Wednesday, May 20, 2009

Fu Shing Shark Fin Seafood Restaurant @ Lockhart Road, Hong Kong

After a couple of posts on Hong Kong food and causing either eye sore to people (what, food that i can eat or taste since i am not in Hong Kong again?) or too much drooling (why must i read your blog late at night when i can't get access to such good food) or just boredom (hong kong again?), let me continue to blog about another "in your face cuisine" in Hong Kong to end all of your horrors.

Having not blogged about dim sum yet because of the long list of photos and remembering what is what, i shall procrastinate no further.

Originating from this part of the world, although since then, many dim sum chefs have travelled to UK, Australia and USA to create beauties of the same standard, if not even better with access to fresher ingredients.

However ask the man on the street, they will tell you any Dim Sum shop will serve you good dim sum. Thats not really the truth because the consensus among the group is that equally good dim sum can be found in UK or Australia.

So not worth taking the risk of jumping into any dim sum shop, we went to Fu Shing Shark Fins Restaurant which i think is different from Forum Restaurant (chinese name is Fu Shing Fan Dim) which has a 1 Michelin star which is coincidentally around the corner but still recommended under the Michelin Food Guide.

Just look how proud they are.

Start off with some pickles. Get your tastebuds all perked up for food. Good Food.

Their char siew was indeed heavenly. Made to order, meaning the meat is not seated like a dead duck but rather the finishing touches to the succulent meat is put on once you desire. Different from the Malaysian char siew, this piece of meat is melt in your mouth not because of the fats but rather the quality of the meat used minus all the unhealthy charred bits. Truly a dish that you want to eat with rice everyday. Only if you can afford a HKD 60 char siew fan everyday.

Since we didnt have enough for Char Siew, we took the Polo Char Siew Bun. With a sweet hard top/ crust, you bite into more soft and mellow char siew. Oh, what a bun.

Then the dim sum baskets come flying out in full speed as we were told from the beginning that we only had the table for 1 hour and 15 minutes.

Fish Maw wrapped with Foo Chook roll. Simple and relying on fresh ingredients to give you a different definition of "sweet".

A good wholesome bowl of century egg and lean pork porridge.

A favourite item in Hong Kong Dim Sum. Beef balls and in this case it was more Beef Tendon Balls, cant be too sure. This happens when you only know how to read 1 character out of 3 characters before ticking it on the menu.

Blame it on me, god knows what i was ticking, but apparently i ticked on glutinous rice. The aroma was evident when you unwrap it, but it was too carb heavy that it took awhile to finish.

When i was googling around (just before blogging it), i found out that their siu long bao is a signature dish and true enough, thick enough to wrap the filling and plenty of soup to suck!

Fresh Har Gau. Flawless formula, fresh prawns and thats about it really. Something that you can get elsewhere but i mean how can you tell people you ate dim sum without ordering har gau?

Fun Gou, my girlfriend's favourite. A variety of chopped vegetables and meat wrapped in a translucent skin.

Their famous XO stir fried chee cheong fun. Comes with sweet sauce and the uncommon peanut sauce. Interesting to dip into unsweetened peanut sauce, the XO sauce was aplenty to seep into the thick rolls. Just a tad oily.

Wor tip, by now my memory is starting to fade. Blame it on all the dim sum but this wasn't that bad at all either.

Something to sweeten the mouth, a pecan pie.

A prawn and mango spring roll. Sweet and savoury, another safe and flawless combination.

Totally full but another costly meal. Came up to HKD 160-180 per pax.

Address and contact details:

Fu Sing Shark Fin Seafood Restaurant
1/F, 353 Lockhart Road, Sunshine Plaza, Wanchai, H.K
Tel: 2893 0881

Rating: 4 stars out of 5 stars. With a more well versed reader in Mandarin, you can probably choose your pick properly. Their signature dishes are obviously signature for a reason, displays the expertise of the chefs and can really get me drooling by just looking at the pictures! Or maybe i am just bias =)

31 comments:

ling239 said...

HKD 60 char siew fan.... o.O
luckily it is delicious!! ^_^
by the look of it, those must be Beef Tendon Balls a.k.a. ngau gen yuin ~

Sean said...

char siew made to order?! that truly is drool-worthy! :D
to be honest, i was looking forward to seeing shark fin soup photos when i saw your blog title. out of curiosity, i assume you didn't order it for ethical reasons?

