The Upper-West-Side expansion of Zakary Pelaccio’s laid-back Malaysian restaurant. The larger space seats 74, plus there's a black steel bar outfitted with a dozen drafting stools (there’ll be twenty outdoor seats come spring). Other nice touches: Caged industrial fans, salvaged metal chairs, and a mural of Kuala Lumpur. Zak Pelaccio and his chef de cuisine, Corwin Kave, will, of course, be at the helm, and the menu is practically the same as the downtown location. The cocktail list features Allan Katz's experiments with Charbay Vineyards pomegranate wine and Mekong spiced rum.
— Daniel Maurer
Second visit last night, which was not nearly as good as as the first time I had dinner there. The service is sloppy, the food is inconsistent, and overpriced for the portion size. However, the thing that prompted me to write a review, which I have never done before, was what I witnessed while waiting at the bar for a table. The bartender sloshed some white wine into a glass, eyeballed it to check how much he had poured, apparently decided it was too full, and actually poured some wine from the glass back into the bottle - ! I have never seen anything like this in a bar or restaurant before. It made it difficult for me to enjoy my very small and not very cold $14 glass of sparkling wine. I won't return.
Horrible customer service. Warning to other customers Fatty Crab charges 8 dollars per person for them to bring out cake from another bakery at the end of your meal if you are celebrating a birthday or special occasion.
Food is mediocre, overpriced, and comes in tiny portions.
The waiter stressed that that the food is suppose to be eaten family style yet the dishes are so small they cannot be shared and meat dishes come in these huge hunks that is very difficult to cut up and share.
FYI they only had butter knives huh??? ...so cutting meat up is extremely arduous.