One of the few restaurants in Melbourne to serve Peranakan or Nyonya cuisine, Fat Baba stands out from the crowd by taking guests on a flavour-packed journey using bold and authentic flavours.
The Nyonya cuisine is a Malaysian cuisine which combines Chinese, Malay and other influences into a unique blend resulting in dishes that are tangy, aromatic, spicy and herbal.
The menu is extensive with something to suit everyone - everything is made from scratch using quality, fresh ingredients.
The food boasts beautiful flavour courtesy of the house made rempah (a blend of fresh spices which are ground together) that are meticulously prepared.
Nyonya chicken wings
The chicken wings were each crusted with a flavoursome 10 spice mix and marinated with coconut milk before being perfectly fried to achieve a moreish crunchy exterior.
Ju Hu Char
Beautifully simple and delicious. The Ju Hu Char is assembled similarly to a san choi bao. A lettuce cup is used as a “base” and then layered with the combination of stir-fried shredded cuttlefish, yam beans, cabbage and carrots.
The otak otak was sensational. Wonderfully aromatic and encased within banana leaves, the fish custard was rich and full of flavour.
The Devil’s curry was decadent. The melt in your mouth morsels of fiery spicy chicken curry and potato were full of flavour.We enjoyed the richness of the curry and the generous use of spices which showcased the customary punchy flavours exhibited by Malaysian curries generally. Together with steamed rice, it was an addictive and comforting dish.
A dish containing deep fried fish fillets with hints of tangy tamarind, the dish displayed a depth and complexity in flavour and had a lovely hint of tangy sweetness that complemented the overall savouriness of the dish.
Nyonya braised pork belly
The pork belly was yet another highlight. Particularly enjoyable for its robust and fragrant nutty flavour. Each morsel was cooked to the point where the meat simply melted in our mouths courtesy of being simmered for hours. The flavours from the herbs and spices were unique and very enjoyable.
The sambal prawns were absolutely delicious. The gorgeous, plump prawns were bursting with freshness and cooked perfectly. The flavours of the decadent sambal were complex and harmonious.
We loved Fat Baba’s enticing honey sotong. Semi-thick crisp batter encapsulated firm squid pieces. Adorned with sesame seeds and served with sweet and sticky honey sauce, this dish was simply superb.
Ais batu campur
To finish, we enjoyed Fat Baba’s rendition of the ice kacang – a popular Malaysian dessert that, in part, resembles an exceedingly glamourous snow cone. The palm sugar syrup and evaporated milk – flavouring for the shaved ice contained a generous serve of tasty titbits including red beans, jelly, and salted peanuts.
Sago gula Melaka
The Sago Pudding was yet another scrumptious dessert with beautifully balanced flavours. We appreciated the slight saltiness of the coconut milk which took the dessert to the next level.
Fat Baba celebrates the fusion style of Nyonya cuisine, with a palate underpinned by a wide diversity of influences including Chinese, Indian and Portuguese techniques, flavours and spices. It is an insight into Malaysia’s rich melting pot of flavours. If you like your South East Asian flavours rich and gutsy, you cannot go wrong here.
188 Moreland Road, Brunswick
03 9383 4199