The Fatty Bao, launches with many surprises − a 75-seater, Izakaya and Noodleshop- inspired Asian menu that’s brimming with fresh flavors and signature cocktails in a trendy, intimate space. This is the seventh outpost in India, after Bangalore, Delhi and Mumbai. It successfully marries a laidback vibe with award-winning food and drinks. Executive Chef Prashanth Puttaswamy’s menu is inspired by an Izakaya – a Japanese Gastrobar. Olive Bar and Kitchen Pvt. Ltd., in partnership with award-winning chef Manu Chandra and hospitality operations expert Chetan Rampal, have established The Fatty Bao. The local partner in Kolkata is city-based entrepreneur Avantika Saraogi.
“Kolkata is the latest city to welcome the ramen bowl topped girl that has come to symbolize The Fatty Bao across the country. Renowned for its Asian fare across Mumbai, Delhi and Bangalore, The Fatty Bao settles into the City of Joy − known for its deep historical association with Chinese food and culture. The vibe at The Fatty Bao is fresh and warm and the new space embodies the delicious food, vibrant culture and rich traditions of Asia. Enjoy!” said AD Singh, Managing Director, Olive Group of restaurants.
I have been a Fatty Bao fan ever since I dined in the Mumbai Bandra outlet where I fell head over heels in love with the Char Siu Pork Bao, this love affair has continued over multiple visits and I am absolutely thrilled to welcome them to my city. I always say you eat with all your senses and the food at TFB completely highlights this. Each dish looks and tastes brilliant with superb textures and flavors. The décor is delightful, quirky yet elegant and the food makes for a great culinary experience for the diner. Addictive small plates, soupy noodles, hearty bowls of ramen, the signature baos, expertly rolled sushi, char grilled robatayaki skewers, and lots more means there’s always something new to try.
The preview menu for which I was invited had Uramaki Sushis to kick off this wonderful meal, the Rainbow Roll and Prawn Tempura Roll both of which were highly appreciated by all of us. A selection of the signature Open Baos including the Char Siu Bao, which is outstanding and the very dish that has made me a “Fatty Loyalist”, the Chinese Chorizo, Bacon and Egg Shengjiang Bao cooked in a cast iron skillet were excellent and highly recommended. Followed by two dim sums that looked as good as they tasted Wild Mushroom with Truffle Oil and Prawn and Garlic Chive.
New and must-try among the salads is the Green Mango and Papaya Salad and Yum Nua or Thai Spicy Beef Salad. But the best of the best beside the bao’s for me are the Small Plates like The Fatty Bao PB&J – twice-cooked imported pork belly, first slow braised and then crisped to perfection with miso mustard jam, the Brie Tempura, Duck Nachos and Wasabi Prawns were sublime. Also new on The Fatty Bao Kolkata menu is the Robatayaki or grilled skewers available in single piece portions. Vegetarian options include Corn on the cob with chili and miso butter and the Samjang Cauliflower with fresh coriander and chili pepper flakes. The non-vegetarian includes Thai Green Curry Paste Grilled Chicken, Char-grilled Pork tenderloin, Gochujag marinated Lamb chops and Sambal Prawns.
Inspired by the Noodle Houses of South East Asia and in keeping with the current global trend – the menu at The Fatty Bao Kolkata gives you a taste of soupy noodles, goodness that can be customized to your taste. Their large plates also always have something for everyone, whether vegetarians or non-vegetarians. The Fatty Bao also has an exhaustive selection of Ramen, with noodles that are made in-house and the stock simmered for over 8 hours, giving the broth an unparalleled robust flavor.
A meal must end with some of the amazing new desserts – try the eggless and sugar-free Kaffir Lime Panna Cotta with almond crumble or the delectable eggless Fried Miso Apple Tart served with miso butterscotch and sour cream ice-cream. Also must-tries are the Sour Cherry Vacherin and the absolutely scrumptious Peanut Butter Mousse. The famed Zen Forest is artwork on a plate and is a scrumptious way to end your meal!
The bar offers a selection of fabulous cocktails that have Asian influences. Some of these cool, ready-to-drink, pre-batched cocktails. All the syrups and shrubs used in the cocktails are all made in-house. Order a bottle of Cool-Ade − a heady mix of gin, cucumber, elderflower or if you prefer something a little fruitier, the Peachy Lemonade with gin, green tea, lavender, peach and key lime, comes highly recommended. Passion Mule combines white rum with homemade ginger ale but if you love your whiskey The Elixir is just right with Bourbon whiskey, maple syrup, apple and pear. For the traditionalists, classic cocktails, an extensive wine list available by the glass and bottle, single malts, Japanese Sakes, beers are available.
Opening Hours: 12:00 noon to 3:30pm & 7pm to 11:30 pm (Only guests 10 years and above permitted for dinner)
Wallet Factor: Meal for two without alcohol, excluding taxes Rs.1500 ++/ Meal for two including alcohol, excluding taxes Rs. 1900++
Address: Fort Knox, Camac St, Kolkata. Hours: 12 noon – 11:30 pm. Ph: 033-3085 9108
Rukshana Kapadia is one of Kolkata’s leading food bloggers and is the founder of www.theculinarycommentator.com [1]