i actually heard about this place only after reading pinkpau’s “guide to HK” and was curious to see how it fared in comparison to the old school dim sum places recommended so I went to seek it out. Got out at the Wanchai MTR station to find that Lockhart Road is actually quite a long stretch, with tile shops, bathroom ware shops etc lining the road and we were on the wrong side (better to come out of Causeway Bay MTR station). So we had to walk (much) further down to find Sunshine Plaza, which is in actual, quite nondescript.
Despite the walk down so many blocks, we were still a good 30 minutes early! They open only at 11am. The staff were only setting up the tables etc so we sat at the waiting area and twiddled our thumbs. Heh. However as soon as they were ready, we were ushered to a table near the window. And slowly, groups of dim sum lovers trickled in…
Instead of the usual peanuts and pickled vegetable appetisers we Malaysians are used to, we were given this small dish of chilli beancurd with cubed ham. A pleasant change and it tasted quite good. Was delighted to bite into the dark coloured cube to find that it was chinese ham. Yum.
I decided I wanted good ole chinese dim sum and ordered THE typical dishes of siew mai (烧卖) or pork dumplings, and har gao (虾饺); shrimp dumplings. As these were steamed upon order, waiting time is considerable.
Even the look of the siew mai entices with the yellow, green and orange. Packed tightly with minced pork, shrimp and vegetables, this was indeed a parcel of steamed deliciousness. The meat was juicy, with a bit of a crunch and topped with a pea, bits of salted egg and diced mushrooms.
The har gao was also wonderful with it’s very fresh prawns and translucent skin. Apparently a good shrimp dumpling pouch should have 7 to 10 pleats and I think this was achieved here.
Pinkpau also raved about the polo char siew bao (酥皮叉燒包) so I decided to go ahead and order it and I must admit I am glad I did! It’s really as good as she claims. The skin and texture of the bun is akin to a mexican bun’s and smells really aromatic and inviting. The warm, fluffy bun couple with the char siew filling is really enough to send any char siew bao lover to heaven.
As sang chow lor mai fun (生炒糯米饭) or Stir fried glutinous rice is one of my favourites in M’sian dim dum restaurants, couldn’t resist ordering it when I saw it in the menu. If I thought ours was good, this certainly trumps it by miles. Not only is it not oily, the aromatic rice is a sight to behold with the bits of mushrooms, diced lap cheong (waxed sausages), piquant green onions and stringy egg omelette. Paired with chili oil, which spiced things up a little . A wee bit on the sinful side perhaps, but nevertheless a much appreciated indulgence.
Actually we also ordered a portion of the char siew but our order was overlooked (thanks to the slip of paper falling to the ground unnoticed) so we were given a complimentary dessert. I opted for my favourite, the Mango Pomelo Dessert (杨枝甘露). Even though it was creamy and milky, I wasn’t as wowed as I hoped to be. Instead the pomelo pulp infused a light bitter aftertaste and we joked about having to export Tambun pomelo to HK for that much needed sweet note. Hehe.
Total damage was HKD 212 which is on the high side. But we probably had the best dim sum here during our 4 days in HK. Everything was fresh and well prepared and had that dainty finesse that I have come to expect of these steamed baskets of tiny meat parcels. During our wait, I also overheard the maitre d’ taking orders for dinner reservations, suggesting that this place is also quite popular for their other Cantonese dishes. They have also recently been featured in the 2009 Michelin guide, recommending their stewed abalone and goose web, braised cow’s tail in red wine.
Fu Sing Sharkfin Seafood Restaurant 富聲魚翅海鮮酒家
1/F, 353 Lockhart Road,
Wanchai, Hong Kong.
Open : 11-3pm, 6-11pm.
- big in hong kong