My last dinner in Hong Kong was spend with my brother, his family and relatives. He proposed that we give Fung Shing's 'Shun Tak' style of cooking a try. Heard a lot about the restaurant but never eaten there, I was full of anticipation.
As for the cuisine, the region of Shun Tak is one of the founding places of authentic Cantonese cooking. A number of their famous classic dishes like the 'Stirred fry milk and egg white with crab meat' requires a high level of skill to execute it properly. For a restaurant to put some of the dishes on the menu is a reflection of the kitchen's competency! We'll see??!!!
Every person in our party was given the task of picking an individual dish based on one's own liking. Here are the results:
- Shrimp on Toast
- Fried minced Dace pom-pom with fermented salted
clams dipping sauce.
- Marinated pig's intestine and shredded Jelly
- Lettuce wrap with stirred fry minced Partridge
meat and crunchy vegetables. Hoi Sin Sauce
- Stirred fry Milk and Egg white with Crab meat.
- House special assorted mushrooms petite stirred
- Whole Crispy Skin Fried Chicken
- Stirred fru Gai-Lan with ginger and Chinese
- 'Fung Shing' Prawn Dumplings in Soup
Stand out dishes included the smokey wok-hay Partridge lettuce wrap, the silky smooth milk and egg, the ultra crunchy shrimp toast and the nicely seasoned and crispy skin chicken. However, IMO, the star of the evening definitely goes to the simply prepared but complex tasting and full of wok-hay mushroom dish! A rare 'wow'!!
Rest of the dishes were all more than acceptable.
Unfortunately, there was a surprising disappointment! The 'Fung Shing' Prawn Dumpling was a flop with one-dimensional tasting soup and uninteresting dumpling filling. May be they should take a page from CWB's Bamboo Room's excellent rendition.
All in all a very enjoyable meal featuring some famous yet becoming harder and harder to find dishes.
BTW, to those who devour the entire pig's intestine dish, I believe a cholesterol check is in order! Ha!
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