Fang Fang (已結業)

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. …Read More

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！…Read More

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. …Read More

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. …Read More

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.…Read More

現今年輕一代大概不太喜歡傳統中菜吧 不過如果吃厭了 fusion中菜大概可以滿足到你中環一向多新派餐廳 尤其是蘭桂芳LKF Tower 走進位於8樓既Fang Fang 立馬就可以感受到中西融合特色 裝潢設計特別 有精緻特色既吧枱 亦有富中國風既油畫  融合了亞洲傳統建築風格 既有格調又不失時尚型格 未開餐就已經先興奮 呢度既Cocktail甚具創意 有以中國五行(金、木、水、水、土)來分類的 亦有最新以亞洲香料為題既多款嶄新雞尾酒別出心裁 滿足大家既視覺亦同時滿足味蕾 丁香配以無花果威士忌 味道特別 飲落亦沒有太重酒味 甜度亦恰到好處以薑味為主題  用上薑、檸檬、橙花蜂蜜、薄荷及Gin等調製 薑味突出但不感嗆候 無中式薑茶般既辛辣 層次豐富 而且酒精味相對比較淡 喜歡薑既朋友可以一試Fang Fang最近就推出左全新餐單 餐單中就有不少經典中菜 暴風松葉軟殼蟹 上枱時香氣撲鼻 混合大蒜、辣椒、洋蔥及花生 帶點微辛辣滋味 軟殼蟹入口香酥可口 令人欲罷不能黃金蝦 炒得乾身香口 帶有淡淡蛋黃香 味道鹹香而且惹味開胃  蝦肉厚肉大隻一口咬下爽口彈牙 質感非常不錯 想來點清淡? 百合雲耳炒蘆筍及鮑汁扣花膠露筍 屬於健康又美味既選擇 用上新鮮百合 味道清甜爽口 配合雲耳蘆筍 清新輕盈健康亦帶可口 鮑汁扣花膠露筍 鮑汁味濃郁 花膠露筍並不是一般坊間食到的 花膠超厚身食落爽滑入味有口感 露筍鮮嫩味美 令人一食難忘 粉絲蒸帶子皇 帶子肉厚爽嫩 粉絲充分吸收帶子既鮮甜味 加上大量蒜蓉 蒜香突出 除左可以去除海鮮既腥味 亦令本來平淡無味既粉絲提鮮不少 來吃中菜 點可能無傳統點心滿足口腹 蝦餃皇份量頗大 裡面全是爽甜彈牙既大蝦肉 鮮味十足 晶瑩剔透的澄皮 厚薄適中 表面乾爽而不會過黏 做得有板有眼雪菜雞肉鍋貼 雞肉份量不少 鮮嫩多汁  非常美味 松露雜菌素春卷 外層炸至金黃色 清脆俐落口感香脆 食落一點都唔油膩 內裡以雜菌為餡 菌香四溢 非常適合素食者…Read More

這「Fang Fang」位於中環蘭桂坊上方的LKF Tower，主打新派Fusion中菜，精緻且美味，亦有售多款酒類飲品，當中一系列特色雞尾酒最引人入勝，最合適中環這紙醉金迷的地方。餐廳主打的《十二生肖特色雞尾酒》，以中式「羅庚」轉盤設計，每款也有英文介紹為何物。其中，下列數款也是餐廳的「Best Seller」雞尾酒，而我這次選了「Ginger Cocktail」...... TRAI DAT ($120): 以薑、檸檬、橙花蜂蜜、薄荷及Gin等調製的一款雞尾酒，薑味香而突出，但不感嗆候，另帶檸檬香及薄荷的清爽，口味濃郁，酒精味道較淡，非常好喝，連平日不愛雞尾酒的我也「有少少鐘意咗佢」！帆立貝以大量蒜蓉蒸煮，蒜香味突出，而帆立貝新鮮肥美，質感仍是十分幼嫩。紅燒乳鴿 ($98@): 乳鴿皮脆內嫩，肉汁澎湃，相當香口惹味。黃金蝦 ($218): 蝦球鮮香爽嫩，且帶豐富肉汁，鹹蛋黃集中在炸粉裡面，份量適中，既有蛋黃香，而不感太膩，友人十分喜愛。主廚乞兒雞 ($880/隻): 這是餐廳重點推介的一款主食，外層是酥脆曲奇皮，客人以鎚自行敲碎，店員同時在旁敲響銅鑼，全場焦點就在一人身上。首先，曲奇皮酥脆奶香，相當美味，有點喧賓奪主的感覺。另外，雞肉經烤製後亦含豐富肉汁，有點小驚喜，這個搭配蠻有特色。XO醬鮮蝦炒飯 ($138): 以大量XO醬及醬油炒飯，香濃惹味，還有若干蝦球及菜粒，儘管飯粒稍濕，但味道相當美味。鮑汁扣花膠露荀 ($388): 鮑汁非常鮮味濃郁，即使本來無味的花膠筒也相當香濃入味。大家可能也知道花膠筒有種廉價的「膠」質感，但這款卻好多了。…Read More

