Another casualty of the current Covisd19 pandemic was the closing of another iconic Hong Kong culinary institution – "Fung Shing".
Chef owner of this historic landmark looked to the region of ‘Shun Tak‘ in southern China for inspiration for his restaurant’s tasty and time honored, traditional Cantonese cooking. This family business has been going since the early 1950’s and their story along with some assorted, near extinct recipes has been published in many magazines and cook books!
Once again, I was fortunate enough to visit and savor some of their ‘must-try’, exotic and hard-to-find dishes during some of my pre-riot/pandemic visits to Hong Kong. Stirred fry egg white with milk, Fried hand formed, house made, minced Dace balls with fermented salted clam dip, Deep fried Shrimp toast, Crunchy marinated Pig’s large intestine and Stirred fry pig’s stomach tip with fermented black bean……to name a few. Though mostly apply to describing vintage antique furniture, however, the same can be said in describing some of these vanishing recipes…..’ they sure don’t make them like that anymore’!
It is always nice to splurge on the occasional refined Haute Cuisine food, However, munching on well prepared comfort, rustic fare like the ones posted can be equally delightful. Hope this 'restaurant closing tsunami' will cease soon or a lot of these delectable recipe/food with become extinct for good!
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