The owners of Five and Dime rebranded the cafe to Fat Lulu’s at River Valley, serving small plates and plated desserts. The food menu is divided into three sections: vegetables, seafood, and meat.
The food section is handled by head chef Sam Chablani, alumni of Culinary Institute of America, who has experience in New York Michelin-starred kitchens and Singapore’s Lolla; while pastry chef Song is in charge of the desserts. Overall, good presentation, but portions are small and the food is very pricey. The desserts were much better.
Burnt Asparagus
Tomatoes and Burrata
Spicy Iberico Pork Satay
Steamed little neck clams
BBQ Pork Ribs
Kinder Bueno
"Childhood"
Peanut Pop, Dark Chocolate, Raspberry Granita
Berries and White Chocolate
Must try the desserts
Pat, Peichin and KC
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