The next time you’re looking for a date night destination in Hong Kong’s Lan Kwai Fong district, you might want to book a table at Fang Fang to feast on the restaurant’s exciting new dinner menu and cocktail list.
Focusing on elevating Chinese cuisine with sophisticated touches, the new dishes draw inspiration from traditional recipes and modernises them with creative flair.
You’ll want to start off with a few dim sum appetisers, and you won’t go wrong with the well-executed Har Gao and Truffle Mushroom Spring Rolls. But go easy – a dinner here is a sprint, not a marathon, so you’ll want to pace yourself.
The highlight of Fang Fang’s new dinner menu is the much-hyped Beggar’s Chicken, which is delivered with pomp, circumstance, and a hefty history. Cooked in the traditional style, a whole chicken is stuffed with a vegetable mixture before being baked for hours. The twist? The chicken is baked in lotus leaves and a bread crust instead of the traditional clay. Served tableside, guests are invited to break the crust before tucking into the succulent chicken. Talk about singing for your supper.
You won’t want to miss the Typhoon Shelter-style Soft Shell Crab or the Kung Pao-style Stir-Fried Tiger Prawns, either. Both dishes have a delightfully spicy kick that’s just enough to please taste-buds without overwhelming them.
To bring out the best of the dishes on Fang Fang’s new dinner menu, the restaurant’s bar team have also created a new cocktail list. The piquant drinks all use spices which help to bring out the food’s Asian flavours.
It’s summer, so the Sichuan Pepper is the ideal beat-the-heat drink with its blend of vodka, lemon juice, basil and lychee. For that perfect sweet-and-savory flavour hit, the Clove cocktail uses fig-infused Wild Turkey bourbon as a base, and tops it up with peach, and dark cacao lemon juice.
Check out Alpha Men’s Wining & Dining page for the latest F&B in Asia.