Out of the Oven at Fat Prince

From melt-in-your-mouth wagyu fit for a king; to cocktails worthy of royalty, Fat Prince’s new menu boasts an epic journey along the Silk Route unlike any other with its newest cooking method.

*This article first appeared in the November/December ‘Food & Wellness’ 2020 issue of Wine & Dine

With a long standing tradition of modernising the face and taste of Middle Eastern cuisine in Tanjong Pagar, the Fat Prince Bar-Kafé-Kebab’s latest acquisition now further revolutionises how meat is prepared. Their custom built traditional earth pit oven— a total rarity in the local F&B scene, mind you— has the ability to heat meat up to temperatures that soar to an incredible 450°C. Meaning, their signature roasts get even more succulent as they are roasted even slower like never before; retaining an incredible amount of moisture as it braises in their own juices and nutrients; resulting in dishes that boast greater flavour profiles that break apart so easily at the glide of a knife. And the verdict is in: diners have nothing but praise for the restaurant’s new oven-cooked dishes.

Iberico Pork Rack (Image courtesy of Fat Prince Bar)

A few of the additions at Fat Prince of note are their Iberico Pork Rack and the Wagyu Beef Cheek. You know, there is nothing quite like sinking your teeth into an otherwise quintessentially Middle Eastern tasting dish, but updated with the presence of other unlikely and deceptively incongruous spices, like the Szechuan peppercorn and Turkish coffee. Instantly reminding us of the precious commodities that were traded along the Silk Route of yore, the Iberico pork is at once juicy and so delectably spicy!

Wagyu Beef Cheek (Image courtesy of Fat Prince Bar)

But the one true pièce de résistance in our book is the restaurant’s Wagyu Beef Cheek. Now, we have had our fair share of Sunday roasts. We have had our fair share of steaks. But the way Fat Prince prepares this beef dish in the earth pit oven will offer diners a complete religious experience. Picture this: a massive portion of slow cooked premium grade Wagyu that is fermented in chilli, walnut crumble and za’atar that melts not only in your mouth but your heart too.

And lest we forget the sweet libations on offer at the restaurant, their signature koktails also go perfectly with the new mains on their menu. Might we suggest washing down the Fat Prince’s meat with a few crowd favourites like their Gimlet 100 and Marsh Attak.

Fat Prince is located at 48 Peck Seah Street, #01-01, Singapore 079317. Opening hours are from 11:30am to 10:30pm on Monday to Sunday. For more information, visit fatprincesg.com

*Wine & Dine’s November/December ‘Food & Wellness’ 2020 issue is available on newsstands and Magzter

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Adriel Chiun

Digital Editor

Long-winded and short-tempered, Adriel has never met a grilled cheese he did not like – unless it scalds his tongue and the roof of his mouth, then the world is as good as edam.

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