Mod-Middle Eastern meets contemporary Australians and a new drinking experience at Fat Prince

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Celebrating its fifth year, Fat Prince brings more vibrant flavors and a whole new, fresh direction to its chic venue

The new head chef Simon Bell (most recently Senior Sous Chef at David Myers’ Adrift before joining the Dandy Collection in April of this year) is redefining the modern Middle East with his simple and clear South Australian approach and flanking a new menu that says so is familiar as it is unrecognizable. His approach builds on Fat Princes’ previous journey and now makes the kitchen lighter, brighter and fresher.

Chilled oysters

Bell uses everything from herbaceous to sour to whiten and lighten tough meats, mezze, and side dishes. The Chilled Oysters ($ 16), for example, are inspired by the Aegean coast and the Riverland region of South Australia. The fresh oysters are complemented by a fresh citrus topping made from saffron, coriander cress and charred orange segments, which perfectly balances the salty sea notes.

, Mod-Middle Eastern meets contemporary Australians and a new drinking experience at Fat Prince
Cod in batter ($ 25 per 100g)

The Pit Smoked Eggplant ($ 19) with tahini and mint shows the heart of the house – the pit oven – and is a must-see. We loved the depth of smoke and char against the suppleness of the eggplant. After a short searing directly on hot coals, the vegetables are peeled and then relaxed in the warmth of the oven without direct heat. The result is a sublime, smoky-soft aubergine, lightened with a fresh harissa approach in the form of a raw salsa, instead of the usual spice paste.

Likewise, the smoked Wagyu Beef Rib ($ 32) is another no-frills mezze, tastefully presented with just a lime wedge and a saucer with a sweet, hot, barbecue sauce-like date and pickled onion ketchup, Australian style, perfect for communal sharing.

, Mod-Middle Eastern meets contemporary Australians and a new drinking experience at Fat Prince
Smoked Pork Ribeye ($ 31 per 100g)

A popular house favorite is the Adana Kebab Tartare 2.0, where steak tartare meets typical Turkish street food – definitely upscale and sublime. Served with Wagyu, Turkish Pepper, and Charcoal Hardened Egg Yolks, it’s very hard to stop at one bite at this bite. Another fun new condiment is the herb-sprinkled coconut labneh smeared on butternut squash and flavored with spices and smoke.

New to the Built section of the menu is the hearty Tagine Spiced Chicken ($ 48) with green olives, pickled lemon, and parsley. A longer spice preparation intensifies the aromas cooked with tagine and culminates beautifully in a perfectly cooked bird and its complementary spice sauce.

, Mod-Middle Eastern meets contemporary Australians and a new drinking experience at Fat Prince
Chicken with tajine seasoning

For the DIY Build It main part (served with pita and Turkish chillies) we recommend the super crispy, down-under-inspired Battered Cod ($ 25/100 g), served with chermoula and a lively fennel salad, while the Pit Smoked Pork Ribeye ( $ 31 / 100g) comes with black garlic sauce and a coleslaw. For a new take on a traditional dish, the Pit Roasted Pumpkin ($ 16 / 100g) combines the sweetness of slow-cooked pumpkin with rich, creamy coconut, which is lightened with parsley, thyme, dill and mint. Lightly pickled cucumbers and a dash of lime provide crunch and acidity.

A small selection of side dishes (starting at $ 15) are also available to pair with main courses to add fresh, sour notes to the palate. Choose from Broccoli Salad, Marinated Mushrooms, and Cos Salad Hearts.

After all, despite the endless pastures, you have to leave room for dessert, because the selection has also been expanded. If you only have room for one more creation, opt for the meringue. Peppered with rose water and peppered with sumac, the flowery aromas are overlaid with passion fruit quark and Fanta ice cream, rounded off with Bell’s ode to Wizz Fizz: a rain of orange and rosemary sorbet.

But if space isn’t a problem, choose from the Rosewater Pavlova, Flourless Chocolate Cake, or the Housemade Ice Cream Sandwich ($ 15), which features Turkish coffee ice cream between gingerbread cookies. Bell also offers a vegan dessert option with the chocolate bar shaped olive oil sorbet, which is topped with pink peppercorns and a citrus bouquet that accentuates the fruity notes of olive oil.

, Mod-Middle Eastern meets contemporary Australians and a new drinking experience at Fat Prince
Mascarpone Knafeh

In addition to the new menu, Fat Prince is also celebrating A New Way to Journey Through Koktails, led by bar manager Agnes Kuan and Fat Prince’s bartender Scarlet. Guests can look forward to a better drinking culture and a more rounded experience with a brand new selection of tips featuring full, half and unseasoned drinks, each with a creative Koktail name that tells a story behind a brew. Kuan makes their own zero-proof spirits for their cocktails and uses unconventional ingredients such as spices and vegetable side dishes in their creations.

, Mod-Middle Eastern meets contemporary Australians and a new drinking experience at Fat Prince
Fez finds a new butler

For example, Travel in the reeds ($ 22) includes a pandan-infused version of margarita, brilliantly shaken with aquafaba from the kitchen’s huge stash of canned chickpeas. Fez finds a new butler ($ 18) makes way for a Negroni with homemade zero-proof flavored gin and sweet vermouth mixed with Campari. With The way to evil ($ 12), the kiwi is paired with homemade zero-proof gin, cucumber liqueur, and lime juice.

Mary’s uniquely mythical healing ($ 12) presents a “tidy up” version of the classic Bloody Mary, flanked by clarified tomato juice, agave syrup, and a drop of truffle oil. Tales of scarlet in a souq ($ 22) Check out vodka and umami vermouth with olive liqueur and makgeolli (Korean rice wine) for balance and a well-rounded, plum-filled finish on the nose. Spice is a verb ($ 24) interprets the classic old fashioned with smoked date butterfat washed whiskey as well as smoked date and wolfberry syrup.

, Mod-Middle Eastern meets contemporary Australians and a new drinking experience at Fat Prince
The bright ping that balances the earth

48 Peck Seah Street, Singapore 079317. Tel: 6221 7794


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