Local outpost of one of hottest NYC eateries- serving bold flavors of South East Asian cuisines & craft cocktails
Update – Fatty Crab closes December 5th, 2015 due to end of lease
September 30th, 2013
The serendipitous convergence of urban street chic with the bold flavors of South East Asian cuisines spawned a distinctive culinary & drinking concept when New York chef Zachary Pelaccio founded the original Fatty Crab restaurant in Manhattan’s West Village district back in 2005. Wildly popular since its opening- and recently included in the rankings of the “Top 100 Restaurants in USA” – the Fatty Crab concept takes inspiration from popular Malaysian cuisine- uniquely shaped by elements of Chinese, Indonesian and Malay heritage- to create the spicy and bold flavours typical of the region. Founder Zachary Pelaccio adds contemporary Western cooking techniques and presentation to the authentic regional flavours to create his distinctive take on South East Asian cuisine.
Following an expansion of outlets within its New York base, Fatty Crab has embarked on an international expansion- with Hong Kong the first opening in May 2013 ( in collaboration with two brothers Harsh and Rohit Roopchand), and London to follow. Since its opening, the Hong Kong offshoot has been embraced by an eager crowd of diners and bar-goers ensuring a vibrant “neighborhood eatery” atmosphere nightly. Adopting a “no reservations” ( and no service charge) policy for the Fatty Crab dining room can result in some waiting- at the bar- for tables on busy nights. For many patrons- the bar is a compelling destination in its own right.
Occupying a compact, dual-roomed street level space in the bustling streets just behind Hong Kong’s central business district, Fatty Crab cleverly captures the urban street-chic zeitgeist with its distressed facade of exposed brickwork and full-height steel-framed windows, and pared-back industrial interior decor. The interior combines two distinct spaces- at the entrance side is the main cocktail bar- with an enticing Raw Bar beyond. At the rear of the room several dark leather upholstered private dining booths provide an alternative seating option for diners. A short, steel-paneled passageway takes patrons past the partly open kitchen to the adjoining dining room- replete with is own well-stocked bar that services the room. The signature pared-back industrial-chic aesthetic is typified by the graffiti adorned raw concrete walls, weathered steel sheet fabricated bar and suspended lamps.
DRINKS AT FATTY CRAB
Contributing to the lively buzz, a darkly seductive cocktail bar entices patrons at the entrance to Fatty Crab with its masterfully created specialty cocktails and New York-style “Pickle Backs” (shots of Bourbon followed by shots of spicy pickle brine and a Tsing Tao beer). The beverages are headlined by a concise list of “Specialty Cocktails”- created by the New York based in-house mixologist – and themed around Hong Kong and Asian influences- utilising local herbs and spices such as ginger, Thai basil, and cardamom. Tasteful creations include the Far East Gimlet– combining gin, house made lime cordial, cardamom and kaffir lime; New Territories– with rye whiskey, Pedro Ximenez infused with ancho chili and averna; and the Prison Sex ( taking its name from the neighbouring ex-police station and prison compound)- sake, house made strawberry shrubb, lemon juice and cava.
FATTY CRAB CUISINE
The finely-honed selection of dishes on the menu exemplify the distinctive cuisine style created by founder-chef Zachary Pelaccio- melding the authentic ingredients and tastes of South East Asia with Western-inflected techniques and influences. Dishes are categorised under groupings of “Raw” – including oysters, razor clams, Snapper Crudo; “Skinny”– Vegetable Tempura, Grilled Jalan Alor Chicken Wings( with kecap manis, chili, cumin & fennel), & Crab Roll; and “Fatty”– featuring signature dishes such as Chili Crab, Fatty Duck (pickled mustard greens, gula jawa, thai chili, tamaki rice), and Crispy Pork & Watermelon( pork belly, thai basil, ginger lime dressing).
Inside Fatty Crab
The impressive black marble topped main bar anchors the front space at the entrance to Fatty Crab- padded black leather bar stools add a luxurious element to the pared back, industrial decor. At the far end of the bar, a Raw Bar showcases fresh shellfish and seafood.
Industrial-chic design aesthetic- bare concrete walls and flooring, exposed ceilings and industrial style lamps- with spare, utilitarian timber dining tables and chairs. A second bar services the dining room.
Looking back into the restaurant dining space- the main bar is located in the adjacent half of the building- accessed through a short passageway at the rear of the room.
Leather banquettes extend across one wall providing a luxurious highlight to the sparse decor. Graffiti art is splashed on the raw concrete walls.
Fatty Crab Specialty Cocktails
Fidelity- Cuban rum, fresh lime juice, Yellow Chartreuse & Thai basil
Seoul Fizz- Shochu, lemon juice, raspberries, egg white & soda.
Far East Gimlet- Gin, house made lime cordial, cardamon & kaffir lime
Selections from Fatty Crab kitchen
Skinny Plateau- selection of 6 oysters, 2 razor clams, marinated shrimp (HK$350)
Crab Roll- jumbo lump crab meat, crab aioli, chinese celery, thai chili (HK$130)
Smoked Fried Chicken- chili dill dipping sauce (HK$125)
Chinese patterned ceramic plates attractively complement the food presentation.
Fatty Crab- Restaurant & Bar- Hong Kong
Address: 1- 13 Old Bailey Street, Central. Hong Kong
MTR: Central- Exit D2
Enquiries: +852. 2521 2033 ( No reservations & No Service Charge)
Opening hours: Monday to Saturday 6:00 pm ~ 01:00 am (Closed Sunday)