The story
Fong Mei brings traditional Cantonese cooking to Antwerp through a disciplined approach to regional techniques. Pui Kwok, Ka Yee Sim, and Kwai Lam Leung run the pass, applying time-honored methods to every plate. A recent listing in Le Fooding recognizes their command of the craft, noting how the team moves through lacquering, roasting, stir-frying, and steaming without losing focus. The brigade treats each technique as a standalone discipline rather than a checklist.
Fried shrimp dumplings and steamed meatloaf anchor the early courses, followed by ha kau dressed with fresh coriander and beef tripe tossed with ginger and spring onions. The kitchen also prepares siu mai packed with mushrooms, grilled tofu layered with pork, and breaded duck cheeks alongside crispy feet. Many guests simply track down the dim sum cart, watching staff wheel out woven baskets before orders are even placed. Peking duck arrives with thin pancakes and hoisin sauce for those who prefer assembled plates.
Red lanterns hang above tables covered in paper cloths, while framed photographs of Hong Kong Bay line the walls. A rotating Lazy Susan sits at the center of most rounds, making it easy to share dishes like grilled tofu or braised meats without reaching across the table. The space prioritizes function over decoration, leaving plenty of room for conversation between bites. Cantonese preparation here feels grounded in everyday ritual rather than staged presentation.
Recognition
Ambience
Location
