Fat Mao Noodles is a casual pan-Asian noodle joint located in the heart of Chinatown in Vancouver. It’s operated and owned by Chef Angus An, the man behind Maenam, Freebird Chicken, Longtail Kitchen, and Sen Pad Thai on Granville Island.
Fat Mao Noodles has been around since Fall 2015 and I’ve been meaning to check it out (I swear) since its inception, but it kind of lost my radar as I do not frequent Vancouver as much as before. Luckily, this noodle joint popped up in my head immediately when Patrick and I were trying to figure out a convenient location to meet for lunch. On the same block, you’ll also find other well known eateries Phnom Penh, Ramen Butcher, and Mamie Taylor’s . The menu focuses mainly on noodles influenced by An’s travels in Asia combining influences from Taiwan, Japan, Singapore, and Thai. So you’ll definitely see a mix of everything from appetizers, noodles, and entrees available here.
Quite good use of space here with a countertop and few small tables for small groups of 3-4.
Condiments on the table : Chili Oil, Chili infused vinegar with pickled vegetables, Chili Flakes, and Chili Garlic Soy
Popping in right at opening time (11.30AM) meant we were able to avoid the lunch rush. The menu itself isn’t very extensive but enough for you to discuss what to get as they do offer unique items you don’t normally see being offered at other noodle joints. Unfortunately, they were out of tofu and tuna that day which was a bummer as Patrick really wanted to try their version of Ma Po Tofu.
Ice Thai Tea ($3.99) The drink was insanely delicious with a nice bright orange hue. Tea flavour was nice and bold with the perfect amount of condensed/evaporated milk to balance it off. I almost wanted another one!
Handmade Roti with Curry ($5.99) The roti served was lukewarm/cold wasn’t as flaky as I had anticipated and the texture was soft. The consistency of the curry was on the thin/watery side and lacked flavour.
XO Duck Confit Lettuce Wrap ($10.99) Crispy duck confit, served with lettuce, pickles and XO sauce. Since they were out of tofu, we decided to go with this as an alternative. The dish had a nice presentation, but execution fell through. The star of the dish supposedly being the duck was tough and dry and lacked flavour. However, toppings accompanied with the duck were generous as we had plenty of vegetables and lettuce to make rolls out of.
Cold Noodles ($9.99)+ Soft Boiled Soy Egg (+$1.99)Thai peanut and sesame sauce, assorted veggies and housemade pickles. If you’re going to make a pitstop here, ordering any type of noodle dish is a must as their noodles are house-made here!
Out of all the dishes we tried, the cold noodles was my favourite out of the bunch. The noodles had a good chewy texture and paired well with the thick consistency of the sauce as it was able to easily absorb and stick on to the noodles. The pickled vegetables added an instant texture and flavour to contrast the savouriness of the peanut sauce. Our server recommended adding some chili oil to this dish and it really amped out the flavour!
Overall- some hit and misses. I probably won’t be visiting this place any time soon but I’m glad I finally got around to checking this place out. On to the next Chef An adventure : Sen Pai!
217 E Georgia St