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Fatty Crab’s Buns have touched Hong Kong shores

October 11, 2013 Lifestyle No Comments Email Email

Fatty Crab has been cooking up a storm this fall with its lively and energetic vibe, serving its bold take on South East Asian flavours at the restaurant and bar.

Fatty Crab Hong Kong Chef de Cuisine, Kristofor Olbrich

Fatty Crab Hong Kong Chef de Cuisine, Kristofor Olbrich

At the helm of Fatty Crab’s kitchen on Old Bailey Street, Chef De Cuisine Kristofor Olbrich creates new dishes especially for the Hong Kong palate using fresh and seasonal ingredients, while incorporating favourites from the New York menu. This fall, expect to relish in New York’s most raved about pork “bao”, also known as steamed buns.

Chef Kris first joined the Fatty Crew in 2007 and has been part of the opening of most Fatty Crab restaurants to date, the Upper West Side and St. John included. With his seasoned experience and thirst for adventure, Kris moved to Hong Kong with the first venture of Fatty Crab in Asia, bringing his New York flair with him.

Fatty Crab – Pork Buns

Fatty Crab – Pork Buns

A favourite since Fatty Crab opened has been the steamed buns; however, it was difficult getting the right bun in Hong Kong for this Asian style sandwich. “After all, anything worth doing is worth doing right,” says Chef Kris. “This dish is all about a good pork to bun ratio with the right flavour, texture, size and shape, and of course, the bao has to be fluffy. It hits notes of spicy, sweet, salty, a little punch from the pickled daikon, and of course fatty. What makes our pork buns finger-licking-good is the sauces we serve with them. It can be a little messy, but that’s part of the fun.”

The Pork Buns (HK$120) have braised and glazed pork inside the buns, served with a salad of soft boiled eggs, mixed lettuce greens and herbs, sliced shallots, pickled daikon and charred green. The idea is you stuff all the items of the salad into the bun along with the pork belly and then dip it into the mix of kecap manis and siracha, served on the side. Vegetarian lovers may opt for the Veggie Buns (HK$95) where the pork is replaced with a stuffing of shitake mushrooms, cabbage, carrots, and fermented tofu. The salad and dipping sauce remains the same. Hong Kong-ers are bound to love this dish as it is familiar yet new and allows guests to really dig into it. The dish can be enjoyed at the bar, paired with one of Fatty Crab’s Hong Kong-inspired cocktails or ordered at the restaurant to start off a meal.

The Bar and Restaurant are open daily from Monday through Saturday from 6pm to 1am.

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