Fang Fang in Lan Kwai Fong gives Asian fusion a contemporary twist
New restaurant in Lan Kwai Fong has a casual atmosphere and serves a delicious selection of starters, mains and desserts
Newly opened in July, this restaurant in Lan Kwai Fong serves Asian fusion with a contemporary twist created by executive chef Kent Lee, formerly with Hakkasan Mumbai.
With a sleek black interior and atmospheric lighting, the restaurant is divided into a bar area serving cocktails and wines, and a dining area with tables that can be joined together to accommodate large groups. With seating for 130, the restaurant has a casual ambiance and a party atmosphere. The waiters are helpful and attentive.
Instead of the popular posh duck roll, for starters, we tried the lettuce-wrapped duck (HK$125) and kataifi prawn rolls (HK$95). The flower-like presentation of lettuce-wrapped duck was beautiful, though we found the ingredients a bit oily. Wrapped in crispy kataifi (fine vermicelli-like pastry), golden in colour, the prawn rolls were fresh and tasty.
For our main course, we opted for forest-honey-grilled Chilean sea bass (HK$275) served with asparagus and slices of crispy lotus root. The fish was smooth and juicy. We also ordered the grilled lamb chop (HK$275) served with lemongrass. The lamb was properly grilled, tender and without a strong gamey taste.
We finished with ginger crème brûlée (HK$85) and a selection of ice cream and sorbet (HK$75) for dessert. With crispy burnt sugar on the top, the crème brûlée was delicious with just the right amounts of sweetness and ginger.
There is a selection of wines and cocktails, and the white wine that we ordered cost HK$108 by the glass.