Fatty Weng at the Singapore Badminton Hall

collageThis all started when our friend TTC wondered what happened to all the old school tze char and our homegrown masterchefs. For most of us, one of the most complex cuisines in the world is the Chinese. This is because of the distinctively different regions as well as dialect cultures. Much like the Italians. And rediscovering the different tastes that we grew up with is a joy.

And so, continuing with the series of old school Tze Char places in Singapore, this time we gave Fatty Weng a visit.

There are as many as four Fatty Weng Restaurants in Singapore, indeed, there are two flanking the Singapore Badminton Hall, one is an air-conditioned tourist tra favourite, while the other is the original.


It was the last day of the first month of the Hungry Ghost festival in Singapore. And there was a news article regarding the various practices during the festival like not loitering near the crossroads, avoiding dark alleys and not standing too close to walls.

So naturally, we were seated at the crossroads of a dark alley surrounded by the walls of the houses. Fortunately, the only spirits we encountered that night were of the grape variety.

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We started off on a safe course with their Ha Cheong Kai, or Prawn-paste Chicken. And OMG, it was delicious.

Crisp, flavourful and tender, the prawn paste was given a light, almost subtle touch, quite unlike the heavy-handedness of some of the tze chars here. This is something that you really have to order when you are there.


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To add a twist, the traditional Carbo Course was served next. Perhaps to provide the buffer against the really fine wines that night.

It took a while for me to consume the thing as it contained quite a lot of prawn bits. Good for you, but tedious for me. 🙁

The claypot fishhead stew that came next is something that goes really well with rice. Full of goodness and taste. Unfortunately, I did not quite enjoy it.

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Don’t get me wrong, this dish is excellent, judging from the yummy noises that came from the wall my friends seated around me. It’s just that Fish head does not do “it” for me.

But what will does it just right is their fried oysters.

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Burnt, crunchy and savoury, the sauce here is the same as the one used for their specialty Soon Hock fish. However, TTC felt that having deep fried oysters would be a nice change from the norm.

Indeed it was. The burnt crisp parts were heavenly.

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The pork ribs that came were also pretty good. It had none of that nonsensical lean pork. This was your flavourful pork with a layer of fat that went very well with the wines.

Talking about wines, I brought a nice Spanish Garnatxa (Grenache) blend and was a little worried that it was too young. Lacking a proper decanter, the teapot served as an excellent substitute.

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Never let it be said that wine dulls the mind. 🙂

What arrived next was a bubbling vision of heaven. I love claypot stuff. Especially when it comes with meat in a dark brown sauce.


This time the claypot liver was overcooked, much to the disappointment of everyone. The liver became very tough and almost unpalatable.

Of course, all is not lost as the sauce was still bubbling and savoury. So the only course of action is to call for rice.

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There is something very very comforting about having warm gravy on rice. If only there was a poached egg on top…

And just when you think that your cholestrol level cannot get any higher, out comes the fried pork belly.

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Crispy, salty and throughly unhealthy. This is exactly how I do my pork belly at home. Except that I would spice it up with white pepper.

This is another dish that you must try at Fatty Weng. Home-cooked comfort food. Good for a rainy day.

Of course, it bodes well when just at the entrance of Fatty Weng, there is a huge bowl of pork lard available to anyone for the taking.

And what do you do with it?

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Kill the fat, kill the taste, I alway say.

And was it good?



Fatty Weng is truly one of the great tze char restaurants in Singapore that is worth revisiting again and again. Of course, he long since has retired, but it is good to see that his son has carried out the tradition of good food.

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Posted on 6th Sep 2006 in Cantonese, Chinese, Food and Drink, Old School, Singapore, Tze Char


There Are 8 Comments


TTC commented on September 15, 2006 at 4:19 pm

And the aroma of foeign talent’s homecooked curry….unforgetable!


Ivan commented on September 18, 2006 at 1:42 am

What was even more unforgettable was the communal way of eating it!


Mr Sanguine commented on October 1, 2006 at 6:55 pm

Old school it may be but the prices have certainly risen with the times, and I suspect might have surpassed it some. The 4 of us went down based on your recommendation and after 5 small courses and soft drinks, we were presented with a bill of $64 which all of us found excessive. Sweet and sour fish slices with more batter than fish came out to $15, the oyster omelete also rang in at $15 despite the fact there weren’t that many oysters. All in all, a slightly disappointing experience because of the price. It’s kinda rare to pay more than $10 per head for tze char, especially when seated in an alley. Maybe it was the fact we ordered from a menu with no prices and none of us could speak mandarin that well.


Ivan commented on October 1, 2006 at 8:51 pm

@Mr Sanguine: It is usually a prudent practice to ask for the price first if you aren\’t sure. I am sure they will understand the phrase \”How much?\” with some pointing.

Can\’t comment about your experience as I am not sure what you ordered. Here\’s a tip: Never order sweet or sour fish as you cannot really tell the freshness. Did you order what I thought was good on the menu?

As a guideline, the budget my friends and I usually have is about $25 per pax, excluding wines. This is to allow for some flexibility. We don\’t usually break the budget without a consensus from the table. Most expensive tze char I\’ve had was $70 per pax, excluding wines, that was because we had steamed fish (big hint!) and shellfish.

However, your feedback is useful and I will try to include the cost of the meal if possible in future posts. Thanks!


Mr Sanguine commented on October 5, 2006 at 1:33 pm

We had the har cheong kai and fried rice as per your recommendation. In addition to that we had the sweet/sour fish slices, oyster omelete and sweet potato leaves. The food was good, that wasn’t my gripe. We’re usually not very price sensitive and would just avoid the restaurant in the future if we thought we were overcharged, which we were in this case. That said, the portions we received were more than adequate for the 4 of us and we had a hearty meal.

Looking back at the experience, I think Fatty Weng is a cut above the rest and I don’t think we were intentionally overcharged. I suppose if one wants a good tze char experience, forking out a bit of extra $$ for Fatty Weng is a tolerable consequence.

Yes, cost of meals would be a great feature to include in your future reviews. Keep up the great work, our stomachs are relying on you!


ivn commented on October 5, 2006 at 2:30 pm

@Mr Sanguine: Will do! Thanks!


food.recentrunes.com » Blog Archive » A Round-up of 2006 commented on January 7, 2007 at 1:42 am

[…] 8. Fatty Weng’s with dear friends […]


food.recentrunes.com | A day at the Food Opera commented on September 21, 2009 at 6:27 pm

[…] An honorable mention must be made to Fatty Weng’s Fried Oyster Omelette. This is not the Fatty Weng we all know on Guillemard Road. […]

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