Fat Noodle

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Delectable and Dynamic Asian Street Food

Inspired by Asia’s vibrant street food scene, Fat Noodle is the creation of chef and culinary adventurer Luke Nguyen. Pull up a stool at one of the communal tables for the best view of head chef Kenji Lai and his team rattling the pans in the open kitchen. A must-try is the Fat Pho Noodles, a 20-hour beef broth that’s simply sublime.



We use premium quality ingredients including Angus reared beef & sustainably caught fish. The use of chemicals for cleaning are significantly reduced to a minimum through the use of ‘e’ water: No Added MSG!

All dishes may include traces of nuts, egg, dairy & gluten.

In true ‘Asian Hawker Market’ style, individual dishes are brought to your table as soon as they are ready!

Small Plates, Rice, Noodle Soup and Woks


VEGETARIAN SPRING ROLLS - Vermicelli Noodles, Cabbage, Carrots, Celery, Water Chestnuts, Bamboo Shoots (V) $12
SALT & PEPPER SILKEN TOFU - Fried, With Fresh Chilli & Garlic (GF, V) $12
KING PRAWNS & POMELO - Sesame Cracker, Flying Fish Roe, Vietnamese Herbs, Bell Peppers, Daikon, Lime Chilli Dressing (GFO) $18.5
SPANNER CRAB RICE PAPER ROLL - Filled With Spinach, Salmon Fish Roe, Herbs, Dill, Carrot Puree (GF) $15
GRILLED BEEF TENDERLOIN & GREEN MANGO - Carrots, Vietnamese Herb, Chilli, Peanut Crisp, Nuoc Cham Dressing $17
SALT & PEPPER SQUID - Tossed With Garlic, Chilli, Cabbage & Radish Salad (GFO) $16
SALMON SASHIMI - With Salted Plum, Kumquat & Yuzu Dressing, Wasabi Leaf (GF) $18.5
PACIFIC OYSTER - With Green Apple Vinaigrette, Fried Shallots (GFO) $21


WOK TOSSED BEEF SIRLOIN - Garlic & Black Pepper Sauce, Seasonal Greens, Served With Jasmine Rice $19.5
HAINANESE CHICKEN - Poached Chicken Cutlet, Fresh Ginger & Chilli Dipping Sauce, Served With Fragrant Rice $19.5
NYONYA PANDAN CHICKEN - Roasted Chicken Thigh In Pandan Leaf With Turmeric Pickles, Nyonya Chilli Sauce, Served With Jasmine Rice $20
BEEF TENDERLOIN & BITTER MELON - Wok Tossed Sliced Beef Tenderloin In Black Bean Sauce, Served With Jasmine Rice $20
ROAST DUCK CURRY - With Pineapple, Cherry Tomato, Potato & Kaffir Lime Curry $23
VIETNAMESE BARRAMUNDI WITH TAMARIND BROTH - With Tomato, Okra, Pineapple, Bean Sprouts,Vietnamese Herb, Shallots, Served With Jasmine Rice (GFO) $24.5
WOK TOSSED SPICED CUMIN LAMB - Leeks, Honey Beans, Shallots, Onion, Peanut Chilli Sauce, Vietnamese Herbs, Served With Jasmine Rice $22


FAT PHO NOODLES - Chef Luke’s Signature Beef Broth, Thinly Sliced Angus Sirlion & Brisket, Bean Sprouts, Fresh Thai Basil, Fresh Chilli & Rice Noodles $20
FISH MAW & SPANNER CRAB MEAT BISQUE - Chicken Cutlet, Shitake Mushrooms, Vermicelli Noodles & Shallots $25
SINGAPORE LAKSA - Prawns, Fish Cake, Scallops, Chicken Breast, Tofu, Egg, Rich Coconut Broth & Thick Rice Vermicelli Noodles (GFO) $20
PRAWN & CHICKEN WONTON NOODLE SOUP - Seasonal Greens, Rich Chicken Broth, Egg Noodles $20
DELUXE SEAFOOD HOT POT - Jumbo Prawns, Canadian Scallops, Spanner Crab Meat, Clams, Asian Celery, Dried Shrimp Flavoured Noodles $32
ABALONE & CHICKEN CONGEE - Australian Abalone In Traditional Chinese Porridge $26
HUNAN HOT & SOUR NOODLE - Poached Beef Tenderloin, Chinese Cabbage, Mushroom Fungus, Puffy Tofu, Spicy Bamboo Pickles, Bean Sprouts, Sweet Potato Noodles $20
SOUTH TAIWAN DAN ZAI MEE - Combination Noodle Soup With Prawns, Chicken, Braised Pork Belly, Soy Braised Egg, Shallots & Asian Greens In Rich Chicken & Pork Broth $20