聽朋友講 中環有間餐廳有好特別既cocktail為左試佢既cocktail 特登行左轉同個度既waiter傾左會原來佢地既調酒師係來自尼泊爾既得獎調酒師四川胡椒口味cocktail佢口味較清爽 好岩女仔 如果帶埋女朋友 可以介紹呢隻酒俾佢黑蒜口味cocktail口感比較烈 但屬於甜既口味 個外型係無得輸既佢既點心我認為係比較出色: 蝦餃皇，雪菜雞肉鍋貼，松露雜菌素春卷蝦餃皇有大大粒蝦 雪菜雞肉鍋貼用料多汁實在松露雜菌春卷 外皮脆卜卜 雖然係素 但都好夠味 口感豐富黃金蝦外皮有蛋黃香味 好香口男朋友好中意 仲有裹面唔會係炸到乾曬 而係超有汁北京芳芳烤鴨佢配埋醬汁同皮一齊上既外皮脆 脂肪同肉既比例岩岩好:)佢配醬好多元化夠曬創意 幾中意:)用料係新鮮 望落可口一啖食曬有滿足感最後甜品 焦糖燉蛋:)係熱上既 香甜可口好岩做一個完美既晚餐句點有d wing wing地 我都係翻屋企沖個熱水涼訓個靚教先…Read More

難得同中同姐妹聚餐，懷緬一下中學時光，我好姐妹就揀左呢間感覺頗為高質既新派中菜餐廳，話環境幾好同好chill， 一試果然難忘。呢度裝修精緻已經唔需要多講，更重要係佢呢度既雞尾酒同嘢食真係好有特色。首先講下d酒先。佢呢度既雞尾酒menu原來係用中菜常用既香料同埋十二生肖黎做主題，我同班朋友分別叫左「龍」Smash It 同埋「雞」Knock Knock。Smash it 係一杯好有茶香既酒，甜甜地既朱古力味又隱約咁出現，真係好有特色。至於Knock Knock呢，呢隻酒既米味好香濃，飲完好有煥然一新既感覺。講完飲當然要講返食啦，我地叫左個蒜香粉絲蒸帶子，一人一隻啱啱好。粉絲吸收曬帶子蒜蓉既鮮同香，認真唔錯。我姐妹原來提前叫定左呢味富貴雞，其實姐係乞兒雞改良版，本身由用泥土改成用餅泥封住隻雞。焗完之後就既有雞又有餅食。呢度既片皮鴨都好有特色，主要原因在於提供更多片皮鴨既配料好似生蒜黃糖等等，鍾意試新嘢既你不妨一試。不得不提係呢味鮑汁扣花膠露筍花膠軟彈適中之餘，鮑汁既味道亦都入曬落花膠入面，應該幾考功夫。跟住我地再叫左d點心食下好似春卷啊大蝦餃同埋一款幾特別既雞肉餃咁，食下食下都開始飽lu甜品方面我地試左呢度既蛋白杏仁茶。呢度杏仁茶真係好足料，飲第一啖好香既杏仁味就湧曬出黎，正！食完甜品再chill多陣，歡樂既姐妹相聚時光就咁就結束左喇…Read More

中環一向多fusion菜式餐廳，今晚來到Fang Fang更加有加入中式元素cocktail，非常特別！而眾多菜式中，有幾款真係特別美味要分享下！四川胡椒cocktail雖然非常清新易入口，但其實都係用比較烈的Vodka做底調製的，配上鮮羅勒，荔枝，檸檬汁甜中帶上微微酸味，表面灑上四川胡椒略帶辣味，非常好飲！粉絲蒸帶子皇鮮味十足，表面蒜蓉香味佈滿新鮮帶子，滲透到粉絲入面，正呀！暴風松葉軟殼蟹香味十足，岩哂中意食酥脆野既我！外脆內嫩的蟹肉再加上花生蒜蓉辣椒做配菜，一齊炒香，調味合適唔會太鹹遮蓋鮮味！至於蝦餃還是比較傳統的，皮薄軟滑，而且蝦肉非常爽口！主廚乞衣雞係要一日前預訂的，係餐廳名菜，由曲奇皮包裹住原隻雞烤焗而成，而且食之前有個儀式，就係要用錘仔扑碎表面曲奇皮，過程有趣！曲奇皮好香牛油味，少少甜而且脆身，比想像中更好食，而雞裡面釀入冬菇絲，醃菜，雲耳等等，令雞肉非常入味！同樣係出色的還有片皮鴨，肉質嫩滑多汁，外皮烤得微脆，餅皮造型比較特別，煙韌得來帶微甜，唔錯！而且醬料有多種選擇，口味隨個人喜好可以有多種變化！黃金蝦蛋黃味香濃，而且外皮酥脆，同彈牙蝦肉成強烈對比，非常美味！鮑汁扣花膠露荀，花膠非常入味！而且柔軟細滑，用筷子都可以輕易入開，滿滿鮑汁充滿口腔！露荀更加要用鮮甜爽脆形容，而且濃郁鮑汁下露荀清新味道更加明顯！推薦！…Read More

為咗食乞衣雞同埋烤鴨，今日專誠帶埋屋企人嚟中環食晚飯。首先登場嘅係粉絲蒸帶子皇，帶子皇盛載住大量蒜蓉，帶子皇新鮮，啖啖肉，份量十足，味道不錯。煙燻豉油雞都係值得一試嘅菜式之一，調味比例啱啱好，既有豉油嘅香氣，又唔會過鹹，外層香脆，肉質香嫩，蝦片脆卜卜，好食。期待已久嘅北京烤鴨，份量十足！店員會幫手切開一片片，方便大家進食。除咗有傳統嘅調味料之外，亦都有泰式辣醬等等既新配料，幾有新意，而且味道出奇地搭配。而烤鴨可以用「皮脆肉嫩」黎形容，仲有適量嘅油香，加埋班戟般既外皮，味道更上一層樓。傳統嘅乞衣雞係用泥土包住雞肉，而呢間餐廳好有創意，竟然諗到用曲奇代替泥土，所以呢隻乞衣雞由外到內都係可以食得既！曲奇脆卜卜，味道冇咩特別，而雞肉好香口滑嫩。暴風松葉軟殻蟹帶有少少辣勁，香口惹味，不過油份就比較上重手左。除左唔同嘅特色小菜，最特別嘅係唔同口味嘅cocktail，包括丁香、八角、黑蒜同四川胡椒等等。黑蒜偏向重口味，帶點辛辣嘅快感，口感刺激。而丁香就比較溫和得多，甜甜地，好容易入口。呢度既 Cocktail 玩味十足，得閒都可以同朋友過嚟飲杯野～…Read More

來到fang fang, 當然要試試她的調酒！今季的推介是四川調味，我們選擇了‘薑‘ 以及’黑蒜‘味的cocktail。 薑味道比較易入口，而’黑蒜‘…我們有點不懂得欣賞。喜歡烈酒味道的人可能會喜歡~叫了個海鮮扇貝，是逐隻上的，上面的蒜蓉有點微微焦味，但粉絲很好吃。扇貝貼心的切了一半，也把内臟移除了，很方便吃。乳鴿很香，但是骨比較多，肉反而較少，可是吃皮和蝦片也蠻可以的。四川口味的炸軟殼蟹，有點太咸，感覺很熱氣，而且不會想吃太多，多人來的時候才叫吧~乞衣鷄，侍應在上菜的時候很浮誇地敲鑼，也有說很適合慶祝，還可以邀請一位食客把雞的外面包的敲碎，很有趣。味道的話就沒有那麽特別，但外面的餅皮比較硬和乾，感覺單吃雞的話會比較好吃。這趟最想吃的是這個片皮鴨，有八色醬料盒子，可以配上特別的pancake皮。吃落鴨子比較肥，pancake 皮包完后就已經不熱了有點傷心，然後試完以後，還是覺得傳統的醬汁最配哈哈哈。這個黃金蝦球是最好吃的一個，炸得不太油膩，鹹蛋黃的味道不是很重，但女仔吃應該都會覺得滿好吃的~！這個菜也很好吃，炒得剛剛好，調味也令人吃得很舒服。花膠很大一碟，有4舊，很軟很入味。海鮮炒飯有點太鹹，海鮮的部分也只有蝦子，感覺有點不開心，但重口味的你也可以一試。最後來到甜品的部分，西米布丁中心有紅豆，熱熱的滿好吃，為這餐畫上句號。…Read More

