Review

Fat Lamb, by Chef Yakup, has seen several changes over the past year, aimed at elevating the diner experience at this suburban Halal restaurant, including a recent exciting new menu. Begin with hummus of creamy organic chickpea puree with Jerusalem tahini, Taggiasca olives, and pickles drizzled with Turkish cold-pressed extra virgin olive oil; it is simply delicious. Continue with crispy calamari, smoky paprika sauce, house-made tomato sauce, and melted mozzarella. A new appetizer of mini-Turkish flatbread pide may be topped with combinations including barbecued chicken and red onion, four types of cheese, beef bacon, and onsen egg. For mains, 24-hour braised Australian lamb shank with accompaniments of ratatouille, buttery mashed potatoes with Italian cold-pressed extra virgin olive oil and surrounded by a silky smooth, glossy jus is a must-order. Charcoal-grilled shish kebab and pulled lamb leg kebab accompanied by an outstanding aromatic Uzbek plov, or one-pot pilaf is fulfilling. As is newly introduced pan-seared halibut fillet with homemade walnut tarator, tahini, sauce. For sharing, choose flavoured chicken shashlik of marinated chicken thighs with yesil onion, spicy harissa, mango, and passion fruit. The dessert offering has also expanded, with two new dishes: Turkish kazandibi royal milk pudding and milk and honey labneh cheesecake with pomegranate, caramel, and burnt honey Turkish ice cream. The mocktail list contains plenty of refreshing options.