Fu Sing Shark Fin Seafood Restaurant     富聲魚翅海鮮酒家  

Made a reservation for a table a week in advance.

Went on a Friday evening at 8pm, but still had to wait around half hour for a table. The reason was that I insisted on being seated on the 1st floor, when there were seats on the 3rd floor. It is a small place, maybe less than 30 tables on the 1st floor. The restaurant has a 3rd floor as well, but my friends warned me that the food quality on the 3rd floor is not comparable to the 1st floor. I admit that I have no wish to spend money to verify that piece of advice.

Ordered the following:

1. Charsiew and roasted meat platter -- 4.5 out of 5 stars. I like the roasted meat better. Skin was crispy, and not that much fats. The charsiew was juicy because it had more fats. What made the dish more tasty was that the meat was heated up, unlike the meat that you buy in the street markets.

2. Claypot vegetables (sang choi) with prawn paste -- 4 out of 5 stars. I ordered this dish because I looked around the floor and see that this is one of the more common dishes. The smell of prawn paste was very strong. The cooking is quite unique because all the kitchen had to do was to superheat the claypot for a while, and thereafter the uncooked vegetables and prawn paste is poured into the claypot to be cooked at your table.

3. Salted egg yolk prawns -- 4 out of 5 stars. Each prawn costs HKD 48. They were quite big. Can't really go wrong with this dish. I must say that if you go to Singapore, the variation of this dish is the Salted egg yolk crab, which I would give 5 out of 5 stars, a must try if you go to any seafood restaurant in Singapore.

4. Carrot and radish and corn soup -- 3.5 out of 5 stars. One bowl of soup per person. Soup was quite sweet and tasty. I tried the same soup at Tung Po at Java Municipality cooked food centre (North Point). The Tung Po one was much better, and had a lot lot more soup.

Total spending for 3 persons and 4 dishes, around HKD 700.

My friend and I ordered a total of 3 dishes, 1)2 red wine baked oysters, 2) mango prawns and 3)pea pod leaves for dinner.

Red Wine Baked Oyster, but turned out to be fried oysters??!! Batter too thick, oysters not fresh at all.

Didn’t bother questioning since we didn’t mind fried oysters. But what pissed us off were the size and their answers. one was a normal size, the other was the size of a dried oyster??!! I asked one of the waitress with short hair and glasses, she just rudely said, “That’s normal because there are different sizes in one badge” then walked away. We just cannot accept that as an answer, any decent restaurant would select the right size for the right dishes, right?! We then asked another waiter, and he offered to bring the small one back into the kitchen and exchange it for one in a comparable size. As for the taste, it’s tasteless, and the batter was way too thick. Another average restaurant could have done a better job than this!

Mango Prawns The mango taste in the prawns dish tasted very artificial as if cough syrup was used.

Pea pod leavestasted normal but when the bill came, we discovered we were charged $160 for this veggie; more expensive than the prawns $108??!! When I asked the staff, we were told because pea pod leaves are expensive these days…

I have never had such a ridiculous dining experience!! We just felt we were being treated like fools! This is it, will never return!


p.s. serive was below average excpet for 1 waiter

Good BBQ Pork – Char Siu is not that difficult to find. Siu Mei’s are often hit or miss. If you are polite and ask the right questions, you can more than often get a good cut of the BBQ Pork. But sometimes you just get the ideal slice . . . and that’s when you feel things are just right. At Fu Sing Sharkfin restaurant, I had the best BBQ pork EVER!

Mr. J had found Fu Sing, through his friends, and insisted a visit. Fu Sing is traditional Cantonese Seafood restaurant specializing in shark fin soup. Located in the Wan Chai district of Hong Kong, this establishment has the elaborate and fancy decor that old school locals would go for special events.

We started off with the Shark fin and Crab soup had a thick broth with the white crab and shark fin meat. This divine soup was prepared and served nearby for effect and presentation. Typically you usually add a little vinegar to enhance the taste. But this soup, as recommended by the staff, didn’t need it. And they were right, it did not need it. The shark fin had a delicate flavor with the creamy texture of the meat.

