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FAT Club Consultancy evolved from a humble gourmet club in NUS () started by a passionate group of foodies. Get in touch with us today.

Our consumer-centric solutions focus mainly on brand design, concept creation, and menu development.

05/10/2026

[New Bahru] I’ve always enjoyed plenty of things about their burger here: the proper crust on the patty, the decision to skip tomatoes and lettuce (which I agree don’t bring much to a burger), the house-made potato buns, and the fact that they’re the only place offering a Wisconsin butter burger. But the gripes I have today are the same ones I had when I first tried them five years ago, so it’s clearly the burger they intend to make, and that’s perfectly fine. I’ve always found the beef a tad underseasoned, especially given the thickness of the patty, while the blend itself, despite being juicy, doesn’t have quite the beefy intensity or depth of flavour compared to some other spots. They certainly have their loyal supporters, and it’s still a good burger overall— it’s just those little things that keep it from being the first place I turn to when a burger craving hits. OFC Burgers
No Go
Can Go👌🏼
Must Go

04/10/2026

[Thomson] Dragged ourselves out for brunch at Marymount Bakehouse SG ‘s new outlet, which says a lot considering I’m not usually a brunch person—especially when it means lazy fry-ups or $20 eggs on toast. But with an extensive menu of levain pies, sourdough pastas and plenty more, there’s actually good reason to get out of bed. This slab of fluffy focaccia hits that sweet-savoury spot beautifully, piled with smoky lardons, scamorza and delicate shavings of Tête de Moine, then finished with a drizzle of hot honey to tie all that salty, cheesy richness together.
No Go
Can Go
Must Go👍🏼

02/10/2026

[Tanjong Pagar] There’s only one ramen shop I’d queue for at International Plaza, and for me that’s Enishi. I finally decided to brave the lunchtime queues here at B R O T H E R S R A M E N for the first time, and I can’t say I see a compelling reason why people do it. The broth is interesting—a blend of chicken and pork (and fish?)—and it’s certainly thick and rich, but the mishmash of flavours feels like it can be more balanced. There’s also a peculiar grainy sediment in the broth that gives a slightly gritty texture. The toppings fare well, particularly the tender chicken and flavourful pork chashu. It’s a decent bowl which clearly has its fans, and perhaps their famous Jiro ramen might change my mind—but for now, you’ll probably find me upstairs on level two.
No Go
Can Go👌🏼
Must Go

01/10/2026

[Orchard] With a menu packed with varied small plates, it’s easy to overlook the bowl of ramen, but that would be a tremendous mistake— this is one of the standouts and well-worth the visit alone. Instead of the usual pork or chicken, the broth is made from sea bream, cooked down until creamy, collagen-rich and deeply comforting. Swordfish chashu adds a meaty richness, while the yuzu foam tries to help it from becoming overbearing. The crispy sakura ebi feels less essential, though—it quickly turns soggy in the broth and doesn’t add much to an otherwise excellent bowl. AO ARAKI TAKESHI
No Go
Can Go
Must Go👍🏼

30/09/2026

[Katong] One of our favourites from their new menu is this fried pizza that pairs creamy provola with slices of unctuous lardo that practically melt on the tongue, punctuated by the sweetness of rock melon jam and a savoury crumble of baked olives. A simple yet elegant combination that delivers plenty of flavour and contrast. La Bottega Enoteca Casa Nostra Patrick Low (แพทริค)
No Go
Can Go
Must Go👍🏼

29/09/2026

[New Bahru] Always a treat coming back here and discovering their new creations— this time a wild concoction of pineapple rum, chicken broth, and a mashed potato foam—but the main reason for this visit is the return of their nduja and tripe pasta, a dish I first had almost six years back when it was on LBF’s menu. Slightly different flavour profile from what I recall, with a few more tomatoes in there and less of that Calabrian pepper heat, but the soul of the dish remains with that rich nduja running through, alongside pieces of beautifully tender tripe. Bar Bon Funk
No Go
Can Go
Must Go👍🏼

28/09/2026

[New Bahru] You probably wouldn’t believe me if I said you could get one of the best plates of carbonara at a cocktail bar—unless that bar happens to be Bar Somma What better way to get people out on a rainy Sunday night than with the lure of $2 negronis, smashing bar bites, and plenty of bubbles—which is what went down at their 2 year anniversary party yesterday. P.S. you get the carbonara free with your first cocktail during happy hour. Mirko Febbrile
No Go
Can Go
Must Go👍🏼

24/09/2026

[Orchard] Delicious Japanese-inspired sharing plates that take familiar flavours and give them a creative spin AO . For the quality of cooking and the prices, it is superb value—and perhaps the former head chef ARAKI TAKESHI of Esora, now the group’s culinary director, deserves some credit for that. The maki roll is a standout: sukiyaki wagyu wrapped with crunchy spears of asparagus and zucchini, then topped with seared slices of even more beef. There’s also a black truffle mochi rice-stuffed chicken wing, grilled so crisp you’d swear it had been fried, and a comforting Japanese curry-like stew loaded with tender beef tongue and tendon. Even the garlicky rice alongside it is good enough to eat on its own.
No Go
Can Go
Must Go👍🏼

23/09/2026

[Katong] I love a good fungi pizza, and the one here is super earthy with a mix of roasted oyster and button mushrooms, creamy robiola that brings a slight tang, and crispy strands of kataifi that’s meant to emulate a pile of hay (ask them why). For me it brinks on being just a tad too earthy and rich; I wonder if more sharpness in the form of pickles or an acid like lemon or vinegar would help lift it more. The other one named after Patrick Low (แพทริค) evokes flavours of a cheeseburger with well-seasoned beef, pickled onions, and lettuce. La Bottega Enoteca
No Go
Can Go
Must Go👍🏼

22/09/2026

Hong Kong is one of our favourite cities to eat in, where old-school institutions, bustling cha chaan tengs and humble noodle joints remain every bit as essential as the city’s modern restaurants and world-class bars. From roast meats to dim sum, and delicious cocktails, here are some of our favourite places worth seeking out:

1. Luk On Kui - Go to either this or Lin Heung Lau for dim sum out of trolleys.

2. Shui Kee Coffee 瑞記咖啡 - Homely French toast and milk tea.

3. Tsim chai kee - Reliable, no-frills wanton mee.

4. Sister Wah - Tender brisket, clear beefy broth.

5. For Kee Restaurant 科記咖啡餐廳 - Get their hearty pork chops either over rice or in a bun.

6. Eight treasures - Beef brisket noodles with a slightly sweet, herbal broth.

7. Lan Fong Yuen - Famous touristy spot for their milk tea, so strike it off your list if you haven’t.

8. Mui Kee - Silky smooth, flavourful congee.

9. Yung Kee - Get the p**a goose and/or duck

10. Kau Kee 九記牛腩 - Beef brisket noodles is the staple, but their curry tendon also warrants a spot on your table.

11. Yardbird - Buzzing joint serving yakitori with local chicken

12. Oi man sang - One of the last few da pai dongs around, worth trying at least once.

13. Kai Kai Dessert 佳佳甜品 - Classic tong sui to end your night

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