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2019-07-09
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Fung Shing is a renowned restaurant for Shunde Cuisine, there are quite a few branches in Hong Kong.Previously I have dined at all the Kowloon branches so decided to try the Hong Kong branches to see how they fare.I liked the CWB branch because the restaurant is quite old so it has that old school atmosphere to it.The menu is mostly the same so tried some items that I haven't tried before like the dried squid fried rice.It was quite a moist fried rice with lots of dried squid in it but couldn't
Previously I have dined at all the Kowloon branches so decided to try the Hong Kong branches to see how they fare.
I liked the CWB branch because the restaurant is quite old so it has that old school atmosphere to it.
The menu is mostly the same so tried some items that I haven't tried before like the dried squid fried rice.
It was quite a moist fried rice with lots of dried squid in it but couldn't quite taste the dried squid unfortunately.The minced dace patties with lotus were soft and springy with crisp pieces of lotus root.
For Shunde delights, had the scrambled milk which was silky and curd like paired with prawn toasts.
Roast meats here are quite good, they are lean and chunky.
The star of the show was the golden coin chicken which was evilicious with a piece of fat, liver and char siu.
Finished with the baked sago which was very orange in colour.
It was nice because it was just plain baked sago which was soft and sweet while some other versions contain taro puree.
Overall quite good but I still intend to try the Sheung Wan branch of Fung Shing to see how it compares.
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