FANG FANG Restaurant Now Open in Lan Kwai Fong

Post Date:	09 Aug 2017
Details:	THE MYSTERIOUS FANG FANG NOW SOFT OPENS - A BRAND NEW CONTEMPORARY ASIAN RESTAURANT & BAR IN LAN KWAI FONG Indulge in Tantalising Asian Fare with the Highly-Acclaimed Chef Kent Lee Chin Heng, Former Executive Chef of Hakkasan along with Asian-inspired Cocktails by Gagan Gurung The highly-anticipated contemporary Asian restaurant Fang Fang officially opens in the heart of Lan Kwai Fong on the 8/F of LKF Tower. Named after the mysterious Chinese opera singer Fang Fang, the alluring and elegant 130-seater comprises of the restaurant, bar and lounge and two private rooms. Set to become the hottest new destination in Lan Kwai Fong, it is here where discerning guests are invited to share and indulge in modern Asian cuisines. Soulful Reinvented Asian Classics Indulge in an array of modern Asian dishes, prepared by the highly-acclaimed Executive ChefKent Lee Chin Heng, former Executive Chef of Hakkasan Mumbai and Chinese Sous Chef of the renowned modern Chinese concept, Kai Mayfair, recognised as Britain’s Highest Ranked Chinese Restaurant by The Sunday Times in 2012 & 2015. Sourcing most of his ingredients in Hong Kong, Chef Kent Lee is adamant when it comes to using the freshest ingredients possible and fermenting most of the sauces in-house. “My food is for soulful people. Each dish has so many components made up of sauces and herbs - I make sure you taste all the different flavours in one dish.” says Chef Kent Lee This explains the distinctive flavours in different dishes - robust yet refined. Satisfy cravings with dishes from the impossibly crisp Fang Fang Roasted Duck ($495) and glistening rack of Beef Short Ribs ($475) to the seafood lover’s dream of the perfectly tender Forest Honey Grilled Chilean Seabass ($275) and Fang Fang Style Paneer ($125) served with yellow chives, upon which Chef Kent Lee applies his creative spin while keeping the essence of traditional recipes alive. Exotic Cocktails Inspired by Chinese Nature’s Five Elements Heighten the culinary experience by pairing the fine fare with a range of exotic Asian-inspired cocktails, created by Bar Manager Gagan Gurung, the former nightlife driving force at Zuma Hong Kong. The menu is created upon the pillar of the Chinese philosophy - The Five Elements Theory with a focus on regionalism: Water, Wood, Earth, Fire and Metal, with cocktails priced at HK$110 or HK$120. The Five Element theory is a pillar of traditional Chinese philosophy, used to describe the way different forces interact in a natural cycle of creation, destruction, and rebirth. Integral to ancient astrology, traditional medicine, music, martial arts and fortune telling, the five phases go beyond the physical elements, representing the planets, the seasons of the earth, and our senses and emotions. Harmony is achieved through balancing the influence of the elements. Each has a counterpart which it nurtures and each can destroy or temper the influence of another. All are tied together in a perpetual cycle of ebb and flow which governs the natural and spiritual realms which we inhabit. Under each category are two unique concoctions to lift your spirits. Under Water are the Black but Pure - an easy drink made with Aylesbury Duck Vodka, blackberry and cinnamon syrup, squid ink and Lapsang Souchong tea - and kimchi-infused Paochi, which is spicy, sweet and sour. Wood is the most yang of the five elements, signifying heat and sunlight. It includes the refreshing Komorebi with a herbaceous pine flavour and the goji berry-infused Nuer Fang. For the most balanced element Earth, enjoy the crisp and spicy Grounded Yellow Dragon and the tangy and sweet Trái Đất. Other creations include the Bōu Jái and Omikuji Girl under Fire and Wu Xing and Umami Bay under Metal. Discerning drinkers will also be satisfied with the extensive list of premium wines, sakes and rare whiskies from around the world. An Opulent Interior with Striking Asian Aesthetics Sleek and sophisticated, the restaurant is designed in a way that celebrates the art of Asian architecture with a modern flair. From the leather armchairs adorned with mini lion door knockers, walls made up of black scales to represent both dragon scales and the shoulder pads of a samurai to the striking bar guarded by a glowing dragon carved into marble, the various eye-striking elements from different Asian countries blend perfectly together in a space that is both opulent and relaxing. Fang Fang is now soft open for dinner reservations from 6pm onwards, on the 8/F, LKF Tower, 33 Wyndham Street, Central. Key Restaurant & Bar Info Address: 8/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong Tel: 852-2983-9083 Opening Hours: Dinner - 6pm - 11pm (Monday - Thursday & Sunday); 6pm - 11:30pm (Friday & Saturday) Bar & Lounge: 5pm - late Email Address: info@fangfang.com.hk Website: www.fangfang.com.hk Facebook: www.facebook.com/fangfangasian Instagram: @fangfangasian About Fang Fang The jewel of Shanghai opera, they called her. Fang Fang often left audiences mesmerised by her angelic singing voice, which rose from the depths of her stomach and spilled like honey into the air it filled. She had it all. But as time went by, she yearned for more. She wanted to travel around Asia to experience all the cultures and cuisines she’d only heard whispers about. As time went by she embarked on her travels. Throughout her travels, she hopes to share her love of modern Asian fare with people around the world, starting in Hong Kong. Embark on a tantalizing journey at Fang Fang, where a melting pot of contemporary Asian cuisine awaits. And who knows, maybe one day, you’ll be able to hear her perform one last time… About Executive Chef Kent Lee Hailing from Malaysia, Executive Chef Kent Lee has developed a unique and unparalleled Asian cooking style that has delighted gourmands around the world. As the current executive chef of Fang Fang and former executive chef of Hakkasan Mumbai, he brings on board a whole new exciting take on Asian cuisines. Lee began his culinary career at an early age, at a small restaurant in Singapore before moving to London. There he worked in Kai of the prestigious Mayfair district, where he mastered the Asian menus. Later, he joined Hakkasan Group as the protégé of a Master Chef and created many of Hakkasan’s well-known delicacies that are still served today. With Hakkasan, Chef Lee opened Hakkasan Miami, USA in Fontainebleau Hotel, delighting patrons and achieved 5 Diamonds – the rating equivalent to 3 Michelin Stars. Alongside Alan Yau, the renowned founder of Wagamama and Hakkasan, Lee opened Turandot in Moscow, Russia and set up Hakkasan Mumbai, India. Before Fang Fang, Chef Lee ran his own consultancy and opened various outlets of Tao in Russia, Song Qi by Alan Yau in Monte Carlo and other eastern European countries and other impressive projects. About Bar Manager Gagan Gurung Bar Manager Gagan Gurung moved to Hong Kong in 2005 from Nepal, and first worked as a chef before becoming the pivotal force in Zuma Hong Kong’s thriving nightlife aspect since joining in 2010. His award-winning cocktails stems from his profound knowledge in food and beverages and passion in constantly developing unique techniques. The adventurous Gurung is also known for sourcing ingredients around Asia, experimenting with regional troves of aromatic herbs, spices and exotic fruits. Born into a military family, Gurung was taught from a young age to constantly challenge himself, which explains his active participation in various cocktail competitions, including: Monin competition 2012, Beefeaters 2014, World Class 2015 & 2016 (Top 12), Elite Art of Martini 2016 (Top 8), Bacardi Legacy 2017 (Top 4) finalist in Hong Kong, and Common Room 2016 (Winner). He was named one of the Top 25 Bartenders of 2017 in DW Magazine.
Website:	www.fangfang.com.hk

