Between the produce-driven fare at Three Blue Ducks at W Brisbane, Persone’s Italian classics and the modern Indian cuisine at Heritij, diners that venture to Brisbane Quarter on George Street are spoiled for choice. Proving that variety is the spice of life, Brisbane Quarter added to its offering in mid 2019 when Phat Boy opened on the podium-level precinct. Phat Boy comes from the team behind Phat Elephant and Chai Thai, and like its older siblings focuses on Thai food, but with a few tasty tweaks incorporated across the menu. Phat Boy’s menu celebrates everything great about Thai cuisine, with dishes put together using the best produce Brisbane has to offer. Entrees such as duck spring rolls, crispy school prawns with kaffir aioli and crispy Thai noodles with bitter orange glaze, and mains including kung tung (a shareable seafood feast that is poured onto the table), duck and sweet potato yellow curry, Pad Thai served wrapped in an egg net, DIY papaya salad and build-your-own san choi bow showcase a range of enticing twists without sacrificing a fun communal and hands-on aspect. Phat Boy’s two desserts are also enhanced versions of favourites – the deep-fried banana ice-cream with coconut butterscotch sauce and the mango mousse with sweet sticky rice and pandan ice-cream will be the perfect sweet finish to the feast. The restaurant’s drinks selection is concise but packed with plenty of options. Elements of tiki are infused throughout, from the fresh coconut juice to the signature cocktail list, the latter of which incorporates flavoursome ingredients and eye-catching presentation to enhance the sipping experience. Beyond cocktails, Phat Boy’s list of libations includes beer towers, wine, spirits, soju, hot tea and lemon iced tea.