Fu Sing 富聲

I felt like i have been going out for chinese dinner a lot lately... going after JF's recommendation, four of us paid a visit to the one of the most talked about restaurant Fu Sing 富聲 a couple of days ago. The restaurant itself is just a miniature of what's happening in the surrounding wan chai area - tables were small and tightly setup, the noise level coould be comparable to a concert hall, the place was jam-packed with people, there's really not enough space for one to maneuver around.

Anyway it was just expected that chinese restaurants don't usually have as comfortable setting as western restaurant, at the end of the day we came here for the food not for the ambiance. We left it to JF to make our menu.

One of the most renowned dish at the restaurant - BBQ pork and roast suckling pig. The BBQ pork was indeed very good. The fat content was just right and meat was soft and juicy but not mushy, the honey caramel was slightly excessive but not too sweet. I still remembered the yummy bbq pork I had at yik sun and this one probably fall in the same league. Roasted pork has this thick crunchy skin to die for, if you don't mind the 50% fat content, surely should go for it!

Mantis shrimp with egg yolk. JF commented that the they were a bit soggy.. I thought they were fine, favor-wise the dish was very rich and a bit too salty, not what I would normally order from the menu.

Abalone and goose feet - this was super disappointing. I thought consider the price tag at least they would give us a smaller size dried abalone, unfortunately this was canned abalone. I am a big abalone eater and this was just not worth the price at all. The goose feet was fine, but the abalone just blew off my apetite at that moment.

Chinese lettuce with shrimp paste in clay pot. I love clay pot greens and this one tasted favorably. They probably had added too much shrimp paste so a bit too salty.

Fried crystal noodles. Another great clay pot dish. It's difficult to pan fry crystal noodles because if using too little oil they would stick to the pan, and too much oil would become too greasy. This one was cooked perfectly and noodles were not too moist or too dry.

Lam yu pork. Not really that impressive but great pairing with alcohol.

What the waitress recommended us was this crispy ma fa. It was okay nothing special since I grew up with shanghainess crispy ma fa anyway, it was too sweet for my tasting. I rather to go with something lighter considering we had so much food already.

A new creation from the kitchen was tart with milk pudding. I like the top part but not the bottom, interesting combination but the two didn't go well together. I would say they are friends but not buddies...

They ran out of what I originally wanted - the egg white almond tea dessert (something I order whenever I dine at chinese restaurant), and replaced with mango and grapefruit soup.

The others got the sweet dumplings.

Tasting was fine I probably would go again if it wasn't that expensive. I was surprised by how much it costed for those supposedly inexpensive dishes. The cost of execution and fame weighed more than the raw materials here. Considering what I had at sun tong luk which came with cheaper price tag and much better seating and service quality, I found food at fu sing not as delicate and exquisite.