I’ve always been a fan of Chef Angus An since 6 Course Discourse in 2013. Besides Maenam in Kitsilano, Angus has several other locations around Vancouver and I finally got to try another one of his restaurants – Fat Mao in Chinatown.
“Fat Mao” means “Fat Cat” and it is Chef Angus An’s third restaurant. Specializing in hearty bowls of Thai-Chinese noodles, the restaurant takes on a modern twist to traditional soup noodles that we would normally eat at noodle shops. Since it was pouring on the day I was at Chinatown, I decided to visit Fat Mao for a warm and satisfying bowl of noodles.
Taiwanese Beef Noodles – Beef Shin,Brisket, Tendon, Wide Wheat Noodles, and Assorted Vegetables.
Wide wheat noodles remind me of blade sheared noodles in China. The texture was chewy and it felt heavier because the noodle was thicker and flatter than average noodles. I loved how diverse they were in their noodles!
Beef portions were generous and I loved how the soup wasn’t too oily but it needed more flavour to give it a vibrant taste.
I wasn’t full from this after I was done so I would highly recommend ordering an appetizer if you’re thinking you might get full from a bowl of noodles from Fat Mao.
Braised Duck Noodles – Duck Leg, Rice Rolls, Asian Celery, and Bean Sprouts.
They gave us an entire duck leg! The meat fell off the bone and was incredibly juicy with just the right amount of flavour to enjoy the meat.
The broth was slightly oilier than the Taiwanese beef noodles and the flavours weren’t as strong. It’s not an entirely bad thing since it’s another type of noodle soup for another purpose.
Rice rolls were slippery and lighter than wheat noodles but since there was a giant duck leg, it was a good proportion.
Overall, I had a pretty decent experience at Fat Mao and I loved their noodles. Everything was pretty flavourful but I felt like the broths needed more wow-factor after a few sips.