Fat Transfer to the Face
Facial ageing is not just about sagging — it’s also about volume loss. Hollow cheeks, sunken temples, thinning lips, and shadows under the eyes all contribute to an aged appearance. Autologous fat transfer to the face restores this lost volume using your own fat. The result is a softer, natural, and long-lasting rejuvenation — without synthetic fillers.
How It Works
Consultation – Your Dermatologist surgeon discusses your goals and assesses treatment areas
Anaesthesia – Usually performed under local or tumescent anaesthesia; no general anaesthetic required
Harvesting – Fat is gently removed from a donor site (e.g., abdomen, thighs)
Processing – The fat is purified and prepared for transfer
Injection – Fat is carefully injected in micro-droplets into targeted facial areas for smooth, even, natural results
What to Expect
Procedure time – 2–3 hours
Recovery – mild swelling or bruising for 1–2 weeks; most patients resume social activities within 7–10 days
Results – natural, youthful fullness and contour restored
Longevity – permanent improvement in surviving fat, with natural ageing continuing over time
Why Fat Transfer Works
Natural – uses your own living tissue
Long-lasting – once fat establishes blood supply, results are permanent
Skin benefits – transplanted fat can improve skin quality through stem cells and growth factors
Safer alternative – no synthetic fillers or foreign substances
What It Improves
Hollow cheeks and mid-face flattening
Sunken temples
Thinning or aged lips
Shadowing under the eyes
Jawline definition and contour
Fine lines and folds that improve with volume support
Frequently Asked Questions
-
Fat transfer is more natural and longer-lasting than fillers. While fillers last months to years, fat that survives can last permanently.
-
Typically from the abdomen, thighs, or flanks.
-
Not all fat survives. Some is reabsorbed, but careful technique maximises long-term survival.
-
Yes. Often combined with facelift surgery or resurfacing treatments for comprehensive rejuvenation.
