91 South 6th Street off Berry in Williamsburg, Brooklyn
$55 each for a group of 10, with drinks, with tip
I donâ€™t think the ten of us overdid it at Fatty ‘Cue at all.
To celebrate the Dr. finishing residency, I organized several friends to get together and eat at Fatty ‘Cue in Brooklyn. Not a lot of people at our table were big fans of Zak Pelaccio’s first endeavor, Fatty Crab, but they were willing to try Fatty ‘Cue solely because of the promises the name â€œcueâ€ can offer. We spent about two hours eating and passing plates around to share family-style, and I can assure you, we all left pretty happy in food coma state.
The dishes were served as soon as they came out of the kitchen. We started with the pork loin, thinly sliced pieces of the best part of my favorite animal. They were soft and surprisingly light and were perfect with the green peppercorn aioli.
The coriander bacon was to die for. They had those perfectly burnt ends that were crispy. The crispiness prepared you for the fatty goodness that was underneath. If I only had to eat these, I’d be completely satisfied. The yellow curry custard, in my opinion, was almost unnecessary, but I ended up asking the waiter if I can keep the rest of it to dip the vegetables that were served later.
One of my favorites was the grilled mackerel. Iâ€™m already a big fan of the oily fish, but the way Fatty ‘Cue grilled it in banana leaves gave it so much more flavor. The chili-lime-garlic sauce was that Southeast Asian flavor that I was craving. I wanted to be in some tropical island, in a hut, ceiling fan quietly oscillating overhead, and patiently picking the fish bones.
Both the cucumber and celery salads were just the right side dishes for such a fatty spread. Cucumber chunks were tossed in brown rice vinegar, while the slivers of celery were dressed in yuzu and preserved cabbage.
Iâ€™m also going to have to get into my Malaysian recipes, as the Fatty ‘Cue version of nasi ulam was delightfully a high-blood pressure inducer. It was a little too salty for me, but I still couldn’t stop eating it. The anchovies and dried shrimp reminded me of my dad’s recipes from his hometown in Ilocos Sur in the Philippines.
Fatty ‘Cue offers the “whole pig” as a special only on Sundays, an $18 dish that’s a plate of different pieces of a pig, as opposed to a whole lechon. It was actually my least favorite out of everything we ate because it was on the dry side even though the pineapple curry added to the sweetness of the meat. The plate came with accoutrements perfect as beer food: chopped Chinese long beans, pickled red onions, lightly grilled garlic cloves and, oy, chili jam. I stuffed several pieces of everything in the steamed bun and went to town. The buns reminded me of what made Momofuku famous; you can basically stuff anything in those buns and people are not going to complain.
The lamb ribs didn’t come until we were all ready to take a nap, but when they did, no one hesitated to pick a rib and gnaw it down to its bone. The meat wasn’t gamey and fell off the bone with just the lightest bite.
All in all, Fatty ‘Cue is perfect for groups because you can order several things from the menu and share the dishes. Our bill included gratuity, which is to be expected when dining with a group of more than six people, but our waiter was attentive even though he didn’t really have to work for his tip. Food came in quickly and our glasses were refilled just as fast. With a few local brews while we waited for a table, standing by the bar was as difficult as it got at Fatty ‘Cue.
Watermelon rind pickles from Zak Pelaccio
Just across the Williamsburg Bridge is Kampuchea Noodle Bar