The hype: Previously a 10-seater speakeasy-style dinner steakhouse, Fat Belly has now revamped, getting rid of their set menus and replaced it with an extensive a la carte one, complete with starters, steaks from the charcoal grill and other mains. It’s signature Flat Iron steak remains, along with other unique cuts of meat.
The vibe: Find seats at comfortable dining tables, or perch yourself atop stools at the bar counter. Decked out in matte black, the restaurant gives off an intimate dining atmosphere that’s great for cosy dinners.
The food: Begin with the Hand-Crafted Ricotta and Plum ($10), which features Fat Belly’s housemade Ricotta cheese that’s both light and creamy, with just a hint of sweetness from the fruit—the perfect starter to whet your appetite for the heavier meat dishes to come.
You’ll notice that the usual, passe cuts of steaks like Tenderloin and Ribeye are unavailable here. In its place are the lesser-known but equally (if not more) delicious cuts such as the very economical and tasty Nipponham Angus 150 Day Grain Fed Flat Iron ($22/200g).
While the Flat Iron is lean, the Mayura Signature Marble Score 9+ Wagyu Tri-Tip ($55/200g) has plenty of fat content to give it plenty of flavour, pairing very well with the Bordelaise ($4), Fat Belly’s take on the classic steak sauce. Those who don’t mind the taste of parsley should order the Chimichurri ($3) too, for a more refreshing finish.
Instead of ordering the Truffle Fries ($7), get the Pomme Puree ($7) while you’re here. The buttery, fragrant white mash deserves much praise for being a great accompaniment to the steaks. Better yet, add some Bordelaise to it, we won’t judge.
The drinks: Enhance your steak experience with Fat Belly’s recommended wine pairings (from $13-$22/glass). Or else, classic cocktails such as the Negroni ($18) and Mojito ($18) pairs well with the heavy meat dishes too.
Why you’ll be back: Although the Tri-Tip had us in raves, the Flat Iron is the one we’ll keep returning for. It hits all the right spots, plus it’s wallet-friendly. Perhaps we’ll return in the day too, for a chance to try their roasted coffee.
