Rating: ★★★★☆

Address: 11-13 Old Bailey Street, Central 中環奧卑利街11-13號

Telephone: 2521 2033


Fatty Crab是一家由紐約開過來香港的東南亞餐廳,菜式混用了泰國菜,馬來西亞菜,新加坡菜和日本菜等等的材料,並加入了西餐煮法的元素,很有特色。菜式的味道濃烈而且惹味,所以在紐約大受歡迎,現在香港分店生意也相當不錯,可以看出香港人對這些中西合璧的食物也很感興趣! 餐廳不設預約,要人齊才可入座,等位時可在酒吧飲酒聊天。晚飯價錢大概每位$400至$500。

When it comes to South East Asian food, Fatty Crab is all the rage in Hong Kong. Located on Old Baily Street in Central, Fatty Crab has a decidedly low-key, inconspicuous entrance, and inside the restaurant is an intimate bar area and a dining room that can accommodate around 45 diners. The first Fatty Crab was opened in New York, and it quickly became famous for its ghetto chic decor and its Western take on South East Asian cuisine – taking the best from both worlds, the resulting dishes are provocatively delicious.

Even though still in its first few months of operation, Fatty Crab in Hong Kong is already attracting a young, hip clientele who are eager to try some of its creative, East-meets-West dishes.

(1) As the restaurant has a no reservations policy, we had to sit in the bar area until everyone at the table arrived – not that I am complaining, as it was the best time for me to try some of Fatty Crab‘s exciting cocktails, designed by their mixologist Phillip Ward, who has worked at a number of established bars in New York. I ordered a glass of Drug Mule ($110), made with fuji apple infused vodka, house made ginger syrup and lime juice. The ginger gave it an appealing hotness, and the flavours of apple and lime complemented the kick of vodka.


(2) We started off with the Fatty Plateau ($695), an impressive platter of fresh oysters, razor clams marinated in pomelo, green peppercorns and mint, steamed dungeness crab in red chili sauce and marinated shrimps in a salted lime-kimchi dressing. The seafood was irresistibly fresh, and the Thai-style dressings accentuated its natural flavours.

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(3) A large platter of Grilled Jalan Alor Chicken Wings ($95, 3 pieces per portion) arrived next. Somewhat taken aback by its dark appearance, we were later told that the colour came from the sauce, which was made from kecap manis, chili, cumin, fennel. I preferred my chicken wings less char-grilled, but the sweet sauce was tasty.


(4) The pork belly in the Crispy Pork and Watermelon Salad ($145) was a tad dry, but I loved the use of watermelon in this dish, which helped cut through the fattiness. The watermelon was imported from Malaysia, and was exquisitely crisp and juicy.


(5) The Seared Sea Scallops ($120) were tender, and the green mango and papaya offered an attractive crunch.


(6) These Fatty Sliders ($110) were tangy. The spiced beef patty and sambal aioli gave them zing and distinguished them from other mini-burgers I have tried.


(7) The Fatty Duck ($200) was a dish that would make me come back to this restaurant. The deep-fried duck was enticingly crispy on the surface and full of meaty flavours, but what I liked most was the sweet, dark house made sauce, which was perfect with the Japanese tamaki rice.


(8) This Singapore-style Chili Crab (around $550 for a standard portion) was the highlight of the night. A giant crab sat in the middle of a large porcelain bowl, but it was the chili sauce which made my heart sing – the spicy, curry-like sauce, eaten with a piece of thick, airy toast, was sublime.

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(9) Finishing with all the spicy dishes, we decided to share a Warm Chocolate Cake ($90) – warm, buttery and with molten chocolate oozing out of it, it was a chocoholic’s dream come true.


(10) The Fatty Sundae ($90), with whipped cream, peanut butter, caramel sauce, chocolate sauces and cookies, was delicious but perhaps a tad too filling after all the food we have had.


(11) A mellow Coconut Panna Cotta ($70) arrived last, and was surprisingly well-received at our table. The panna cotta was creamy and smooth, and the flavours of coconut and mango were an impeccable combination.


Dinner at Fatty Crab costs around $400-$500 per head, and the service was energetic and friendly. The South East Asian offerings are bold and tasty, and the combination of Western cooking techniques with Asian ingredients gives the cuisine just that extra flair. Given that it is a small restaurant which is immensely popular, seating could be a bit cramped, but this new kid on the block is definitely worth a visit.