Next we had the classic and local favorite, braised ox tail. With a thick sweet and savory sauce, the ox tail boasted tender meat, still with some good texture. I am more partial to a an ox tail that is a bit more tender with meat falling off the bone. But regardless, the taste and flavors were still quite good.

The token vegetable dish was the broccoli with garlic. This was actually a really good dish with the abundant diced garlic. The broccoli, which was stir-fried, retained its consistently without the snapness crunch.

The hand packed tofu with Chinese broccoli was a surprisingly yummy dish. We weren’t sure what the brown football shaped mystery item was, till we asked. Then we bit into the slightly savory tofu and realized it was actually pretty tasty.

I had to save the best for last. I know Mr. J specifically asked for a more of a evenly fatty cut of the BBQ pork, but I wasn’t sure what to expect. This large plate of BBQ pork arrived on our table, which made me giddy with excitement. I quickly eyed an end piece with more burnt edges. Then after picking it up and placing into my mouth. . .I heard moans and groans from my other dining partners, indicating supreme acceptance. I, soon, was moaning, about great bite. It was really really good. There was the right amount of fat to bring moistness and proper texture. There was excellent flavor with the honey, soy, and sugar combination. It was just right.

I am not sure if I would return to Fu Sing, since they are a seafood restaurant. But I know if I did, I would probably try to get an order of the BBQ pork to go.

Note: The best BBQ pork I have ever had prior, was in the city of Guangzhou about 10 years ago. They had the BBQ pork deep fried to add another level of texture, which was unbelievable. I am not sure I will ever find this restaurant again.

Check out more pictures at http://wp.me/p12aCk-19z

One of the first things I like to do when I’m back to Hong Kong is to have Dim Sum. That’s why two days after a 22-hour plane ride, with 6 others, I had lunch at Fu Sing Shark Fin Seafood Restaurant. One of us already tried this place before and told us that so far it was the best Dim Sum he’d ever had. We were in for a big surprise.

To begin with, the restaurant isn’t too well designed. There isn’t enough space between the elevator and the waiting area. It wouldn't be a problem if only the kitchen were next to the main dining hall. Clients sitting or standing in the already too tight waiting area must watch out for staff carrying dishes, tea pots, carts, etc.

If you ever want to eat here, I would advise you to book in advance. We made the mistake to go on a Sunday without a reservation.

After almost two hours of waiting, we were still not seated, while one after another, new parties who just popped in, were given seats. The seat assigner, finally, let us in. The only catch is that she gave us a table for four. Some of us had to use stools. Five minutes later, she led another group to our table and wanted us to go back outside because she gave us the wrong spot. Without admitting her error, she started to argue with us. In the end, we won and were able to wait at the current table for the right one to be set.

Other than the terrible service at the front desk, the food was pretty good. The BBQ pork (叉燒) was juicy and had the right amount of fat on it. The deep fried tofu was good too: golden and crispy on the outside and soft and hot, inside. I’m sure the complimentary sweet soup (糖水) would have tasted fine too; too bad there wasn’t any left.

We went here specifically for cha siu, it was sort of an odd place b/c 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 homecooked meals, so I associate it with hole in the wall places. Fu Sing is a real restaurant and is fairly nice 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. We went on a Tuesday night, so the restaurant wasn’t very packed. The service was fine and very prompt.

