Fat LuLu's Asian BBQ & Dessert @ River Valley Road - Wicked Asian BBQ And Smooth Desserts

Replacing the now defunct Five & Dime is Fat LuLu's Asian BBQ & Dessert. The new concept by the same folks behind Five & Dime, sees two different chefs with two contrasting personalities coming together, offering Asian barbecue and dessert. Chef Sam is the BBQ dude while Chef Song is the dessert prince.

Burnt Corn 3.8/5

Our evening at the new establishment started with the Burnt Corn ($11). The bio-corn is rubbed with salt and lemon, oregano and served with sour cream. Aligned with Chef Sam's culinary philosophy - No Burn No Taste, the overly charred corn turned out to be very flavourful.

Roasted Potatoes and Mushroom 3.5/5, Sataytay 4.2/5

Boosting the Roasted Potatoes and Mushroom ($12) is the coat of lamb fat over the starch. This is accompanied with honshimeiji mushrooms, kale and garlic. Another delightful item on the menu is the Sataytay ($12) which uses Iberico pork collar that is marinated in sambal for a whole full day to develop the flavour. On top of the flavoursome meat, it was tender and juicy too.

Grilled Mangalicia Pork Collar 4/5

Chef Sam's Grilled Mangalicia Pork Collar ($24) is a Thai inspired dish. The pork collar is only seasoned with salt and grilled to a nice smokey scent, The other highlight on the board is the lightly charred sambal okra. The used of local spices to grill the okra reminds me of our sambal bbq fish.

Duh Meat Boat 4.2/5

The Duh Meat Boat ($28) demonstrates Chef Sam's culinary skill in grilling perfectly. The wagyu skirt is grilled in low heat to get that slow caramelisation while retaining the succulence of the meat. On the other hand, the pork collar which is marinated in sambal and seasoned in salt, is grilled in high heat for the charred and smokiness. Even the accompanying kailan grilled for a different appreciation of the earthy green.

Ikan Bakar 4.5/5

The Ikan Bakar ($28) is like the Asian version of Fish & Chips. The line caught parrot fish is marinated with chilli, garlic, lemon juice, Kashmiri chilli powder and grilled in high heat. The result is a moist fish with the beautiful aroma that is pleasing to both the taste and scent. The cucumber achar side provided the needed acidity to freshen up the palate.

Spicy BBQ Full Rack Pork Ribs 4.2/5

The Spicy BBQ Full Rack Pork Ribs ($28) will be loved by carnivores for the fall off the bone meat. The spicy sauce which made up of chipotle, kechap manis, rice wine vinegar is kind of unique. It is a new taste to me and took a while to register my preference.

Open Beef Ravioli 4.5/5

I actually have tried the Open Beef Ravioli ($22) when Chef Sam was at Raven. Back then I mentioned that the flavours and textures were on the note. However like a foreign song, I moved with the music but did not understand the lyrics. This time round, Chef Sam managed to sing to me in the dish and I could fully appreciate the whole concept and execution.

Pineapple and Coconut Ice Kachang 4.2/5

Moving on to dessert, we started with the Pineapple and Coconut Ice Kachang ($14). The refreshing combination of pineapple and coconut is very pleasing to the palate. I actually thought it resembles the local chendol dessert instead of the ice kachang as the name of the dish suggested.

Berries & Chocolate 4.2/5

Another refreshing dessert on the menu is the Berries & Chocolate ($16). The fruity dessert uses white chocolate and cassis, with elderflower-infused strawberries. After all the burn and heat of the Asian BBQ, the dessert complemented the whole dinner experience excellently.

Banana Bread in Brandy Butterscotch Sauce 4.5/5

The warm Banana Bread in Brandy Butterscotch Sauce ($14) is really comforting. The moist banana bread together with the brandy butterscotch sauce is not overly sweet and well balance. The crispy rice grains provided the extra crisp to the whole dimension.

Apple Tarte Tatin 4/5

The Apple Tarte Tatin ($14) is an accidental creation. Chef over caramalized the apples for his traditional apple pie and to save it, he laid a layer of pastry over the apples, baking it as an upside down tart. Likewise, he also created a new flavour when he burned the base of the vanilla ice cream.

Childhood 4.5/5

Inspired by Chef Song's favourite childhood food, peanut butter and jam, he created the Childhood ($16) which looks like someone has dropped the ice cream on the plate. What is on the plate is actually a peanut butter popsicle with dark chocolate cookie and raspberry granita.

Fat LuLu's Asian BBQ & Dessert is quite an interesting new concept bring two contrasting chefs together. The difference created magical in the kitchen instead. Not only their styles complement each other but diners get to have the must of both worlds. Fat Lulu's serves brunch on weekends too.

Noted: This is an invited tasting.


Fat Lulu's Asian BBQ & Dessert
297 River Valley Road
Singapore 238338
Tel: +65 92365002
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Dhoby Ghaut (CC Line, NS Line, NE Line)

Opening Hours:
Sun, Tue-Thu: 6pm - 11pm
Fri-Sat: 6pm till late
Brunch
Sat-Sun: 11am - 4pm
(Closed on Mon)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clarke Quay MRT station (Stop ID 04222). Take bus number 54. Alight 5 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Dhoby Ghaut MRT station.Take Exit A. Walk to bus stop at YMCA (Stop ID 08041). Take bus number 139. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Kee Hiong Bak Kut Teh @ People's Park Centre - The Original Klang Bak Kut Teh Since 1940

The taste of Bak Kut Teh varies from places to places. However, the herbal style bak kut teh's parentage is said to be in Klang. Kee Hiong Bak Kut Teh, the pioneering Klang Bak Kut Teh restaurant from Klang since 1940s, is now in our People's Park Complex! I learnt that any well-known bak kut teh outlet in Klang that you have stepped into, it’s likely to be run by a Lee. Lee Boon Teh is the man who brought bak kut teh to Klang from Fujian in the 1940s. Kee Hiong Bak Kut Teh is now run by the third generation Lees, who open up branches separately. History aside, what's fascinating to me is that when the dish was known as bak kut (pork bone) at the beginning, but since it was brought in by Lee Boon Teh, it was known as bak kut teh over time.

Klang Cut 3.5/5 Steamed Fragrant Garlic Rice 4/5

Klang Cut ($7.50) is a bowl with assorted parts, so we had the short ribs, pork belly, lean meats etc. Apparently this is quite common in Klang which is similar to my experience back in Malaysia. When ordering bak kut teh, if you didn't specify the portion you want, you will be served with assorted meats. I like their Steamed Fragrant Garlic Rice ($0.90) more than I thought I would. It looked plain to be honest. When the crunchy garlic bits released its fragrance into my mouth and mixed with the rice, the taste was heavenly. Made with more than 10 traditional Chinese herbs, simply the soup and the garlic rice will make a good meal!

As we dine in air conditioned environment, the bak kut teh is served in claypot to keep them warm. Due to space constraint, they are unable to offer bigger claypot for sharing portion, like those in Malaysia. I wish they could so that I could have the heaps of greens, mushrooms immersed in the soup, which is one of the reasons why I have always like their style of bak kut teh.

Big bone ("Tua Kut") Bak Kut Teh Soup 3.5/5

Perhaps, this is the only bak kut teh shop in Singapore that you can find a tulang - Big bone ("Tua Kut") Bak Kut Teh Soup ($9). Limited to only 8 to 9 pieces daily. On good days, all will be lapped out by the lunch crowd by afternoon. This is the part with lots of collagen and gelatine. Not forgetting the buttery bone marrow. I would prefer the fatty portion to be a lot more tender, like a well-braised pig trotter but you might enjoy the firmer texture of this Big Bone.

Dry Bak Kut Teh 4.2/5

The Dry Bak Kut Teh ($8.50) really took me by surprise. For the longest time, I'm sceptical about the dry version when it looks so black and saucy. The sauce is a mixture of a reduction of the bak kut teh soup, black soy sauce and Chinese white wine, both specially imported from Malaysia. I now fully understand why mum loves Malaysia's black soy sauce so much. It not only give a nice glaze to a dish, it gives a deep caramelised flavour that most of the local sauces fail to offer. Like the Klang Cuts, there are assorted parts, such as pig trotters, lean meat and pork belly. The meats were tender and infused with the complexity of the sauce. One could easily scrap the pot clean.

Chicken Feet with Mushroom 4/5

Same for their Chicken Feet with Mushroom ($4). The mushrooms had fully soaked up the sauce, firm and meaty. The chicken feet simply fell into bones with slight pressure. This is exactly the kind of taste that I look for in braised dish. You get all the flavours but not the salt.

Braised bean Curb Skin, Braised peanuts, Braised Tau Pok 3/5

There are other side dishes on the menu such as Braised Bean Curb Skin ($2.50), Braised Peanuts ($2.00) and Braised Tau Pok ($1.60). What's missing is the preserved vegetables aka cai wei, which is traditionally not served in Klang. However, due to popular demands from the locals, it will be up on their menu soon. To me, bak kut teh and this pickled vegetables is like German pork knuckle with sauerkraut. My appetite is only half open without it. They also started offering Mee Sua ($2.20) after feedback from customers.

The chefs are direct from the Malaysia kitchen! Impressive. That means you really get the real deal. The soup can definitely be more herbal which they have tuned it down so as to cater to the locals' preference. That, however, is not necessary as I believe that herbal bkt itself has a strong fan base and whoever likes peppery style are unlikely to switch to herbal. The owners are constantly gathering feedback to maintain and up the standard and quality of this original Klang Bak Kut Teh. I would highly recommend the dry version which will not only please your taste buds and that of your parents' too.

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Kee Hiong Bak Kut Teh
People's Park Centre
101 Upper Cross Street
#01-05L
Singapore 058357
Tel: +6565320380
Facebook
Nearest MRT: Chinatown (DT line, NE Line)

Opening Hours:
Daily: 11am - 9pm

Direction: 
1) Alight at Chinatown MRT station. Take Exit D. Walk to destination. Journey time about 3 minutes. [Map]