其實香港地要搵好味既中菜, 唔難 (特別係有錢個班)。不過要有一種令人難忘既味道, 違憾既呢個可能只係你既FF (當然如果係特別難食既都會令你難忘既)。不過今日同同事食呢一餐Fang Fang, 整體體驗及味道都係令人難忘的呢!今日我係訂左位, 所以一到左就有職員去帶位。呢度主要既Lunch Set 係咁配既。每人$198 再要加一有 (i) 點心, (ii) 前菜, (iii) 主菜 (再送你白飯/荷葉飯) (有例外, 詳看下文), (iv) 甜品, 野飲另計。我同同事叫左唔同小菜所以可以Share 來食, 而其實份量亦大, 唔會係"貴夾唔飽"。好啦講重點:1. 紅蔘鬚螺燉雞: 今日唔知點解隻手凍到癡筋所以叫左燉湯補下。雞湯有些微雞肉, 草菇, 同埋上面提到既食材, 有濃雞香味之餘, 亦唔會好重藥材味又唔會飲到成日油。我飲完之後個人返到office都仲暖緊架。2. 松露雜菌素春卷: 望落去好搞笑, 我仲以為係用煙灰缸裝住 (X D)。首先佢整到舊春卷好易用筷子夾, 你唔會食食下俾件春卷"逃走", 係好貼心既設定。另外, 春卷皮厚薄適中, 食落去脆到真係好似"電視效果"咁, 係大聲到隔離都聽到好脆。同時間亦有濃濃既松露香味。3. Fang Fang 鼓油雞 (要另加$50才可以點呢個主菜)加$50值唔值? 一定值! 佢同其他"油雞"係唔同的!先唔講味道住, 佢竟然用豆腐加雞呢個食法對我來講已經好amazed (當然可能我大鄉里出城其實人人都有咁做)。雞肉唔"鞋"而且大部分都係肉, 有玫瑰露同鼓油香, 連埋雞皮食係最好。而豆腐佢中間個部分好滑但係同時間又唔易整爛, 唔知佢點做到。4. 鮮果咕嚕黑毛豬肉 (要另加$50才可以點呢個主菜)其實呢..我唔知黑毛豬同其他豬有咩分別架。不過呢佢係啖啖肉唔硬, 粉漿唔厚。而入面既士多啤梨煮淋左好甜好香。5. 荷葉飯 (不是糯米雞!)唔重口味, 唔漏, 飯粒粒分明, 你識揀架啦 ! 講完。6. 蛋白杏仁茶 唔想隔住個mon去聞就要親身去 ! 真係會聞到好香既杏仁味。食落都好香好滑, 同時仲有少少蛋白碎, 新奇又有趣 ! 其實我地仲叫左乳鴿同香酥鴨, 呢兩樣都好好食, 想知係咩味可以留言同我講架!其實餐廳氣氛佈置, 職員既態度同服務都好好。當然, 有d野你要親身去, 親身試先知, 如果唔係一切都係FF來架炸 …Read More

今日真係雙喜臨門，出咗糧業績非常滿意，收穫特別出眾，所以午餐食得豐富啲獎勵下自己，約埋同事一齊慶祝。響中環食飯其實有好多選擇，同其他地區唔同嘅係中環有好fusion菜，今次朋友帶咗我嚟呢間,夜晚應該係一間酒吧，日中就搖身一變成一間中菜廳。蝦餃王配玫瑰櫻花蝦粉果，蝦勁大又彈牙！好鮮甜！皮薄涵靚！玫瑰櫻花蝦粉果好特別，食落一點都唔膩！紅參鬚螺頭燉雞！超級清甜！一點油都無！而且夠哂熱！可以媲美家中嘅老火靚湯！總體上都唔錯。…Read More

係中環最近多咗幾間商務餐廳，門面high high 地，食物唔錯又唔會太貴。 今次就黎到 Fang Fang 啦:五香牛青瓜小雲耳 📍少辣,不過都幾清新紅參鬚螺頭燉湯 📍飲得出好夠火喉，細細碗都有2-3粒螺肉，睇黎佢都幾足料中式安格斯牛仔柳 📍好入味嘅牛仔柳 👍 多汁得黎又唔會搶咗啲肉味，肉質仲好靚，淋淋地。 推介~瑤柱鮮菌荷葉飯 📍可以選擇荷葉飯或絲苗白飯。荷葉飯包得好靚，又足料，所以多數人都係選擇呢個十勝紅豆小煎堆 📍樣樣嘢食都唔錯，係個甜品差啲啫。中式得黎又有啲西式，好似唔係太夾。強烈建議換咗個甜品選擇 😁…Read More