West Village: Lunch

Snacks

Green Mango Dips | chili-sugar-salt | 6
Quail Egg Shooters | slow-poached quail eggs, tasting of sambals | 7
Steamed Buns | pork or veggie | 12/10
Tea Sandwiches | hand pulled lamb shoulder, tofu aioli, salted chilis | 10
Jalan Alor Chicken Wings | roasted, kecap manis, chili, fennel | 9
Fatty Sliders | mini beef and pork burgers, sambal aioli, pickles, lettuce | 12
Green Mango & Papaya Salad | thai-style pounded salad, chili, lime, peanut | 12

Noodles/ Soups/ Rice

Wonton Mee | shrimp & pork wontons, fried noodles, chicken broth | 19
Nasi Lemak | chicken curry, coconut rice, sambal ikan bilis, slow poached egg | 23
Lo Si Fun | short rice noodles, chinese sausage, crimini, slow poached egg | 16
Malay Fish Fry | turmeric tempura, crab curry, green chili, tamaki rice | 15
Soto Ayam | noodles, curry broth, fried chicken, beef/potato dumpling | 22
Java Mee | egg noodles, spicy curry, shrimp, fish cake, thai basil | 21

Fatty’s Specialties

Chili Crab | chili sauce, white toast | MP
Soft Shell Crab | turmeric tempura, fish palm, fresh sriracha | MP
Singaporean Black Pepper Mussels | black pepper, yuzu, toast | 19
Fatty Duck | pickled mustard greens, gula jawa, tamaki rice | 24
Watermelon Pickle and Crispy Pork | pork belly, fresh herbs, sweet ginger | 17
Chicken Claypot | ginger, green chili, tofu | 16
Beef Rendang | lemongrass-chili braised short ribs, pickles, coconut rice | 28

Vegetables

Chinese Broccoli | oyster sauce, sesame oil, chili, yuzu |  9
Wok Fried Greens | sambal belacan, shaoxing | 9
Trumpet Mushrooms | wok roasted, buttermilk-uni emulsion, local apple | 12

Rice Bowls

Rice | 3
Coconut Rice | 4
Chicken Rice | 4

Sweets

FATTY BARS
Milk Chocolate | Ginger, Puffed Rice, Crisped Rice | 6
Dark Chocolate | Roasted Almonds, Chili, Maldon Sea Salt | 6

Chocolates made exclusively for us by Tumbador Chocolates.

*Many items contain shellfish and/or peanut product*

A service charge of 20% will be added to all tables of six or more.
Menu items and prices may vary from website to restaurants based on availability and market prices of ingredients.