Many years ago people who lived in big cites such as New York, San Francisco, London and the like who had a marked enthusiasm for Chinese food were divided into two schools of thought: those who had a very strong penchant for Chop Suey and those super and divine cuisines such as sharkâ€™s fin, birdâ
Service: Idyllic Location: Communication House, Plot 1
By Kadumukasa Kironde II
Many years ago people who lived in big cites such as New York, San Francisco, London and the like who had a marked enthusiasm for Chinese food were divided into two schools of thought: those who had a very strong penchant for Chop Suey and those super and divine cuisines such as sharkâ€™s fin, birdâ€™s nest soup or even more recondite but delectable ancient eggs. Ironically to the Chinese chop suey is unknown to them as an indigenous item but rather it is an agreeable foreign entrÃ©e. As for sharkâ€™s fin and birdsâ€™ nest soup, what a splendid gastronomic treat and lucky are the few who have ever tasted such delicacies. Nowadays Chinese food needs little or no introduction to the hoi polloi in the West. From New York to San Francisco, London, Paris etc. Chinese takeaways are a dime a dozen and without a doubt Chinese fare is known to be affordable and very diversified.
Unfortunately, here in Uganda people have the mistaken impression that Chinese food is not only very dear but is very esoteric while at the same time being arcane. True that there are degrees of sophistication in any genre of food be it French, Italian or whatever, and this of course applies to Chinese food, nevertheless the cardinal rule with their cooking is that the emphasis is on the preparation of the food, as opposed to the cooking and party dishes are very elaborate in China, consisting of numerous courses. They would include starters of different meats, seafoods and marinated vegetables, stir-fried foods, soups, deserts etc. Then for special main dish one might be served something as elaborate as Peking duck or Red-cooked lamb, all served with accompaniments of assorted rice and noodles.
By contrast a meal for two would consist of a starter, main dish, a vegetable and a rice dish.
Even at the fabulous Fang Fang it is possible for one to go on a no frills number with a date and come out with enough change to go to a movie and end up at your local bar for a couple of beers.
The secret lies in taking charge of the ordering. For starters begin with spring rolls and skip the soup and order one main dish such as sweet and sour pork. This is one a universal favourite and will go done well with many Ugandans.
When it gets to the rice avoid things like chicken fried rice and just ask for plain fried rice and of course one must have a side order of vegetables and here I would suggest the mixed vegetables.
For dessert, if I am not mistaken they throw in some melon and pineapple and at the end of the day you will come out spending less than sh25,000, which is not so bad when you consider the incredibly refined atmosphere, and surroundings that you are in as well as the superb food.
Today Fang Fang is the sort of place that has over the years become synonymous with fine dining at its very best. Whether it is seafood, fish pork or chicken one is assured of the very best Chinese fare. For maximum privacy you cannot beat the six private dining rooms. For sheer ambience and that feeling of being special, Madam Fang Min excels in welcoming all dinners irrespective of who they are.
No doubt the many people who go back time again to eat at Fang Fang do so because of that personal attention that they get from Madam.
XX VERY GOOD
X WORTH A VISIT
O NOT WORTH A VISIT
You can have a budget Chinese dish