Hong Kong – Fung Shing Restaurant

Restaurant: Fung Shing Restaurant
Cuisine: Chinese
Last visited: April 15, 2010
Location: A few locations – I went to one in North Point, Hong Kong
Address: Metro: North Point
Ground floor and 1st floor – #62-28 Java Rd. North Point, Hong Kong, China
????? 62-68? ???? ???1?
Tel: 2578 4898
Price Range:
$20-30+CAD (about $130-150+HKD/person)

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 5
Service: 4
Ambiance: 3
Overall: 4.5
Additional comments:

  • 50+ years
  • Traditional old Chinese food
  • Very popular to locals; local favourite
  • Famous for some signature dishes
  • Authentic Shun Tak/Shunde (Canton region) recipes
  • Regional Cantonese cuisine
  • Casual, moderately priced
  • Dim sum/lunch/dinner
  • Must pre-order some famous dishes (24 hours in advance)
  • Reservations recommended
  • Good for 6+ or large groups
  • Open daily
  • Open late

**Recommendations: Prawn Toast, Deep Fried Milk, Crispy Fried Spring Chicken, Baked Sago Pudding (Fried dumplings “wo tip” and Stir-fried milk although I didn’t try these items)

Fung Shing Restaurant has been around for years and it’s definitely made a name for itself by specializing in traditional old Chinese food. It’s well known to locals for serving some of the best authentic Chinese food in Hong Kong. If you’re looking for an authentic taste of Hong Kong without spending a fortune than this is the place.

They are famous for the dishes I recommend and these are also the dishes you should order at least 24 hours in advance or it’s likely they will sell out. Again the portions are meant to be shared so it’s best if you dine in a group of 6 or more.

Being from Vancouver, BC I’m used to fantastic Chinese food, however there’s some dishes offered at Fung Shing Restaurant that you can’t find in Vancouver (or even if you can it’s not done as well).

On the table:

Complimentary appetizer – pickled daikon, cucumber, carrots and salted peanuts (not shown)
**Shrimp/Prawn Toast – 6/6

  • Fried prawn on toast served with mayonnaise.
  • This appetizer is one of their most famous dishes and I loved it! One of the best!
  • They charge by piece and I think the minimum order is 4 or 6.

  • The toast is super buttery, crustless and very crunchy like toasted brioche.
  • There’s a butterflied prawn on top of the toast and I think they lightly batter/bread and deep fry the whole thing.
  • You top it with mayo before eating. It’s delicious!

Pan-Fried Fish and Broccoli 3/6

  • Pan fried cod with garlic and sauteed broccoli, carrots and green onion.
  • This was good, but also nothing special. A simple and light dish you can find in Vancouver.

**Deep Fried Milk – 6/6

  • Another must try dish that they’re famous for – deep fried milk! Served with sugar.
  • It’s a sweet appetizer and traditional dish served in the Canton region of China.
  • These are little puffy bundles of deliciousness.
  • It’s actually deep fried balls of milk, it’s almost like a custard, but not sweet or salty. Just milk flavoured.

  • It has a very fluffy and crispy tempura-like flour batter.
  • The inside is an ultra thick, creamy, velvety and rich filling of milk custard.
  • You dip it in sugar before you eat it. It’s AMAZING!
*Beef Tenderloin5/6
  • Sauteed beef tenderloin with slightly cooked onions and raw tomato
  • I actually really loved this dish and would recommend it although it’s not what they’re famous for.
  • The sauce is sweet and sour like and the beef was super tender with no chewy fat at all. The flavour was great!

Sauteed Lufa with Squid3.5/6

  • Sauteed lufa with squid, mushrooms, carrots and green onions.
  • Lufa is the vegetable that almost lookes like a zucchini – it almost tastes like one too.
  • I loved the lufa vegetable, but the dish overall was nothing too special if you’re used to this type of cuisine.
  • It’s sauteed in a light ginger and onion stock.

**Crispy Fried Spring Chicken – 5/6

  • Another one of Fung Shing’s famous specialties. A classic and authentic dish served in Guangdong, China. (It will always and must be served with the head – represents ‘wholeness’ “
  • To be honest, I thought it was very good, but also not AMAZING.

  • The chicken was most likely free range with lots of chicken flavour and it’s yellow not white… like real chicken should be.
  • The skin is very crispy and the flavour of the brine is well absorbed and the meat is juicy. Very good, but I can get one just as good in Vancouver, BC.

Lotus Root Cakes3.5/6

  • Diced lotus root and minced pork patties/cakes.
  • It almost tastes like fish cakes and they’re not as crispy as I think they should be.

  • It’s slightly crunchy from the minced lotus root (almost tastes like water chestnuts, but more fiberous like yucca root) and they also have some orange peel and cilantro in the mix. You can find this in Vancouver too.

**Fried Tofu with Sauteed Vegetable 6/6

  • Fried tofu pockets with sauteed Chinese cabbage or “choy sum”
  • Again, not their ‘famous’ dish, but I would recommend it because it’s delicious.
  • These tofu pockets are amazing! They’re made with silky soft tofu, egg whites, fish and mushrooms.
  • The tofu bundles are deep fried and taste like soft silky pillows of delicious savoury custard.

Chinese Style Barbeque (BBQ) Pork – 5/6

  • The pieces were quite fatty, like they usually are in Hong Kong.
  • The marinade was a sweet honey soy glaze.
  • Very good, but also not the best in Hong Kong.

Asparagus and Cod Roe – 5/6

  • Asparagus sauteed with crab roe and crab meat.
  • This isn’t a very popular Chinese dish, and it was my first time trying it – thank god I did too!
  • It was almost like a stew and it was very soupy almost like egg white soup. There was egg white in it to give it a silky and creamy texture.
  • It had tender asparagus with chunks of fresh crab meat and lots of cod roe.

  • The cod roe was a bit clumped since it was cooked and it tasted even fishier, almost like salmon.

Dessert

**Baked Sago/Tapioca Pudding4/6 (dessert itself usually 6/6)

  • Baked sago/tapioca pudding with lotus seed paste in the middle. Served hot.
  • This is the most famous and popular dessert to order and you must order it 24 hours in advance.
  • You can find it all over Hong Kong, but it’s famous at Fung Shing Restaurant.
  • This is a very traditional Chinese baked custard made with sugar, egg, tapioca and evaporated milk. The lotus seed paste in the middle and is almost like sweet red bean paste. Not a fan.

  • The custard it sticky, creamy and sweet with perhaps a little almond extract…?
  • For me, this one was slightly overcooked.
  • This dessert is available in Vancouver, and to be honest there are places that do it better too. Top Gun Restaurant and The Royal Restaurant in Richmond, BC and Koon Bo Restaurant in Vancouver, BC do a great job with this traditional Chinese dessert.
  • Another dessert that is a Canton specialty (not available everywhere) is Fung Shing’s “Stir-fried Milk” – I didn’t try it, but will next time around!

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