Fat Tea lives up to Macau’s tradition of ‘cha gordo,’ serving hearty feasts that families and friends can cheerfully share and savour together. It’s an encouragingly distinctive eatery spearheaded by two immensely capable women, Su (a Macau-born chef who takes a perfectionist’s approach to the kitchen) and June (who’s been involved in running restaurants in KL since the turn of the millennium – she also masterminded Fat Tea’s subtly artful decor), plus a sterling service team that exudes both warmth and professionalism.
Video Credit: AndrewHuios (Thank you!)
Fat Tea’s vibrant mélange reflects the rich heritage behind Macanese cuisine, blending Cantonese roots with a Portuguese legacy, with diverse influences that can be traced to the ports of Africa and Southeast Asia. Cooking can prove painstaking – the piri-piri chicken is marinated for at least 12 hours and grilled to a defining char, poured with a textured house-made piri sauce.
June Yap
Founder
Chef Su
Founder
