The pig- obsessed Fatty cue isn't only about pigs. Though bacon and BBQ flavours do make a lot of appearances. An impossible- to- explain- range of funky flavours instead dot the menu. From oysters served with pickled ginger and Meyer lemon to a smoked scallop and pork appetizer with cherries to the pork ribs with fish sauce and palm sugar, it's about the unusual element here. Clams come with curry leaf and bacon. A beef brisket is offered with aged gouda. Dorade is done in sugar plum and macadamia cream. A rib eye is accompanied by kimchi. If you think of the least likely ingredient, that's probably going to be the one. And it all works and makes you wonder why you hadn't thought of it before. An even- more unusual drinks menu of watermelon juice, Mexican Coca Cola, and small batch beer rounds out the esotericness - and uniqueness - of the Fatty offering. And a coffee process that reminds one of high school chemistry produces an excellent finish to a truly unusual meal. Evenings have been crowded since they began and continue to be so. Hence why they keep expanding. (To crab, to Brooklyn, and now to Pig and Khao...)

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