The story
Fong Mei is a Cantonese restaurant at Van Arteveldestraat 65/67 in Antwerp, scored 12 by Gault&Millau in 2026. It sits in the city's Chinatown, now reduced to just two streets.
The kitchen makes more than 50 kinds of dim sum, pan-fried, steamed and deep-fried. Vegetarian versions get their own share of the list. Ha kau with coriander, siu mai with mushrooms and fried shrimp dumplings arrive in baskets, often before you have decided you want more. The rice noodle rolls are worth ordering for their slippery, silky texture.
Le Fooding listed Fong Mei in 2026 and called it a champion of traditional Cantonese cooking. The team of Pui Kwok, Ka Yee Sim and Kwai Lam Leung works through lacquering, roasting, stir-frying and steaming. Beef tripe with ginger and spring onions sits on the menu next to breaded duck cheeks and feet, steamed meatloaf and grilled tofu with pork. Peking duck comes with pancakes and hoisin sauce.
Lanterns hang overhead and photos of Hong Kong Bay line the walls. Tables are covered in paper, and the round ones have a Lazy Susan so dishes can travel around the group. The drinks list includes a range of wines and Chinese sake.
Recognition
Ambience
Details
History
There’s still a high concentration of yummitude in Antwerp’s Chinatown, despite it being reduced to only two streets. And Fong Mei is the champion of tradition Cantonese fare, one of the eight great Chinese cuisines. Pui Kwok, Ka Yee Sim and Kwai Lam Leung put all of its techniques to work, from lacquering to roasting, stir-frying and steaming. The decor is nothing to write home about, with its lanterns, photos of Hong Kong Bay, paper tablecloths and a table with a Lazy Susan. Otherwise, it’s got everything you need for a true feast: fried shrimp dumplings; steamed meatloaf; ha kau with coriander; beef tripe with ginger and spring onions; siu mai with mushrooms; grilled tofu with pork; breaded duck cheeks and feet; Cantonese or (not so regional) Peking duck with pancakes and hoisin sauce… Otherwise, you can just stick to the dim sum, ticking off the vast list, which are brought out in baskets before you even have the chance to say stop. // Kiko Zushi
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