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I must say, I’m not a big fan of dim sum. And tapas for that matter. I never understood why food must be in small portions and shared among many people while I’d rather have a large bowl or plate of something and relish everything by myself. Yes a glutton I am. So I cringe whenever I hear the word “dim sum” whenever we go out to eat.

Last year however, we went to this dim sum place in Hong Kong that just blew my mind away. I regret that I didn’t take more pictures nor spend more time on the names, so I’ll have to go back to the restaurant to do a proper review. This post for now is just a bookmark on places to eat in Hong Kong 😉

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I can’t remember what this was now, probably some fried shrimp/fish paste. But the crispy fried skin and the springy, flavorful insides were a really good combination.IMG_9935

Polo char siew pau and a part of a plate of viciously attacked char siew in the corner of the picture.

The polo char siew pau has a sweet, crumbly topping which is the first thing you taste when you bite into it. Then it just sinks in and gives way to the sweet char siew filling on the inside. The bun is warm, fluffy and has all the texture and taste to make the experience quite delightful.

And about the char siew in the corner? What can I say… the picture speaks for itself? IMG_9934

Left: Chee cheong fun (Prawns wrapped in silky noodle roll)

Right: Some sort of peppery milky soup with beancurd skin

The peppery soup kinda tastes like my grandmother’s tu toh th’ng (pig intestine soup with lots of white pepper). It is nice but I’d like to concentrate on the chee cheong fun. My issue with the usual chee cheong fun is that the skin is a little too chewy and the prawns, not too fresh. Here the rice noodle skin is like silk. Really slippery and delicate but not too delicate that it just falls apart. It has a nice feel on the tongue and goes well with the fresh prawn and sauce. The best chee cheong fun I’ve tasted so far.IMG_9933

Glass noodles. I’d say this is good for people like me who needs proper noodle/rice dishes instead of the little portions everywhere. It tastes fresh, most likely because of the celery, yet savory and not too greasy. IMG_9930

The rest of the meal. The siew yoke is divine, I’ve such a weakness for siew yoke that I love even the chunky chewy ones. These however are delicate, have crispy skins and tender, tender meat. Love this!

There was also the crispy fried yam, I can’t remember what it was stuffed with but I know I’m going to order it again when I go back.

There’s also another noodle dish in the far bottom left, made of thick rice noodle in a milky soup with mushrooms that was also pretty good.

Last but not least is the century eggs. I do not know why we can’t get century eggs as good as these in Singapore and Malaysia. I just don’t understand why. The ones in Hong Kong have a gooey yolk middle and jelly-like “whites” while the ones here are hard… I could eat two plates of the century egg along with some ginger by myself! The slightly pungent, velvety egg yolk with the sharp, tangy, crunchy preserved ginger is absolutely divine.

A proper post on this restaurant is definitely in the pipeline.

Fu Sing Sharkfin Seafood Restaurant 富聲魚翅海鮮酒家
1/F, 353 Lockhart Road,
Sunshine Plaza,
Wanchai, Hong Kong
灣仔駱克道353號三湘大廈1樓
Open from 11-3pm, 6-11pm.