Cuisine: Chinese / Cantonese
Map: Fu Sing Shark Fin Seafood Restaurant @ Yee Woo Street, Causeway Bay, Hong Kong - 富聲魚翅海鮮酒家 @ 怡和街銅鑼灣香港
Price: HKD160 per person without alcohol (what we paid for)
Visited: 11 July 2014
Food: 7/10
Atmosphere: 5/10
Value for money: 7/10
Services: 5/10
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]
Fu Sing is another big famous Chinese restaurant on the islands of Hong Kong. Understand that there are 2 branches: one at Wan Chai and this one at Causeway Bay. Fu Sing may be well-known for its seafood dishes (obviously from its name), however, the dim sum lunch is as well top of the class. The one at Causeway Bay is within the walking distance from MTR Causeway Bay and is on the 1st floor of 68 Yee Woo Street. You will spot Din Tai Fung on the ground floor. The place is spacious but do not expect anything fancy for decoration: just ordinary Chinese restaurant in Hong Kong really. For the service wise, it is at least not so rude but still Hong Kong style. The pricing of dim sum menu is not expensive but not cheap. Expect to pay around HKD150 per head (English menu is available with photo which is really convenient). By the way, the place can be crowded so a call ahead would help. For us, we arrived around 1pm, there were a few tables available but the place was still packed.
Dim sum here comprises of traditional range, nothing fancy really for Fu Sing. All dishes looked pretty much ordinary but delicious. The first four we had were pan-fried juicy meat dumplings (6/10), steamed pork dumpling with mushroom (7/10), steamed shrimp dumpling (6/10), and steamed juicy meat dumpling in Shanghai style (7/10). These four are basic and classic dim sum menu but were of good quality. I would not have to say much about these juicy and tender touch menu.
Next dish of the meal was steamed beef ball with bean sheet (7/10). This is a simply delicious dish. Again it was so tender and was with rich flavour. I could have all of the three in the basket by myself. The next two are not to be missed at Fu Sing: baked walnut and roasted chicken cake (8/10) and baked barbecued pork bun (8/10). Baked walnut and roasted chicken cake was recommended by one of the staffs. I was not disappointed at this dish at all. It was more like a tart in fact. The tart dough was crisp but still soft touch texture. The filling was yummy rich flavour with walnut as the third dimension of texture. Baked bbq pork bun, on the other hand, was soft but with cracked skin layer. The bbq pork filling was really delicious. I do like the balance flavour between sweetness and saltiness. Only if there were more filling, this would be a simply 10-point dish. BBQ pork bun can be found anywhere in Hong Kong but Fu Sing is sure one not to be missed and also value for money from my perspective.
Lastly, those heavier and more filling menu are perhaps a compulsory thing for dim sum. We had, everyone favourite (I suppose), steamed buns with melting salty egg yolk paste (7/10) and steamed lotus seed purée with egg yolk (6/10). I would say that both had really nice filling. The melting salty egg yolk had a minor touch of sweetness to cut saltiness of egg yolk, whilst lotus seed purée was so fine and smooth with not too sweet taste on the palate. Nevertheless, these two shared rather turn down point in common which was the dough. We think that if the bun was softer, they would be much better dishes, especially the later one due to much larger size. Be warned that steamed lotus seed purée with egg yolk bun is really big and it could fill up your stomach easily. I would suggest you to share this with someone. Don't go for one each like us.
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]
Fu Sing is another big famous Chinese restaurant on the islands of Hong Kong. Understand that there are 2 branches: one at Wan Chai and this one at Causeway Bay. Fu Sing may be well-known for its seafood dishes (obviously from its name), however, the dim sum lunch is as well top of the class. The one at Causeway Bay is within the walking distance from MTR Causeway Bay and is on the 1st floor of 68 Yee Woo Street. You will spot Din Tai Fung on the ground floor. The place is spacious but do not expect anything fancy for decoration: just ordinary Chinese restaurant in Hong Kong really. For the service wise, it is at least not so rude but still Hong Kong style. The pricing of dim sum menu is not expensive but not cheap. Expect to pay around HKD150 per head (English menu is available with photo which is really convenient). By the way, the place can be crowded so a call ahead would help. For us, we arrived around 1pm, there were a few tables available but the place was still packed.
