When Zak Pelaccio opened Fatty Crab in Manhattan's West Village in 2005, it wasn't clear that it was the beginning of a small food empire that continues to grow and mature.
Fatty Crab now boasts locations in St. John, U.S. Virgin Islands and in Hong Kong, as well as an upscale BBQ joint called Fatty 'Cue in Manhattan.
The Fatty Crew also has plans to open eight more restaurants in the U.S. and one in London.
How do you take Malaysian Street-food inspired fusion BBQ into the highly critical Manhattan food scene?
We spoke with Fatty 'Cue West Village's chef de cuisine Anthony Masters to find out.
Produced by Daniel Goodman.
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