Review: Fang Fang – A Tantalising Modern Asian Culinary Experience in LKF

Lan Kwai Fong’s hottest new restaurant Fang Fang offers guests a unique  dining experience not to forget.

29 Aug 2017 — By Hira Desai / Drink / Food / Restaurants / Reviews / Taste
the bar at Fang Fang

The bar area at Fang Fang

Named after the mysterious Chinese Opera singer, the alluring restaurant and bar designed with sleek black interiors and chic décor blends seamlessly with elements of traditional Asian architecture. Take a seat in the leather armchairs adorned with mini lion door knockers and let your eyes wonder around the room, with walls made up of black scales and the distinctive bar guarded by a dragon. Prepare for layers upon layers of unique flavours and textures with influences drawn from Chinese, Japanese, Malaysian and other Asian cuisines.

 

The Drinks

Begin your experience by browsing the charming cocktail menu (priced at $110 or $120 HKD). Inspired by the Five Elements – Water, Wood, Earth, Fire and Metal – bar manager Gagan Gurung is running full speed ahead with the carefully crafted Asian-inspired concoctions. Each element presents two unique cocktails to lift your spirits and prepare you for the tantalising tastes that await you.

Trai Dat, Fang Fang, Hong Kong

Trai Dat

For those who like the sweet and tangy flavours, opt for the popular Trai Dat, inspired by the most balancing element of Earth. Served in a super cute panda-shaped vessel and with ingredients including turmeric gin, coconut milk, pineapple, lemon and ginger, it’s hard not to tell yourself this is a somewhat “healthy” cocktail. I mean turmeric…ginger? I’ll take two please!

 

Grounded Yellow Dragon, Fang Fang, Hong Kong

Grounded Yellow Dragon

For the adventurous ones, enjoy the crisp and spicy (not to forget punchy!) Grounded Yellow Dragon consisting of Dark Rum, Ginger, Chinese Almond, Lemon, Licorice, Peaty Whisky.

As well as the cocktails, there’s a good selection of wines, sakes and whiskies from around the world.

Food

Sharing is caring is THE ultimate motto at Fang Fang. Chef Kent Lee, Former Executive Chef of Hakkasan runs the kitchen and promises to take diners on a memorable experience, using as much locally sourced produce as possible.

“My food is for soulful people. Each dish has so many components made up of sauces and herbs – I make sure you taste all the different flavours in one dish” he says.

Crispy Kale and Prawn Toast, Fang Fang, Hong Kong

Crispy Kale and Prawn Toast

We begin with the crispy kale ($55) and prawn toast ($125), both cooked to perfection and the crispy texture against the subtle sweetness of the fish floss left me wanting more. Who knew kale could taste so good? (hint – not me!) The prawn toast offered a pleasant balance of succulent meat against the subtle sesame seed crunch.

Soft-shelled Crab Cooked with Curry Leaf, Fang Fang, Hong Kong

Soft-shelled Crab Cooked with Curry Leaf

Next up, the soft shell crab ($125) cooked with curry leaf and although delicious, I would have preferred another bowl of that crispy kale! This is definitely one dish for the crab lovers out there.

Jasmine Tea Smoked Ribs, Fang Fang, Hong Kong

Jasmine Tea Smoked Ribs

Now the Jasmine tea smoked ribs ($125). Wow, this was a  game changer. Presented under a smoke-filled glass dome, the mouth-watering meat fell  from the bone and was packed with subtle smokey flavours. I couldn’t get enough of this dish! Definitely one not to be missed.

Fang Fang Roasted Duck, Fang Fang, Hong Kong

Fang Fang Roasted Duck

Onto the main course, the Fang Fang roasted duck, enough to feed a small group. The crispy skin and deliciously succulent meat paired perfectly with the wheat flour pancakes, allowing the flavours of the duck to take the spotlight.

Fang Fang Style Paneer (left) and Forest Honey Grilled Chilean Seabass (right)

Moving onto my favourite two dishes of the night – the Fang Fang Style Paneer ($125) and the Forest Honey Grilled Chilean Seabass ($275). The moist cheesy cubes tossed in a light Chinese wine sauce, offers a fantastic spin on the traditionally heavy paneer dishes, served in Indian cuisine. Served with yellow chives, crispy lotus chips and cashew nuts, this dish has the ideal balance of texture and flavours.

The Forest Honey Grilled Chilean Seabass comes in as the winner of the night. This dish is a must for seafood lovers. Served alongside asparagus and enokitake white mushroom, the generously sized seabass was tender, flavourful and didn’t last very long on the table!

And in case you have any space at the end of all that, Fang Fang offer a sweet ending with an oaty biscuit to take away with you. Perfect way to end a great night!

Verdict:

This is the perfect place for a low key dinner with friends or date night. Offering Jazz on Saturday’s, Fang Fang can also serve as a great place to unwind with some light bites and incredibly addictive cocktails while enjoying the music.

With distinctive and vibrant flavours alongside the  energetic vibe, Fang Fang is sure to attract a lot of fans!

Looking for a place to host a private dinner or a celebration? No problem! Fang Fang offers two private rooms.

Average Spending: HKD $300 – $450 per person

Must try:

Must trys are the prawn cakes, the crispy kale, and of course the incredibly light but satisfying Forest Honey Grilled Chilean Seabass. Not to forget, the ridiculously cute Trai Dat cocktail packed full of interesting flavours.

Where:   Fang Fang8/F, LKF Tower, 33 Wyndham Street
Book:     2889 7576 or

 Note: This meal was by invitation of Fang Fang, but the opinions are the reviewer’s own.


Hira is a British freelance lifestyle, food & travel writer currently living her best life in Hong Kong and blogging about her experiences here


 


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