Bangsar-bAbE said...

Nice photos...everything looks amazing! Especially the pecan pie...looks more like pecan tart to me! =P

Cindy Khor said...

oh dear, rm30 for a plate of char siew fan and rm80 per person?? that is so so expensive... are every food in hong kong this expensive?? but they sure looks tasty, and the way you describe it really makes me drool

"Joe" who is constantly craving said...

cindy: that plate of char siew is 60hkd..a rather huge plate i must say too.. as hk is pretty much a city and a small 1..yes eating out can get expensive..then again, doesnt uk food costs just as much?

bbabe: true..mayb it was a tart..haha

sean: too early to b drinking shark fins soup..my wallet prob wouldnt b able to stomach it well..

ling239: yeah prob so..but it does taste delicious!

J2Kfm said...

dim sum in HK really pricey lah ...
that's why i only went to one. =P

wonder how they survive having them every morning. or maybe they dont.

"Joe" who is constantly craving said...

j2kfm: best explanation is their salaries..fresh grad starts from 12k hkd..hkd 180 vs 12k and us 50rm vs 2k.. then again, we eat like no tmmw whereas they take a few items, drink tea and chit chat..

550ml jar of faith said...

Gulp, it looks like I'd have to clean out my bank account to really savour regular HK fare! I must be feeling carb withdrawal coz the only thing that I am lusting after in this post is that XO fried chee cheong fun!

thule a.k.a leo said...

wow... more expensive that those I had at Celestial Court i Imperial Hotel KL, or Tai Zi Heen in Prince Hotel... hahaha!
But then, since it's Michelin rated, I guess it's a premium to be paid!

"Joe" who is constantly craving said...

leo: tai zhi heen is not cheap..my meal for 2 came up to 150rm also..with all the plus plus and creative dim sum alike..

550ml: hahah yes..join my clean bank account!

Nic (KHKL) said...

omg, u make me miss my minced beef balls in hk! now that's something we dont get back here. sweet and juice, it's really good stuff. i wonder if the crystal jade in kl sells the polo char siew bao or not. it's available in sg and it's really delish!

fatboybakes said...

ARGH, first j2kfm posts on dim sum, now yours...both at places not accessible....ARGH.

"Joe" who is constantly craving said...

fbb: precisely my beginning hehe..welcome back!!

nic: hmmm yes i knw wat u r talking abt..but this is way better!

foodbin said...

the char siew is different because the pigs are not fed with beta-agonist.

"Joe" who is constantly craving said...

foodbin: r u sure? being chinese im sure their pork cant b any cleaner..u knw our kind la..the faster the better..the more profit too!

ck lam said...

Really like to try those beef tendon balls which is not very commonly seen in our local dim sum shops.

Precious Pea said...

Drool..i was just telling myself 30 mins ago that I should go for dim sum one day as it has been ages since I last had some and now your post made me wanna cry. Sob sob!! All so yummy looking leh...aiii...maybe i just hop over to airasia.com to see i can grab any cheap tickets.

"Joe" who is constantly craving said...

pp: dont cry dont cry..i think melbourne has some fantastic dim sum..ohh how i miss shark fin house!

ck lam: yes its very very rare in malaysia..

CUMI & CIKI said...

i agree with u on the HK charsiew la. I keep explaining to people that the softness is the MEAT itself, not because of the FAT. and though the meat is soft, it is DENSE and heavy - i.e. A1 quality meat rite? (totally unexplainable ... must eat to understand!)

"Joe" who is constantly craving said...

c&c: hahah yes yes... so glad some1 understand me..

SuLee said...

you are the luckiest person on earth!? do you need an assistant to carry your bag or camera? coz i can be one, dont hv to pay me, just bring me along to all the makan trips!

"Joe" who is constantly craving said...

sulee: haahah all of these come at a heavy price to the wallet!

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Anonymous said...
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Anonymous said...

I didn't understand the concluding part of your article, could you please explain it more?

Camemberu said...

The dim sum looks very good! I'm going to HK next Friday and want to try this! :)

Dean said...
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niz said...
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Geoffrey Wu said...

Hi there

FU Sing is also 1 of my favourites in Hong Kong, next time, try the Causeway Bay Branch too. http://geoffstwitchen.com/?p=2478

Continue to Good Eats!

Geoff