Hong Fat

Add to wishlist
Add to compare
84 votes
ClosedOpens at 10:30AM
Updated 12 days ago
Add a photo
12 photos
Food at Hong Fat
Meals at Hong Fat
The interior of Hong Fat
Look at this picture of Hong Fat

Taste something unusual from the Chinese cuisine. This restaurant offers nicely cooked sweet & sour chicken. The staff is said to be attentive here. Service at Hong Fat is something one can name good. You will pay democratic prices for dishes. The spectacular atmosphere brings a comfortable feel to a guests' stay at this place. Google users like this spot: it was granted 4.4 stars.

Frequently mentioned in reviews

Ratings of Hong Fat

Visitors' reviews on Hong Fat

/ 53
F
Request content removal
TERRIBLE . . . This is my second time there. First off, the styrofoam trays they serve the food on are so flimsy and small if you don't pick them up with both hands you can dump all the food. Huge portions so you are more concerned the food keeps falling off the pile onto the table. Second . . . I bit into 7 chucks of chicken . . .GRISTLE . . . YUCK! And the damn plastic fork was useless in trying to pick up noodles. I will never ever stop here again. Food: 1 Service: 3 Atmosphere: 1
J
Request content removal
Food: 5 Service: 5 Atmosphere: 5 Order type: Dine in Meal type: Lunch Price per person: $1–100 Recommended dishes: Pollo Agridulce Picante
D
Request content removal
Very good food and huge servings. Food: 5 Service: 5 Atmosphere: 4 Order type: Takeaway Meal type: Lunch Price per person: $100–200
Chinese
$$$$ Price range per person MXN 100 - MXN 200
Hong Fat on map
© OpenStreetMaps contributors
Calle 82 #149-A x 31 y 33 Centro
Progreso, Yucatan, Mexico
Address
Calle 82 #149-A x 31 y 33 Centro, Progreso, Yucatan, Mexico
Features
Takeaway No booking
Opening hours
SundaySun 10:30AM-6PM
MondayMon 10:30AM-6PM
TuesdayTue 10:30AM-6PM
WednesdayWed 10:30AM-6PM
ThursdayThu 10:30AM-6PM
FridayFri 10:30AM-6PM
SaturdaySat 10:30AM-6PM
Report incorrect information

Tasty dishes in Progreso

Restaurant features in Progreso

Updated on: