We started hearing the buzz about Fang Fang soon after it opened. Taking its influence from a number of Asian cuisines, the menu embraces the best flavours and ingredients that the region has to offer.
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We started at the bar, under the guidance of bar manager Gagan Gurung. His carefully crafted cocktails based on the Chinese philosophy of five elements have already earned a reputation around town and we were keen to try a couple. It’s hard not to love a drink served in a ceramic panda, but the Trái Dât (from the Earth element) had a tropical vibe and was delicious, while its relatively “healthy” ingredients made it feel almost virtuous. The Yellow Grounded Dragon (also Earth) and Paochi (Water), were also hits. We snacked on some very tasty crispy kale ($55) and five spice squid ($75) while we waited, enjoying the salty contrast of both against the sweetness of the drinks.
Eating Asian food as a vegetarian can be a risky venture, but the selection of non-meat offerings at Fang Fang is outstanding. To start, we munched on edamame ($50), rainbow rolls ($85) – a colourful version of nori rolls – and skewers of grilled eggplant, asparagus and trumpet mushrooms ($45). All dishes were made to be shared, but we had a minor tussle over the tempeh salad ($105) and Fang Fang-style paneer, both of which were excellent and packed full of interesting flavours and textures. It’s obvious that a lot of thought has gone into the combinations on the menu. The wild mushroom wrap ($95) was a meaty yet meat-free addition to the mains, and the forest honey grilled Chilean seabass ($275) was perfectly cooked, beautifully seasoned and generous (in fact, it was one dish too many for us!).
We didn’t have room for dessert, but the offerings looked just as good as the rest of the menu. The venue is classy and sleek with clear oriental touches, but it’s arranged in such a way that you could just as easily have a quiet date night as you could a rowdy post-work drinking session there.
Must-try dish: Tempeh salad
8/F, LKF Tower, 33 Wyndham Street, Central
This article first appeared in the Oct/Nov edition of Expat Living magazine. Subscribe now so you never miss an issue.