Fat Noodle

"Fun, funky and dynamic Asian street food with hawker style concept." - Luke Nguyen.

Fat Noodle has an open kitchen in full swing day and night. The man behind this Asian street food inspired venue is Luke Nguyen, one of Australia’s leading celebrity chefs and owner of award-winning Red Lantern restaurant in Sydney. A dynamic mix of Vietnamese, sprinkled with Chinese, Thai and Malay, Fat Noodle's menu is made up of delectable Asian street food inspired dishes. A highlight of the restaurant is Nguyen’s signature dish, a 20-hour beef broth, with thinly sliced Angus sirloin and brisket, bean sprouts, fresh Thai basil, fresh chilli and rice noodles.​

Location and opening/business hours


Level 1, Casino
80 Pyrmont Street
Pyrmont NSW 2009


  • Sunday to Thursday 11:30am - 2:00am
    Friday and Saturday 11:30am - 5:00am

This is the way to dine at Fat Noodle


Fat Noodle Menu & Drinks Menu


Rice, noodle soups and more

Fat Noodle Menu

Fat Noodle Menu

Small Plates, Rice, Noodle Soup and Woks


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!


VEGETARIAN SPRING ROLLS - Glass Noodles, Wood Ear Mushrooms, Tofu, Carrots (V) $12.0

SALT & PEPPER SILKEN TOFU - Fried Fresh Chilli Garlic (GF, V) $12.0

BALMAIN BUG TAIL & POMERGRANATE TOMATO SALAD - Warm Bug Tail Tossed With Pomegranate, Tomato, Mint & Sesame Dressing $18.5

LEMONGRASS & SESAME BEEF RICE PAPER ROLL - Filled With Lemongrass & Sesame Seed Grilled Beef, Served With Mam Nem Dressing $15.0

SHAO XING DRUNKEN CHICKEN - Chilled Chicken Thigh Marinated In Chinese Shao Xing Wine With Snow Fungus & Traditional Herb Superior Sauce $17.0

SZECHUAN SPICE DUMPLING - Grilled Dumpling With Baby Gem Lettuce & Spice Peanut Chilli Crisp $16.0

SALT & PEPPER SQUID - Tossed With Garlic, Chilli, Cabbage & Radish Salad (GFO) $16.0

SALMON SASHIMI - With Flying Fish Roe & Lemon Garlic Soy Dressing (GFO) $18.5

PACIFIC OYSTER - With Finger Lime & Nouc Cham Dressing (GFO) $19.0


WOK TOSSED BEEF SIRLOIN - Garlic & Black Pepper Sauce, Seasonal Greens, Served With Jasmine Rice $19.5

HAINAN CHICKEN - Poached Chicken Cutlet, Fresh Ginger & Chilli Dipping Sauce, Served With Fragrant Rice $19.5

INDONESIA TOFU UDANG PEDAS - Wok Tossed King Prawn & Tofu, Asian Green, Sambal Chilli Sauce, Served With Jasmine Rice $23.0

SAIGON CHICKEN - Roasted Saigon Chicken Thigh Marinated In Kaffir Lime, Lemongrass & Galangal, Served With Jasmine Rice $19.5

BEEF TENDERLOIN & BITTER MELON - Wok Tossed Sliced Beef Tenderloin With Bitter Melon In Fragant Black Bean Sauce, Served With Jasmine Rice $20

SEAFOOD FRIED RICE - Prawn, Squid, Fish Cake & Finely Chopped Vegetables $20.0

ROAST DUCK CURRY - With Pineapple, Cherry Tomato, Potato & Kaffir Lime Curry $23.0

SPICY BARRAMUNDI MA LA TANG - Crispy Barramundi Fillet With Chinese Cabbage, Mushroom, Silken Tofu & Sichuan Hot & Spicy Broth $23.5

VIETNAMESE SOY BRAISED CHICKEN - Chicken Drumsticks In Superior Soy & Coconut Juice With Fragant Mushroom & Fungus, Served With Jasmine Rice $19


FAT PHO NOODLES - Chef Luke’s Signature Beef Broth, Thinly Sliced Angus Sirlion & Brisket, Bean Sprouts, Fresh Thai Basil, Fresh Chillies & Rice Noodles $20.0

FISH MAW & SPANNER CRAB MEAT BISQUE - Chicken Cutlet, Bamboo Strip, Shiitake Mushroom, Fine Vermicelli Noodle & Egg Gravy $25.0

