The venue itself gives you a feeling of being invited to join a coveted Chef’s table in a fancy hotel or restaurant; the proximity of the Chef and the stunning techniques used in presenting each dish will make you feel special throughout the entire evening. The person behind The Fat Chef is K. Narakorn Lurtnibuna, also known as Chef Pop, a talented individual who has learned the cooking craft from a culinary school in Melbourne and through his travel around the world. Thanks to his experience in Australia, Europe and Thailand, the food at The Fat Chef can be considered Eurasian, a beautiful combination of European and Asian culture.
The menu is light, healthy but most importantly, fresh, as Chef Pop ventures to the market every day to catch on the freshest ingredients and produces available on the island of Phuket. Back behind the kitchen, those ingredients are beautifully combined with a handful of love to create some of the iconic appetizers we had the pleasure to try, such as the Salmon Carpaccio and Phang Nga Crab Meat on a Crispy Ciabatta Bread or the coveted Fine de Claire Oysters.
The Wonton Soup was equally delicious and represented perfectly the spirit of mixing the best of both world, with those fresh Prawns Wontons served in an amazing Asian herbal consume broth. Our main dishes were al-dente Seafood Fettuccini with special XO Sauce, a Steamed Fish with served with a Black Bean and Japanese Soy Sauce and finally, one of Phuket’s most famous dish, a Moo Hong, a Southern Thai pork stew with Chinese roots that was as tender to cut through like a knife through butter.
A final word; this restaurant actually recommends you to bring your own wine, as it believes that everyone must have a favourite in mind when it comes to fine dining! Find them on Facebook at www.facebook.com/thefatchefthailand or give them a call today at +66 76 609 298.