4/5 Vishal D. 3 years ago on Google
Ideally
one
would
give
a
restaurant
a
couple
of
days
to
settle
down
before
you
go
and
review
it.
Initial
days
are
expected
to
have
glitches
and
it
takes
a
little
time
to
fix
the
bugs.
But
when
we
heard
that
'The
Fatty
Bao'
was
opening
it’s
Delhi
doors
on
17th
August,
we
couldn’t
resist
making
bookings
for
the
first
day
first
show
(ok,
first
meal,
but
you
get
the
idea.
With
fabulous
new
restaurants
coming
up
in
the
Sangam
Complex
in
R.K.Puram,
Delhi-ites
now
have
yet
another
dining
destination
gearing
up
for
them
(if
you
wish
to
avoid
the
crowds
at
HKV
and
Khan
Market).
The
first
of
these,
The
Fatty
Bao,
is
nothing
short
of
a
labour
of
love
from
the
stables
of
celebrated
chef
Manu
Chandra,
restauranteur
AD
Singh
who
creates
magic
in
all
his
establishments,
be
it
Olive
or
Guppi
by
ai,
and
hospitality
operations
expert
Chetan
Rampal.
Pan-Asian
restaurants
are
a
dime-a-dozen
in
the
city.
Then
what
is
it
that
sets
The
Fatty
Bao
apart?
We
decided
to
try
it
to
find
out
for
ourselves.
Literally
the
restaurant’s
first
customers,
we
walked
into
a
space
that
was
quirky
yet
warm
and
inviting.
Graffiti
that
reminds
one
of
the
movie
Kung-Fu
Panda
adorned
the
walls
and
the
entire
restaurant
is
done
up
in
bright
hues.
The
space
was
well
partitioned
into
a
variety
of
seating
options
-
with
a
sprinkling
of
high
tables,
some
sofa
seating,
tables
by
the
floor-to-ceiling
windows
and
a
long
bar
with
bar
stools
begging
for
a
crowded
Saturday
night.
The
restaurant
is
spread
over
quite
a
large
area
with
a
lavish
terrace,
reminiscent
of
al
fresco
dining
in
Bengaluru,
but
unfortunately
best
enjoyed
only
post
October
in
Delhi.
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