We scour the island’s restaurant scene to bring you the new and the noteworthy – it’s a tough job, but somebody’s got to do it! ANTHIA CHNG checks out Fat Lulu’s for some modern Asian barbecue and plated desserts.
Taking over the space of the now defunct Five & Dime at River Valley Road, Fat Lulu’s preserves the cosy and friendly vibe, bringing a touch of quirky with its fun and conversational food menu.
Grub on these:
This cool dining spot is known for its modern asian barbecue (think smokey flavours and light char) and bespoke plated desserts. Helming the grill kitchen is Chef Sam, a dynamic and outspoken personality who unashamedly pushes the boundaries of what is commonly considered as “burnt”. Meat lovers will appreciate the choice of meats here – we recommend the Duh Meat Board ($28), a trio of Wagyu skirt steak, pork collar and crispy grilled kailan. While my partner enjoyed the hearty char siew taste of the pork, the purist in me preferred the tenderness and flavour of the beef. We also tried the Ikan Bakar ($28), a spicy and well-marinated dish of wild, line-caught parrot fish thrown on the barbie and served with refreshing cucumber achar (pickles).
Don’t leave without trying The Burnt Corn ($11), which sounds modest but was pretty much the highlight of my entire meal! Don’t be fooled by the name of the dish though – the corn was given a light kiss of fire so it was nowhere near being burnt.The slightly charred bits and smoked sour cream added an edgy dimension to the sweetness and crunch of the kernels; it was love at first bite.
Fat Lulu’s boasts a unique concept where the desserts are as important as the savoury items. Pastry chef Chef Song’s creations are a combination of naughty and nice and traditional-meets-modern; think familiar childhood desserts taken to a whole new level. The “Atas” Kinder Bueno ($16) is a crowd-pleaser that many will enjoy, but for something more refreshing I’d recommend the Pineapple Ice Kachang ($16). Made with coconut ice cream, pineapple granita, coconut foam and chendol, this dessert was a blast from the past with a contemporary twist.
Last but not least:
Reserve seat in advance as this 38-seater spot can get pretty packed in the evenings. I arrived at 6pm on a weekday, right when the restaurant had just opened for dinner, and there were already a couple of groups waiting to be seated.
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