On to the important part the food:
- 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 b/c there likely is since its HK, but wow I was blown away by how good it was even my guests were surprised how good it was (they are Cantonese, live in HK and have great taste in food). So tender and flavorful. It was sweet, but perfectly sweet not overally sweet compared to some cha siu that is overly sweet. The fat was just perfect, no chewy pieces, just melt in your mouth goodness. Really blown away by the quality of these. Even my GF who doesn’t really like fatty meats including cha siu (she’s Korean and I think she thinks a lot of Chinese meats are too fatty) was like wow this is amazing
- Lettuce with shrimp paste in a sizzling clay pot (forgot what this was called in Chinese): 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 as well, the shrimp paste is fermented so it was a strong flavor, but I liked the flavor a lot.
- Da zha xie fen xiao long bao (soup dumplings with hairy crab roe): this was the surprise of the night, I was somewhat skeptical only b/c XLB are Shanghainese and I wasn’t how this would turn out. Wow was I wrong, these were unbelievable. I had Din Tai Fung in Taipei a few days later, which I consider pretty good, so I’ve got a good comparison. The skins were very light and delicate, I would say they aren’t as good as DTF skins, but still very good. But it was the filling that was the best I’ve ever had. The hairy crab roe gave them an unbelievable semi creamy flavor that is hard to explain, but so good. The soup was so light and flavorful not the overly fattiness you can get with some XLB. Just outstanding, I think these may have been the best XLB I’ve ever had. The crab roe really takes it to another level.
- Siu yau gai (soy sauce chicken / jiang you ji): just a simple soy sauce chicken. Another winner, very light soy sauce, very tender meat. It’s a simple dish, but really good. I would’ve liked a little more meat, but overall very good.
- Shrimp, egg vermicelli in a sizzling clay pot (forgot the Chinese name): this was another self explanatory dish. Came in the same sizzling clay pot with clear vermicelli noodles, small shrimps, egg, bean sprouts and I think some diced mushrooms. Another good dish, pretty simple, but well executed. Everyone liked it
- Tang yuan (boiled rice dough balls with black sesame paste): I got this for dessert, fairly standard dessert, but one of my favorites. Came in a hot ginger soup, rice dough was melt in your mouth soft and the sesame paste was great.

Overall, one of the best meals I had in HK, very happy with this place and highly recommend.

We booked a table in advance. However, we'd still have to wait upon our arrival. We're told that the booking did not mean anything at all. It was very messy at the front desk. The receptionist did not know how to manage the busy crowds and customers - most of them actually had called before their arrivals.

It was okay that we waited for abou 15 minutes and we're given a table. We ordered few dim sums and we waited for about 1/2 hour before we got to know our orders/ dim sums actually got missing. The waiter came over and asked us to order again-he would be following up after we showed our disappointed look. The dim sums' quality was okay. The services was poor - the staff did not do attentive works and did not pay much attention unless you chased them/followed up the dim sum you ordered.

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 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/

for our casanova club reunion, we went to fu sing shark fin seafood restaurant (富聲魚翅海鮮酒家), one of the most talked about dim sum places recently thanks to a TV show hosted by a famous food critic “ah so” (actually to be more accurate, she’s a food columnist instead of critic). contrary to comments posted by many foodies, fu sing never makes it to the michelin hk/macau list – neither star-rating nor bibs gourmands.

fu sing is owned by mr. lo tak kwong, who runs a 70-year old large dried seafood wholesale company in hong kong called wing tai (永泰行), hence the owner’s nickname “abalone lo” (鮑魚盧). the restaurant was founded ~5 yrs ago as a private kitchen specializing in elaborate chinese food with expensive materials such as shark fins and abalone. then as words spreaded and the restaurant expanded to host the general public, the menu also introduced more modernized dishes, emphasizing top-grade ingredients with innovative composition and healthier cooking method. choice at any time is limited, but they change their menu from time to time.

bbq pork ribs 叉烧(cha siu): the signature dish at fu sing. it was, like the old chinese gluttons call it, half fat and half lean meat, giving you just the right amount of caramelized fat that melts in your mouth. the trick to roasting good cha siu is to use pork meat near the neck (脢頭), marinate it with sugar, roast it in an old style coal-heated oven, and finish with honey glazing. this is admittedly one of the best cha siu i’ve had in hong kong, the meat very tender and a very nice honey glazing – i do not know what kind of honey they use, but it’s different from other cha siu i’ve had in hong kong. marvelous! who cares about love handles?

roasted pork ribs 冰烧三层肉: another signature dish. “3 layers” means a crisp roasted skin, then a thin layer of fat, then the meat. it was also very good, but i wouldn’t mind if they fatten it up and use “5 layers” instead (an extra layer of fat between the lean meat). you really don’t need the salt or mustard as seasoning!

deep-fried bummalo 椒盐九肚鱼: one of my favorite dishes and always goes perfectly with beer. bummalo is a lizard fish with soft bones that can be eaten when fried. fu sing nailed this dish, with a very airy/fluffy batter on the outside and juicy meat in the inside. but i prefer slightly more garlic for flavoring.

