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The Best Of Hong Kong
Lifestyle News
By Adele Wong | July 6th, 2017
  • Bar, Restaurant
  • Central
  • Address: 8/F,33 Wyndham Street,Central
  • Website: http://www.fangfang.com.hk/
  • Open Hours: Monday-Sunday, Dinner, Late Night
  • Open Since: July 1st, 2017
  • Phone: 2983-9083
  • Rating: 4
  • Cuisine: Asian, Chinese, Fusion
  • Ambience: Fancy, Trendy

West Meets East: Fang Fang is set to continue the contemporary Chinese trend with a lavish space in Lan Kwai Fong.

Look & Feel: The restaurant-plus-bar at LKF Tower can seat up to 130 guests, and is furnished with dragon motifs, coppery bronze borders and other cross-cultural elements. Entering the dining room involves walking through a passageway leading from the buzzing, moody bar area near the entrance — much like discovering a hidden cabinet of wonders. There are also a two partitioned, semi-private dining areas that seat 10-14 diners.

On the Menu: The food items at Fang Fang are pan-Asian fusion. Think tea-smoked ribs, honey-grilled sea bass, king crab avocado rolls, roasted duck and even crispy kale and paneer with yellow chives. On the drinks side, five-elements-inspired cocktails rule the night. An array of bar bites, such as salt and pepper tofu ($68) and Chilean sea bass wrapped in kataifi (a pastry not unlike baklava, $110), accompany the cocktails. (They’re also available on the a la carte menu as appetizers.)

Fang Fang
Fang Fang

Jeng: The Fang Fang signature roasted 42-day duck ($325 for half, $595 for whole, $1,288 with caviar) comes with nine different sauces and seasonings served in a container not unlike a Chinese New Year snack box. It’s a fun approach to your typical roasted duck that encourages sharing and conversation, and the sauces are delish. We were also fans of the melt-in-your-mouth Kuromitsu buta kakuni (braised pork belly, $128) and the wasabi prawns ($98), where deep-fried goodness mingles with the bite of the wasabi sauce perfectly.

Not So Jeng: If we had to pick a weak link, it would have to be the desserts. (We tried the tarte tartin ($80) and the carrot custard dumplings ($42).) While solid, they simply weren’t as striking as some of the other dishes.

Meet the Chef: Kent Lee has been succeeded by new executive chef Wong Tai-Po, who honed his skills for 14 years in some of London’s finest restaurants and draws on Chinese, Japanese and Thai cuisines to craft his dishes.

Great For: Big groups, exec lunches.

FYI: Make sure to check the restaurant’s promotions, such as the $250 add-on free-flow drinks package, where you can enjoy unlimited beer, wine, and sake during lunch or dinner, and the $500 Saturday supper club, which features free-flow drinks and unlimited dim sum and starters to share.

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Check out Hong Kong’s newest restaurants and bars here.

This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.