Dinner at Fu Sing last Friday was fantabulous!! Had a bunch of mind-blowing traditional Cantonese dishes, but 3 dishes which particularly stood out in my mind were:
- Braised sharks-fin, served gently simmering in a claypot, with sides of gently parboiled bean-sprouts & yellow chives: nothing fancy here, just a very, very well-executed dish which your grandmother will cook (okay, if that’s the case, your grandmother’s also worth 3-Michelin stars);
- Pomelo skin with shrimp roe sauce. OMIGOD, this is like the best dish I’ve ever had in decades!!! For one, I simply can’t imagine that I’ll go ga-ga over what was basically thick citrus fruit peel. Fu Sing’s chef showed that you don’t need molecular gastronomy to conjure up real kitchen magic. The texture, the taste – it was pure pleasure on my palate!
- Noodles blanketed with a thick rich crabmeat & crab roe sauce. This is a yet another unforgettable dish, where everything just simply came together to form the perfect dish.
Fu Sing does not offer cutting-edge modern-Canto dishes a la Bo Innovation. It doesn’t offer swanky props & exciting views of HK Harbour like Lung King Heen. But it does execute traditional HK-style Cantonese dishes faultlessly & perfectly and, sometimes, that’s exactly what one would look for.
353 Lockhart Road Hong Kong
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