Another Las Vegas gem you found for us viewers. Thank you! The food looked amazing! And you will be at 5 K by next week so congrats on that!!!! Keep doing what you are doing and I have no doubt you will continue to grow!!!! Well deserved!!!
GREAT review!! i hope fat choy stays a low-priced local spot, seems almost too good to be true. can't wait to go and try those cheesecakes and some cheap breakfast specials!!
Another great vlog, with fantastic filming and genuine comments. We are definitely going to give this place a try, when we come over from the UK in August. Keep up the great work! 👍
Wow that steak & egg breakfast is cheaper than South Point's graveyard hours special (I noticed minus toast) and without the line. It should be noted: TH-SAT 8am-11am; SUN 8am-1pm
This restaurant looks amazing. I want to go now. What style restaurant did you own? I’m betting it had to have some Asian cuisine. Another great review. Ty😊
Thanks for watching! My restaurant was a melting pot of SouthWestern and Italian/European dishes. The only items which could be considered Asian were a Peanut dressing and a Pear/Apple/Ginger dressing. I also made a Pork Belly dish, and although it was a European based recipe, it was very popular with our many Asian guests!
Yes, a classic example of "don't judge a book by it's cover", lol. Seriously, we were driving past the Eureka on the way to La Vecindad, and saw the marquee about Fat Choy. Later I looked up info on it and it sounded good so we gave it a try. We were impressed and went back to record a review. So glad we could bring a spotlight to a fabulous restaurant. Thanks for watching and commenting!
OK, here is the recipe for Mrs. VivaLasVegasX, 😁 Crust: Graham Crackers: ~ 15 crackers Softened Butter: 1/4 Cup Granulated Sugar: 1/4 Cup Filling: Cream Cheese: 24oz Heavy Whipping Cream: 1Cup Granulated Sugar: 1 and 1/2 Cup Vanilla Extract: 1/2 teaspoon Gelatin: 1Tablespoon + 1teaspoon Hot water (near boiling): 1/4 Cup Directions: Crust: 1) Crush the Graham Crackers in a bowl, mix them with the butter and sugar Filling: 1) Let the cream cheese sit out until not cold 2) In standard mixer mix together Cream Cheese, Heavy Cream, Sugar 3) In separate bowl mix hot water and gelatin and stir until gelatin is dissolved 4) Add gelatin mixture to the mixture from step 2 Finish: 1) Press the crust mixture into the bottom of a 9inch spring form pan 2) Add the cheesecake mixture on top 3) Refrigerate overnight or until it "set's up" From this basic recipe you can mix it up by adding different elements to the filling such as crushed oreos, peanut butter, cereal (such as fruity pebbles). There are no set amounts...just add 'to taste'. Once the cheesecake has setup you can add various fruits to the top. The only difficult element is making sure the gelatin doesn't get clumpy. So, make sure to mix in the gelatin quickly while the water is near boiling and then mix it into the filling soon after. You don't want the gelatin mixture to get to cool or it will start to clump up the filling when added to it.
Hello! I've been thinking about the crust part of the recipe and how unspecific "15 crackers" is. So, I made the crust just now and made exact measurements for the crackers and then added the other crust ingredients to make sure. Here is the more exact measure: Graham Crackers: 5oz Melted Butter: 1/2Cup Granulated Sugar: 1/4Cup The filling recipe was spot so no refinements necessary there.
@LetsEatVegas she got all the ingredients yesterday. She's making one your style then the second go around all organic and dairy free! I'm excited to try both
Another Las Vegas gem you found for us viewers. Thank you! The food looked amazing! And you will be at 5 K by next week so congrats on that!!!! Keep doing what you are doing and I have no doubt you will continue to grow!!!! Well deserved!!!
Thank you, Sandy...yep, just 12 to go to hit the big 5 000. Thank you for supporting from the beginning, 😁😁💖💖
I love fat choy❤. I didn't know it was featured on Diners,Drive ins and Dives.
Absolutely enjoyed it especially dessert 🍦
YES! The desserts are truly the 'icing on the cake' at Fat Choy! Hope you took advantage of the Special Offer, 😁😁💖💖🍦🍦
GREAT review!! i hope fat choy stays a low-priced local spot, seems almost too good to be true. can't wait to go and try those cheesecakes and some cheap breakfast specials!!
Agreed! It would be terrible if they went away or had to greatly increase their prices, 😔. Thank you for supporting out channel, 😁😁
Absolutely love your channel…. Very honest reviews….
It's important to us to give honest appraisals. Thanks for watching and commenting!
Excellent and honest review as always. Will definitely check this out soon 😂, thanks
Thanks for watching and commenting! And yes, make sure to check them out, 😁😁😋😋
Another great vlog, with fantastic filming and genuine comments. We are definitely going to give this place a try, when we come over from the UK in August. Keep up the great work! 👍
Thank you so much, Chris! And don't forget the Special Offer, 😋😋🍦🍦
Looks like a fun and yummy place. Thanks for taking us there. Karla in Cali.
You're very welcome, Karla! It was a joy to review Fat Choy and make this video. Thank you for supporting our channel; we greatly appreciate it, 😁😁💖💖
Another home run! Thank you! Sue
Thank you, Sue, for watching and commenting, 😁💖
Hooray! I will be in Vegas Labor Day weekend!
