Fat Lu­lus Asian Bbq & Desserts

Food and Travel (Singapore) - - New Bites -

A com­ing to­gether of two very dif­fer­ent per­son­al­i­ties, the res­tau­rant is helmed by chef Sam Ch­ablani and Pang Ji Shuang (also known as Song). The for­mer is the most bois­ter­ous of the pair and is known for coat­ing most of his grilled dishes with an ebony crisp outer. His pre­vi­ous stints cook­ing Span­ish and In­done­sian cui­sine show through in his cou­pling of charred, smoky dishes with a side of salsa or a mari­nade of sweet ki­cap ma­nis. As with all good bar­bies, it’s the meat that takes cen­tre-stage. Wagyu beef cooked in Thai fish sauce and sam­bal ibérico pork on the Duh Meat Board (S$28) isn’t the typ­i­cal pro­tein-fo­cused plat­ter. An un­ex­pected favourite is the side of burnt kailan with gar­lic crisps that re­minds us of kale chips.

The more soft-spo­ken Pang leaves the savoury food to Ch­ablani but is the mas­ter with sweet treats. His ren­di­tion of an Ap­ple Tarte Tartin (S$14) is a nod to the charred­fo­cused savoury menu; it is topped with burnt vanilla ice cream, which he dis­cov­ered by mis­take. Most dishes give Song a chance to show­case tech­niques learnt through years of ap­pren­tice­ship, such as the painstak­ingly made Atas Kinder Bueno (S$14) – a choco­late bar con­tain­ing bai­leys, hazel­nut, vanilla white choco­late and caramel.

◆ 297 River Val­ley Road. Tel: 65/9236-5002. www.fatlu­lus.sg

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