Planning lunch at Fu Sing
I'm visiting HK on a 3 day stopover in December, with hubby and 2 year old. We are going to hit Fu Sing in Wanchai for lunch on either Tuesday or Thursday. I've done some research on the whole Fu Sing experience and would like some advice on the following:
(1) I don't speak or read any Cantonese at all. Is this going to be a big problem?
(2) Will it be manically busy on a weekday lunchtime? One blogger mentioned that they were told they had the table for only 1 hour 15 mins. Is this true for all seatings or only on weekends? With a 2 year old in tow, we sometimes take inordinately long with meals.
(3) Ordering on a tickbox menu. Is there an English one? Is the English one much shorter than the Cantonese one? In the UK, the Chinese language menus in Chinese restaurants are much more extensive and interesting than the English ones they provide for non-Chinese customers. I would like to be able to choose from the full menu.
(4) What to order: The main draw for me is the char siu. Can I order it lean/fatty/half-lean, half-fatty, or is it 'one-size-fits-all' for the char siu? Is it a big faux pas to order plain rice to eat with the char siu? The other things I am interested in ordering are the char siu polo buns, har gao, fun gao, siu mai, sang chow lor mai fun, siu long bao, XO stir-fried chee cheung fun, wor tip, prawn and mango spring roll. Anything amazing I am missing or anything on the above list you think I should not waste stomach space on? We love prawns, pork and duck. We can usually get through a LOT of dimsum. When we order in London, the table is usually stacked with so many steamer baskets we get funny looks from fellow diners but manage to finish it all.
(5) Tipping: What's the tipping etiquette in HK? What is the service generally like at Fu Sing, especially with regards to bumbling foreigners?!!
1. I don't think this is a problem. Some CHers who don't speak Cantonese or read Chinese has not encountered problems.
2. Try to be there early before the office crowd come in (about 1pm). I will recommend you to be there at 11:30am. It gets really crowded by 1pm.
3. I don't remember if there is English menu because I can read Chinese quite well. But I am sure they have one for tourists/expats.
4. Char siu is "one size fits all" (using your term); it is very good, you should order it. Not a problem to order rice as they are happy to charge you. In December when the hairy crab is available, you should order the crab roe xiao long bao, it is heavenly delicious. The carrot cake (lo pa gao) is very good too.
5. Service is just average, definitely not hotel standard.Service charge of 10% is usually included in the bill.
Skyliner33 is correct. Sorry, I had in mind the Singapore version, which is known as "carrot cake" here in Singapore. http://en.wikipedia.org/wiki/Chai_tow... Anyway, Fu Sing's turnip cake is awesome. I also like its dessert 馬拉榚 (don't know the English words, maybe someone else can help) very much.
i think in cantonese dimsum "carrot cake" aka "lo ba kuo" (spoken cantonese) is made of white radish from the generic carrot family. this carrot cake comes in steamed & fried versions. turnip is called "sa got" in cantonese. if you have eaten "fried spring roll" aka "chun guin" in cantonese dimsum, turnip is part of the fillings - those white shredded pieces. hope i have helped.
well, i don't know about the Fu Shing's version of carrot cake, have not eaten, BUT i spend 1/3 of my time in HK while globetrotting rest of the time. i have eaten cantonese dimsum at different chinese restaurants in HK. their carrot cake is exactly what i have described earlier. in singapore, where i was borned, chai tow kuay aka "fried carrot cake" is by the teochews in singapore term, "carrot cake" could mean cantonese dimsum and english sweet dessert. well, if others feel this isn't informative, then skip reading it. juz trying to offer assistance, neither correct or wrong.