Ser Wong Fun Restaurant

Just tried the snake soup. Don’t be fooled. It was just a very tasty chicken soup with 1 to 2 pieces of snake meat. Also a very expensive chicken soup at $ 120. Did not try other dishes so I cannot comment on those.

Have you visited the longest stretch of escalators in Hong Kong? If you have not, dont worry, you are not alone as I have been to Hong Kong more than 5 times but never know they have the world’s longest outdoor covered escalator system that is over 800 meters long and rising 135 meters through the streets of a steep hillside linking the districts.
In any case if you feel hungry after walking down the slopes, do check out for Ser Wong Fun as they were strongly advocated not only for their Snake delicacies but as well as roasted delights.
Interior was decent, well kept with semi modern Chinese style furnishing. As it was still early for dinner hours, we were the first group in the restaurant and we observed the quiet timing at the hour. It wasn’t bad either as we could still observe staff gathered around a table enjoying their in-​house cooked meals. Menu is printed in Chinese and
It’s time to «eat snake», not literally but physically. :) In traditional Chinese medicine, they believe that eating snake soup aids in warming /​heating up the body, chasing away the wind and dampness in the body. And in this cooling weather right in Hong Kong, if you are feeling a little «weak» or cold, trying this thick and generous serving of snake meat topped with fried wanton skins is an absolute good choice!
Though snake meat taste like chicken, many do still have the thought on mind that they do have a snake taste. Fret not, this portion had been well taken care with shredded Kaffir lime leaves added.
Snake Soup — 95 HKD
For those who felt squeamish about eating snakes, do not worry about that as they do serve other Chinese cooked dishes and Hong Kong Style Roasted Delights!
As a Singaporean in Hong Kong, having roasted goose is a luxury and I just could skip myself with one on the plate. We could not agree more on the crispy roasted skin of the goose and soon our plates were polished clean.
Char Siew & Roasted Goose Rice — 130 HKD
Amount of gravy was given sparingly which was not really my style as I’m one who likes gravy covering my whole plate. However, on they other hand this gave a perfect hit on the immaculate fragrant white rice, thus it did not deter me from liking them.
Just take a closer look at the delicious slice of Char Siew. The perfect ratio of meat to fat is something we won’t feel sinful after eating slices of them!
Also known for their typical Cantonese Style Sausages here, this is something that you may not want to miss out. We bought 2 types to share among us and texture were great with excellent flavours.
Chinese Sausage — 20 HKD
The pork liver sausage was perfectly infused with rose wine. It was of a darker color and texture was more pâté than the original sausage.
Chinese Sausage — Pork Liver — 20 HKD
Overall, it was a good bet that we actually went into the right shop base on writings on the internet. Food was better than expectation and I won’t mind a return trip for other food!

You go here for the snake soup. As a tourist, that’s just what you do.
The servers must be used to people coming in and ordering one small bowl of the soup, because as soon as I placed the ($ 120HKD) order, his attitude changed. They were pretty rude, probably because we wouldn’t be spending lots of money.
The soup itself had a very… interesting flavor. It has chicken, abalone, and mushrooms as well, so while earthy, it’s a bit fishy as well. The texture can be a little slimy, but it’s definitely worth trying, just to say you did it. I can’t comment on the other food served here, but I did see it being served to another table and it looked pretty good. Very homestyle.
Worth a trip, worth the soup.

Although the restaurant is famous for its snake soup, I personally prefer other soup. The soup is absolutely divine in the place, one of the best in HK. They also have good dishes and rice, typical Cantonese homecooking style.
However, the waiters can sometimes be on the rude side and you may have to share table with other guests.

Given the notoriety of this place, I was a little disappointed by the food. The snake soup, at HK$ 110 a bowl, is well worth it. Chock full of high quality ingredients, it does the winter warming job & then some. The BBQ pork I had, however, was on the dry & hard side. The sausage was very good & so was the rice. But given the price points ($ 60 – 80 for food at lunch), it should have been a little better.
Food aside, this is one of 3 snake soup places I’ve tried in the last 12 month and is easily the best (& priciest).

Came here to try the snake soup which was rich and full of flavour. I’ve never had it before but it tasted like a typical Chinese soup. It’s definitely a mind over matter thing. We also ordered a fried rice which was a touch on the oily side, but hit the spot for pure comfort food.

famous snake soup. not as scary or medicinal as you would think.

Many a times I remember having dinner at this restaurant by myself when I particularly miss home-​style cooking or I feel a need for nourishment via slow-​cooked Chinese soups after weeks of working over-​time.
This restaurant is originally famous for their snake soup (hence the name ‘snake king’ and Chinese preserved meats (臘味). But as local foodie schedules go the above foods are mostly eaten during wintertime due to their medicinal benefits. Thus a lot of snake restaurants venture out of the usual repertoire and start introducing other foods. And those other foods would be what if want to talk about today.
At any given day Ser Wong Fun offers around ⁷⁄₈ styles of double-​boiled soups and an extensive menu of home-​style dishes.
They do not skimp on the soup ingredients, resulting in flavorsome soups that are always a nourishing treat. My personal favorite is watercress with dried duck kidneys, which is good for dissipating the fire in one’s body, and more importantly, the watercress adds to my 5 f&v a day.
Claypot dishes are also famous here and one of the award-​winning dishes they have is ‘fish head braised in bean sauce with young ginger’ I would always order that and gnaw on the fish bones for succulent, collagen-​rich fish cartilage (which is more appetizing than it sounds). The spicy and sour young ginger combined with the sweet and savory bean sauce makes you want to eat bowl after bowl of rice just to clean that sauce out.
Food overall is good here, and the second-​generation has taken over they have renovated the place to a modern Chinese-​style restaurant with rosewood furniture, which would be great if the place is more spacious and less busy.
But it’s packed all the time and often than not the sweaty back of the guy at the next table is serving as your back rest. Ser Wong Fun– can you get a bigger shop so we can all enjoy your yummy food comfortably?