A century-old establishment in Hong Kong is revolutionising tradition with innovative presentations and trendy happenings.
If you’ve braved the steep slope along Central’s Cochrane Street – whether on a scorching summer day or after an evening hitting the club – you’ve likely walked past one of Hong Kong’s oldest establishments to date: Ser Wong Fun (蛇王芬). While the Chinese restaurant’s name suggests a niche snake-centred menu, fourth generation owner Gigi Ng busts common myths surrounding her family’s beloved business, shares her vision for Ser Wong Fun’s future, as well as the restaurant’s continued success upon its 130th anniversary.
Ser Wong Fun’s recipe for success
Quintessentially Cantonese: Ser Wong Fun’s offerings throughout the years
If you’re unfamiliar with the menu at Ser Wong Fun, it’s likely that you – like me – presumed snake cuisine was the only item on offer. But Ng explains, “Cantonese cuisine has always been our focus. Yes, our specialty is snake cuisine, but that’s not all. We have signature soups, stir-fried dishes, and all kinds of homemade dishes lovingly crafted with family recipes to ensure guests feel like home when they dine here. I’ve been following the footsteps of my parents, and that’s my main goal: to keep on serving happy customers.”
Poetically, Ng points to Ser Wong Fun’s varied culinary offerings as an equaliser. “When people come here, they feel like they can really be themselves. It doesn’t matter who they are, what job they do, and what their statuses are – once they’re in here, they leave their day behind at the door. They drink a bowl of soup to warm their appetite before digging in our food.”
A family business: Inspirations close to home
As the fourth generation owner of this century-old establishment, tradition continues to guide Ng in her vision for the business, alongside a familial inspiration. “My parents are big inspirations to me,” explains Ng. “My mother – a woman who I love and respect so much – was the first generation, and she has been running the restaurant for the longest. 63 years non-stop, full days,” says Ng.
“My mother loved desserts, and she loved bustling atmospheres. She always wished that young people would come in to try the restaurant for themselves. And since we’ve had success hosting various DJ events and selling cocktails and egg waffles, I thought, why not do something fun? Our name is Ser Wong Fun, right?!”
Spirit of innovation and an open mind: A recipe for success
“It’s actually very funny,” says Ng on the topic of her restaurant’s recent events and collaborations. “People are now calling me an innovator because of all the new things I’ve been doing. But I say to them – no. I have creative ideas, but I’m not that great. I’ve just been experimenting with things with a wow factor while maintaining the integrity of a traditional restaurant – that’s what makes us seem like a forerunner.”
“But it does make me proud to see that once we’ve started doing something new, many big brands started noticing us and keep coming to us for their post-event celebrations,” reflects Ng.
Staying relevant VS trend-chasing
Ng’s spirit for innovation and an open mind shines through during our chat, where the owner continuously throws out new ideas to refresh Ser Wong Fun’s image. “I’ve even thought of a blind box format for a menu. You pick from a range of flavours, and I’ll serve you the one you’ve chosen. But you won’t know what you’ll be eating until it arrives on the table.”
A commendable aspect of Ng’s vision is her ability to walk the fine line between staying relevant and chasing trends. Yes, there is a life-size Labubu in the restaurant. No, it doesn’t distract from the core elements that makes Ser Wong Fun the restaurant it is and has always been: a refuge for the city-dweller craving authentic Cantonese food.
Traditionally driven change
While many historical local businesses struggle to stay afloat in our fast-paced city, Ser Wong Fun is able to dodge the wave of closure, and staying stagnant with grace – and it’s thanks to its owner’s forward and adaptable vision.
“For my future, and this place’s future, I think there’s no fixed formula,” muses Ng. “But I’ll definitely keep to the classics. I’ll keep serving classic soups and our classic dishes, but I might present them in new ways.” .
Must-try items: Seasonal Cantonese Double-Boiled Soups, Snake Soup, Chinese Sausage Glutinous Rice
Opening hours: 11am – 9:30pm every day
Address: Ser Wong Fun, G/F, 30 Cochrane Street, Central, Hong Kong
About Ser Wong Fun Connect with Gigi
What local gem should I discover next? DM @honeycombershk on Instagram or drop me an email at celia.lee@thehoneycombers.com.
Frequently Asked Questions
Is Ser Wong Fun exclusively a snake restaurant, or do they serve other dishes?
While Ser Wong Fun is famous for its snake cuisine and soup, the restaurant's main focus has always been on a wide range of authentic Cantonese dishes. The menu includes classic stir-fries, various signature soups, and a variety of other popular Cantonese items, making it a great dining spot for everyone.
What is the atmosphere like, and is it a good place for a first-time visitor to Hong Kong?
The atmosphere at Ser Wong Fun is described as a refuge for the citydweller, where people can feel like they belong. It offers a truly authentic, local Cantonese dining experience that is both welcoming and comforting, making it a great place for first-time visitors to experience a slice of Hong Kong's culinary history and culture.
What are the must-try items for someone visiting Ser Wong Fun for the first time?
First-time visitors should definitely try their signature Seasonal Cantonese Double-Boiled Soups and, of course, the famous Snake Soup. Another must-try is the Chinese Sausage Glutinous Rice, which is a classic comfort food.
