Fatt Choy Eating House brings modern Singapore comfort food to the colourful shophouse stretch of Haji Lane in Kampong Glam, just off Bugis. The name means prosperity (發財), and the team leans into it fully, inviting guests to come 'Fatt Choy with us' over plates where every dish tells a story and every meal feels like a small celebration.
The eating house is a labour of love led by founder Kevin Ngan and his dedicated team, who pair a passion for heritage local flavours with genuine hospitality. Their approach takes time-honoured Singapore classics and elevates them, while keeping the warmth of a neighbourhood eating house — the kind of table that suits a casual catch-up just as well as a festive gathering.
The menu reads like a tour of Singapore's best-loved hawker dishes, reimagined. Signatures include the Fatt Choy Signature Dry Laksa, the old-school Original Roxy Laksa, Singapore Fried Hokkien Prawn Mee with scarlet prawns served on opeh leaf, Iberico Pork Ribs Bak Kut Teh in a claypot, Signature Pork Lard Fried Rice and an XO Fried Carrot Cake. Around them sit snacks and starters made for sharing, from Sichuan dumplings and chilli oil shrimp wanton to karaage, rojak with crispy cuttlefish and vegetarian options.
Beyond the dining room, Fatt Choy runs a 1.5-hour Hainanese Chicken Rice cooking workshop with Kevin, offers islandwide delivery through its online store, and takes reservations online — making it easy to visit, learn, or feast at home.
There is a stretch of Haji Lane in Kampong Glam where the shophouses crowd close together and the street hums with colour, and that is exactly where you will find Fatt Choy Eating House. The name means prosperity (發財), and the team embraces it wholeheartedly, inviting every guest to come "Fatt Choy with us" — a meal where every dish tells a story and every table feels like a celebration of Singapore's food heritage.
Fatt Choy is a labour of love led by founder Kevin Ngan and his dedicated team. Their shared passion is twofold: heritage local flavours, and genuine hospitality. The kitchen takes Singapore's most beloved hawker classics and gives them an elevated treatment, without losing the soul that made them famous in the first place. The result is food designed to make you feel right at home, served in what the team calls the street's vibiest atmosphere.
It is a table built for every occasion. Drop in for a casual catch-up over snacks and a cold drink, or gather the group for a festive celebration — the menu, with its sharing-friendly snacks, starters and signatures, is made for passing plates around.
Start with the Fatt Choy Signatures, the team's most-loved, time-honoured dishes. The Fatt Choy Signature Dry Laksa is the namesake star, while The Original Roxy Laksa honours the old-school Roxy style. Noodle lovers should not miss the Singapore Fried Hokkien Prawn Mee, wok-fried with scarlet prawns and sized for three to four diners, served on opeh leaf — or its indulgent sibling, Not Your Singapore Hokkien Mee.
Other highlights include Iberico Pork Ribs Bak Kut Teh served in a claypot, Signature Pork Lard Fried Rice, Signature XO Fried Carrot Cake and Iberico Hainan Pork Satay by the skewer. The Snacks and Starters lists keep the momentum going: Kou Shui Oyster Mushroom, Rojak with Crispy Cuttlefish, Dry Aged Angus Beef Mapo Tofu, Sichuan "Kou Shui" Free-Range Chicken, chilli oil shrimp wanton topped with flying fish roe, mala shrimp paste karaage, Signature Sichuan Dumplings and Wild Bamboo Fungus Soup. Vegetarian diners are looked after too, with plant-based dishes like the Golden Crispy Spring Roll clearly marked on the menu.
Fatt Choy's food obsession extends beyond the dining room. In their 1.5-hour cooking workshop, Master the Art of Hainanese Chicken Rice, Kevin teaches the techniques that separate good from legendary: poaching the chicken and using the professional ice-bath "shock" to lock in juices, blending the condiments from scratch — from a high-kick chilli sauce to aromatic ginger scallion jam — and rendering chicken fat to build the ultimate fragrant rice. The session closes with a carving demonstration, a sit-down feast of your own creation and a foolproof recipe packet to take home.
You will find Fatt Choy Eating House at 10 Haji Lane in Kampong Glam, a short walk from Bugis. Reservations can be made online in advance, which is the easiest way to secure a table for a group or a festive gathering. If you cannot make it in person, the kitchen offers islandwide delivery through its online store. Note that menu prices are listed as "++", so prevailing service charges and taxes are added on top. Follow the team on Facebook, Instagram or TikTok for the latest from the kitchen.