Fat Fook Kitchen Bonifacio Global City Taguig

[2018-11-23] “One of the world’s best-loved cuisines, the delicate yet intense flavors of Taiwanese food will soon be found in the heart of Bonifacio Global City.” Once it opens, it will also have a dedicated takeout counter for those that would take it home or back to their place of work.

My top 3 favorites among the dishes served are the following

Taiwan Sausage – Skewered pan fired authentic Taiwan sausage garnished with fresh garlic silvers. I love the combination of the sweet sausage with the pungent garlic chips/slivers. For those that do not like garlic, you can easily take them out before taking a bite.

Chef’s Beef Tendon Hotpot – Braised beef tendon in mild spicy sauce. Garnished with spring onion and chopped chili. I think I really have to include this. A companion at the table was surprised how I was able to eat one whole smoking hot piece in one bite / mouthful. I like the chewy, gooey texture and the level of spiciness is just right.

Tofu with Century Egg and Pork Floss – Soft tofu and century egg in sweet and salty sauce topped with pork floss. I like the soft tofu and century egg texture and taste that goes well with the pork floss.

I need to mention stinky tofu at this point. I asked a chef/foodie friend who just came back from Taiwan regarding which restaurant in PH serves stinky tofu. He said ‘Fat Fook’. For those who are curious and have not tried stinky tofu, just like me before this day, it really stinks! It may not be a candidate for my favorite dish but I ate more than a few pieces nonetheless.

Fried Stinky Tofu – A popular Taiwanese dish of fermented tofu served with sweet salty sauce and pickled cabbage. I first ate it as-is, then with the sauce, then with the sauce and pickled veggies. Though it was ok for me as-is, eating it with the sauce or with both sauce and pickled veggies improves the flavors. I even used the sauce for the other foods that were served 🙂

Here are the other dishes served …

Pork Spareribs Radish Soup – Deep fried marinated pork ribs then steam until tender in chicken broth and radish topped wansoy. Fortunately if I sip slowly the wansoy flavor is not so strong. I do not like wansoy/cilantro.

Oyster Misua – Fresh oyster in misua soup garnished with wansoy, fresh garlic and fried shallots. Thankfully very mild wansoy flavor.

Truffle Xiao Long Bao – A soup dumpling with the twist of truffle oil serve with black vinegar and ginger dip. I enjoyed this dish. The dark tip identifies it as the truffle variant.

Pork Xiao Long Bao – A soup dumpling and one of the best seller served with black vinegar and ginger dip. I like this too but prefer the truffle variant.

Fat Fook Chicken Chop – a signature dish deep fried breaded chicken fillet with salt and pepper. Similar to what is served in another restaurant but this version is boneless so much easier to eat.

Fried Intestine – Deep fried pork intestine served with salt and pepper. I would like it better if it is made more crunchy. There were quite a number of pieces that were crispy/crunchy combination I prefer less chewy pieces/parts.

Cua Pao – Tender slices of pork belly and pickled mustard leaves sandwiched in soft whote bun. Garnished with wansoy and ground peanuts. I like it but only after I removed the wansoy. Very filling due to the large portion of pork belly 🙂

String Beans with Minced Pork – Stir fired string beans with stewed shredded pork. I like the taste but would be better if the string beans were evenly cooked. There were some crunchy pieces parts (the was I like my veggies) but there were also some soggy/overcooked (at least by my standards) pieces/parts.

Oyster Omelette – Fresh oyster with Taiwan petchay in egg drizzled in sweet pepper sauce. This is maybe the item I liked the least. I somehow did not like the combination of flavors and the texture of this dish.

Black Pepper Beef – Stir fried beef tenderloin chunks in black pepper sauce

Taiwanese Style Fried Noodles – Stir fried noodles with pork strips and vegetables

Kiampong – Steamed sticky rice with pork, mushroom topped with dried shrimp and wansoy. Again I removed/avoided the wansoy. If you like the taste of ‘hibe’, you will like this.