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!⠀

For something equally scintillating that is on the menu, look no further than Fatt Choy’s Mala Kaarage ($12++). They took the Sichuan staple of La Zi Ji (deep fried chicken bits in mala seasoning & peppercorns) and made it better by making it meatier. They took har jeong kai (prawn paste chicken) and deep fried it, then tossed it in mala chili crisp and some Sichuan peppers. The juicy chicken thigh chunks are delightfully sapid from the shrimp paste that permeated every last bit of chicken, and the savoury spice of the mala in conjunction with the already succulent chicken sets off all the fabulous flavour fireworks. And the crunch from the batter-oh this Mala Karaage was truly phenomenal. Especially when consumed with a cold pint from its sister establishment @goodluckbeerhouse right next door. It was perfect.⠀
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Thanks for having us, @kevin._.ngan & @fattchoyeatinghouse!

This here Chili Crab Cake isn’t on @fattchoyeatinghouse regular menu but it should be. A pair of absolutely stuffed crab cakes are doused in an eggy chili gravy and topped with a sizeable spoonful of ikura (salmon roe). The crab cake is stuffed full of shredded crabmeat that smelled and tasted clean, and all that mildly seasoned crab flesh was wrapped in a tastefully thin layer of breading. However, the crab cakes were a little too close to getting burnt and it started to taste a little like it. ⠀
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Fortunately, the chili gravy was there to salvage the situation with its egg-cellent egginess. This eggy chili gravy was more vinegary than usual, and it’s one of the sharper renditions of chili crab I’ve tried. It’s also subtly spicy & sweet with a decent dash of saltiness, and the thickness on the gravy ensures that it sticks to whatever you spread it on. The ikura provides delectable pops of briny savouriness, and enhances the flavours of the crab cake & gravy with its umami.⠀

Thanks for having us, @kevin._.ngan & @fattchoyeatinghouse!

Once you’ve had your fill of the carrot cake, cleanse your palate with some Wagyu Beef Noodles ($16++). Despite the lavish use of wagyu shabu shabu, this beef noodle is surprisingly simple and homely yet tasty. The house made beef broth reminds me of pho due to its heartily herbal flavours, and the broth manages to strike a balance between light and easy to imbibe and rich & savoury. It’s the perfect dish to cheer you up, as that delightful broth is made lavish by the inclusion of the thicker than usual wagyu shabu shabu. These wagyu beef slices were tremendously tender and felicitously fatty, injecting a marvellous meatiness into the bedazzling beef noodles.⠀
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Thanks for hosting us, @kevin._.ngan & @fattchoyeatinghouse!

Carrot cake is a treasured hawker classic, so I was quite surprised to see it on the menu at @fattchoyeatinghouse. Their XO Carrot Cake ($15++) features cubes of radish stir fried with egg, beansprouts & eggs. Fatt Choy’s carrot cake is right up there with some of the best hawkers, as this eggy pile of deliciousness was full of wok hei, and seasoned superbly with the XO sauce & dark soy sauce. Due to the massive portion & the carrot cake being a tad oily, this is definitely a dish made for sharing.

Thanks for hosting us, @kevin._.ngan & @fattchoyeatinghouse!

The other veggie starter we had is the definition of ‘ugly delicious’. The Kou Shui Oyster Mushroom ($10++) is Fatt Choy’s vegetarian version of the beloved China classic kou shui ji, or poached chicken drowned in mala chili crisp. Fatt Choy’s rendition uses tempura oyster mushrooms doused in mala chili oil & chili crisp, and is every bit as delicious as its meaty counterpart. ⠀
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The tempura batter is different from what we’re used to, as Fatt Choy’s kitchen crew have settled on a more watery batter to better suit the texture of the oyster mushrooms after extensive experimentation. It’s less crispy, but it certainly suits the softer texture of the mushrooms. The flavour comes from the house made chili oil dressing, which consists of a copious amount of Lao Gan Ma & mala chili oil. The result is a spicy, numbing and stunningly savoury sensation that will make even carnivores forgo meat for a meal there.⠀
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Thanks for the invite, @kevin._.ngan & @fattchoyeatinghouse!

@fattchoyeatinghouse has a few superb vegetarian options when it comes to starters, and the Fried Silken Tofu & Omelette with Gochujang ($12++) is a mouthful both in name and in taste. Cubes of impossibly delicate tofu are coated in a thin batter and deep fried, and then stacked like a jiggly jenga tower on top of an omelette before getting drizzled with some gochujang sauce. ⠀
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I don’t know how, but the silken tofu is almost molten in texture, and one wrong move would cause it to completely fall apart. The tremendously thin batter crust was equally fragile, but its crisp was in direct contrast to the softness of the tofu. The omelette was serviceable, and you can wrap a cube of tofu in a strip of omelette if you’re so inclined. Almost all the flavour is supplied by the gochujang sauce, which oddly tastes a lot like the sweet sauce you’d get with yong tau foo. It’s pretty delicious though, and even as a tofu hater, I still enjoyed this appetiser.

