It is my firm opinion that all restaurant experiences can be assessed by three categories; people, place and produce.
I have been using these words as hashtags for a while. Fat Prince is the ultimate triple threat. Read on – you’ll see!
People
Fat Prince’s current Head Chef is Singaporean, Paul Lim. Lim has chalked up an impressive resume at just 27 years of age.
He has gained valuable experience at several Michelin starred and World’s Best Restaurants including Attica in Melbourne, Narisawa in Tokyo and Asador Etxebarri in Spain. Impressive right?
Lim is leading an enthusiastic team, and they need to be, as he also demands precision and finesse with regards to modern Middle Eastern cuisine.
And with newly appointed General Manager, Callan Mauger, (who recently arrived from Melbourne), the Fat Prince has found a consummate hospitality professional.
This is a formidable team who will surely elevate Fat Prince to rock star status.
Place
Fat Prince is fabulously located on Peck Seah Street, right by the Tanjong Pagar MRT.
As you walk through the glass doors you are wowed by the huge ceiling, its welcoming bar, by the gorgeous Byzantine tiles that adorn the open kitchen, by the etched glass pendant lighting and the opulent rugs and cushions.
I was instantly transported to the streets of old Istanbul, as if I was in one of the cool restaurants or one of the hidden dens that surround the Grand Bazaar.
Produce
Fat Prince has a new brunch menu, a modern take on Middle Eastern cuisine with a unique “koktail” programme.
We kicked off with mezze plates of Cashew Hummus, Lamb Meatballs and Cured Salmon Crudo followed by large sharing dishes from the kitchen’s custom-made earth oven.
First, we were treated to a “Fatteh Breakfast”: poached eggs, halloumi, falafel, yoghurt and baby spinach on the fluffiest pita ever, paired with their signature cocktail “Morning Star” (Aperol, prosecco, grapefruit and ginger beer).
To follow, we had “The Menemen”, a choice of lamb or halloumi, broken eggs, spiced tomato, labneh and did I say the fluffiest pita ever?
This was paired with a “Gimlet 100” (Roku gin, Japanese cucumber cordial and citrus).
Then we had “Shashuka Leek and Kale” with baked eggs, leek and kale ragout sprinkled with dukkah and to finish “Half Fried Chicken” with spiced yoghurt butter milk batter, chermoula and picked kohlrabi.
The last two cocktails at Fat Prince were Negronis: a Blanc with house-infused beefeaters gin, Mancino Secco and gentianne and a Rouge, also with house-infused beefeaters gin, but this time with Mancino Rosso, Campari, peppercorn and juniper. Cocktails for lunch is certainly decadent, but according to Fat Prince “Life is too short for lazy brunches”.
Recommendation
Fat Prince honours and defies tradition at the same time in a welcoming hangout that is engaging, social and fun. Great people, a great place, excellent produce and cool vibes.
You might walk in as a Prince or Princess, but you will walk out feeling like Kings and Queens.