Post Date:

09 Aug 2017

Details:

THE MYSTERIOUS FANG FANG NOW SOFT OPENS - A BRAND NEW CONTEMPORARY ASIAN RESTAURANT & BAR IN LAN KWAI FONG

Indulge in Tantalising Asian Fare with the Highly-Acclaimed Chef Kent Lee Chin Heng, Former Executive Chef of Hakkasan along with Asian-inspired Cocktails by Gagan Gurung

The highly-anticipated contemporary Asian restaurant Fang Fang officially opens in the heart of Lan Kwai Fong on the 8/F of LKF Tower. Named after the mysterious Chinese opera singer Fang Fang, the alluring and elegant 130-seater comprises of the restaurant, bar and lounge and two private rooms. Set to become the hottest new destination in Lan Kwai Fong, it is here where discerning guests are invited to share and indulge in modern Asian cuisines.

Soulful Reinvented Asian Classics

Indulge in an array of modern Asian dishes, prepared by the highly-acclaimed Executive ChefKent Lee Chin Heng, former Executive Chef of Hakkasan Mumbai and Chinese Sous Chef of the renowned modern Chinese concept, Kai Mayfair, recognised as Britain’s Highest Ranked Chinese Restaurant by The Sunday Times in 2012 & 2015. Sourcing most of his ingredients in Hong Kong, Chef Kent Lee is adamant when it comes to using the freshest ingredients possible and fermenting most of the sauces in-house.

“My food is for soulful people. Each dish has so many components made up of sauces and herbs - I make sure you taste all the different flavours in one dish.” says Chef Kent Lee

This explains the distinctive flavours in different dishes - robust yet refined. Satisfy cravings with dishes from the impossibly crisp Fang Fang Roasted Duck ($495) and glistening rack of Beef Short Ribs ($475) to the seafood lover’s dream of the perfectly tender Forest Honey Grilled Chilean Seabass ($275) and Fang Fang Style Paneer ($125) served with yellow chives, upon which Chef Kent Lee applies his creative spin while keeping the essence of traditional recipes alive.

Exotic Cocktails Inspired by Chinese Nature’s Five Elements

Heighten the culinary experience by pairing the fine fare with a range of exotic Asian-inspired cocktails, created by Bar Manager Gagan Gurung, the former nightlife driving force at Zuma Hong Kong. The menu is created upon the pillar of the Chinese philosophy - The Five Elements Theory with a focus on regionalism: Water, Wood, Earth, Fire and Metal, with cocktails priced at HK$110 or HK$120.

