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2017-03-03
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Sunday was spent having dim sum with boyfriend and his mother. We decided to go to Fung Shing in Sheung Wsan so we could explore the area later as well. When we arrived we discovered that it had moved to a new location. Though a bit smaller than before, it had a more modern look to it that the old one didn't have. It's a good thing we arrived early to grab a table. We had no idea it was so busy and huge queues were found when we left.Like any traditional Chinese restaurant, ordering dim sum is d
Like any traditional Chinese restaurant, ordering dim sum is done by a slip of paper where you check off what you want. That is in Chinese only. But they do have a limited English menu. But this is the general price for dim sum.
Braised Chicken Feet ($26). How can I not start dim sum without, yes, chicken feet. The sauce was very savory and flavorful. The chicken feet literally melted away. Pretty good.
Har Gao ($36). The wrapping of the shrimp dumplings were thin yet didn't fall apart. There was a nice balance of shrimp meat to pork. Size of these were very big. I didn't expect it to be so big and that was a nice surprise as most places have severely shrunk the size of these.
Beancurd Wrapped Pork Meat in Light Soup ($31). I appreciated that they used a light broth for the rolls to be bathed in instead of the gloopy thick cornstarch versions that most places do as it makes it not as salty. In fact, this entire dish wasn't salty at all.
Steamed Rice Rolls with Spring Rolls ($36). This was interesting in that it was wrapped in a soft steamed rice roll that was combined with the crispy fried spring rolls. There was shrimp meat inside as well, give it a bit of firm bounce. A number of different textures all in one roll.
Siu Mai ($31). The siu mai size was fairly big. I started to notice a trend with this place. Sizes of the dim sum were bigger than most places. A good proportion of pork meat to shrimp.
Deep Fried Dace Fish Balls ($48). The fish was deep fried nicely in that it wasn't too oily. The fish was nicely seasoned. However, the dipping sauce made of oysters was a bit too watery.
Deep Fried Purple Sweet Potato Rolls ($26). This was clearly not a traditional dim sum item as they are using the very trendy purple sweet potato trend. This was mashed sweet potato, rolled in what appeared to be noodles and then deep fried. The coating was so crispy, they flew all over the table. The mashed sweet potato was a bit too floury and didn't taste quite like purple sweet potato as it wasn't very sweet. I liked it as it didn't taste like sweet potato but boyfriend wasn't so thrilled as he loves the starchiness of potatoes.
Black Sesame Buns ($31). This was my favorite of the entire meal. Steamed buns filled with black sesame. The bun was soft and fluffy.
Inside was glorious oozing black sesame sauce. It tasted like having a mouthful of black sesame sweet soup.
Tapioca Pudding with Lotus Paste ($31). This is something that my father used to order every time we went for dim sum in Fung Shing. So, we ordered this as boyfriend had never tried it here. It's a classic Fung Shing dish as it's as old school as you can get. The tapioca pudding was hot and sweet. Gooey and wonderful. It was filled with a sweet lotus paste. At night you can order this in a huge version, too!
A family favorite Chinese restaurant with a focus on classic dim sum dishes. It gets really busy and there are queues waiting for a table. So, I suggest get there early. Seating is a bit cramped and service is rushed. But then this isn't the Four Seasons.
張貼
