Today was my friend's birthday and two of us decided to keep her company. She wanted to have a casual dinner, so we ended up at Fu Sing (富聲) for some Cantonese. I've been wanting to come and try this place out, after hearing so much about it for so long.
I brought along a bottle of Piper-Heidsieck Cuvée Spéciale Jean-Paul Gaultier, with the special red corset that just screams JPG... The curvaceous lines of the Champagne bottle is wrapped with the red PVC corset, tied with a very long, black string... very sexy. The Champagne itself is not too shabby, either.
We started with the signature char siu (和哥炭爐叉燒), which I've been told is one of the best in Hong Kong. I don't think I'd call it the best in town, but it's pretty damn good. It's very tender but needs more of that caramelized fat.
The beef brisket with turnip in soup (清湯蘿蔔牛腩) was a bit of a surprise. Instead of a simple clear broth, the restaurant decided to dump tons of deep-fried diced garlic into the soup, turning the soup brown and making the taste a bit heavy. But the fatty brisket was tender and yummy for sure.
Since we are celebrating a birthday, a noodle dish was in order. The 'SO' Good fried crystal noodle (阿'蘇'乾燒粉絲煲) was pretty interesting. The claypot held a stir-fried heap of mung bean vermicelli, bean sprouts, cilantro, egg drops and diced dried shrimps. I thought this was pretty tasty.
The soy sauce chicken in Fu Sing style (富聲鮑汁豉油雞) was very delicious. The chicken was drenched in a sauce that was made with abalone and sweet, dark soy sauce. It's a shame we had too much food and couldn't finish this.
Finally there was the morning glory stir-fried with fermented tofu sauce (腐乳通菜). I was kinda surprised that the morning glory they used was not the young kind and came in big chunks.
I was a bit full, so I decided against a soupy dessert. Instead I picked a plate of deep-fried twisters with honey (炸麻花). Unfortunately this was a far cry from the really good stuff found at the Kimberley Hotel.
I'm really glad to have finally tried out Fu Sing, where the overall quality was fairly high. Now I just need to come back for dim sum...
The good thing about the 'SO' Good fried crystal noodle (阿'蘇'乾燒粉絲煲) dish at Fu Sing (富聲) is that the crystal noodle 粉絲 remained DRY from start to end, a very important factor which contributed to its tastiness in my opinion. (it is also one of the difficulties in making this dish as well because it is hard to keep it dry!!)
ReplyDelete