Bringing good moments to our customers and clients, through good humor and playfulness.
In our food,
The quality of being honest and having strong moral principles.
Typifying each of us.
Challenging ourselves to create new experiences adapted to our guests.
Striving to get the…
TO THE MOON!
“To be one of the leading Shanghai-based F&B Groups, presenting fun and innovation concepts that make our guests to come back again and again.”
El Willy "Fun F&B Group" is the result of several years of a Chef's hard work in Asia. Since his arrival to Shanghai in 2007, Willy has created fun F&B projects that now are presented under the group umbrella. Our first concept, "el Willy, Happy Spanish Restaurant" -today our flagship venue- was followed by "el Cóctel" -a Japanese cocktail bar with a funky twist-, "FoFo by el Willy" -a contemporary Spanish restaurant in Central Hong Kong-, "Bikini, Snackies and Hot Dogs" -a tiny crazy sandwich bar-, and "Elefante, Happy Restaurant and Bar" -Mediterranean. On the horizon, new concepts under developement in China and beyond. Welcome to el Willy Fun F&B Group!
Prawn and Mushroom Cannelloni with Coconut Truffle
For the Cannelloni For the shrimp and mushroom filling, cut all the mushrooms into small dices. Heat up a casserole with olive oil and butter. Cook the white chopped onion very slowly for about 45 minutes, add the mushrooms and turn to medium-high heat, stir continuously till the water of the mushrooms evaporates. Add the shrimps roughly diced to the mixture and cook for another 5 minutes. Add the cream, stir well and bring back to boil. Correct the seasoning with salt and pepper. Take off from the heat and allow to cool down.
For the Lasagna sheets Bring a pot of water with salt to boil. Cook the lasagna sheets for a few minutes. Strain well and place in iced water to cool down. Roll the cannelloni with the stuffing and lasagna sheets and keep on the side.
For the Truffle sauce Bring the coconut milk to boil in a casserole and reduce to about 1/3. Add the chopped truffle, and truffle oil, season well, boil for a couple more minutes. Blend all the ingredients into a smooth sauce.commolo rentur, ipsam doluptatum sequassiti blamaet quas mendentus es unti blant. Aquae ipsam solor afori.
to China And tours Greater China for one year as Torres executive Chef.
at Donghu Lu This is where his first own cooking project starts.