Woodlands area foodies have been anxiously awaiting the arrival of Phat Eatery, the James Beard nominated Malaysian restaurant that has been making headlines and winning awards since it opened in Katy.
The Woodlands location is nearing completion; if all things go well (and sometimes they don’t) we expect them to be open very soon. But like many of our readers… we’re not great at waiting.
So we ventured out to the wilds of Katy, and sampled some of the dishes that made this restaurant famous. We were met by two of the masterminds behind Phat: Kevin Lee, and Marvin He, the two directors of operations.
Many of you know that we lost Alex Au-Yeung, the brilliant chef behind Phat Eatery, after a battle with cancer. Kevin and Marvin are leading Phat after Alex’s passing, and are continuing the great work done by this beloved chef and wonderful man.
Here is a selection of the food we sampled:
We began with a unique bread course: Roti Canai, fluffy and buttery, flaky and folded into a decorative arrangement, and served with a savory curry dip. This handmade bread was wonderful start to this exploration into Phat’s cuisine.
Shortly thereafter the Salt and Pepper Calamari appeared. Beautifully prepared, lightly fried, and seasoned with Phat’s 13 spice blend and housemade sriracha, this may be the best calamari we’ve ever sampled. Light, beautiful texture, and masterfully seasoned, the gentle heat accentuates the delicious flavor of fresh cephalopod.
The breadth of the kitchen’s skill was on display with the Phat Dim Sum Platter. A traditional steamer is opened to reveal a selection of handmade dumplings, including traditional Shrimp and Pork Siu Mai, Shrimp Siu Mai, and Har Gow (crystal prawn dumplings) along with Sticky Rice in Lotus Leaf. These delicate dumplings are presented with chili oil and Phat’s own house ground mustard, allowing guests to add spice to this gently savory dish.
We’re a sucker for good noodles, and the Malay Hor Phun delivered. Flat noodles, are accented by belacan, chicken, tomato, yu choy, tofu, bean sprouts, egg , onion, and dry shrimp, and the result is rich and satisfying.
I am generally not a tofu fan. So imagine my surprise when I devoured the Sizzling Tofu, a creation that is served on a hot plancha. House made egg tofu has the consistency of a light, fluffy omlette, and it is combined with savory chicken in a lush vegetable sauce. The result is nothing short of delicious.
Phat’s most famous dish is their award winning Beef Rendang, a Malaysian delicacy rarely found in the states. A luscious beef shank is combined with potato and simmered in a lush, complex coconut curry; the result is what pot roast wants to be when it grows up. This dish demonstrates what Phat Eatery is all about: Quality ingredients handled skillfully and enhanced with a thoughtful application of Asian spices and flavors.
After this extravaganza of dishes, we retired to the bar. We were presented with two of the cocktails that show off Phat’s impressive beverage program.
Phat’s Infused Old Fashioned was excellent, as was the experimental tropical drink which hadn’t been given a name yet. Both showed the kind of balance that is the hallmark of a bar program that has found its groove.
To say we were impressed with Phat Eatery is an understatement. Their reputation as one of the finest Asian restaurants in Texas is obviously well deserved, and the only thing that exceeds their delicious food is the warm hospitality provided by Kevin, Marvin, and the rest of the Phat Eatery team.
We can’t wait for them to open in the Woodlands. We’ll keep you updated as we learn more.