Fatty Crab is a restaurant and bar that has won over foodies in New York City and St. John. Now it brings its popular take on the best of South East Asian flavours to Hong Kong.
After receiving numerous awards and accolades in New York, which include a listing in the Michelin Guide’s list of Bib Gourmand Restaurants and glowing New York Times reviews for its various concepts, Fatty Crab brings its popular take on the best of South East Asian flavours to Hong Kong. This neighbourhood joint serves Zakary Pelaccio’s bold take on Malaysian, Thai, Indonesian, Vietnamese and Singaporean inspired cuisine -- while using western style cooking techniques. Signature dishes include Chili Crab, Watermelon Pickle & Crispy Pork, Fatty Duck, and ‘Cue Smoked Ribs. All condiments and pastes are made in-house from scratch, with love…a lotta love.
The bar at Fatty Crab offers a unique hand crafted cocktail list created by our own bartenders, with help of Fatty Crew’s very own mixologist, Phillip Ward, who has experience in numerous, noteworthy, New York establishments such as Mayahuel, Death & Co, Pegu Club and Flatiron Lounge. The bar also offers a dynamic list of wines and craft beers specifically designed to pair well with the robust and spicy flavours.