I've covered a few of the good eats on my most recent trip in various posts, but one of my absolute favorites this time around was at Fung Shing Restaurant - mainstay of Shunde cuisine since 1954 when the late Mr. Fung opened his first restaurant in the group.
First off, I should say that Shunde cuisine is not 'haute cuisine' - it's hometown style comfort food steeped in tradition. The particular location of Fung Shing Restaurant 凰城酒家 (translates to Phoenix City) that we visited in Causeway Bay is almost a hole-in-the-wall - no chandeliers, no frills compared to the glossy 5-star hotel or shopping center based eateries. (Several of the other 6 locations in the group are higher end and serve as banquet halls) But sometimes simple is best - and the flavors of the dishes at this purveyor of authentic Shunde cuisine definitely had me hooked from the first bite / sip, and I still dream of some of the dishes!
乳糯米卷 were my favorite - if I were a millionaire I would fly back every weekend to eat this. Perfectly cooked sticky rice is mixed with 'South Cheese' (direct translation, not sure what the official English name is - a Shunde specialty of salty and slightly sour fermented bean curd made of soybeans, salt, rice wine and sesame oil or vinegar, pressed into blocks, soaked in brine and flavorings and sold in jars as condiments), then rolled in the most buttery, flakey crust and sesame seeds, then the whole thing is fried. Amazing!!!
Another Shunde specialty that we didn't get to this time is Milk Solids 大良牛乳 served in Congee (rice porridge) - this is what parents usually serve kids when they get sick, as it provides easily digestible protein. I was saving room for all the other delicious dim sum dishes - and I don't remember liking the flakes of milk solids - but for those who do - Fung Shing sells them in bottles at the front of the restaurant.
Egg & Pork Belly 鹌鹑蛋燒賣. This was a reinterpretation of the traditional Shu Mai (cylindrical meat dumpling with pork and sometimes shrimp) - topped with a hard-boiled quail egg and a soft, fatty piece of pork belly as indicated in the name. Another incredible dish - so much so that I forgot to take a pic while it was still in the steamer, and had to borrow my mom's before she could fully dig into it.
All in all, one of my favorite meals of the last trip -
and to top it all off, the best thing was that when the bill came, it was only HK$384 or roughly US$49 - the grand total including the 10% service charge typically built in to restaurant bills in Hong Kong - for a very filling meal for three people!!!
This place is definitely going on my list of top places to go back to on my next trip.
Note for tourists: Fung Shing is super traditional and authentic - which also means there is no English menu (at least at this location - names noted above are my own translations), so either bring a native speaker, show your server the pics/Chinese names in this post, ask your concierge to write down names of recommended dishes before your visit, or I guess point to dishes you like that you see on other people's tables!
On a 7 point scale:
Flavor - 6 bites
Presentation - 5 bites
Originality - 6 bites
Ambience - 5 stars
Service - 5.5 stars
Overall experience - 6 bites
Price - $$ (2 bite marks)
Probability of return visit - 100%
Fung Shing Restaurant 凰城酒家
G/F, No. 30, Leighton Road, Causeway Bay, Hong Kong