Fatty Crab

Five-Course Tasting Menu with Wine Pairings at Fatty Crab, Valid Sunday–Thursday or Any Day

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What You'll Get

Choose Between Two Options

  • $89 for a five-course chef’s tasting menu with wine pairings, valid Sunday–Thursday only
  • $99 for a five-course chef’s tasting menu with wine pairings, valid any day

The tasting menu includes:

1) Amuse-bouche of the day

2) Choice of snack or vegetable dish

3) Choice of noodle, soup, or rice dish

4) Choice of specialty dish; additional $20 fee for the Dungeness crab

5) Dessert of the day

See the menu for dish options. Wine pairings will be based on course selections.

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Valid only for option purchased. Reservation required. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Additional $20 fee for the Dungeness crab. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Fatty Crab

Sweet, sour, salty, spicy: in a good bite of nasi lemak or beef rendang, all four flavors hit the palate at once. And that, says Fatty Crab general manager John Petry, is the magic of Malaysian food, whose blend of Indian, Thai, Indonesian, and Chinese culinary influences makes it one of the world's most deliciously eclectic cuisines.

The Fatty Crab kitchen crew amps up classic Malaysian dishes, drawing from traditional flavor profiles and cooking techniques to come up with something new. Below, Petry shares a few highlights from Fatty Crab's wide-ranging menu.

Fatty Duck: Not a traditional Malaysian meal, the signature Fatty Duck is one of the "inspired-by" dishes on the menu. First the duck is steamed to medium rare, then dredged in flour and pepper and deep-fried to a delicious crisp. It gets sweetness from gula jawa, an unrefined palm sugar with a molasses-like consistency. The sour comes from pickled mustard grains and thai chiles that hit the tongue with some heat.

Short Rib Rendang: This dish, says Petry, "is pretty much spot on" as far as classic Malaysian dishes go. The range of flavors comes from a precise blend of lemongrass, chiles, shallots, and coconut milk; the kitchen amps up this classic by using high-quality meat so "you get just this tender, fall-apart-as-you-eat-it short rib."

Nasi Lemak: Considered by some to be the national dish of Malaysia, traditional nasi lemak consists of white rice that's been soaked in coconut milk, wrapped in a fragrant pandan leaf, and steamed. Fatty Crab's version adds a sauce of ikan bilis, which are "little fried anchovies—like mini anchovies," Petry says.

Fatty Crab

Restaurant, Asian, Japanese Restaurant, Sushi
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