Tucked in HK Island's hi-tech community lies a hidden gem amongst the Cantonese cuisine scene. Nam Fong, a contemporary Cantonese restaurant located on the third floor of the Le Méridien Cyberport is one of HK's best-kept secrets delivering robust Cantonese flavours at its purest. 

Contemporary Cooking

Nam Fong's menu translates old Cantonese favourites plus alluring modern day attempts. If the Seafood Fried Rice with Black Truffle, Seaweed and Black Pepper doesn't sound tempting, than what about the Scrambled Egg White with Milk, Assorted Seafood and Papaya? This avant-garde approach was creatively adapted by the Chef from an old dessert recipe of double-boiled whole papaya with milk. The man that heads the kitchen, chef Jacky Yeung, has traditional Chinese culinary training, and an openness to implement foreign culinary techniques in his cooking.

Rest assured that Nam Fong's motto is no MSG, minimum salt and oil, but maximum flavour. The kitchen relies largely on its soup stock compiled of high quality ham and meats which serves as a base for its dishes. In other words, when you dismiss dominating enhancers, flavours can be easily controlled, which allows you to savour the true flavours of the ingredients used. 

Cantonese Highlights

A simple dish like the Poached Asparagus Green in Bamboo Pith with Supreme Broth is a true example of labor itself.  Each stem of asparagus is wrapped with bamboo pith, then topped with strands of top quality Chinese 'proscuitto' and drizzled with supreme broth. The crunch of the asparagus along with the bamboo pith is alarmingly unexpected, while the slight saltiness of the ham adds a little pizzazz. The cooking time of this dish is a true  reflection  of a Master, as the crispness of the two is well controlled.

A standout dish is Wok-Braised Sea Cucumber with Young Leeks. The sea cucumber is stir-fried halfway, then braised to give it the right bite. The young leeks are pan-fried first to bring out the aromas, then stir-fried with the sea cucumber to combine flavours. Red goji berries adds a hint of sweetness and elegance to top it off.

Stir-fried cubed beef is another Cantonese staple dish. The restaurant's Wok-Fried Cubed Fillet of Beef with Cherry Tomato and Spring Onion topped with Crispy Shredded Taro is a Western inspired dish. The beef is pan-fried to keep the beef's tenderness, then stir-fried with its components, and finished with a superior sauce. The cherry tomatoes pop in your mouth, while the shredded taro adds a hint of crispness to balance the combination of flavours and textures.

And for the avid sea-foodie, consider the decadent Wok Baked Prawns with Salted Duck Egg Yolk. The large prawns are extremely meaty, while the salted duck yolk coats the prawns like melted gold dust. This dish is unlike other restaurants', as it is not heavily salty nor oily, best of all, won't leave you yearning for water afterwards.

Intricate dim sum dishes like the Deep Fried Shrimp Ball with Tea sounds appealing. The shrimp balls are buoyant, and the heart of the ball is filled with a  delicate "tea soup" perfumed with the flavours of loongjiang tea. It's somewhat like a modern day xiao long bao so to speak. 

Last but of course not least, the Chilled Glutinous Rice Pudding with Mango is a sweet finale to a savoury meal. The glutinous rice is soft and thin, while the mango is sweet and refreshing. Perfect to finish things off.

Nam Fong puts a lot of soul in its series of Shark Fin dishes, as they only use top quality  ingredients and a faultless stock to match.

Elegant and Chic Interior

The hot pink velvety sofa dressed with plush cushions in techno colours at arrival gives  an ultramodern first impression. The foyer dangles birdcages of old Hong Kong as ornaments, the high ceilings and retro carpeting adds to the modern touch. Calming and elegant, the windows peer to indiscrete views of the South China Sea. 

With seasonal menus to look out for and a private function room to accommodate your occasions, Nam Fong is the perfect venue for diners in search of elegant, comfy food and unpretentious style.