ANGUS BEEF - Wok Tossed With Lemongrass, Peanuts, Vietnamese Herbs, Nuoc Cham Dressing, Rice Vermicelli Noodles (GFO) $19.5
BROCCOLINI & OYSTER MUSHROOM - Sauteed With Baby Corn, Carrots In Garlic Butter Sauce $16.5
CHICKEN PAD SEE EW - Wok Tossed Wide Flat Rice Noodles, Chinese Broccoli $20
TAIWANESE BRAISED NOODLES & MUSHROOM - With Seasonal Greens, Crispy Enoki Mushroom In Sesame Sauce $17.5
MEE GORENG - Wok Fried Singapore Noodles, Prawns, Chicken, Sambal Chilli Sauce $20
PRAWN PAD THAI - Stir-Fried Flat Rice Noodles, Prawns, Garlic Chives, Bean Sprouts, Eggs, Crushed Peanuts, Chilli Flakes $20
TYPHOON SHELTER KING PRAWNS - With Toasted Garlic & Fried Shallots, Panko Crumbles, Chillies, Black Bean Sauce, Served With Jasmine Rice $24
SEAFOOD FRIED RICE - Prawn, Squid, Fish Cake & Finely Chopped Vegetables (GFO) $20
CATCH OF THE DAY - Please Ask Your Waiter For Our Daily Catch M.P


Fresh Watermelon Juice $6
Watermelon & Lychee Juice $6
Mango & Lychee Juice $6
Young Coconut Juice $6
Orange Juice $5.5
Lychee & Lemon Soda $5.5
Ice Mint & Lime Soda $5.5
Kumquat Fizz $6
Barley Water (Chilled) $5.5
Vietnamese Iced Coffee $5.5
Iced Milk Tea With Pearls $5.5
Hong Kong Style Milk Tea $5
Add Pearls (Optional) $1


Bia Hà Nôi $10.5
TsingTao $10.5
Tiger $10.5
Kirin $10
Corona $10.5
Crown Lager $10.5
James Squire 150 Lashes Pale Ale $9.5
James Boags Premium $9.2
James Boags Light $5


Innocent Bystander Moscato Yarra Valley VIC $9.5 / $45
NV Domanine Chandon Brut Yarra Valley VIC $12.5 / $60
North of South Sauvignon Blanc NZ  $9.2 / $43
The Lane Chardonnay Adelaide Hills SA  $9.2 / $43
Dal Zotto Pinot Grigio King Valley VIC  $10.0 / $48
Knappstein Clare Valley Hand Picked Riesling, SA  $11 / $50
Beautiful Somewhere Shiraz Limestone Coast SA $9.2 / $43
Running With Bulls Tempranillo SA  $10 / $45
Wirra Wirra Church Block Cab Shiraz SA  $11 / $50
North of South Pinot Noir NZ  $8.9 / $38


Coke, Diet Coke, Sprite, Lemon Lime & Bitters $5.5
Still/Sparkling Water $3.6 / $4.6

Important Information: Food Allergies and SensitivitySome dishes may contain traces of foods that may not be suitable for people with food allergies or sensitivities. If you have a food allergy or sensitivity please inform our staff when ordering your meal.

(GF) Gluten free

(GFO) Gluten free option available

(V / VO) Vegetarian or vegetarian option available


No split bills. Please note, a 1% credit card surcharge will apply to all credit card transactions and a 15% surcharge applies on public holidays. 


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Luke Nguyen

Luke Nguyen was born in 1978 in Thailand, shortly after his parents fled Vietnam as boat people.

Luke Nguyen is the head chef and owner of the award-winning Red Lantern Vietnamese restaurant, and is one of Sydney's top celebrity chefs. He's also the author of the best selling books, Secrets of the Red Lantern and Songs of Sapa.

Red Lantern promotes ethical eating, using local sustainable and organic produce, and was listed in the 'Top Ten' Most Environmentally Sustainable Restaurants in the 2010 Sydney Morning Herald Good Food Guide.

Renowned for his Vietnamese heritage and cuisine, Nguyen also has a family history in China. His inspiration for Fat Noodle comes from both countries, and is reflected in the taste combinations and fusion flavours.

In his spare time, Luke hosts 13 day culinary discovery trips to Vietnam for adventurous cooks.



Level 1, Casino

80 Pyrmont Street


Sunday to Thursday | 11:30am - 2:00am

Friday and Saturday | 11:30am - 5:00am