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Secret Life of Fatbacks is a dining, luxury, travel and lifestyle website. It is a companion platform to the Instagram account @larvitar, which focuses more on dining content. Both platforms are founded by Shawn, a full-time lawyer based in Singapore. (For intellectual property reasons, he is unable to name the website anything related to the titular Pokémon character.) Feel free to ask him in person what “Fatbacks” refers to.

Shawn began documenting his food experiences since he started reading Law at the National University of Singapore. Initially, he turned to food for solace from the rigours of university life, and food eventually became his safe haven away from the horrors of legal practice. Shawn approaches food writing by way of satirical humour, turning the don’t-ya-wanna-eat-what-I’m-eating-cuz-I’m-a-public-figure self-indulgent gravitas of Instagram foodie-ism on its head and conveying his thoughts about food in a manner which is at parts decidedly obscure and others, frankly nonsensical.

In 2017, Shawn began delving deeper into his second passion – visiting and writing about luxury hotels, hotel loyalty programmes and general travel (with a continued focus on incidental dining and bar experiences) while retaining the satirical edge to the writing which now cheekily takes jabs at the clothes-shedding, latissimus dorsi-flexing, window ledge-sitting, staring at the distance-broody, brand name-checking fabulousness of travel-based influencers. He is particularly fond of visiting new luxury hotels on their first day or week of operations and has successfully been the first guest to check into and write about various notable properties in the Asia-Pacific region.

Shawn is not a professional critic, blogger or photographer. He is simply a person who loves writing about food and luxury hotels very much and (likes to think that he has) a quirky sense of humour. When Shawn is not premature ageing and turning his hair further grey due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.