Fatfish

This restaurant seems to follow the America style restaurant. I ordered your tomahawk steak. They told me the steak is from Australia. After tasting the tomahawk, I feel like eating a very low grade steak. It is very tough and hard to chew. It's not tender at all especially for the price that I pay. VND $2.6 million for the tomahawk. Plus they charge you 18% service charge. Only thing that tastes halfway decent is the pizza. You should go elsewhere if you're looking for beef or steak.

I've been wanting to come here for a while and I'm so happy to have finally checked out Fatfish restaurant lounge & bar. As soon as I arrived I was greeted by the friendly staff and seated at my table. Everything on the menu looked great but I had cone for the Mahi Mahi. I was so happy with my choice. A tasty fillet, with mashed potatoes and asparagus to go along with it. Along with my fresh lime juice I was very please with my dinner, the tip notch service, great atmosphere and amazing music playlist. I recommend Fatfish to anyone who wants to grab some dinner and drinks along the Han river. Thank you!

Absolutely stunning place to hang out, have some delicious fish platters. We enjoyed drinks, fish and chips, shrimps roll, chicken wings and more. Very friendly and well behaved staff.

I started with the crispy sweet and sour hot wings. They reall6 are crispy and seems they are cooked with sauce on instead of tossed at the end. Kept them nice and crunchy. I also had the Diavola pizza l and it really surpassed expectations! The crust was my favorite kind (a little char on edges and bottom), tasty, spicy salami and very flavorful cheese. I usually only eat a third of this size pizza. This time -> 75% haha.

Insane food. What a gem this is. We ordered 3 dishes, well I would call them tapas...and each of them was just a flavor explosion. There were only two customers during the lunch period and we thought it couldn't be as good as the reviews say...oh boy...it exceeded our expectations as it was the freshest, most flavorful tapas we had. Their beer is also amazing. Can't wait to go again.

Had 3 dishes: Crispy Calamari Lightly battered and calamari was cooked to perfection. Chipotle mayo was a nice touch. The only imperfection, the batter caught on a tad too much oil. Seafood Tagliatelle The servers were kind enough to remake a second portion as the first was too salty. The seafood were fresh and cooked to perfection. Shrimps and calamari had a slight smoky aroma and a nice bite and the morsels of fish were great as well. However, the marinara sauce lacked depth. Notably, fresh pasta was used in the dish but I wished it was al dente. Then again, the taste and texture profile could be adjusted for locals. Crispy Pork Belly The rind was leaning towards chewy than it was crispy, the meat was tough. Coconut rice cake was a tad undercooked, you can taste the raw grains of rice. Apple sauce was decent. Overall, I generally think their seafood dishes will be a hit. They are fresh and cooked well. Servers are friendly, attentive and the atmosphere was cosy.

We were in search of a cocktail and we found them. Our choices were unique and delicious. Then we almost accidentally had food. It was also very very good. Like all good food it took some time but it was worth the wait!

Staff speaks great English, everyone was welcoming and attentive. I’m a solo diner and prefer to sit at the bar; their bar is full service. I appreciated the beer selection and the bartender correctly identified the better beer out of the 2 I was choosing between. The food is thoughtfully executed, with elements that were new to me and that I liked. Eg. The brûlée citrus with the calamari, the black sesame in the batter, the roasted chile skins that were julienned. They make a lot of items in house, which is why I picked this place to try out. The spinach and ricotta pasta was delicious; it had bite, but not chew, and the filling was well seasoned. The toasted pine nuts on top were a necessary and appreciated texture. I had to get extremely picky to find any faults, but consider these negligible: basil chiffonade lacked uniformity and the basil was a bit bruised, perhaps because the knife needed to be a bit more sharp? Pasta was a touch thick, but had excellent crimping technique, which is a skill I personally struggle with. The sauce could’ve been adhered or merried better with the pasta, maybe with a little bit of that pasta cooking water. The dish lacked acid. Again, super minor things, but I would have welcomed a lemon wedge or a touch of vinegar to lift that cream sauce a bit. After a few bites, it got a little heavy on the palate and I needed some relief. Overall fantastic meal-I would eat here again and I have in mind a couple more dishes I’d like to try. Highly recommend.