I'm visiting HK on a 3 day stopover in December, with hubby and 2 year old. We are going to hit Fu Sing in Wanchai for lunch on either Tuesday or Thursday. I've done some research on the whole Fu Sing experience and would like some advice on the following:
(1) I don't speak or read any Cantonese at all. Is this going to be a big problem?
(2) Will it be manically busy on a weekday lunchtime? One blogger mentioned that they were told they had the table for only 1 hour 15 mins. Is this true for all seatings or only on weekends? With a 2 year old in tow, we sometimes take inordinately long with meals.
(3) Ordering on a tickbox menu. Is there an English one? Is the English one much shorter than the Cantonese one? In the UK, the Chinese language menus in Chinese restaurants are much more extensive and interesting than the English ones they provide for non-Chinese customers. I would like to be able to choose from the full menu.
(4) What to order: The main draw for me is the char siu. Can I order it lean/fatty/half-lean, half-fatty, or is it 'one-size-fits-all' for the char siu? Is it a big faux pas to order plain rice to eat with the char siu? The other things I am interested in ordering are the char siu polo buns, har gao, fun gao, siu mai, sang chow lor mai fun, siu long bao, XO stir-fried chee cheung fun, wor tip, prawn and mango spring roll. Anything amazing I am missing or anything on the above list you think I should not waste stomach space on? We love prawns, pork and duck. We can usually get through a LOT of dimsum. When we order in London, the table is usually stacked with so many steamer baskets we get funny looks from fellow diners but manage to finish it all.
(5) Tipping: What's the tipping etiquette in HK? What is the service generally like at Fu Sing, especially with regards to bumbling foreigners?!!