ABOUT US

about1The Fatty Weng Restaurant is a homegrown eatery (also known as tze-char / zi-char/ zhu chao), a term used by locals in Singapore to describe a meal of home-style dishes eaten in a casual setting, usually like a hawker center or coffee shop. Tze char eateries are popular among the locals as a shared meal and is gaining popularity with tourists who also want a taste of local fare – usually Cantonese fare is offered. Many homegrown Chinese restaurants start out as tze-char stalls, and as their popularity and following grows, they become fully-serviced restaurants to cater to their customers’ growing requests.

A meal at Fatty Weng’s is best enjoyed in a group – be it with your family, friends or colleagues in a casual dining setting. With more than 200 ala-carte dishes to choose from, there will be something for everyone. For first-timers, we recommend ordering in smaller portions so that you get to share and try more dishes!

As Fatty Weng’s reputation grew, few eateries in Singapore, inspired by Fatty Weng’s creations, operate with the same or similar names. This is the website for THE original restaurant set up by Fatty Weng himself, a.k.a. Lai Foo Weng, back in 1967.

Today, the Fatty Weng restaurant is heralded by the second Lai generation, and is supported by a team of managers and staff to provide good service to our customers at all times. We have up to 9 chefs working under our Executive Chef to ensure that our dishes created by Fatty Weng are delivered as what Fatty Weng created them to be. Fatty Weng was, and still is very passionate about serving authentic, fresh Cantonese cuisine at affordable prices. 40 years on, this same philosophy continues to be the driving force at Fatty Weng Restaurant.


RESTAURANT HISTORY

history1The award-winning executive chef of Fatty Weng, Lai Foo Weng, is the driving force behind Fatty Weng. He earned his nickname, “Fatty Weng” from his customers and the name caught on ever since. (There is an on-going joke that his slightly chubby appearance had a part to play in his nickname too.) From a very young age in life, Fatty Weng started cooking. His focus was always to create authentic, home-style Cantonese cuisine. His passion led to him starting up Fatty Weng in 1967 while he was in his 20s?. Back then, Fatty Weng operated as a modest roadside stall on Albert Street.

history2The Albert Street roadside stall saw streams of customers who kept coming back for the delicious, hearty meals prepared by him. It was at his modest stall in Albert Street where stories of his famous opeh-leaf takeaway originated from.

Fatty Weng’s dishes were such a hit that barely 3 years later in 1970, he moved into a larger premise – a coffee shop on Guillemard Road to cater to his growing customer base. His loyal fans sought him out at his new premise, and in no time at all, Fatty Weng took over the neighboring shop in Guillemard Road. In the 1970s, it was a common sight to see hoards of people tucking into the famous Deep Fried Soon Hock in Special Sauce along Guillemard road.

By the early 1980s, Fatty Weng became known as the reasonably-priced, go-to Cantonese cuisine restaurant for family and corporate gatherings.

By then, Fatty Weng’s menu grew as well – with more than 200 items to choose from, there was always something for every taste bud imaginable. To cater to the growing customer base, Fatty Weng moved into a 500-seater restaurant in the Singapore Badminton Hall in Geylang. As with any F&B business, having a consistent location helped. For the next 20 years, from the 1980s to 2007, Fatty Weng had a permanent home, and quickly become an institution for the Singapore dining landscape in the 1980s: many people who lived in Singapore then recall having a birthday, wedding or corporate meal at Fatty Weng’s, or having a takeaway opeh-packed meal from Fatty Weng’s. It was a homegrown brand that everybody recognized and knew well.

In 2007, Fatty Weng had to relocate out of Singapore Badminton Hall premises as the building was taken back by the Singapore Land Authority. Since then, Fatty Weng’s signature and often-talked about opeh-leaf takeaways, missed by many, and were spotted replicated by a number of other eateries.

In 2014, under the directorship of Fatty Weng’s second generation, Lai Foo Weng and Derek Lai, Fatty Weng reopened under its original brand name, the Fatty Weng Restaurant, continuing its 40-year tradition of serving authentic Cantonese fare at wallet-friendly prices at a new location, in the heart of Chinatown on Smith Street.

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1967-1967

started as a roadside stall on Albert Street.

