The devil, as they say, is in the details. Those of you who have visited the very stylish Neon Pigeon along Keong Saik Road would agree that the owners, The Dandy Partnership, have put in a lot of thought into creating a unique experience for their customers. The same formula applies to their second F&B concept in Singapore – Fat Prince.
In essence, Fat Prince feels like an upmarket coffeehouse in downtown Istanbul. Chef Hunter J.Moyes, previously from Vancouver’s Tacofino and acclaimed TV Show, Chopped Canada, serves up Middle Eastern food with a modern interpretation. There’s also a bar that prepares cocktails laced with herbs and spices from the region.
For instance, the Moroccan Mary uses harissa paste instead of the traditional tabasco, which makes the drink a tad spicier and less sour compared to the Bloody Mary.
We also tried Karakoy Confidential (left), named after a hip neighbourhood in Istanbul. Bourbon, infused with Baharat (a spice mix) is put together with Yellow Chartreuse, Maraschino and Honey – a heady yet delicious concoction.
While the drinks were well done, the star of Fat Prince is definitely the food.
We were served their version of hummus, which has duck fat for extra body and oomph. Baba ghanouj is primarily blended eggplant. The truffled version served here has sumac and mint leaves to help cut through the earthiness, as well as crispy shallot for texture.
Chef Moyes has done a great job with the kebabs. We tried Spicy Beef Adana, which is served on a pita bread along with pickled chilli, smoked tomato and sumac macerated onion. It was good, but we really loved the Spicy Adalar Prawn, also served on a pita with buttered soy, pickled chayote, pear and spring onions. It’s a harmonious symphony of flavours, textures, with the right amount of briny savouriness, accented by a tinge of smoke.
Where’s the whisky? Well, there isn’t. But don’t let the lack of drams stop you from having some awesome modern Middle Eastern grub.
48 Peck Seah Street, Singapore 079317
+65 8221 3683
Tuesday to Friday 8am-12am (coffee, lunch, dinner)
Saturday 1030am – 12am (brunch)
Sunday 1030am- 3pm (brunch)