SINGAPORE LAKSA - Prawns, Fish Cake, Scallops, Chicken Breast, Tofu, Egg, Rich Coconut Broth & Thick Rice Vermicelli Noodles (GF) $20.0

ROASTED PORK BELLY & PRAWN/PORK WONTON NOODLE SOUP - Seasonal Greens, Rich Chicken Broth, Egg Noodles $19.5

DELUXE SEAFOOD HOT POT - Premier Jumbo Prawns, Scallops, Spanner Crab, Clams, Shallots, Celery, Fungus, Glass Noodles & Fragant Garlic Sauce $32.0

ABALONE & CHICKEN CONGEE - Australian King Abalone In Traditional Chinese Porridge $26.0

SLOW COOKED PORK BELLY RIBS - Braised With Lotus Roots, Peanuts, Served With White Congee $23.0

SOUTH TAIWAN DAN ZAI MEE - Combination Noodles Soup With Prawns, Chicken, Braised Pork Belly, Soy Egg, Shallots & Asian Greens In Rich Chicken & Pork Broth $20.0


ANGUS BEEF - Wok Tossed With Lemongrass, Peanuts, Vietnamese Herbs, Rice Vermicelli Noodles (GFO) $19.5

SAUTEED SNOWPEAS, HONEY BEANS & ASPARAGUS - Wok Stir-Fried Snowpeas, Honey Beans, Asparagus & Carrots (VO) $16.5

CHICKEN PAD SEE EW - Wok Tossed Wide Flat Rice Noodles, Chinese Broccoli $20.0

KIM CHI FRIED RICE - With Edamame Bean, Cabbage, Sunny Side Up Egg, Seaweed & Sesame Seed (GFO) $17.5

KOREAN STIR-FRY JAPCHAE - Wok Tossed Sweet Potato Glass Noodle With Kim Chee, Asian Green, Mushroom, Bean Shoot (VO) $17.5

MEE GORENG - Wok Fried Singapore Noodles, Prawns, Chicken, Sambal Chilli Sauce

PRAWN PAD THAI - Stir-Fry Thick Rice Noodles, Prawns, Garlic Chives, Bean Sprouts, Eggs, Crush Peanuts, Chilli Flakes $20.0

CATCH OF THE DAY - Please Ask Your Waiter For Our Daily Catch - Market Price

(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. 


Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au


Fat Noodle Beverage Menu

Fat Noodle Beverage Menu

Beverage Menu

Juices and Iced Blends

Fresh Ginger Lemonade $5.5

Lychee & Lemon Soda $5.5

Iced Mint & Lime Soda $5.5

Young Coconut Juice $6.0

Vietnamese Iced Coffee $5.5

Orange Juice $5.5

Watermelon & Lychee Juice $6.0

Iced Milk Tea With Pearls $5.5

Mango & Lychee Juice $6.0

Fresh Watermelon Juice $6.0


Bia Hà Nôi $9.0

TsingTao $9.5

Tiger $9.5

Kirin $10.0

Crown Lager $10.0

Corona $10.0

James Boags Premium $9.0

James Squire 150 Lashes Pale Ale $9.5

James Boags Light $5.0

House Spirits, Liqueurs and Wine




Innocent Bystander Moscato Yarra Valley VIC $9 / $40

NV Domanine Chandon Brut Yarra Valley VIC $12 / $55



The Lane Chardonnay Adelaide Hills SA $9 / $40

Dal Zotto Pinot Grigio King Valley VIC $10 / $48

North of South Sauvignon Blanc NZ $8.9 / $39

Knappstein Clare Valley Hand Picked Riesling, SA $11 / $50



Wirra Wirra Church Block Cab Shiraz SA $11 / $50

Beautiful Somewhere Shiraz Limestone Coast SA $8.9 / $39

Running With Bulls Tempranillo SA $10 / $45

North of South Pinot Noir NZ $8.9 / $38

Soft Drinks and Water

Coke, Diet Coke, Coke Zero, Sprite, Lemon Lime & Bitters $5.5

Still/Sparkling Water $3.6 / $4.6


Hong Kong Style Milk Tea $5

Add Pearls (Optional) $1


No split bills. Please note, a 1% credit card surcharge will apply to all credit card transactions. 

Member of The Star Club? Simply present your card to enjoy generous discounts (Silver 10%, Gold 20% and Platinum 30%). Plus, use your card to accrue Tier Points and earn and redeem Casino Dollars. Not a Member? Visit The Star Club Desk to join today. Terms and conditions apply, see thestarclub.com.au


Chef Luke Nguyen

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.