Fat Fook Taiwanese Kitchen opened its 5th branch at the Globe Tower, BGC and invited media personalities and bloggers, including StreettalkPh’s own foodie, the Gastronomic Kamikaze, to sample the fare. Yes, you read that right, and it’s not a cuss word. “Fat Fook” literally means “Big Blessing” in Taiwanese, and if you think about it, the cuisine served is a blessing for the palate.
Fat Fook was conceptualized by Chef Rachel Gao, who was born and raised in Taiwan. The recipes were with the family for ages and were passed on to Chef Rachel by her parents. She added some twist here and there, but the basic recipe is still intact.
If the facade is any indication of the food to be served, it’s already a winner. The place looks welcoming, vibrant and modern.
Now, let’s get down to business.
Taiwanese Sausage
The sausage was lean and firm while being sweet, salty, savory and smoky at the same time. The slivers of garlic added zest to the sausage, although I recommend that the slivers should be thinner to avoid overpowering the taste with its pungency.
Tofu with Century Egg & Pork Floss
At a glance, the dish is beautifully plated highlighting the tofu and the pork floss. The tofu itself is wonderfully silky which is complimented by the saltiness of the pork flos, and the richness of the egg. The sauce is sweet, which goes well with the rest of the dish.
Fried Stinky Tofu
The tofu was fried very nicely. The dish was accompanied by pickled vegetables which as the chef explained, is how the tofu is traditionally eaten. True enough, the sharpness of the tofu is contrasted by the acidity of the vegetables.
Oyster Misua
Ok, I tasted the soup before I took a picture.The aroma was so aromatic that I had to dig in. The broth was very flavorful and the noodles were soft, although it could use more oyster flavor.
Truffle Xiao Long Bao
This dish was quite a surprise, especially when the chef mentioned that truffle oil was used in the dish. From my experience, Truffle oil is hard to use, as it is very overpowering, and can destroy the balance of a dish. Well, upon tasting the dish, it seems that initial reaction was misplaced. The dish was balanced, while still retaining some notes of the truffle flavoring. The wrapping is wonderfully done and firm. The broth inside was rich and flavorful. The Xia Long Bao is a revelation indeed.
Normal Xiao Long Bao
Every bit as amazing, minus the truffle flavoring. Though this one goes a bit better with the black vinegar and ginger dip.
Fat Fook Chicken Chop
Chicken was nicely breaded while being moist and flavourful. Wonderfully crisp, even the underside is not soggy. Dish was properly deep fried, and nicely seasoned.
Fried Intestines (Isaw)
A Filipino favorite. Wonderfully deep fried, so its very crispy. With salt and pepper on the side for seasoning. Although not for everybody’s liking, this dish will make some converts upon tasting.
Cua Pao
Another Filipino favorite, with at least a dozen of versions, Fat Fook’s Cua Pao is another story altogether. The bread was very moist, sweet and delicate, while the meat is savory and very tender. Will keep you asking for more.
Oyster Cake
Sticky and yummy, the dish is very eggy, and goes well with the drizzled sweet and sour sauce. A very filling dish.
Spicy Wanton
Maybe too hot for some, but the spiciness is balanced with the tasty filling. Great with lots of rice or an alcoholic drink.
Black Pepper Beef
Served on a sizzling plate, the aroma was meaty and fragrant. The meat, while thick, was surprisingly tender. The sauce was sweet and salty. The freshness of the peppers cuts through the richness of the meat.
Chef’s Beef Tendon Hotpot
This dish was very tasty. A word of caution though – the piquancy level is very high. That said, the tendon, it was surprisingly tender, almost jelly like. This dish is perfect with a bottle of beer, or a cup of rice. Or both.
Taiwan Style Fried Noodles.
Personally, my favorite dish of the night. When it was placed on the table, the first thing that caught my eye is the amount of toppings it had. The noodles were very chewy and al dente. The sauce used was very flavorful and delicious. Will definitely order this again.
Kiampong
Rice was sticky, though still firm. The dish has a very earthy and nutty flavor. Will go very well with the viands in the menu, especially the Black Pepper Beef!
Rice topping
Rice is fragrant and flaky. Topping is a combination of meat and mushrooms. Well seasoned, simple yet delicious. A simple meal, this is perfect for people on the go.
Pork Rib Soup
Soup is nice and piping hot. Broth was rich and flavorful, however, meat was a tad tough and surrounded by fat.
Milk Tea
All the dishes won’t ne as good without their famous Milk Tea. It goes with everything!
Take-Out Counter
Fat Fook also also knows about the fast paced lifestyle of some people in BGC, so it also offers an array of easy-to-eat food, aside from the main dishes in its To Go Counter. They use handy containers that are environmentally friendly and convenient.
NEW DISHES COMING
Chef Rachel and Fat Fook are not finished yet. They will be offering some new and delectable dishes to compliment their existing menu. This is something that diners and foodies can look forward to.
The Globe Tower, 32nd Street, Bonifacio Global City, Taguig
02-283-8936
11:00 a.m. to 10:00 p.m. (Monday to Sunday)
https://www.facebook.com/FatFookManila/
Words/Images by Joshua Manalansan
