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
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]
