Quail Eggs And Fried Stinky Tofu: Fatty Bao’s Celebrates The Year End With A Night Market Festival

Bid adieu to 2016 at Fatty Bao’s Night Market Festival that has lined up street food grills and night market delicacies for your feasting pleasure. Plus, a Root to Fruit cocktail menu.

Looking to end 2016 on a delicious note? Swing by Fatty Bao for their Night Market Festival, a festival that focuses on flavours inspired by the East.

We tried a few of the festival offerings and we can safely say that the flavours on offer are perfect for this balmy weather. The textures on the Grilled Quail Eggs stole our hearts. It’s crumbed on the outside, soft on the inside with a gooey yolk to nicely round up things. The Hashimaki, a stringy Japanese omelette, was another favourite. Wrapped around a stick {like a solid ice lolly}, the inside was filled with cabbage and bacon. Even those of you who turn your noses up at eggs will lap this one up.

We also enjoyed the Mu Ping, chunks of grilled pork tenderloin whose peppery flavour was heightened by a spicy dressing. There was also the Mindanao Beef Skewers — the juicy, chargrilled meat just fell off the sticks and it just disappeared as soon it was popped into our mouths.

Looking for something other than food on a stick? Try the Fried Stinky Tofu. You’ll be served a bowl of batter fried stinky tofu. The crunchy batter gives way to soft and silken tofu that makes it a delightful eat. We also loved the Firecracker Chicken Wings, which were fried up to a crisp as well but one bite and we got chunks of meat accompanied by jasmine rice. Our table loved the soft surprise of the rice and the wings were gone by the time we could say ‘birdie’.

End the meal with the Tokyo Banana. A cylindrical-shaped, sponge cake stuffed with warm banana custard and a caramelised banana ice cream. They’ve kept the flavour of banana really subtle and what you get is a dessert that leaves you feeling all warm and fuzzy inside.

A festive meal needs to be accompanied by equally cheery tipple and at Fatty Bao, the Root to Fruit cocktail menu does just that. Seeds, stems, leaves, and fruits have all gone into the making of these heady concoctions and the results are worth the forage. If you are here for a lingering brunch, do try the Bora Bora. A happy yellow cocktail made of vodka, gin, and passion fruit. Your glass is topped off with slivers of green apple and coconut water. This one keeps things light and pleasant.

For a headier concoction, pick the Forbidden Fruit. It comes with a generous dose of tequila that’s tinged with plum puree, grapefruit, ginger syrup, lime, and soda. The fruits add a real zest to the punchy drink and you’ll be singing a happy tune in no time. When: The festival is on from Friday, December 16, 2016 to Sunday, January 1, 2017