Fatty Fong Seafood Restaurant
I am back in office three days a week. One of the key motivating factors for me to return to office is the social aspect of it. Having lunch with your coworkers is the best way to connect and whenever we have a bigger lunch group, my colleagues and I would look for a Tze Char place nearby as we can then order more dishes and sample a decent spread of ultra-satisfying comfort food.
One of such places is Fatty Fong, a small Tze Char stall located in a coffee shop along New Upper Changi Road. Besides the common popular Tze Char dishes like curry fish head and prawn paste chicken, we also like their signature prawn fritters and homemade tofu.
Head Chef Tan Woei Lum has improvised on the prawn fritters recipe passed down from his mother, adding Chinese chives, chicken meat, sotong paste into it. He also replaces plain flour with water chestnut flour for the batter, resulting in a thin, flaky and crispy outer layer that pairs superbly with the savoury prawn and chive mix.
Chef Tan also makes his own tofu using unsweetened soya milk with eggs. The mixture is poured into bowls and steamed. Upon order, the tofu is deep fried and served in a wok of brown seafood sauce with fresh prawns and broccoli. The sterno flame beneath keeps the mini tofu wok piping hot throughout the meal.
I am pretty surprised this little Tze Char gem in Bedok-Changi neighbourhood has somehow received little social media mentions. I am not keeping it a secret and happy to share this little gem with you!
56 New Upper Changi Road
11:00am - 11:00pm
