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2009-10-10
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after my last impressive meal at fu sing (富聲) a few weeks ago, we went there again for a dinner with JF, who is one of the wine suppliers for the restaurant. there was a banquet (which we later found out to be stanley ho’s unconfirmed/rumored fling “madame number five”) and jacked up the noise level to nearly uncontrollale level. but if food is good, i can always be flexible…cha siu and roasted pork belly: we started with my favorite dish – cha siu (bbq pork). the meat was tender, coated with ma
cha siu and roasted pork belly: we started with my favorite dish – cha siu (bbq pork). the meat was tender, coated with malt and roasted just right, and a perfect balance of caramelized fat that melted right in my mouth. surprisingly i actually had a slightly better cut of the meat in my last visit, which was only dim sum time. the roasted pork belly was also very good. no mustard needed.
Pan-seared mantis shrimps in salty egg yolk sauce: this was an off-menu dish recommended by JF. i wasn’t very impressed with this dish though – presentation was inferior as there was no garnishing and just a few shrimps tossed onto a dish; mantis shrimp does not go very well with salty preserved egg yolk; the meat was a bit mushy which i could only blame on the quality of the shrimps. however, the salty egg yolk sauce was nicely done with a slightly sandy texture, and the familiar yolk aroma that shot up our brain.
abalone with goose web feet: this dish was HUGELY disappointing. the abalone was obviously canned, tasted very bland and its meat was a one-dimensional crispy texture. it almost felt like i was eating one of those veggie abalone. for the price we were paying, i was expecting high quality abalone with a molten, buttery center. there was no excuse for such poor quality ingredient. i substituted goose feet with fish belly, which was on the contrary very nice.
chinese vegetables in clay pot: i had the same dish last time and it’s still delicious.
Pan-fried vermicelli with celery, coriander, and sprouts: a simple but very hearty dish. they used oyster sauce to fry the vermicelli so that the body was dry but not too greasy. however the vermicelli was slightly too shredded.
fried pork ribs with bean curd sauce: you can almost never go wrong with this dish, unless you over/under-fry or the meat too lean/fat. in this case, it was a nice balance of fat/lean meat and fried just right.
fried egg crisps with honey/malt sugar sauce and sesame: it was supposed to a signature dessert at fu sing, but i found it standard fare. the egg crisp was a bit too thick and the sauce a tad too sweet.
milk cream tart: this was a complimentary dish inspired by traditional egg tart, but i was not too impressed. the crust was too moist and overall presentation was not enticing.
mango and coconut soup: another signature dessert at fu sing. i skipped this one as i don’t eat coconut, but my friend said it was nice.
sweet chinese tea with red dates and osmanthus: i like osmanthus with everything. it’s a sweet closure to our sumptuous meal.
overall a nice wine-paired meal with the right companions and good cantonese food except one or two disappointing dishes. we didn’t order anything particularly difficult to make, and the chef’s no-nonsense cooking has brought out full potential of the ingredients. the biggest turn-off though was the abalone… i think i’ll stick to dim sum next time.
for original post with pictures: http://randomnomad.wordpress.com/2009/10/04/fu-sing-ii/
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