We're a steakhouse with warm and familiar, unpretentious, laid back vibes. The things we take seriously are sourcing, butchery, cheffing and showing our guests a good time.
Established 5 years ago in 2017, FBG (originally known as Fat Belly) — located in the Bukit Timah neighbourhood — is the first steakhouse in Singapore with a focus on difficult-to-access, lesser-known cuts of beef and other meats skilfully prepared over charcoal embers.
Counter seats looking into our open kitchen offer diners an opportunity to watch and interact with our chefs. Alfresco and indoor communal tables are perfect for chill, fun evenings out with family and friends.
Our pared down approach lets the quality of our steaks shine on a concise menu that features a seasonal roster of meats sourced from award-winning farms around the world. Pair these with housemade sauces, sides and desserts.
Victor Loy is the Executive Chef who heads Fat Belly and its sister concepts, Meadesmoore and Elixir Boutique Roasters. His area of expertise includes menu creation, R&D, and managing the culinary team.
Victor grew up in Penang, where his love for food developed at a young age. He worked for his family's hawker stall and watched his grandmother prepare a well-loved Penang favourite – the Penang Laksa.
Armed with his passion for culinary arts, Victor then went to culinary school in Switzerland and has since amassed over 15 years of experience in the food and beverage industry. He worked in several kitchens around Europe and the UK prior to settling down in Singapore where he worked under Julien Jouhannaud, who is a protege of the famed Alain Ducasse.
Prior to joining Fat belly, Victor was the Executive Chef of Plentyful and Refinery Concepts by Far East Organization, where he oversaw a total of 11 restaurants during his tenure there. In his free time, Victor enjoys cooking for his family and having fun with his two children.