Welcome to Vegas! You're going to love Fat Choy, 😋😋😁😁
On my bucket 🪣 list! Everything looks delicious. 😋🎉💯
Thank you! and thanks for supporting our channel, 😁😁
Thank you! I've been getting a bit tired of "treating" myself to Denny's during weekend nights.
Oh, you're going to love Fat Choy. You'll never want to go back to Denny's, 😁😁😋😋. Oh, and don't forget to take advantage of the Special Offer!
What an amazing hidden gem. I will try it on my next trip.
Thank you for the comment! Yes, definitely go there and don't forget about the Special Offer, 😁😁😋😋🍦🍦
@@LetsEatVegas yes thanks for the reminder
Great review! Glad you don't pull your punches when you critique the food. BTW, how many visits did it take for you to sample all the food?
Thank you! We usually visit a restaurant twice and that what's happened with Fat Choy as well.
Wow that steak & egg breakfast is cheaper than South Point's graveyard hours special (I noticed minus toast) and without the line. It should be noted: TH-SAT 8am-11am; SUN 8am-1pm
Yes! We were shocked to see that price and wasn't expecting it to be as good as it was. You'd be hard pressed to find better and at $6...a steal!
Fat Choys a hidden gem. Great review. ✌🏿 ❤️👊🏿
Yes, absolutely love this place. Thanks for watching and commenting, 😁😁
This restaurant looks amazing. I want to go now. What style restaurant did you own? I’m betting it had to have some Asian cuisine. Another great review. Ty😊
Thanks for watching! My restaurant was a melting pot of SouthWestern and Italian/European dishes. The only items which could be considered Asian were a Peanut dressing and a Pear/Apple/Ginger dressing. I also made a Pork Belly dish, and although it was a European based recipe, it was very popular with our many Asian guests!
Wow---great review!!
Thank you very much, and thanks for watching and commenting! 😁😁
Great video
Thank you! And, thanks for watching our channel, 😁
Hi great pick I look on there menu and no steak and eggs or country fried steak and eggs is that a special? Thanks for your work.
Yes, it's a little confusing. Those two items are only available during their breakfast hours:
Thur-Sat 8AM-11AM
Sun 8AM-1PM
A great honest review, great video
Thank you and thanks for commenting. We appreciate the support, 😁😁
Excellent videos but would love to be introduced to you both ty
Thank you! Sadly, anonymity is important for us so we can continue to give honest reviews.
I dont see those prices on their menu?
Hmmm, not sure what to say. Those were the prices at the time we did the review.
The Eureka has good food? Thanks for pointing it out, how did you find it?
Yes, a classic example of "don't judge a book by it's cover", lol. Seriously, we were driving past the Eureka on the way to La Vecindad, and saw the marquee about Fat Choy. Later I looked up info on it and it sounded good so we gave it a try. We were impressed and went back to record a review. So glad we could bring a spotlight to a fabulous restaurant. Thanks for watching and commenting!
The gambling is looser than the strip too. Definitely a local favorite.
wow, cheap eats at 6 bux for steak and eggs..might have to try this place if its close to the strip
Yes, definitely a good deal. It's two or three blocks East of the strip, right on Sahara!
My wife wants your no bake cheesesteak recipe and she will make it!
OK, here is the recipe for Mrs. VivaLasVegasX, 😁
Crust:
Graham Crackers: ~ 15 crackers
Softened Butter: 1/4 Cup
Granulated Sugar: 1/4 Cup
Filling:
Cream Cheese: 24oz
Heavy Whipping Cream: 1Cup
Granulated Sugar: 1 and 1/2 Cup
Vanilla Extract: 1/2 teaspoon
Gelatin: 1Tablespoon + 1teaspoon
Hot water (near boiling): 1/4 Cup
Directions:
Crust:
1) Crush the Graham Crackers in a bowl, mix them with the butter and sugar
Filling:
1) Let the cream cheese sit out until not cold
2) In standard mixer mix together Cream Cheese, Heavy Cream, Sugar
3) In separate bowl mix hot water and gelatin and stir until gelatin is dissolved
4) Add gelatin mixture to the mixture from step 2
Finish:
1) Press the crust mixture into the bottom of a 9inch spring form pan
2) Add the cheesecake mixture on top
3) Refrigerate overnight or until it "set's up"
From this basic recipe you can mix it up by adding different elements to the filling such as crushed oreos, peanut butter, cereal (such as fruity pebbles). There are no set amounts...just add 'to taste'. Once the cheesecake has setup you can add various fruits to the top.
The only difficult element is making sure the gelatin doesn't get clumpy. So, make sure to mix in the gelatin quickly while the water is near boiling and then mix it into the filling soon after. You don't want the gelatin mixture to get to cool or it will start to clump up the filling when added to it.
@@LetsEatVegas awesome! She's excited 😊
Oh, I forgot to say to make sure to use unflavored gelatin!
Hello! I've been thinking about the crust part of the recipe and how unspecific "15 crackers" is. So, I made the crust just now and made exact measurements for the crackers and then added the other crust ingredients to make sure. Here is the more exact measure:
Graham Crackers: 5oz
Melted Butter: 1/2Cup
Granulated Sugar: 1/4Cup
The filling recipe was spot so no refinements necessary there.
@LetsEatVegas she got all the ingredients yesterday. She's making one your style then the second go around all organic and dairy free! I'm excited to try both
I will be a fat boy after eating at Fat Choy 😂
HA! Just get some exercise later in the day, lol. Thanks for watching and commenting!
❤❤❤
Thank you so much!! 😁💖
north striip neaar tththe sahara