Restaurants

New Opening: Fang

By Jaiden Bhaga - 03 Oct 2018

A splash of punk culture has hit Parnell thanks to new kid on the block, Fang.

Another bold and brilliant new opening from Fran and Aaron Carson, the dynamic duo behind Winona Forever, Rude Boy, Friday I'm In Love, Major Tom and Hello Friends and Allies.

Fang is so more than your typical Asian-fusion restaurant. Once you step inside you'll find yourself in a scene from a dystopian future, one where their namesake chef (that would be Fang), is on a mission to liberate flavours for the people (she's our kind of human), all brought to life by local artist Ant Sang.

Whether you're lounging out in the atrium sipping on a cocktail, catching up with the squad in a booth, having a quiet one at the bar or settling in for the feast of your life, Fang does it all.  

“It’s our first venture into the restaurant space," says Fran. “We knew it had to be fun and while it’s something totally new, we’ve stuck to our roots.”

Inspired by the flavours of Sichuan regional food, Fran and Aaron have worked with head chef Josh Choi and their team of ‘Yum Punks’ to bring a line-up of dishes that promise to share the real deal. Modified with the Punks’ original twist, the menu is laden with Sichuan throughout, so you better strap those taste buds in for a whole new world of flavour. 

Designed to share—because we all want a little taster of everything—the menu is divided into small and large share plates, with a stellar offering of dumplings, moreish sides and, of course, sweet treats. 

Start things off the with cured salmon tartare. Served in cones of crispy nori corn with a Sichuan and caviar topped with an avocado and lime puree, they taste as good as they look. 

Or, branch out and give the braised ox tongue a try. Smooth and creamy with red capsicum gel, confit shallot, light Sichuan crumb and croutons, be sure to have a bite with each component of the dish for the ultimate indulgent texture-filled experience. 

If you like your bites with a bit of a kick, look no further than the bang bang chicken cups. With succulent chicken, chilli sesame sauce, roasted peanut, black vinegar and crunch buckwheat noodle all encase in a hand baby cos lettuce leaf, these tiny morsels are jam-packed with so much flavour you won’t be able to hold yourself back from going in for more.

From the tender 10-hour braised pork belly laden with dark sweet soy sauce, to the well-seasoned chilli oil fried fish of the day, the large sharing selection will easily leave you spoilt for choice. 

Our top pick is the slow cooked beef shin. Drenched in homemade chilli oil, candied pumpkin seed, mint tip, coriander and chilli crumb this masterpiece will melt in your mouth and might even have you shed a sly tear from the gift you’ve just given your tastebuds. Seriously, it’s that good. 

For those who like to keep it lean and green, the vegetarian roasted cauliflower and broccoli are for you. With black sesame mayo, puffed buckwheat, Sichuan spiced breadcrumb, parsley and all the parmesan cheese you can handle, you won’t feel like you’re missing out one bit.

Now that you’ve fallen head over heels for Fang, prepare to be dumped in the best way possible. The lemon goat cheese and seasonal vegetable crystal skin dumplings are gorgeous parcels of happiness. A gradient of translucent to dark green, you’re going to want to have your ‘grams at the ready for this one.

Be warned: the steamed black bun of beef teriyaki and sesame is perhaps one of the most addictive dishes in town. Everything you want from a steam bun and more, they’re almost too good to share. 

Of course, what better way to end the night than on a sweet note. We suggested wrapping your laughing gear around Fang’s star anise pannacotta. Served with rhubarb, Domaine de canton ginger jelly, and ginger breadcrumb, your token sweet-a-holic will be going back for seconds. 

Now, for the cocktails. They're almost too pretty to drink… almost. We can't go past the tequila-based jade dragon. A refreshing harmonious blend of silver tequila, cucumber juice, lemon juice, agave syrup and a touch of house Szechuan sauce, it hits all the right spots. Or, sip on the pink Fang. With strawberries and cream infused vodka, licor 43, lime and cranberry juice topped with fairy floss it’s the treat you didn’t know you needed. 

Bringing pop and punk back to Parnell, Fang opens this Friday 5 October. Tell your friends. 

For more information about Fang, including opening hours, click here. 

Image Credit: Jaiden Bhaga

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