Thanks for the invite, @kevin._.ngan & @fattchoyeatinghouse!

The Kongsee might be gone, but it is certainly not forgotten as @fattchoyeatinghouse has taken over with many of the old hits on the menu. Yes, it’s still the same bossman @kevin._.ngan running the show.⠀

Another starter that probably gets overlooked a lot but you must order are the Ngoh Hiang Rolls ($8++). An amalgamation of chicken & shrimp is the filling that’s rolled up in a beancurd skin and deep fried, the beancurd skin exterior is crispy and crackling while the filling within is delightfully bouncy with an addictive bite to it. Besides shrimp & chicken in the filling, there are colossal chunks of diced water chestnuts mixed in for a refreshing & charmingly crunchy bite every now and then. Plenty tasty too, especially when you dip it into the mouthwatering mala sauce from the sublime Sichuan Dumplings.⠀
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Thanks for the invite, @kevin._.ngan & @fattchoyeatinghouse!

The Kongsee might be gone, but it is certainly not forgotten as @fattchoyeatinghouse has taken over with many of the old hits on the menu. Yes, it’s still the same bossman @kevin._.ngan running the show. The Sichuan Dumplings ($8++ for a threesome) are back to smack your tastebuds with the marvellous mala sauce. The plump dumplings are filled with a meaty mix of minced pork & chives that are simply seasoned with salt, as the mala sauce does the heavy lifting. Spicy, numbing and stunningly savoury, the majestic mala is utterly titillating, and it was so addictive we had to request for a little saucer of just the mala alone.⠀
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Although the Chili Oil Shrimp Wanton with Fish Roe ($18++) appealed to my textural sensibilities more with the snappy, bouncy shrimp paste filling, the Sichuan Dumplings had already spoiled it for any other appetiser after it. The shrimp dumplings were still delicious, but they simply weren’t the Sichuan Dumplings.⠀
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Thanks for the invite, @kevin._.ngan & @fattchoyeatinghouse!

Weekend brunches are nice and all, but it ain’t a great brunch until it’s a BOOZY brunch. And here at @supplydemandnovena, you can booze up your brunch with FOURTEEN different cocktails, priced at an astonishing seven dollars and ninety cents each. That’s right, slightly under eight bucks for a cocktail at brunch. Oh baby YES!!⠀
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Since it’s still in the AM, grab yourself an Iced Baileys Latte. The reliable ol’ latte is spruced up with a shot of Bailey’s liqueur, and you can get tipsy and woke at the same time. The latte’s pretty decent with low acidity on the coffee and a moderate milkiness, but the Bailey’s was not incorporated well. The bartender should’ve shook the Baileys Latte up vigorously, and that will be something to note for the future.
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As for the Lychee Highball, it was a ravishingly refreshing, fizzy and moderately sweet cocktail. The lychee syrup is near perfect with the soda water, while the whiskey gives the cocktail a weighty body and the all important alcoholic punch. It may not be strong, but you sure can guzzle a whole lot of them.⠀
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Supply & Demand’s cocktails are certainly not the strongest, but at just $7.90 nett until four pm, you can just keep downing them one after another. Now that’s what I call a weekend. Thank you so much for the hospitality @supplydemandnovena & @marque.sg!

For the final dish of the tasting at @supplydemandnovena, we were served the Chorizo e Pancetta off the Exclusive Passholder menu that’s reserved for hospital staff, and medical students & staff at the school of medicine that Supply & Demand has set up operations in. At $15.90 nett, this simple but surprisingly substantial spaghetti will sate voracious appetites while satisfying the need for deliciousness.⠀
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A generous portion of crumbled up chorizo sausages, diced bacon, onions and shrooms are tossed together with spaghetti in a secret, house special umami broth & olive oil. The spaghetti was slightly past al dente, but it was in no danger of turning mushy. The umami broth delivered, with the amply salty broth fully flavouring everything present. However, Supply & Demand might want to give people an option on the spice level, as the Chorizo e Pancetta is scorchingly spicy. My tongue was set aflame from the spice, and I reached out for my $7.90 cocktail quite often to try and battle the blaze.⠀
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While Supply & Demand’s brand new brunch menu is the star attraction, their regular lunch & dinner menu is too good to be ignored. Thank you for hosting us, @supplydemandnovena & @marque.sg!