siuchuan chicken 四川口水鸡: spicy chicken with red chili, (lots of) oil, and a bit sesame sauce. some rice vermicelli at the bottom. the meat was tender but not mushy like xi yan…

chinese cabbage in claypot 沙煲唐生菜: while it smelled SOOO good with the garlic chips and clay pot roasting, portion was pathetically small and as J put it, less than 2$ worth of vegetables…

puff cha siu buns 酥皮叉烧包: when i sunk my teeth into the bun, my heart stopped and fell on its face – the bun was so yummy! there’s a thin layer of puff on the outside, crisp and airy, but soft enough so that when you bite it wouldn’t crumble down. the cha siu mixture inside had just the perfect balance between fat and lean meat, and sweet cha siu sauce.

shanghai xiao long bao 上海小龙包: i didn’t eat it, but my friends said it was pretty good.

fried turnip cake 炸萝卜糕: instead of the regular pan-fried turnip cake you get at other dim sum restaurants, fu sing deep-fried its turnip cake to give a slightly chewy crust and inside still a moist, juicy turnip. the only thing i have to complain is that there wasn’t enough turnip.

lotus bun 寿桃包: the bun was big! it’s about palm-size (excluding fingers). inside the bun was white lotus and a huge, oily, juicy preserved egg yolk. it was very good, and i ranked it the third best lotus bun in hong kong after lin heung tea house and superstar seafood restaurant (TST).

overall the food was very good. the restaurant was clean and we were seated in one of those smaller rooms, so noise level was not a problem. the only negative was the service here, which partly has to do with the fame and partly has to do with the staff-to-customer ratio (michelin is 2-to-1 to 3-to-1. at fu sing it’s probably 1-to-15). but if food is good, i don’t mind putting up with snobbish waiters for 1.5 hrs.

original post with pictures: http://randomnomad.wordpress.com/2009/09/08/fu-sing/

It was 8pm on a Sunday night and it was so crowded! Being crowded was a good thing but it was overly crowded in my opinion. Just look at the picture, there were more tables then they can fit in the dining room. They sacrificed walking space to fit as many tables as possible, causing serious uncomfortableness to me and many others guests I am sure. I can hear the entire dinner conversations of the family sitting next to me, shoulder to shoulder distance.

Anyhow, after weeks of talking about this place, I can finally come here for dinner. Their food quality is very consistent even during busy hours but other than that, I can only "sigh" ... read on and you will understand. Note: I post the dishes below in the exact order being served.

(1) Pan-fried Bean Curd
Yes, the first dish was not the soup but this pan-fried bean curd. It was alright but without the clear sauce, the bean curd itself was rather tasteless. In any case, this being the first dish being served was not a good start indeed not matter how good it was.

(2) BBQ Pork 和哥义燒
The BBQ pork came almost 10 mins after we have finished the bean curd. It was just plain BBQ Pork and it took them that long to bring it out. This dish is one of the famous items at this place and again the quality was consistent. Although some pieces were too lean, they were still relatively tender. Thumbs up.

(3) Chinese Lettuce with Home-made shrimp paste in hot pot 蝦醬生菜煲
Another famous dish and standard item to order. This time it was too heavy on the shrimp paste but still very good indeed. Compared with the same dish from Victoria City, I prefer the one here because the flavor is generally slightly richer to my liking. The lettuce was crisp and remained every dry throughout the whole time. Very good.

(4) Daily Soup
Almost an hour has passed before the daily soup finally arrived. The worst thing was that it was relatively cool as in already in room temperature! I wonder if it had been waiting on the waiting table for the past 20 mins or so! Why was the soup so orange? I asked several staff and their answer was that it was the carrots that procedured such orange color. humm ... I guess the only possibility was the mixture of grinded carrots.

(5) Braised OX tail in Red Wine 紅酒炆牛尾
This dish is a Michelin starred item. It was indeed very well done. The meat was very tender with rich and thick sauce that complimented each other very well. I like the sticky element of the sauce and of the meat, which meant it has been braised for a long while for those "gluten" texture to come out. Thumbs up! (but again, the serving order was a bit in chaos!)

