The Park Lane HK and Ser Wong Fun team up to promote classic snake dishes

The Park Lane Hong Kong, Autograph Collection, has teamed up with local heritage restaurant Ser Wong Fun (蛇王芬) to present snake dishes in an innovative way, allowing guests to experience Hong Kong's classic culinary culture from a fresh perspective.

Established in 1895, Ser Wong Fun is one of Hong Kong's oldest Cantonese restaurant, known for its traditional snake soup and Cantonese cuisine. It is currently led by the fourth-generation successor, Gigi Ng. A spokesperson from The Park Lane Hong Kong told MARKETING-INTERACTIVE that through the partnership, the hotel ensures authenticity while reimagining classic snake dishes in a modern dining experience.

The collaboration targets food enthusiasts eager to explore unique and traditional Hong Kong dishes, as well as locals and tourists looking for an authentic cultural dining experience.

Available from 7 March to 30 March, the menu was jointly curated by chef de cuisine, Matt Chan of The Park Lane Hong Kong and Ng. The signature snake banquet is be served at PLAYT Dinner Buffet. Additionally, the buffet features a variety of dishes creatively crafted to complement snake meat. Highlights include steamed Sabah grouper with snake meat in traditional style, pipa tofu with snake meat and aged tangerine peel, steamed egg white with Yunnan ham and snake broth, and Thai-style stir-fried snake with lemongrass. These options will be available at both the lunch and dinner buffet.

Furthermore, the snake combo set will be extended at Ebb & Flow, featuring snake banquet and Chinese dishes. Also, Ebb & Flow serve selected dim sum from the young line of Ser Wong Fun, Four Seasons Fun Fong, including deep-fried duck liver sausage glutinous rice dumplings, snake banquet crust pastry.

To promote the partnership, the spokesperson said it will leverage multiple channels, including digital and social media marketing on platforms such as Facebook, Instagram and hotel website. It will also produce social media content to engage with audiences. Additionally, it will employ PR efforts and media coverage to maximise the exposure and collaborate with influencers to generate buzz and attract a wider audience.

Luc Bollen, general manager of The Park Lane Hong Kong, said: “At The Park Lane Hong Kong, we strive to offer unique and authentic dining experiences. Partnering with Ser Wong Fun, a renowned expert in traditional Cantonese cuisine, allows us to showcase the rich heritage of snake dishes and welcome the Year of Snakes. This collaboration blends culinary tradition with innovation, offering guests a rare opportunity to savour expertly crafted delicacies. We are excited to bring this time-honoured cuisine to our patrons, celebrating its deep flavours and cultural significance in an exceptional dining experience.”

Gigi Ng, the fourth-generation successor of Ser Wong Fun, said: "I am truly amazed by the creativity of The Park Lane’s culinary team in reimagining our traditional Ser Wong Fun dishes. Their innovative approach has elevated our classic snake cuisine to a whole new level, blending heritage with modern flavours in an exciting and unexpected way. It’s an incredible opportunity to share our family’s legacy with a wider audience through this unique collaboration."

Don't miss: The Park Lane HK and HKDI nurture artistic talent with glassware design contest

Back in November last year, The Park Lane Hong Kong collaborated with the Hong Kong Design Institute (HKDI) to launch an inaugural glassware design competition, celebrating the 50th anniversary of the hotel’s history by inspiring young talent.

The event was part of the hotel’s “Artist Incubator Programme”, which was one of the key initiatives celebrating the anniversary, aiming to fulfil the hotel’s commitment to supporting and nurturing local artistic talent in Hong Kong.

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