FAQs

Fatt Choy Eating House specializes in Modern Singaporean (Mod-Sin) comfort food. Located in the heart of Haji Lane, we take beloved local hawker classics and elevate them using premium ingredients and contemporary culinary techniques.

"Mod-Sin" is short for Modern Singaporean cuisine! It’s all about taking the soulful, nostalgic hawker flavors we grew up loving and giving them an elevated, contemporary twist.

Here at Fatt Choy, we use premium ingredients and modern culinary techniques to reinvent classic local comfort foods. Think rich Roxy Laksa topped with deep-sea Red Scarlet Prawns; smoky Iberico Secreto Satay served with a Javanese-inspired peanut sauce and pineapple salsa; decadent, wok-fired Signature Pork Lard Fried Rice; and comforting Braised White Bee Hoon packed with plump New Zealand Littleneck Clams. It’s the ultimate tribute to Singapore’s food heritage, remixed for today’s palate!

Our crowd favorites and highly recommended dishes include:

• The Original Roxy Laksa: A recipe unchanged since 1952, the Original Roxy Laksa is a bowl of pure nostalgia. Every spoonful offers a delicate balance of spicy, savory and creamy notes, crafted from a heritage spice paste and served with premium scarlet prawns and thick vermicelli. It is not just a meal; it is a taste of Katong’s golden age.

• Singapore Fried Hokkien Mee: Wok-fried with premium scarlet prawns, squid and pork bellies, our signature noodles are served in an authentic Opeh leaf for that unmistakable traditional aroma. Smoky, umami-rich, and perfectly balanced—this is Singapore’s ultimate comfort food.

• Iberico Secreto Satay: The Legend of the Hainanese Satay: Reimagined In the tapestry of Singapore’s food history, the Hainanese hawkers of the early 20th century carved out a unique legacy. While satay has Malay roots, it was the Hainanese masters who introduced the signature pineapple-infused peanut sauce and the art of the pork satay—a beloved staple that has graced our hawker centers for generations. At Fatt Choy Eating House, we pay homage to these pioneers by taking this heritage classic to a level of unparalleled luxury.

• Fatt Choy Dry Laksa: What makes our Dry Laksa "one of its kind" is the intensity of our gravy. We take the traditional, aromatic Roxy Laksa broth and reduce the concoction of coconut milk and spice rempah until it becomes a thick, luscious sauce. Every strand of our thick noodles is wok-tossed until it is thoroughly "dressed" in this umami-rich coat, ensuring that the flavor is absorbed into the noodle rather than just sitting on top. Sedap!

• Iberico Pork Ribs Bak Kut Teh: In Singapore, Bak Kut Teh (literally "Meat Bone Tea") is more than just a meal—it is a cultural institution. Historically a breakfast of champions for hardworking coolies along the Singapore River, this peppery Teochew-style broth has evolved into one of the nation’s most beloved comfort foods. At Fatt Choy Eating House, we take this storied classic and give it the "Fatt Choy" treatment: a perfect marriage of old-world soul and modern luxury. We’ve elevated your Bak Kut Teh experience by using Spanish Iberico Pork Ribs. Known for their intricate marbling and nutty undertones, these premium ribs simmer until the meat is "fall-off-the-bone" tender. The natural fats of the Iberico melt into our clear, robust broth, adding a silky richness that balances the fiery kick of Sarawak white pepper and whole garlic cloves.

Yes! We were created by the same team behind Good Luck Beerhouse (since 2016), and we have now officially merged into one vibrant location at 10 Haji Lane. You can get the absolute best of both worlds under one roof—seamlessly pairing our elevated local dishes with Good Luck’s crisp, refreshing local craft beers.