In 1967 Fatty Weng’s chef started serving up Cantonese cuisine from a small roadside stall, and the rest they say is history. Several successful restaurants in a number of locations later, Fatty Weng is now a fixture in Chinatown and regarded as one of the city-state’s best Cantonese restaurants. Located on Smith Street, a trip here is a must for any lover of Chinese cuisine. Tuck into Cantonese classics like the Peking roasted duck, chilli crab, honey pork ribs, the special pan-fried vermicelli or Fatty Weng’s famous deep-fried soon hock drizzled in a special sauce made from a secret recipe, that has kept diners coming back for more and more for over forty years. To guarantee a table at Fatty Weng Restaurant, making a reservation in advance is advised.
Food sounds delicious?
Get a table before they're gone
Service is good but taste for hor fun not the same as before as lack of pig stomach. Char siew not so char and nice. Location is convenient.
Our second visit this year, this time round we tried the honey pork rib, the signature fish, and their recommendation which consisted of braised meat and yam ring. My dad loved the traditional taste of the food.