Fu Sing Shark Fin Restaurant /富聲魚翅海鮮酒家 – One Of My Favorite Restaurants In HK

Fu Sing (富聲魚翅海鮮酒家) was originally recommended to me on by “FourSeasons”, which you can see here.  I’ve since eaten there three times and it has become one of my favorite restaurants in HK.

Originally I came here specifically for cha siu (Cantonese roast pork).  Fu Sing is sort of an odd place because I don’t associate cha siu with nice restaurants; I grew up eating it out of little Cantonese BBQ joints in LA where my grandparents would pick it up as an addition to our home cooked meals, so I associate it with hole in the wall places. However, Fu Sing is a reasonably upscale restaurant on the 2nd floor of a commercial building in Wan Chai that has a couple of other restaurants in it. The décor is reasonably upscale semi-modern, but still Chinese décor.  The service is fine and very prompt.  I’ve generally found the waitresses to be pretty nice and helpful.


Cha siu (BBQ Pork / Cha Shao):

This was the best cha siu I’ve ever had.  Feel free to correct me if there is better in HK because there likely is since its HK, but wow I was blown away by how good this was. The meat was so tender and flavorful. It was sweet, but perfectly sweet not overly sweet. The fat was just perfect, no chewy pieces, just melt in your mouth goodness. Even my GF who doesn’t really like fatty meats including cha siu (she’s Korean and thinks a lot of Chinese BBQ is too fatty) was like this is amazing. 9.5/10

Lettuce with Shrimp Paste in a Sizzling Clay Pot (蝦醬生菜煲 / Xia Jiang Sheng Cai Bao):

I don’t see this dish very often in the US and I haven’t had it in a very long time. Pretty self explanatory dish; it was very good though, the shrimp paste is fermented so it has a strong flavor, but I liked the flavor a lot. 8/10

Da Zha Xie Fen Xiao Long Bao (Soup Dumplings with Hairy Crab Roe):

This was the surprise of the night, I was somewhat skeptical because XLB are Shanghainese and I wasn’t sure how this would turn out as this is a Cantonese restaurant. Luckily I was very wrong, these were unbelievable. I had Din Tai Fung in Taipei a few days later, which I consider very good, so I’ve got a good comparison. The skins were very light and delicate, they aren’t as quite as good as DTF skins, but still very good. However, the filling was the best I’ve ever had. The hairy crab roe gave them an unbelievable semi creamy flavor that is hard to explain, but was really good. The soup was so light and flavorful not the overly fattiness you can get with some XLB. I think these may have been the best XLB I’ve ever had. The crab roe really takes it to another level. 9/10 (9.5/10 for the filling, 8.5/10 for the skins)

Soy Sauce Chicken (See Yao Gai / Jiang You Ji):

Just a simple soy sauce chicken, but another winner, very light soy sauce and very tender meat. It’s a simple dish, but really good. I would’ve liked a little more meat, but overall very good. 8.5/10

Shrimp and Egg Vermicelli in a Sizzling Clay Pot (干燒粉絲煲 / Gan Shao Fen Si Bao):

This came out in a sizzling clay pot with clear vermicelli noodles, small dried shrimp, small pieces of yellow egg, diced green onions, bean sprouts and diced mushrooms. Another good dish, pretty simple, but well executed. Everyone liked it. 8.25/10

Tang Yuan (Boiled Rice Dough Balls with Black Sesame Paste):

I got this for dessert, fairly standard dessert, but one of my favorites. It came in a hot ginger soup, the rice dough was melt in your mouth soft and the sesame paste was great. 8.5/10

Dim sum: probably the best dim sum I’ve had, more expensive than other places, but well worth it in my opinion

Ha Gow (Xia Jiao / Steamed Shrimp Dumplings):

A lot of people think this is how you should judge a dim sum restaurant.  The version here was excellent.  The skins were light and delicate and the interior was really good.  The shrimp tasted very fresh.  Overall, these were excellent. 8.75/10

Siu Mai (Shao Mai / Steamed Pork Dumplings):

The skins were perfect not overly thick like most places, the interiors were tender, flavorful and perfectly minced (i.e. they had no “stops”).  Another winner. 8.75/10

Cha Siu Bao (Cha Shao Bao / Roast Pork Bun):

