Middle Eastern with a hipster touch Let Fat Prince show you a whole new world of Middle Eastern flavours, shining, shimmering and splendid. Designed to reflect Istanbul’s opulent café culture – think velvet navy chairs, wooden rafters lined with gold and Arabic mosaic embedded in the walls – it’s grand without being gaudy. Chef Hunter J Moyes, who competed in Season 2 of Chopped Canada, leads the kitchen to produce modern Middle Eastern food with a focus on kebabs. There are currently six types on the menu, including baharat honey chicken, smoked kasar cheese and spicy beef Adana ($16/two, $24/three). Each kebab is palm-sized but packed with as much filling as it can possibly hold. Order the spicy Adalar prawn kebab, whose sweet pear salad base mellows out the heat of the marinated shellfish. Topped with a sour and slightly bitter pickled chayote (a type of gourd), the taco-resembling dish hits all the taste profiles in one mouthful. Equally impressive are the small plates and salads. The Fat Prince hummus ($12) is a smooth blend of chickpeas, duck fat, garlic and lemon, and sprinkled with a mix of fragrant spices. Spread it over crispy bread chips and it’s filling enough to be a meal on its own. Similarly, the Turkish kisir ($14) is a mix of bulgur wheat and roasted vegetables tossed in herbs and pepper paste. The hearty salad will satisfy people in the CBD looking to eat clean but can’t quite give up on grains just yet. Wash it all down with a pistachio latte ($7) or, for the adventurous, orange chilli mocha ($7) that has specks of chilli powder and zest from the citrus. For something stiffer, Fat Prince has wines ($16-$19/glass, $80-$190/bottle) and beers ($13-$18) from Lebanon and Morocco alongside specialty cocktails ($18-$22) infused with spices. Time Out Singapore reviews anonymously and pays for all meals.
Polecany
