By Sherman Chan,
Special to The Post

We've seen modern Asian eateries pop in Chinatown including Bao Bei and Sai Woo. The latest to join the fray is Fat Mao Noodles - the brainchild of Angus An of Maenam fame. Fat Mao offers up various noodles.
We started things off with the House-Made Pickles which included garlic stems, cucumber, onion and green mango. These had balanced flavours. The Tripe Salad lacked in portion, but was made up for in execution.
We had the Dan Dan Noodles, which misused egg noodles. It was too chewy and flat. The broth had a balanced spice. However, the Koh Soi, Changmai Curry Noodles with a whole chicken leg had flavours that fell flat. Even the tender chicken meat was flavourless.
We had the Braised Duck Noodles which featured a whole duck leg, flat mung bean noodles, sprouts and cilantro. This was by far the "best" noodle of the bunch. The broth was flavourful in a non-salty manner. The duck meat was fall-off-the-bone tender and seasoned with five spice. The flat noodles were a good match for the broth. We added a soft boiled soy egg, which was good. The overall experience at Fat Mao was incredibly underwhelming. It has potential. Hopefully they can refine their product in the near future.

Sherman Chan is the #1 ranked food blogger on the Vancouver portal of Urbanspoon.com. Read more of his reviews at www.shermansfoodadventures.com.

Fat Mao Noodles
217 East Georgia Street, Vancouver, BC

The Good:
• Aromatics are there (but not sure about the impact)
• Interesting noodles on paper
• Attentive service

The Bad:
• Generally lack of impact in terms of flavour
• Trending towards the pricier side for what you get