103
7
5
5-min walk from Exit D2, Central MTR Station
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Opening Hours
Mon - Thu
12:00 - 15:00
18:00 - 00:00
Fri - Sat
12:00 - 15:00
17:00 - 02:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
If it wasn’t recommended by my colleague, I would’ve never thought about coming here for lunch. Lunch set has many options to choose from - definitely an incentive to come back and try out different combinations. Today’s choice includes har gow (shrimp dumpling) and truffle mushroom dumpling. They came in a neat steam basket. Har gow was full of juicy shrimps. Truffle dumpling was bursting with truffle flavors - they did not skimp on the truffle oil at all. Hot and sour soup was a let down. I like the spiciness but not enough sourness to balance out the spice. For main course I chose the roast pigeon. Took a while to arrive but was definitely worth the wait. It was freshly made and came in a beautiful basket! Even more surprising was even the prawn crackers were warm! The lotus leaf rice that came with it was also great; the fragrant smell of lotus leaf was infused into the rice. This great lunch was topped off with the sweet almond cream for desert. Very enjoyable.
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新派Fusion中菜我比較少試，是夜好友就帶我來到位於蘭桂芳LKF Tower的Fang Fang好好體驗一番。店舖裝潢甚具特色，型格又時尚，非常有格調。Fang Fang有一系列甚具創意的特色雞尾酒。如「十二生肖雞尾酒」採用羅庚設計，轉盤會詳列每款生肖所代表的雞尾酒。同時也有以金、木、水、火、土及以亞洲香料為主打而推出的特色雞尾酒。選了代表生肖「雞」的Knock Knock充滿米香，加入日本梅酒、Dewar's Whisky等，層次豐富，散發奶油糖的甜味及令人愉快的香草味。另選了代表生肖「老虎」的Watch MeOCHO Tequila偏辛辣，混合柚子及dry plum soda，還有數粒爆谷作點綴，口感出奇地變得順口美妙，會令人忍不住追飲。嚐完特色雞尾酒，是時候試試Fang Fang的全新餐單，新派Fusion中菜令人充滿期待！暴風松葉軟殼蟹HK$168不用剝殼，一口咬下外酥內軟的軟殼蟹，入口富有嚼勁，滿是鮮味，香脆無比！黃金蝦HK$218帶有陣陣香濃惹味的鹹蛋黃味，色澤金黃，咬下去口感滑嫩彈牙，令人忍不住食完一隻再接一隻！百合雲耳炒蘆筍HK$110百合腍中帶爽，再配嫩滑雲耳及爽脆蘆筍，清新輕盈、爽甜可口，口感極佳！鮑汁扣花膠露筍HK$388鮑汁鮮甜濃稠，厚身花膠爽彈有口感配以翠綠鮮嫩的露筍，口感層次再次提升！粉絲蒸帶子皇HK$88蒜香濃郁，味道突出，帶子肥美鮮甜，非常爽嫩，粉絲充分吸收了帶子的鮮甜及蒜香。Fang Fang不論新派Fusion中菜餐單，或是甚具創意的特色雞尾酒都令人非常滿意，期待下次再到訪！
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Fang Fang serves modern Asia delight in LKF，and as I was impressed by their brunch last time so I would love to try their dinner this time. A special cocktail with a traditional design menu which is like fung shui plate.《Signature Shrimp Har Gau $68》The portion of the shrimp dumpling was big and filled with big shrimps which was fresh and tasty.《Truffle Mushroom Spring Rolls $68》 Crispy in texture and the mushroom fillings were very aromatic. 《Seared Pan Chicken Dumplings $78》Dumplings filling was moist and juicy.《Typhoon Shelter Styled Soft Shell Crab $198》The softshell crab had a crisp, light coating, but the toppings – sliced almonds, fried garlic and chili – were what lifted it out of the ordinary.《Fang Fang Beggar's Chicken （Whole Chicken $880》(Pre-Order 24hrs in advance) A new must try dish! A whole traditional chicken is traditionally made by being baked in clay. The chicken was baked in bread and lotus leaf for 4 hours for a juicy , tender interior. 《Steamed Scallops with Glass Noodles $88(min 2.) 》The scallops were steamed til just tender while the garlic and scallop juice infuse the bottom bed of delicate glass noodles with a deliciously fresh and tasty flavour.
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My colleagues were trying to find a good place to have team lunch near Central. We read about this restaurant online and decided to try it out.It was not bad at all for such a lot of options to choose from. There were a lot of food on the menu, and I am going spam this blog with a lot of photos.All the appetizers taste quite good. The blank and white dim sum was surprisingly good as well!It was such a sunny afternoon in Central, I couldn’t resist ordering their special iced oolong tea. It’s quite a mild drink, not too sweet. This is “my cup of tea”.We ordered different mains to share among ourselves. The rice with leaf was a good alternative of plain rice. I especially like the golden shrimp, it’s not too salty and there were no bones.The dessert was the highlight of the whole meal. Pairing the fried red bean sesame balls with ice cream is a very western way of cooking and made this dish really interesting.
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Located in LKF Tower, Fang Fang is a modern Chinese cuisine restaurant & bar. We had friends gathering over here last Friday. The space is absolutely gorgeous, it is decorated with Chinese lighting & fixtures. It is a cozy place where you can stay for a long night with great food.To start with, there’s nothing better than a cocktail. New menu of the 6 Asian spices for cocktails is launched. The drinks are so creative. If you are fancy cocktail with strong taste, you may try Ginger ($120) & Black garlic ($120) , which would take you to a new sensation.This visually appealing cocktails is Soft skills ($120), it is a bit mild than those spices ones as it carries carrot & celery. I just love it.For Let me free ($120), it tastes more fruity with pineapple & pink pomelo.Roasted pigeon ($98) It is roasted with Worcestershire sauce and five spice salt. The skin is parchment-crisp and the meat remains moist. Beggar's chicken ($880/whole chicken) OMG! I can’t believe that the legendary dish- Beggar's chicken is available here. This is originally clay-wrapped chicken but they change it to dough. So you can have the chicken with dough crust. The chicken is stuffed with different ingredients. As it is slow cooked, the original taste of chicken is perfectly retained, which is tender, juicy, moist and aromatic. Roasted duck ($595/whole) Look at this mouthwatering roasted duck, it has perfectly crisped skin and the flesh is so tender. It serves with assorted condiments and crepes. Wrapped in crepes are different from the traditional pancakes. Instead of the normal condiments, there are some special condiments like ginger, brown sugar, sesame sauce, garlic and Thai chili sauce, which give you some new flavour and idea about peking duck. Golden prawns ($218)This one is so tasty! The golden crispy skinned prawns are rich in salted egg yolk flavour that you can't stop salivating.Fish maw with asparagus ($388) Women would probably love this dish in general as fish maw is famous for its collagen which is nourishing and beneficial to skin. The fish maw is thick and large in size, it is cooked in soft texture and braised with abalone sauce, which has burst with intense flavour.
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