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2019-01-18
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Fung Shing is a reputable Shunde Restaurant that has been in Hong Kong for years.To be honest, I wouldn't have known about this restaurant if someone didn't take me there a few years ago.All I remember from my last visit was scrambled milk and sago pudding.After seeing recent reviews, found out that there is a new branch in Kowloon Bay serving cute dimsums as well as the traditional stuff so went there one weekday evening when there would be less people.The restaurant is spacious and wheelchair
To be honest, I wouldn't have known about this restaurant if someone didn't take me there a few years ago.
All I remember from my last visit was scrambled milk and sago pudding.
After seeing recent reviews, found out that there is a new branch in Kowloon Bay serving cute dimsums as well as the traditional stuff so went there one weekday evening when there would be less people.
The restaurant is spacious and wheelchair friendly.
The order sheet is clear and concise with pictures, English and Chinese!
Clearly we had to order the signatures such as fried milk and traditional scrambled milk.Both reminded me of the meal I previously at Fung Shing.
Personally I liked the fried version as it was delicate milk curd coated in a crispy coating while the scrambled version was more like scrambled egg but with a fragrant milky taste.
The Crispy golden chicken is another popular signature here with evenly crispy golden skin and tender chicken beneath it.
Next were The King's green beans coated in salted egg yolk which was delicious and I could eat these all day.I just loved the juicy beans in the middle contrasted by the fried salted egg yolk coating.
Moving on to the modern side of the Fung Shing dishes we had potato salad which was like Japanese potato salad.
Another modern presentation of buttered chicken wings and seemingly fries were actually Indonesian prawn crackers looking like fries.
It seemed like the modern approach had a mix of different international elements such as the pineapple fried served in a pineapple was Thai style with Vietnamese sausages in it.
The sweet and sour pork was different but nice because they used strips of pork neck meat to get those uniformly shaped pieces and it was fun dipping it in the sauce.
The Angus beef cubes and mushroom were a good pairing hence simply good with rice.
For desserts, I had the traditional sago pudding with lotus paste and cute dimsum buns which I classify as dessert because the bun pastry is sweet.
The sago pudding was really good that day as it was not that sweet while others said it was a bit too bland.Overall, there is something for everyone on the menu so I don't mind coming back.
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