Fu Sing Shark Fin Restaurant /富聲魚翅海鮮酒家 – One Of My Favorite Restaurants In HK
for full post with pics: http://www.lauhound.com/2010/10/fu-sing-shark-fin-restaurant-%E5%AF%8C%E8%81%B2%E9%AD%9A%E7%BF%85%E6%B5%B7%E9%AE%AE%E9%85%92%E5%AE%B6-%E2%80%93-one-of-my-favorite-restaurants-in-hk/
Fu Sing (富聲魚翅海鮮酒家) was originally recommended to me on chowhound.com by “FourSeasons” (http://chowhound.chow.com/topics/671859). I’ve since eaten there three times and it has become one of my favorite restaurants in HK.
Originally I came here specifically for cha siu (Cantonese roast pork). Fu Sing is sort of an odd place because I don’t associate cha siu with nice restaurants; I grew up eating it out of little Cantonese BBQ joints in LA where my grandparents would pick it up as an addition to our home cooked meals, so I associate it with hole in the wall places. However, Fu Sing is a reasonably upscale restaurant on the 2nd floor of a commercial building in Wan Chai that has a couple of other restaurants in it. The décor is reasonably upscale semi-modern, but still Chinese décor. The service is fine and very prompt. I’ve generally found the waitresses to be pretty nice and helpful.
- Cha siu (bbq pork / cha shao): this was the best cha siu I’ve ever had. Feel free to correct me if there is better in HK because there likely is since its HK, but wow I was blown away by how good this was. The meat was so tender and flavorful. It was sweet, but perfectly sweet not overly sweet. The fat was just perfect, no chewy pieces, just melt in your mouth goodness. Even my GF who doesn’t really like fatty meats including cha siu (she’s Korean and thinks a lot of Chinese BBQ is too fatty) was like this is amazing
- Lettuce with shrimp paste in a sizzling clay pot (蝦醬生菜煲 / xia jiang sheng cai bao): I don’t see this dish very often in the US and I haven’t had it in a very long time. Pretty self explanatory dish; it was very good though, the shrimp paste is fermented so it has a strong flavor, but I liked the flavor a lot.
- Da zha xie fen xiao long bao (soup dumplings with hairy crab roe): this was the surprise of the night, I was somewhat skeptical because XLB are Shanghainese and I wasn’t sure how this would turn out as this is a Cantonese restaurant. Luckily I was very wrong, these were unbelievable. I had Din Tai Fung in Taipei a few days later, which I consider very good, so I’ve got a good comparison. The skins were very light and delicate, they aren’t as quite as good as DTF skins, but still very good. However, the filling was the best I’ve ever had. The hairy crab roe gave them an unbelievable semi creamy flavor that is hard to explain, but was really good. The soup was so light and flavorful not the overly fattiness you can get with some XLB. I think these may have been the best XLB I’ve ever had. The crab roe really takes it to another level.
- Siu yau gai (soy sauce chicken / jiang you ji): just a simple soy sauce chicken, but another winner, very light soy sauce and very tender meat. It’s a simple dish, but really good. I would’ve liked a little more meat, but overall very good.
- Shrimp, egg vermicelli in a sizzling clay pot (干燒粉絲煲 / gan shao fen si bao): This came out in a sizzling clay pot with clear vermicelli noodles, small dried shrimp, small pieces of yellow egg, diced green onions, bean sprouts and diced mushrooms. Another good dish, pretty simple, but well executed. Everyone liked it
- Tang yuan (boiled rice dough balls with black sesame paste): I got this for dessert, fairly standard dessert, but one of my favorites. It came in a hot ginger soup, the rice dough was melt in your mouth soft and the sesame paste was great.
Dim sum: probably the best dim sum I’ve had, more expensive than other places, but well worth it in my opinion
- Ha gow (xia jiao / steamed shrimp dumplings): a lot of people think this is how you should judge a dim sum restaurant. The version here was excellent. The skins were light and delicate and the interior was really good. The shrimp tasted very fresh. Overall, these were excellent.
- Siu mai (shao mai / steamed pork dumplings): the skins were perfect not overly thick like most places, the interiors were tender, flavorful and perfectly minced (i.e. they had no “stops”). Another winner.
- Cha siu bao / (cha shao bao / roast pork bun): the best cha siu bao I’ve ever had. They use the amazing cha siu that they make along with perfectly buns that are so fluffy. Just amazing
- Lo bat go (lo buo gao / pan fried turnip cake): the best lo buo gao I’ve ever had as well. The version is different than most I’ve had as the exterior has this crispy exterior that sort of looks like something that is fried with panko mix on the outside. The interior is perfectly minced, no strands of turnips (I hate that) and there are small pieces of ham in that are very good. This was really several steps ahead of any version I’ve ever had
- Chun juan (spring rolls): I don’t normally order these, but I was with my friend’s younger brother, who likes them, so I ordered them. These were surprisingly good, not oily or heavy at all with a flavorful filling.
- Xiao long bao (soup dumplings): I had these during the summer, so the hairy crab version was no longer in season. These were still quite good except the interiors weren’t as good as the hairy crab version which really just takes it to another level.
- Cha siu (cha shao /roast pork): same as the other times I’ve been, simply amazing
Overall, I really like this place, it’s become one of my favorite places in HK and I highly recommend coming here. I can’t wait to go back again and try more dishes, I’m curious about their abalone as they are known for it. Also, you should definitely make a reservation especially for dim sum.
re: Charles Yu
Don't remind me about the cholesterol, Charles - I still felt guilty about it: EVERY time I had that dish. But it's literally "to-die for", though I hope it doesn't happen to me with my heart medication & Crestor pills :-(
But after more than 30 years of Chowhounding in HK, I still thought that noodle dish was simply one of the most amazing food finds I'd ever had. It simply hit the spot for me!
Their braised pomelo skin with shrimp roe is another fave.
Glad you like Fu Sing. I would just recommend a few more dish to you for your next visit that were not on your list: 雞油花雕蒸蟹 (steam flower crab with hua tiao sauce). It is addictive, much better than the same version at The Chairman that many raved. As good as the one at Manor but the flavor more refined. And don't forget to request to add the left over hua tiao sauce sprinkled on the e-noodle. And for Dim Sum, they have really good desserts such as Sponge Cake 馬拉糕 and lotus bun 寿桃包.
thanks for the rec! great place, i love it...def will hit you up for more recs next time i'm in town, you gave me some great ones
i'm not a huge fan of 雞油花雕蒸蟹, i tried it at manor (which i will write up on)...the sauce sort of just tasted too buttery to me, in fact if you had put it in front of me and asked me i wouldn't have even said it was a chinese preparation. any other dish recs? i'll definitely write them down in my list of things to eat next time i'm in HK
i saw the 寿桃包, those looked really good and i like sponge cake, so i will definitely try those next time.