By : MELISSA RICHTER
13 February 2019
Fat Lamb a delightful and unique new addition to the Bangkok dining scene since they opened their doors at the end of 2018. Located away from the city center on Rama 9 Soi 45, it is worth the drive to experience amazing “Mediterranean cuisine with an American twist”. Fat Lamb is a labor of love for Chef Yakup Tangsongsirisak who was the former head chef of Primal Steakhouse in Bangkok and a graduate of Culinary Arts from Kendal College in Chicago where he honed his skills working with illustrious chefs such as Rick Bayless and Alex Stupak.
At its heart, Fat Lamb was conceived to be a “home away from home” where you can dine, feast and enjoy the company of family and friends. It’s a large converted house with a relaxed and inviting vibe and an undeniable Arabic flair. Well-appointed glass windows let in plenty of light, and the space is framed by sturdy white texted walls with cut out arches, Persian rugs, exposed beam work and lots of comfortable and wooden tables. The plentiful tables are ideal for an intimate dinner for two, and you can find larger options in semi-private dining areas big enough to accommodate groups of any size.
The halal menu is unlike any other with flavorful dishes that were inspired by Chef Yakup's travels around the world. Only the best imported Mediterranean spices are sourced and you will find specialty items on the menu such as their homemade Premium Beef Bacon and a delightful array of creative “mock-tails” due to the fact that no alcoholic beverages are served. We enjoyed the sweet and tart Witch Hair which is delivered with plenty of dramatic dry ice and is quite an entertaining way to start your meal. For an appetizer, we opted for the Arnavut Cigeri which is a Turkish inspired deep-fried chicken liver dish served with heirloom tomatoes, crispy potatoes and a bright and acidic tomato salsa. We followed this with a fascinating version of Greek Salad which is cut quite thin like coleslaw and then kicked up a notch with the addition of grilled olives and juicy hunks of sweet red watermelon which offer an alluring counterbalance to the tangy and creamy salad. Next up was the Seafood Paella which comes in three sizes so you can enjoy it individually or share it. While this is not a traditional paella, it was one of the better versions I have tried with an intensely satisfying use of spices such as saffron and paprika in a rich tomato-based sauce. The seafood was perfectly executed so it remained fresh and succulent, and the spicy dried sausage rounded out the dish perfectly. For the main course you can go for either a T-bone or Tomahawk steak, but we settled on their signature Lamb Shank which is sous-vided for 24 hours and served with a scrumptious beef demi-glace and side of some of the best home-style mashed potatoes I’ve had in a long time. There is also a tasty Greek-style ratatouille that comes with it, and this fork-tender lamb is hearty and well-seasoned without any of the strong odor that can sometimes be associated with lamb. For dessert, we highly recommend the Baklava w/ Greek Yoghurt Ice Cream. While this is not as light and crispy as previous versions I may have tried before, it more than makes up for it with the taste, texture and perfectly balanced ingredients. It was suggested that we take off a few of the top layers of the Baklava, put the ice-cream in the middle and create an impromptu “ice cream sandwich”. This is a clever way to enjoy the dessert as it ensures that you get the perfect combination of sweet nuts and pastry and sour ice cream in every bite. Fat Lamb is a wonderful family restaurant that is delivering innovative dishes that are thoughtful and soulful. You can taste the passion in every bite and it is a friendly neighborhood eatery that you will want to visit regularly.