Asian Gastrobar Fatty Bao adds the spicy Asian zinger to the parent company - Olive Group best known for their premium standalone restaurants. Another feather added to Avantika Saraogi’s hat as she aims to bring all of Chef Manu Chandra’s best to the city. Even though the name suggests bao, we recommend the chargrilled Robatayaki skewers as our top pick dish.
Paper lanterns pattern the ceiling and vibrant colours take over the furniture and bar. The cocktails are served in in-house bottled blends making it the first of its kind in the city. Bright light from the skyline and the noise toned a little down from the superhit Monkey Bar right upstairs. Inspired by the Izakaya - style dining, popular in Japanese gastrobars.
What to order:
The small plates of baked wonton cups and wasabi prawns were the top two picks followed by Prawn Tempura and the Asparagus Tempura with cream cheese and sesame among the sushi rolls. Spicy Tofu and Radish cake and Fried Chicken Bao. Among the Baos, the Patty Bao is chef’s special if you eat lamb. For vegetarians Spicy Cottage cheese and spring onion is recommended. Dimsums have an assortment of flavours ranging from edamame to garlic chive and truffle oil. Ramen lovers will find themselves spoilt for choice for the soupy noodles. Gyozas were however the winner among them all, especially the smoked chicken and spinach with fresh red chilli.
The cocktail menu has an interesting take on serving drinks in bottles and presenting each looking ‘pitcher-perfect’. Our top pick was the Passion Mule. Among all the desserts we tried, we loved the cocoa caramel. The marshmallow meringue and the bed of gooey chocolate calls us back to eat again.