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| Fu Sing Shark Fin Seafood Restaurant @ Causeway Bay, Hong Kong |
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| store front at Causeway Bay branch |
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| local style HK restaurant |
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| illustrative dim sum menu #1 |
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| illustrative dim sum menu #2 |
Dim sum here comprises of traditional range, nothing fancy really for Fu Sing. All dishes looked pretty much ordinary but delicious. The first four we had were pan-fried juicy meat dumplings (6/10), steamed pork dumpling with mushroom (7/10), steamed shrimp dumpling (6/10), and steamed juicy meat dumpling in Shanghai style (7/10). These four are basic and classic dim sum menu but were of good quality. I would not have to say much about these juicy and tender touch menu.
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| pan-fried juicy meat dumplings (HKD40, 4 pieces) |
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| dumpling dipping in vinegar sauce |
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| steamed pork dumpling with mushroom (HKD34) |
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| steamed shrimp dumpling (HKD40) |
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| steamed juicy meat dumpling in Shanghai style (HKD40) |
Next dish of the meal was steamed beef ball with bean sheet (7/10). This is a simply delicious dish. Again it was so tender and was with rich flavour. I could have all of the three in the basket by myself. The next two are not to be missed at Fu Sing: baked walnut and roasted chicken cake (8/10) and baked barbecued pork bun (8/10). Baked walnut and roasted chicken cake was recommended by one of the staffs. I was not disappointed at this dish at all. It was more like a tart in fact. The tart dough was crisp but still soft touch texture. The filling was yummy rich flavour with walnut as the third dimension of texture. Baked bbq pork bun, on the other hand, was soft but with cracked skin layer. The bbq pork filling was really delicious. I do like the balance flavour between sweetness and saltiness. Only if there were more filling, this would be a simply 10-point dish. BBQ pork bun can be found anywhere in Hong Kong but Fu Sing is sure one not to be missed and also value for money from my perspective.
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| steamed beef ball with bean sheet (HKD28) |
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| baked walnut and roasted chicken cake (HKD40, 3 pieces) |
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| baked barbecued pork bun (HKD40, 3 pieces) |
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| yummy bbq pork filling |
Lastly, those heavier and more filling menu are perhaps a compulsory thing for dim sum. We had, everyone favourite (I suppose), steamed buns with melting salty egg yolk paste (7/10) and steamed lotus seed purée with egg yolk (6/10). I would say that both had really nice filling. The melting salty egg yolk had a minor touch of sweetness to cut saltiness of egg yolk, whilst lotus seed purée was so fine and smooth with not too sweet taste on the palate. Nevertheless, these two shared rather turn down point in common which was the dough. We think that if the bun was softer, they would be much better dishes, especially the later one due to much larger size. Be warned that steamed lotus seed purée with egg yolk bun is really big and it could fill up your stomach easily. I would suggest you to share this with someone. Don't go for one each like us.
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| steamed buns with melting salty egg yolk paste (HKD34) |
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| runny filling |
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| steamed lotus seed purée with egg yolk (HKD18 each) |
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| so smooth lotus seed purée |
Fu Sing Shark Fin Seafood Restaurant @ Yee Woo Street, Causeway Bay, Hong Kong - 富聲魚翅海鮮酒家 @ 怡和街銅鑼灣香港
Floor 1, 68 Yee Woo Street
Causeway Bay
Hong Kong
Floor 1, 68 Yee Woo Street
Causeway Bay
Hong Kong
Open Hours: daily 11:00am (10:30am for Sunday) - 11:00pm
Tel: +852 2504 4228
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