FoFo (which I am told means fat in Catalan), was an outstanding experience. Spawned from chef Willy Trullas Moreno’s El Willi (award winning restaurant) in Shanghai, Fofo is run by fellow Catalan chef Alex Fargas. The duo working closely launched this venture in Hong Kong in Feb last year, serving tapas and rices. It has been recommended in the 2001 Michelin Guide.
Always packed, FoFo sports a very contemporary sleek white decor (mysteriously filled with white ceramic penguins including some perching precariously on the white chandeliers – apparently a private El Willy joke). Fofo is located in the Central district of HK island and has a roof top bar looking on to the imposing midlevel skyscrapers snaking up HK’s Peak – great for a pre-dinner drink or an after dinner nightcap.
The Temprenello we had was superb and so was the food. The very memorable scallops cerviche: Scallops marinated in lime juice sitting on a bed of avocado puree and topped with crispy shallots and rose petals was a stunner and so was the 36 month acorn fed Iberico Ham – sweet and fine finish on the palette, served with toasted tomato bread. The pan fried foie gras with sweet corn and chili emulsion montadito was equally exquisite.
The mains which included the melt in the mouth beef cheeks on a bed of bananas and passion fruit springroll, the Arroz Negro or squid ink rice with calamari and of course their well known crispy suckling pig. Of course no Spanish meal will be complete without Catalan favourite ‘poor mans’ potatoes (fried potatoes in chili oil and garlic aioili), Bravas, some of the best I have had…..An extensive menu executed with great skill and knowledge by Alex.
On a broader note, HK’s food scene was for some time a restaurant driven one rather than a chef driven one. Fofo is certainly getting it on the map as a chef driven gastronomic city.
20/F M88, 2-8 Wellington Street
Central, Hong Kong