Hotspots EAT & DRINK

DEBORAH GILILES steps into the stylish and sophisticated world of the Fat Prince where Chef Simon marries modern Middle Eastern dishes with his contemporary Australian background to offer a new refreshed menu.

Aussie Chef Simon Bell takes the helm at the Fat Prince launching a refreshed menu to deliver the depth of Middle Eastern flavours in an elevated and contemporary fashion. Exceptional produce is expertly curated into delicious, light, innovative dishes.

For those of you who (like me) have been wowed by Ottolenghi’s rise to culinary fame and enjoyed recreating modern Middle Eastern food from his cook books, you’re going to love the Fat Prince. The elegance, complexity Smoked Pork Ribeye ($31 per 100g)and skill of Chef Simon is obviously well beyond what a humble domestic cook will be whipping up at home but the ethos of gathering around the table to break bread and share stories over plates of light, healthy and fresh flavours from the region are at the heart of the customer experience here.

Our tasting menu began with a Cannellini Bean Hummus seasoned with lime juice, garlic and salt and topped with roasted red peppers and lime served with pita croutons. This was a much lighter version of a traditional hummus made with chickpeas.

The plump, rather large Hyogo chilled Oysters from Japan were exceptional, topped with saffron infused charred orange juice, coriander cress, and charred orange segments. If you like oysters, be sure to try these.

Next up was a real treat, the Adana Kebab Tartare 2.0 is a recipe Chef Simon has evolved from an earlier Fat Prince favourite. Diced Wagyu Eye Round is tossed with Turkish pepper paste, charcoal oil, parsley, shallot and lemon juice, then served with cherry Chilled Oysters ($16) tomatoes and grated cured egg yolk, served with a house made buttermilk and rye cracker.

The warm Mud Crab comes in the shell, lightly seasoned with shallots, chives, parsley, olive oil, lemon juice, and salt served over a layer of hazelnut tarator.

One of the menu highlights for me was the Pit Smoked Aubergine served with a base of yoghurt, tahini and ‘fresh’ harissa (think fresh salsa with a fabulous hit of spiced harissa flavoured tomatoes). The aubergine is cooked on hot coals (rather than over them) which immediately blackens the skin, forming a shell that keeps the heat and steam within the vegetable, softening the flesh. When ready, the aubergines are peeled then left to hang overnight in the pit oven.

For our main course we opted for the Pit Smoked Pork Ribeye rubbed in spice, marinated with yoghurt overnight and smoked

Pit Smoked Aubergine ($19)

lightly before being caramelised on the grill and served with fresh cabbage slaw, black garlic sauce and freshly made flat breads. This is a wonderful sharing plate where you tuck in and build your own flatbreads. For dessert, Chef Simon gave a nod to his Australian roots with a delightful Rosewater Pav, the meringue of which is spiked with rosewater and peppered with sumac, layers of passionfruit curd and served with a sherbet like Fanta ice cream. We also squeezed in the Marscapone Knafeh, a kind of Asian Baklava. Kataifi (a type of Filo Pastry) is layered with butter, mascarpone cream cheese and drenched in a spiced gula melaka syrup, topped with a coconut pandan mousse, and roasted pistachios. Yum!

Bar Manager, Agnes Kuan has curated a unique menu of cocktails that gives equal showcase to full alcohol, lower alcohol and zero alcohol options. Long gone are the days where being alcohol free means being severely limited to a sweet sugar-fuelled soda or H2O. The offerings were fabulous.

VERDICT: Fabulous and delicious, Chef Simon marries modern Middle Eastern dishes with his contemporary Australian background.

The Dandy Collection owns and operates Fat Prince, Firangi Superstar, and Neon Pigeon in Singapore.

JO UPCRAFT heads out for a Sunday afternoon of bespoke beverages, decadent snacking and a step back in time at Atlas Bar’s 1920s-inspired setting.

Above: Espresso Martini Below: More meat and cheese than you can shake a stick at!

Atlas Gin & Tonic

The opportunity to dress up (and feel a bit posh) has been lacking of late, which is why an invitation to Sundays at Atlas at iconic Parkview Square had us dusting down our heels in a hot second.

Given it’s swankiness, Atlas Bar might not be the first spot that comes to mind for a Sunday afternoon. With its stunning 1920s decor, luxurious gold interior, opulent furnishings and eight metre tall Gin Tower, it’s a venue you tend to associate with a fancy-pants night out. But the moment we sink into the velvet armchairs, we realise it’s the dream location for some weekend indulgence, especially in ‘these times’. The venue offers so much space that there is no choice but to socially distance. The plush furniture fills the room with cosiness. The background music and chatter of patrons happy to not be spending a Sunday afternoon in Ikea is infectious.

Sundays at Atlas are unlike any other day of the week. The event, which lasts 2.5 hours, boasts its own drinks and nibbles menu, both of which are free-flowing and therefore a combination of delicious and dangerous. Beverages in the set price menu include a selection of award-winning cocktails, wine and beer (you can elevate to Delamotte NV Champagne +$40 per guest for free-flow), so it makes sense to start gently with the Sunday Spritz, an easy and refreshing mix of Citadelle gin, pear, citrus, soda and prosecco. Keen to start the proceedings with a bang, we also go straight in for an Espresso Martini of Tried & True vodka, coffee liqueur, aromatic bitters, cream and a splash of cinnamon. Needless to say, one cocktail is not enough, and with 10 to choose from, we have a hydrating time ahead. The Baroque Pearl, another sweet treat of Citadelle gin, cucumber, mango, milk, sugar and citrus is a firm favourite, alongside the strong, silent and certainly punchy Michter’s bourbon whiskey based Old Fashioned.

In addition, the G&T Suite provides the opportunity to build your own bespoke concoction. The choice between Widges Gin and Hayman’s Old Tom Gin causes less stress than which tonic water and garnish to go for. Options range from yuzu to mediterranean for the tonic, to pink peppercorn, juniper berries, celery, basil and more for the trimmings.

Thankfully, a mouthwatering platter of artisan bread, dips, pickles, nuts, meats and cheeses helps to soak up the drinks. Peppered smoked mackeral, country pork terrine and dollops of fresh fig jam add to the decadence, as do the desserts of carrot cake and buttermilk pannacotta.

VERDICT: Skip the Sunday house chores and head here for some truly special sipping and snacking. You deserve it.

Sundays at ATLAS are held every second Sunday of the month. From 158++ per guest with cocktails.