There are many restaurants in Hong Kong whose stock-in-trade is knocking out quality 'banquet-style' Cantonese dishes. One such place is Fu Sing (富聲), where I had dinner with a big party of colleagues. Loads of dishes were ordered and here are the highlights:
Nowadays it's quite fashionable to serve crispy belly pork (siu yuk 燒肉) in a geometrically perfect mini-portion. This was damn good but I was a bit upset that the flavoursome bottom layers of the belly had been carved off. Boo!
Continuing on the roast pork theme, Fu Sing's juicy and succulent cha siu (义燒) is said to be amongst the best in Hong Kong. Having tasted it, I can understand why.
The moreish deep fried cuttlefish mouths (墨魚口) went really well with beer.
Ducks' tongues (鴨舌) was another fine appetiser, and had more meat than you might first anticipate.
Salted egg yolk deep fried king prawn (鹹蛋黃炸蝦). This may not be the healthiest dish, but who cares when it's so damn tasty!
Some of the guests at dinner were from Singapore, and they remarked that the peppery pork rib & mooli soup (肉骨蘿蔔湯) bore some similarities to bak kut teh (肉骨茶) – no higher praise in my opinion.
Quite possibly the most interesting dish of the evening was the 'ham sarnie' – someone at the table mentioned that it might contain the prized Jinhua ham (金華火腿). I loved the combo of ham with steamed mantou (饅頭) and lotus seeds (蓮子).
The e-fu noodles with crab (蟹伊麵) was a fine choice, especially as the crab had been steamed with rice wine, which the noodles soaked up nicely.
The food was of a high standard, better than Cantonese fare in the UK, but par for the course for this kind of restaurant in Hong Kong. That said, the cha siu is different class and is the one dish that you should visit Fu Sing for.
Fu Sing Shark Fin Seafood Restaurant 富聲魚翅海鮮酒家
1/F, 353 Lockhart Road, Sunshine Plaza, Wan Chai, Hong Kong
香港 灣仔 駱克道353號三湘大廈1樓
Nearest MTR: Causeway Bay 銅鑼灣
Postscript: I ate at the Wan Chai branch of Fu Sing, but there's another branch in Causeway Bay, which other foodies reckon is better.