Tuesday, March 22, 2011

FATTY CUE Review - Southeast Asian Cuisine marries American BBQ

I'm so excited to talk about this restaurant! Since last summer, when I first read about their restaurant's opening in Brooklyn, I had wanted to go!  First of all, I've already been to their first restaurant called Fatty Crab in the West Village of Manhattan.

I've had a busy day, so tonight I wanted a break from the stove and have some bbq.
Dashed with my bag out the door to Brooklyn!

BBQs are all over the nation.  I've tried a dozen or so as far as Texas!  Many of these BBQ restaurants have succeeded to captured my taste.  However, this one has tweaked my taste buds because there was that combination that I would never have thought to combine.
American barbecue technique is married to the flavors of Southeast Asia. The congregation cheers.”

~Sam Sifton, The New York Times

First we tried their famous Heritage Pork Ribs and added more of the smoked fish palm glaze with Indonesian long peppers:
Looks simple but tastes smoky and well seasoned especially when the fish sauce/palm syrup with Indonesian peppers is added.  Awesome and finger-linkin good!
Second, we had the 'Cue Coriander Bacon, (below) with steamed yellow curry custard, and thin triangle toast.
To eat the 'Cue Coriander Bacon, spread the custard on the toast and lay the pieces of coriander barbecued pork bacon on top. It's delicious!

I think the custard has coconut, ginger, garlic, onion and curry.  But there may be some other ingredients in it.

This is what makes this place interesting.  It's new cuisine.

Highly recommended by our waiter was this dish called Nasi Ulam.
I'm so glad we ordered it.  It's a rice salad with turmeric spice blend, ikan bilis (dried anchovies, also known as "dilis" in the Philippines and I know I buy the Japanese brand too), ginger herbs (galangal), Thai basil and chopped red onion.  Maybe there were some more spices in it but I did love the flavor!!
On the left was our celery salad with yuzu, tianjin, and sesame oil.  It must have been the tianjin that looked like pieces of meat which resembled the taste of salted Japanese plums.  They shaved the celery into long streaks.

Above is a main dish - Fazio Farm Red Curry Duck.  They smoked the duck and fried it crisp yet juicy inside and served it with pickled daikon radish, red curry dip made with coconut, and steamed rice.  This dish is also delicious dipped in the fish sauce/palm sugar with Indonesian chili sauce that was on the table.
This is why I'm excited about this restaurant.  Although it's a fusion, it was a creative authentic Southeast Asian flavor mixed with quality American BBQ.  A little pricey - but I guess his creation is what you can't buy. There's no restaurant like it in town.  And that's much to be said when you're in New York City!

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