The Five Element theory is a pillar of traditional Chinese philosophy, used to describe the way different forces interact in a natural cycle of creation, destruction, and rebirth. Integral to ancient astrology, traditional medicine, music, martial arts and fortune telling, the five phases go beyond the physical elements, representing the planets, the seasons of the earth, and our senses and emotions.

Harmony is achieved through balancing the influence of the elements. Each has a counterpart which it nurtures and each can destroy or temper the influence of another. All are tied together in a perpetual cycle of ebb and flow which governs the natural and spiritual realms which we inhabit.

Under each category are two unique concoctions to lift your spirits. Under Water are the Black but Pure - an easy drink made with Aylesbury Duck Vodka, blackberry and cinnamon syrup, squid ink and Lapsang Souchong tea - and kimchi-infused Paochi, which is spicy, sweet and sour. Wood is the most yang of the five elements, signifying heat and sunlight. It includes the refreshing Komorebi with a herbaceous pine flavour and the goji berry-infused Nuer Fang. For the most balanced element Earth, enjoy the crisp and spicy Grounded Yellow Dragon and the tangy and sweet Trái Đất. Other creations include the Bōu Jái and Omikuji Girl under Fire and Wu Xing and Umami Bay under Metal. Discerning drinkers will also be satisfied with the extensive list of premium wines, sakes and rare whiskies from around the world.

An Opulent Interior with Striking Asian Aesthetics

Sleek and sophisticated, the restaurant is designed in a way that celebrates the art of Asian architecture with a modern flair. From the leather armchairs adorned with mini lion door knockers, walls made up of black scales to represent both dragon scales and the shoulder pads of a samurai to the striking bar guarded by a glowing dragon carved into marble, the various eye-striking elements from different Asian countries blend perfectly together in a space that is both opulent and relaxing.

Fang Fang is now soft open for dinner reservations from 6pm onwards, on the 8/F, LKF Tower, 33 Wyndham Street, Central.

Key Restaurant & Bar Info

Address: 8/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong

Tel: 852-2983-9083

Opening Hours:

Dinner - 6pm - 11pm (Monday - Thursday & Sunday); 6pm - 11:30pm (Friday & Saturday)

Bar & Lounge: 5pm - late

Email Address: info@fangfang.com.hk

Website: www.fangfang.com.hk
Facebook: www.facebook.com/fangfangasian

Instagram: @fangfangasian

About Fang Fang

The jewel of Shanghai opera, they called her. Fang Fang often left audiences mesmerised by her angelic singing voice, which rose from the depths of her stomach and spilled like honey into the air it filled. She had it all. But as time went by, she yearned for more. She wanted to travel around Asia to experience all the cultures and cuisines she’d only heard whispers about. As time went by she embarked on her travels. Throughout her travels, she hopes to share her love of modern Asian fare with people around the world, starting in Hong Kong. Embark on a tantalizing journey at Fang Fang, where a melting pot of contemporary Asian cuisine awaits. And who knows, maybe one day, you’ll be able to hear her perform one last time…

About Executive Chef Kent Lee

Hailing from Malaysia, Executive Chef Kent Lee has developed a unique and unparalleled Asian cooking style that has delighted gourmands around the world. As the current executive chef of Fang Fang and former executive chef of Hakkasan Mumbai, he brings on board a whole new exciting take on Asian cuisines. Lee began his culinary career at an early age, at a small restaurant in Singapore before moving to London. There he worked in Kai of the prestigious Mayfair district, where he mastered the Asian menus. Later, he joined Hakkasan Group as the protégé of a Master Chef and created many of Hakkasan’s well-known delicacies that are still served today. With Hakkasan, Chef Lee opened Hakkasan Miami, USA in Fontainebleau Hotel, delighting patrons and achieved 5 Diamonds – the rating equivalent to 3 Michelin Stars. Alongside Alan Yau, the renowned founder of Wagamama and Hakkasan, Lee opened Turandot in Moscow, Russia and set up Hakkasan Mumbai, India. Before Fang Fang, Chef Lee ran his own consultancy and opened various outlets of Tao in Russia, Song Qi by Alan Yau in Monte Carlo and other eastern European countries and other impressive projects.

About Bar Manager Gagan Gurung

Bar Manager Gagan Gurung moved to Hong Kong in 2005 from Nepal, and first worked as a chef before becoming the pivotal force in Zuma Hong Kong’s thriving nightlife aspect since joining in 2010. His award-winning cocktails stems from his profound knowledge in food and beverages and passion in constantly developing unique techniques. The adventurous Gurung is also known for sourcing ingredients around Asia, experimenting with regional troves of aromatic herbs, spices and exotic fruits. Born into a military family, Gurung was taught from a young age to constantly challenge himself, which explains his active participation in various cocktail competitions, including: Monin competition 2012, Beefeaters 2014, World Class 2015 & 2016 (Top 12), Elite Art of Martini 2016 (Top 8), Bacardi Legacy 2017 (Top 4) finalist in Hong Kong, and Common Room 2016 (Winner). He was named one of the Top 25 Bartenders of 2017 in DW Magazine.

Website:

www.fangfang.com.hk

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