The best cha siu bao I’ve ever had.  They use the amazing cha siu that they make along with perfectly buns that are so fluffy.  Just amazing. 9/10

Lo Bat Go (Luo Bo Gao / Pan Fried Turnip Cake):

The best luo bo gao I’ve ever had as well.  The version is different than most I’ve had as the exterior has this crispy exterior that sort of looks like something that is fried with panko mix on the outside.  The interior is perfectly minced, no strands of turnips (I hate that) and there are small pieces of ham in that are very good.  This was really several steps ahead of any version I’ve ever had. 9/10

Chun Juan (Spring Rolls):

I don’t normally order these, but I was with my friend’s younger brother, who likes them, so I ordered them.  These were surprisingly good, not oily or heavy at all with a flavorful filling. 8.5/10

Xiao Long Bao (Soup Dumplings):

I had these during the summer, so the hairy crab version was no longer in season.  These were still quite good except the interiors weren’t as good as the hairy crab version which really just takes it to another level. 8.5/10

Cha Siu (Cha Shao / Roast Pork):

Same as the other times I’ve been, simply amazing. 9.5/10

Overall, I really like this place, it’s become one of my favorite places in HK and I highly recommend coming here.  I can’t wait to go back again and try more dishes, I’m curious about their abalone as they are known for it.  Also, you should definitely make a reservation especially for dim sum.

1/F, Sunshine Plaza, No. 353 Lockhart Road, Wan Chai
Phone: 2893 0881

Shifu Chio (CHML H.K. Inc.) – Solid Cantonese wonton noodle soup specialist

Shifu Chio (literally means “Master Chio”) is a place I’ve been meaning to come to for a long time.  Shifu Chio specializes in Cantonese wonton noodle soup. Wonton noodle soup in Hong Kong is sort of like the equivalent to ramen in Japan.  I think most people in the US don’t think of it that way because what you find here is usually a poorly made version that just happens to be some after-thought on the menu of a Cantonese BBQ joint, but in Hong Kong you’ll find shops that specialize in it and make really wonderful renditions of it.  I’ve been searching around New York for a good wonton noodle soup place for a long time to no avail.  When I really want it, I’ve gone to NY Noodletown, which has an okay version, but its better than the other places which have anywhere from bad to awful versions.  Recently, I was finally able to stop by for lunch.

The restaurant is very bare bones with plain wooden tables with menus that have pictures on them and an open kitchen and counter; not much more décor to speak of other than that.  The service is pretty gruff, but it is quick.  The menu is translated into English, I’m not sure how well they speak English, but the menu has pictures and English, so you should be fine.

Onto the food:

Shrimp Wonton Noodle Soup (with noodles on the side):

While I like both versions, I prefer this version slightly.  The preparation is the same except the noodles are put on the side as opposed to in the soup.  Also, the noodles are lightly tossed in oyster sauce giving them an extra flavor that I really like.  As far as the noodles go, these were quite good.  Cantonese wonton noodle soup uses thin egg noodles, the noodles should be al dente and have a good amount of “chew” to them and these definitely did.  The oyster sauce really kicked up the flavor.  The wontons were quite big; they were filled with shrimp and pork.  The filling was quite good, the pork was well minced and the shrimps were fresh.  The skins were good as well, they were definitely made there and were not overly thick or thin and importantly were not overcooked (most places overcook them and they get soggy).  The disappointing part was the broth.  The broth is usually made with some mixture of seafood (dried fish and / or shrimp) and pork bone.  The broth here was lacking depth of flavor that you get from a great broth that has been simmered for a long time and it was a bit on the salty side.  It wasn’t terrible, but was just okay.  However, overall I thought it was tasty and is definitely the best wonton noodle soup I’ve had in NY although the competition is basically non-existent. 7.75/10 (7/10 for the soup base, 8/10 for the wontons and 8/10 for the noodles)

Shrimp Wonton Noodle Soup:

Same thing except the noodles are in the soup with no oyster sauce.  I think we all preferred the version with the soup on the side. 7.5/10 (7/10 for the soup base, 8/10 for the wontons and 8/10 for the noodles)

I’d definitely recommend coming here to check out a pretty decent wonton noodle soup.  If they got a better broth going, this place would be excellent as the wontons and the noodles are quite good.


40-09 Prince St

Flushing, NY 11354

(718) 888-9295

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