Dine-in: Kennedy Town, Tsim Sha Tsui, Tsuen Wan, Taipei

"We're Hiring!"

Fat Angelo's is getting busy! We need your help!

Have some fun. Make some money.

We're looking for all kinds of people. Old? Young? Experienced? First-time jobseeker? We have many positions available. Table Servers, Associate Servers, Cooks, Beginner Cooks, Receptionists, Cleaners, Dish Machine Operators.... We have a position for you.

Competitive Salary, Fun and friendly working environment.

Apply in person at any of our restaurants. If you apply between Lunch and Dinner periods, we'll interview you right away! You could start a new career instantly!

Press Clippings

"If you feel like playing Godfather - stuffing a pillow under your shirt for bulk and olives in your cheeks for jowls - and then holding court with a large group of "family", then Fat Angelo's is the place."
~ Hong Kong Magazine, Restaurant Guide, 1999

"You can hear songs and laughter every night from this Italian restaurant. Besides their food, they provide the warmth of a family."
~ Eat and Travel Weekly, August 21, 1998

"...none holds a candle to Fat Angelo's when it comes to creating an unpretentious, welcoming, and cheap dining experience."
~ South China Morning Post, July 17, 1998

"...one place in town that will serve all but the most voracious diners in the manner to which they are accustomed."
~ Cathay Pacific Magazine, March, 2001

"A true gem of a restaurant...it is a simple, matter-of-fact, no-nonsense approach type restaurant that gives true value for money and serves real Italian-style home cooking. The well-versed attentive staff aren't joking when they say that a particular serving is quite big...it pays to heed their good advice."
~ BC Magazine, August 1998

"In these tough economic times, it is refreshing to find a place where the portions are so enormous you can eat your fill, have enough left over for a takeaway lunch box and still have enough money that you do not feel guilty about taking a taxi home...Easily the best thing about this place is the friendly service by genuinely welcoming staff."
~ South China Morning Post, August 21, 1998

"In terms of sheer value for money I can think of nowhere in Hong Kong offering a better deal at the moment, and word has clearly got out. If you are planning to go there for dinner, bookings are essential."
~ Robin Lynam, South China Morning Post, August 22, 1998

"Of the many buzzwords around town at the moment, including "peg" and "stocks," Fat Angelo's is the one worth remembering...."
~ Holiday Asia, October, 1998

"Fat Angelo's business plan -- simple but wholesome Western food at reasonable prices -- has struck a chord in recession bound Hong Kong. [The] formula is a rare breed among Hong Kong's competing herd of highbrow restaurants and fast-food greasepits."
~ Asian Wall Street Journal, October 12, 1998

"At a time when formerly fashionable but more expensive restaurants in Hong Kong's Central district are unable to fill tables, at Fat Angelo's it is impossible to secure one without booking well in advance. The restaurant has still to take out a single advertisement."
~ UK Business Traveller, October, 1998

"For that authentic Italian-American dining experience, Fat Angelo's is unbeatable. Serving giant portions of all your Italian favourites including pastas and main courses, the theme is pure Americana and the atmosphere is electric."
~ Hong Kong Watch and Clock Fair Daily, September 9, 1998

"Restaurants such as the three-month-old Fat Angelo's in Wanchai are jam-packed. And for good reason say regulars."
~ South China Morning Post, October 9, 1998

"The pasta was cooked perfectly and arrived slathered in a delicious tomato sauce seasoned with chunks of spiced meat. The tiramisu was so ecstatic that it almost knocked us into a coma...."
~ HK Magazine, September 25, 1998

"...at a time when you could spray most of the hip trendy restaurants around town with a semi-automatic weapon and hit nobody but waiters, Fat Angelo's is packed seven days per week. 'The whole emphasis is on astonishing value for money.' Fat Angelo's obviously hasn't been around for long enough yet to be called an institution, but it is unmistakably going to become one."
~ Hong Kong Business, September, 1998