Fatt Choy Eating House 发财餐馆 (Beach Road)

And now for the final act at @fattchoyeatinghouse, we finish with some noods.⠀
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Welcome back my beloved Original Roxy Laksa, but ultra sized this time for four to share ($38++). It’s still the same scintillatingly spicy and savoury broth that’s made luxuriously rich & thick with the addition of a generous amount of coconut milk, but just served in a plant pot sized vessel. Topped with fresh tiger prawns, lots of fishcake & tofu puffs, this luscious laksa is definitely a strong contender for being one of the best laksas in Singapore.⠀
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Thank you so much for the hospitality, @fattchoyeatinghouse & @kevin._.ngan!

And now for the final act at @fattchoyeatinghouse, we finish with some noods. The off menu Not Your Singapore Hokkien Mee with Abalone ($48++), which I prefer to call the 3.5x Hokkien Mee. It’s essentially a KL Hokkien Mee that’s been made posh with the inclusion of abalone. The sauce is the familiar sinfully rich sweet & salty soy sauce based concoction that has imparted both colour & flavour to the thick noodles. The sauce has also been fortified by a generous amount of wok hei from the cooking process, making this pot of noodles even more delicious.⠀
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Abalone on its own is rather flavourless and is almost totally reliant on the sauce it is cooked in, and the sweet & salty sauce is a dream pairing for the mollusk. Better yet, the abalone is cooked just right with just the right amount of chewiness, and the texture fits in with the bouncy qualities of the noodles seamlessly. And of course, who can forget all that crispy, perfectly fried pork lard chunks that garnish the 3.5x Hokkien Mee. It provides the much needed texture contrast in a sea of soft & chewy elements, and ratchets the sinfulness of this noodle dish to heart stopping levels.⠀

Thank you so much for the hospitality, @fattchoyeatinghouse & @kevin._.ngan!⠀

Now, this might strike some as a weird pairing, but trust me when I say that ordering Fatt Choy’s Teochew BKT with Mala XO Fried Rice ($12++) is an outstanding move. The Mala XO fried rice on its own is enjoyably numbing and sufficiently savoury thanks to the Sichuan peppercorn & XO sauce, but adding a few splashes of the collagen rich bak kut teh and mixing it in with the rice elevates the fried rice into a supremely sumptuous & scrumptious affair.⠀
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Thanks for having us, @fattchoyeatinghouse & @kevin._.ngan!

While Singaporeans and Malaysians wage cyber warfare over who does bak kut teh better, @fattchoyeatinghouse is quietly doing their own thing and coming up with this beast of a BKT. The Teochew Style Pork Trotter Bak Kut Teh costs forty eight bucks a serving, but it serves four folks and it comes in a vessel the size of a large flowerpot. When you do the math, it’s only twelve bucks a person, which is cheaper than quite a few famous BKT merchants out there.⠀
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As you may have already noticed, the big difference here is the pork trotter that’s been slowly simmered in that peppery soup for hours. It isn’t particularly peppery, but that’s due to all the richness of the collagen that’s seeped out of the trotter while simmering. This is the absolute thickest and richest soup I have ever sipped on bar none! It’s ludicrously luscious, ridiculously rich broth and unbelievably umami thanks to the spice mix fusing with the jumbo pork trotter. Speaking of the trotter, it’s tremendously tender as expected, and the skin is such a supple delicacy that is just begging for the kiss of some dark soya sauce & chili.⠀
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Thanks for having us, @fattchoyeatinghouse & @kevin._.ngan!

I knew I loved @fattchoyeatinghouse Signature Pork Lard Fried Rice ($12++) before I met it, but it always did seem quite lonely. Some best sellers were made specifically to complement existing bestsellers, kind of like Ken being created for Barbie. In this case, Fatt Choy has whipped up the Iberico Pork Belly With Garlic Sauce ($15++) to pair with the pork lard fried rice, and it’s a match made in heaven.⠀
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Iberico pork belly is shaven into thin strips and poached, then amply flavoured with an abundance of crispy chili garlic bits and some black bean paste. The garnish of julienned cucumbers doesn’t look like much, but they function surprisingly well as palate cleansers. This is a simple side, but it pairs so well with the pork lard fried rice as it ameliorates a couple of shortcomings. The pork lard fried rice isn’t notably salty, and it does get a bit monotonous after the fifth mouthful. ⠀
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The Iberico Pork Belly adds that delectable umami and just a smidge of spice, as well as the enhanced satisfaction from the inclusion of meat into the rice bowl. It transforms the Pork Lard Fried Rice from a heart attack in a bowl into a sinfully stellar full course, and it is the epitome of the saying “we here for a good time not a long time”.⠀
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Thank you so much for the hospitality, @kevin._.ngan & @fattchoyeatinghouse!

@fattchoyeatinghouse has put a couple of new appetisers on the menu since my last visit, but it was the currently off menu Salted Egg Cereal Calamari ($ priceless) that truly thrilled all of us. Sure, the Mala Kaarage ($12++) was a touch salty but still absolutely addictive, the Pitan with Ice Plant ($15++) was truly unique, and the numbing & spicy Lava Egg With Chili Oil Dressing pairs perfectly with the Mala Knife Cut Noodles ($10++), but the Calamari was the undisputed champion.⠀
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The rich, superbly savoury flavours of the salted egg sauce were accentuated excellently by the natural sweetness of the crunchy cereal that the calamari is buried in. The squid itself was flawlessly fresh and deep fried for just long enough, boasting that much coveted spring & snap to each bite. There was still an abundance of delicious cereal bits left after all that sublime squid has been devoured, and we happily scarfed down spoonfuls of that satisfyingly sweet & crunchy cereal in between swigs of beer.⠀
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Thank you so much for inviting us @fattchoyeatinghouse & @kevin._.ngan!