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2010-03-11
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We went here specifically for cha siu, it was sort of an odd place b/c I don’t associate cha siu with nice restaurants; I grew up eating it out of little Cantonese BBQ joints in LA where my grandparents would pick it up as an addition to our homecooked meals, so I associate it with hole in the wall places. Fu Sing is a real restaurant and is fairly nice restaurant on the 2nd floor of a commercial building in Wan Chai that has a couple of other restaurants in it. The décor is reasonably upscale
On to the important part the food:
- Cha siu (bbq pork / cha shao): this was the best cha siu I’ve ever had, feel free to correct me if there is better in HK b/c there likely is since its HK, but wow I was blown away by how good it was even my guests were surprised how good it was (they are Cantonese, live in HK and have great taste in food). So tender and flavorful. It was sweet, but perfectly sweet not overally sweet compared to some cha siu that is overly sweet. The fat was just perfect, no chewy pieces, just melt in your mouth goodness. Really blown away by the quality of these. Even my GF who doesn’t really like fatty meats including cha siu (she’s Korean and I think she thinks a lot of Chinese meats are too fatty) was like wow this is amazing
- Lettuce with shrimp paste in a sizzling clay pot (forgot what this was called in Chinese): I don’t see this dish very often in the US and I haven’t had it in a very long time. Pretty self explanatory dish. It was very good as well, the shrimp paste is fermented so it was a strong flavor, but I liked the flavor a lot.
- Da zha xie fen xiao long bao (soup dumplings with hairy crab roe): this was the surprise of the night, I was somewhat skeptical only b/c XLB are Shanghainese and I wasn’t how this would turn out. Wow was I wrong, these were unbelievable. I had Din Tai Fung in Taipei a few days later, which I consider pretty good, so I’ve got a good comparison. The skins were very light and delicate, I would say they aren’t as good as DTF skins, but still very good. But it was the filling that was the best I’ve ever had. The hairy crab roe gave them an unbelievable semi creamy flavor that is hard to explain, but so good. The soup was so light and flavorful not the overly fattiness you can get with some XLB. Just outstanding, I think these may have been the best XLB I’ve ever had. The crab roe really takes it to another level.
- Siu yau gai (soy sauce chicken / jiang you ji): just a simple soy sauce chicken. Another winner, very light soy sauce, very tender meat. It’s a simple dish, but really good. I would’ve liked a little more meat, but overall very good.
- Shrimp, egg vermicelli in a sizzling clay pot (forgot the Chinese name): this was another self explanatory dish. Came in the same sizzling clay pot with clear vermicelli noodles, small shrimps, egg, bean sprouts and I think some diced mushrooms. Another good dish, pretty simple, but well executed. Everyone liked it
- Tang yuan (boiled rice dough balls with black sesame paste): I got this for dessert, fairly standard dessert, but one of my favorites. Came in a hot ginger soup, rice dough was melt in your mouth soft and the sesame paste was great.
Overall, one of the best meals I had in HK, very happy with this place and highly recommend.
张贴