The appearance of chef Kathy Fang on Chopped got me wondering about her six year old restaurant, Fang, in SoMa. It’s an offshoot of her father, Peter Fang’s, House of Nanking, and the menu has more contemporary, fusiony touches. Are any of her adaptations of traditional dishes, or fusiony creations, worth a try? Personally, I’m not a fan of House of Nanking’s overly sweet food, but I’ll give the Fangs credit for creating new dishes and continuing to bring in crowds.
I learned there was a Chinese only menu too when I popped in (but didn’t eat), and there are previous incarnations on yelp photos. The servers said there were a few Shanghainese dishes that weren’t on the English menu, but I can’t make out the handwriting. Can someone who reads Chinese take a look and let us know if there any obscure dishes in the mix? I can make out the, fairly common, (Sichuan) water boiled fish.
Btw, The XLB depicted on yelp pictures look machine made, which is popular, especially at non-Shanghainese restaurants.
Patricia Unterman liked them when they opened. Some old Chowhound posts: