Snake soup is considered the commoner’s tonic and a specialty in Cantonese cuisine.

Ser Wong Fun was founded in 1895 in Nanhai District, Guangdong. After relocating to Gilman’s Bazaar in Central in 1940, it began selling snake soup and double-boiled soups from a street stall. The business eventually became a full-fledged restaurant, offering various delicacies to its diners. The snake banquet enjoyed immense popularity for a time, and was often the go-to choice for business meals. Some of the favourite artisan dishes among customers include tea-smoked chicken, eight treasure duck, and the famed braised pigeon stuffed with shark fin, which almost became lost forever at one stage.

As the fourth-generation owner, Gigi Ng is not only dedicated to passing down the old flavours of Hong Kong, but also promoting the concept of medicinal eating. In the spirit of innovation, she has introduced a series of Cantonese dishes and medicinal dim sums infused with the hip factor. Her mother’s unwavering love is what keeps her going.