1970

Moved to a coffee shop on Guillemard Road

1979-1983

200-seater restaurant at Lion City Hotel

1983-1985

300-seater restaurant in Geylang East

1986

800-seater restaurant at Singapore Badminton Hall on Guillemard Road

2007

Relocated out of Singapore Badminton Hall

2014

Official re-opening of Fatty Weng at 37 Smith Street, Chinatown

Friendly Service

Despite the restaurant’s roaring success, Fatty Weng remained humble at heart, sticking true to delivering excellent Cantonese fare at reasonable prices to his customers. Even as the restaurant grew into a 800-seater, Fatty Weng always championed friendly and courteous service at all times, no matter how busy the restaurant might be. He himself is known to pop out of the kitchen to say hello to his customers on busy days.

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VENUE

A rich cultural experience!

The minute you step into the Fatty Weng Restaurant, you will feel like you have entered a peaceful respite from the bustling activity of Chinatown. Located in the heart of historic Chinatown, the Fatty Weng Restaurant offers you a rich, all-rounded cultural experience: traditional Cantonese tze-char cuisine savored in the comfort of our newly-revamped heritage shophouse – an unique architectural feature found only in this part of the world.

[image of venue]

Whether it is your first trip to Chinatown or if you haven’t been to Chinatown in a while, we invite you to head on to Fatty Weng where you will get to enjoy the best of the old and the new: a traditional, authentic Cantonese meal while basking in a spacious, comfortable and contemporary setting. Al fresco dining opportunities are also available for those wanting a taste of outdoor casual dining while taking in the sights of Chinatown.

<<  Available for private reservation>>

Many of our repeat customers return to celebrate their special moments with us and we want to be of continual service to our customers.

At our new premises, we have an exclusive private room with a total seating capacity of 120 persons that is available for private hire.

Located the second floor of our heritage shophouse, this exclusive venue is perfect for birthday, wedding or corporate celebrations for up to 120 persons.  For smaller, intimate gatherings like corporate discussions or family gatherings, we recommend our smaller private room setting (seating capacity ~40 persons) for your exclusive use.

For each of your special moments, you will get to enjoy our special in-house catering menu, carefully selected and prepared for you.

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CANTONESE CUISINE 

Fast Homemade Dishes

The cooking methods in Cantonese cuisine center around convenience and speed: our customers come hungry and we don’t believe in making them wait too long for their food! Good wholesome food that can be quickly prepared and enjoyed is what matters to us.

While Fatty Weng’s business grew rapidly in the 1980s, Fatty Weng did not rest on his laurels. He constantly upgraded his culinary skills and tested his knowledge and Cantonese cuisine skills against other chefs by participating in International cooking competitions. At Fatty Weng’s, braising [link to braised fish head or braised toufu], stir-frying [link to stir-fried crab] and deep-frying [link to deep fried soon hock] are the commonly-used methods to prepare the most sought-after dishes created by Fatty Weng.

To balance out the flavors of the ingredients used, homemade sauces and broths play an important role in Cantonese cuisine. Homemade sauces and broths feature prominently in Fatty Weng’s dishes. Fatty Weng spent many years perfecting signature sauce recipes for the dishes he created, and they are the reason why our customers keep coming back for more.

As it was 40 years ago, our chefs today prepare our sauces and broths from scratch, using only the finest and freshest ingredients.

Only the best quality and freshness will do

Unlike other cuisines like Sichuan or Thai, herbs and spices are not widely used in Cantonese cuisine. The focus of Cantonese cuisine is to feature the primary ingredient – be it seafood or meat or rice or noodles. Hence in Cantonese cuisine, the quality and freshness of the primary ingredients are key. In that same spirit, we at Fatty Weng take pride in offering you only the best quality and freshest ingredients sourced from all around the world – with the best quality ingredients, only light seasoning is needed to bring out the natural sweetness and flavors of the food.

about2As Cantonese cuisine originated from the coastal Guandong province in China, fresh seafood features prominently in Cantonese cuisine, and it is the same at Fatty Wong. Many customers flock to Fatty Weng’s for its Deep Fried Soon Hock in special sauce. The Soon Hock Fish / Marble Goby / 笋壳鱼 / Oxyeleotris Marmorata / ikan malas is a premium fresh water fish that heavily sought after for its trademark delicate sweet flavor and smooth-textured meat.

Crab is another favorite with our customers: our pick for our customers is the Sri-Lankan crab – meaty and flavorful and great to pair with our homemade sauces.

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