Fresh, gourmet Chinese cuisine is what gives Lai Bun Fu its flawless reputation, one that’s recognised internationally as well as at locally in Hong Kong. Found in Central, this restaurant stands for nothing less than excellence, and master chef Chung Kin Leung is world-renowned for creating some of the best Chinese dishes available today. Found in a fifth-floor location along On Lan Street, Lai Ban Fu is a frontrunner in the city’s competitive gourmet dining scene.
Only the soup was good. Every dish was very oily. The pang pang chicken or saliva chicken, couldn't tell which one, was really unauthenticated. Too noisy.
I tried the Exclusive lunch menu. Food is ok and price is reasonable. However, the environment is a bit noisy which may because of the restaurant area is small.
The environment is too crowded, the service kind of rush and push too much but the food is above the average, there is still much space for improvement in service
Lai Bun Fu’s master chef Chung Kin Leung has has served the likes of such world leaders as former U.S. President George Bush and former British Prime Minister Margaret Thatcher before his time serving as head chef at Hong Kong’s Government House. Now, honing the skills he’s acquired over the decades, chef Chung is an expert in his field, which is apparent by not only the flavour of the dishes he cooks, but also in the ingredients he chooses and the way the food is plated. The restaurant’s opulent setting, plus the amazing cuisine, creates an unforgettable experience unlike any other in the heart of Central along On Lan Street.
The indulgent, gourmet Chinese cuisine available at Central’s Lai Bun Fu is almost otherworldly, weaving in influences from Western cuisine rather than staying strictly Chinese. Take for example, the foie gras prawn cutlets on toast, a rich and delicious east-meets-west creation that only master chef Chung could so perfectly execute. Recommended mains at Hong Kong’s Lai Bun Fu include the fresh crabmeat stir-fried with egg white and milk, the braised fish maw with goose web, the deep-fried crispy pigeon, and the Sichuan-style spicy claypot chicken. Despite a meat-heavy menu, vegetarians have plenty of options too, including tasty delights like the poached seasonal vegetables with silk beancurd, the stir-fried five-coloured vegetables and the braised fungus and assorted wild mushroom. Dining is a privilege at this gourmet Chinese restaurant – reservations are an absolute must.