Located in an old shophouse on Peck Seah Street is Fat Prince; a café, bar, and kebab joint that has a unique take on Middle Eastern cuisine.
The avant-garde interior of Fat Prince is designed to symbolise the vibe of Istanbul’s Karakoy; with down-to-earth sophistication and inclusive decadence as its trademarks, including elegant touches, which give the sense that an empire once stood in the same space.
Fat Prince is committed to serving Middle Eastern inspired gourmet kebabs with a distinctive and contemporary twist using sustainable ingredients and practices. To achieve this, Head Chef Beau Churchill has channelled the best, most local produce from regional farm Quan Fa and infused them with wood-fired flavours of the Middle East.
The farm subscribes to ecological agrarian methods of farming, refraining from the use of pesticides and harmful fertilisers to produce only the freshest food crop that is both nutritious and healthy.
Some of the ingredients being provided to Fat Prince by the farm include coriander leaf, lettuce, pea sprouts, dill, and mint.
To introduce to us the new items in Fat Prince’s sustainable menu, we were given an exclusive tour of Quan Fa Farm led by manager, Fabian, showcasing the history and innovative farming techniques Quan Fa Farm has adopted. Following which, there was a media tasting (dinner and cocktails) cooked on-site by Chef Beau with a make-shift grill and freshly picked ingredients from the farm.
Chef Beau elaborates, “We use local, sustainable ingredients because as a Chef, and a human, it is our duty to think and act responsibly and to help produce a better future. As a Chef, I have the ability to help create the demand to better our planet by utilising and educating on the use of local, organic and sustainable ingredients. For that, I am lucky. Local is always better.”
The Fat Prince sustainable menu is divided into three distinctive categories; Mezze & Salads, Kebabs, and Desserts. During the farm visit, we were introduced to the former two categories; along with a cocktail drink.
Fat Prince Mezze & Salads
Cashew Hummus
This flavourful dip is served alongside warm, soft, pillowy layers of pita. At $12, the Cashew Hummus is not to be missed with its creamy, melts-in-your-mouth texture complemented with roasted cashew gremolata for a rich, comforting appetiser. The best thing about this is – you can eat it guilt-free!
Fat Prince Kebabs
Grilled Halloumi Cheese Kebab
If you are keen on a vegetarian option for your Kebab, Fat Prince has the Grilled Halloumi Cheese Kebab ($9) which incorporates grilled salty cheese smothered in peppered jam, spiced nuts, and pomegranate molasses. The end product is a sublime balance of bold flavours; both savoury and sweet meshing together harmoniously.
Shish Tawook Chicken Kebab
While still maintaining its variety of signature kebabs, the Istanbul-inspired café has introduced some bold new items to the Fat Prince menu that are sure to tantalise your taste buds. Chef Beau grilled the Shish Tawook Chicken Kebab ($8) for us during the farm visit, and this was our favourite dish of the night. A take on a classic Lebanese dish, the smoky meat is served with charred capsicum, coriander, and toum for a fresh, herby finish. Simply irresistible.
Fat Prince Cocktails
Negroni Blanc
This gin-based concoction was served to us at the beginning of our foray into Fat Prince’s food. The flavour of it was perfectly balanced; topped off with dashes of dill to give the cocktail a refreshing finish. The Negroni Blanc is an upcoming item that will be introduced in the new drinks menu around June. Diners can look forward to this during then!
Fat Prince
Venue: 48 Peck Seah Street, #01-01, Singapore 079317
Opening Hours: 11:30 AM – 3 PM, 6 PM – 12 AM
For more information and reservations, visit https://www.fatprincesg.com/
Visuals Courtesy of Fat Prince and Quan Fa Farm.
