juice, and salt, enhancing the sweetness of the crab. There is a layer of hazelnut tarator at the base of the crab shell too. Give it a good mix and have it together with the Turkish pide.

Adana Kebab Tartare 2.0 4.2/5

The Adana Kebab Tartare 2.0 ($19++) is a beautiful iteration to capture the flavour of adana kebab in tartare form. The wagyu is tossed with herbs, lemon juice, Turkish peppers and shallots for freshness and heat. At the same time, the charcoal oil lends the smokiness. Diners can enjoy the wagyu tartare together with the buttermilk and rye crackers.

Pit Smoked Pork Ribeye 4.2/5

I decided to have the Pit Smoked Pork Ribeye ($31++ per 100g) as the mains. The smoky and tender pork ribeye has the right ratio of fats and lean meat. It is paired with black garlic sauce and crunch fresh cabbage slaw to cut the richness. It also comes with warm pita, which you can have the smoked pork ribeye like a wrap.

Wild Mushroom 4.2/5

The Wild Mushroom ($18++) is ideal with the mains. The oyster mushrooms are grilled, then tossed with balsamic, garlic, and thyme, finished with gremolata.

Rosewater Pavlova 4/5

We started with the Rosewater Pavlova ($15++) for desserts. It is a sweet and light dessert that brings Chef Simon's Christmas day memories back home in Adelaide. It can also be served as a palate cleanser.

Mascarpone Knafeh 4.2/5

The Mascarpone Knafeh ($15++) dessert is served warm. The traditional Middle Eastern dessert comes in layers of kataifi, syrup and nuts. The culinary team even incorporated coconut, pandan and gula melaka, giving the traditional dessert a local take which I enjoyed a lot.

It is my first time visiting Fat Prince. Unlike the typical Middle Eastern cuisine, Chef Simon has given them vibrancy, redefining modern Middle Eastern cuisine.

Note: This is an invited tasting.


Fat Prince
48 Peck Seah Street
Singapore 079317
Tel: +65 62217794
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Ottoman Kebab & Grill @ Bedok Mall

From the same folk that brings you Zaffron Kitchen and Prata Wala, the group has opened another new concept at Bedok Mall in Ottoman Kebab & Grill offering culinary delights from Turkey. Helming the eatery is Turkish native Head Chef Ali Kose who has ten years of culinary experience with 2 years working as the Sous Chef at Gordon Ramsay's Michelin starred Maze in London.

Kick start the dinner with a glass of Apple Tea ($3) that is served both hot and cold. The apple tea has many health benefits such as strengthening the immune system, helps fight arthritis and other type of inflammations.

Homous 4.2/5 and Pide 4.2/5

Ordered a plate of the Homous ($6) to go with the lava stones cooked Pide ($2). The delicious creamy chick pea dip paired excellently with pillowy flat bread.

Falafel 3.5/5

Falafel ($5 for 3 pieces) is a Middle East snack that is deep fried to a delightful crusty exterior and filled with chick peas and fava beans that is flavoured with aromatic spices. My advice is to take bite size of it and not the whole piece at one go due to its dryness in texture to enjoy it to the fullest.

Cheese Borek 3.8/5

Wrapped in thin flaky dough, the Cheese Borek ($6 for 6 pieces) filled with feta cheese is like the Middle East version of deep fried spring roll. Nice crackling texture that is very enjoyment. I only wished that the cheese can be more prominent.

Iskender Mutton Kebab 4/5

The huge servicing of Iskender Mutton Kebab ($18.50) which is good for two comes with grilled mutton patties atop a bed of crispy pide croutons smeared with a rich sauce of sun dried tomatoes, celery, carrots, shallots and dried mint. Enhance the flavour further with the tangy yogurt.

Ottoman Shish Platter 4/5

If you think that the portion of the Iskender Mutton Kebab is huge wait till you check out the Ottoman Shish Platter ($29). Served with well marinated beef, chicken and seafood that were threaded onto metal skewers and grilled. They were flavourful and succulent. It also comes with pide and pilav rice. 
If the portion is too huge for sharing, individual skewers ($7.50 to $12.50) is also available on the menu.

Kunefe 4/5

My knowledge of Turkish dessert is only Turkish Delight which is quite embarrassing. Nevertheless that is also the beauty of food blogging learning and exploring new food along the journey. The Kunefe ($8.50) i a traditional dessert that is freshly prepared upon order. It takes about 20 mins of preparation. The nabulsi goat cheese encased within shredded kadayif phyllo pastry is pan fried with butter to a golden brown. I was told that the chef needs to constantly flip the kunefe during the cooking process to avoid burning it. Drizzled with sugar syrup and topped with crushed pistachios, this dessert is really suitable for those that have a very sweet tooth.

Turkish Coffee 4/5

Wrapping up the dinner with a cup of Turkish Coffee ($4) served either black or with milk. Not commonly available in Singapore, the coffee beans are roasted and finely grounded. It is then boiled in a copper cevze pot with sugar. Do let the ground coffee to be settled down to the bottom of the cup before drinking.

I have to confess that Middle East cuisine is not my thing but the food at Ottoman is pretty good with its reasonable pricing. For greater value, one can check out their weekday lunch set from 11am to 2pm or dinner set from 530pm to 930pm.


Ottoman Kebab & Grill
Bedok Mall
311 New Upper Changi Road
#01-75
Singapore 467360
Tel: +65 67024031
Facebook: https://www.facebook.com/ottomankebabandgrill
Website: http://ottomankebab.com/
Nearest MRT: Bedok (EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction: 
1) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Mall. Journey time about 3 minutes. [Map]