(6) Crispy Chicken in Salty 脆皮燒雞 (yes, the Salty is placed at the end in the menu)
Another consistent dish from them. Skin very crisp and meat very tender even for the breast area. It came with some sauce but I like it the way it was because the flavor was sufficient already.

(7) Fried Crystal Noodle 干燒粉絲煲
This is another famous item and a must order. I love this dish very much! It is extremely difficult to cook crystal noodles and to make it dry is even harder! They did a very good job here every time and the flavors were just right. One of the main ingredients that gave this dish such a delightful flavors is the coriander. If you heart coriander, you will heart this dish as well! To thumbs up !

Likes:

* Fried Crystal Noodle 干燒粉絲煲 - wonderfully prepared! Dry and tasty!
* Braised OX tail in Red Wine 紅酒炆牛尾 - tender meat and rich sauce which complimented each other especially the sticky / "gluten" texture.
* Chinese Lettuce with Home-made shrimp paste in hot pot 蝦醬生菜煲 - very consistent quality every time, very dry and crisp !

Dislikes:

* Overly crowded (+ noisy)
* Bad kitchen / service management (they should want Hell's Kitchen to learn something from it)

Original Blog: http://jason-bonvivant.blogspot.com/2009/08/fu-sing.html

This Michelin-listed restaurant is well-known for its dim sum - in fact, this place is so popular for lunch, it would be almost impossible to secure a table without reservation, especially during weekends and holidays. We recently came here and tried some of their dim sums, which were all pretty good Due to the lack of space for photos, I have only chosen a few items below for posting, all of which were nice and highly recommended. By far the best items were the 和哥义燒 and 酥皮义燒包; the 义燒 was unbelievably good, with the meat carefully chosen with the right proportions of fat to lean meat, and cooked to perfection (juicy and succulent); in our opinion, we think that it was at least as good, if not even better, than those served at West Villa . The BBQ buns were freshly made, and arrived steaming hot - now who could resist these nice goodies? Also worth mentioning were the pork dumplings with quail and thousand-year eggs, the pan-fried 腸粉, and the steamed 排骨wrapped in lotus leaves. For deserts, besides the 跪麻沙 we also tried the 白糖糕 (quite refreshing in taste, better than those served at Sang Kee) and the pudding with black sesame fillings (a bit like 擂沙湯丸), both of which were nice. The only thing I dislike about this place was the environment and service; due to obvious overbooking and understaffing, they tried to fit in as many tables as possible, and so the place tended to be extremely crowded and noisy during lunch time, with service also severely compromised as a result Price was not cheap fo lunch but it was still affordable, but dinner would probably be a bit beyond our reach ... ... In summary, would highly recommend their 义燒 and dim sums; reservations a must and be prepared for some "crampy" sitting arrangements especially during lunch or busy times.

The restaurant wasn't even full when we arrived at 9pm.
Would like to mention that their Char Siew was great, the Oxtail was bad and Fried Crystal noodles was very average.

It was a very unhappy experience for me. Was highly recommended there by a friend but was very disappointed by the bad service. 2 things I would like to point out:

1. while we were eating, the staff were busy re-arranging the chairs for those tables which the guests had left. And they actually push several chairs to our table without even asking for permission. I found that extremely irritating and rude.

2. When we asked for the bill, I notice a charge for snacks. I enquired with the staff about the item and he told me that it included the chilli oil, peanuts and a fried fish snack which were given at the start. I told him we did not get the latter 2 items. He replied "Oh, the staff must have missed out. Normally if anything missing, our customers will asked from us." Then, he left without an apology.

I feel disgusted at the level of service that we were given at a restaurant which charge a premium and at the staff which tried to push the blame to us. Will not visit the restaurant ever again and does not reccomend it to anyone who will like a happy and pleasant dining experience.

had dim sum here w/ some friends on a weekend and it really blew me away. as u will see in an earlier post i only gave it an OK rating as the service was inconsistent, the food was also inconsistent (some good some passable).

anyway my dim sum experience was extremely good, it was the best dim sum i've had in hk, every single dish was very good. even dishes i don't usually like/order were good.

definitely cannot miss, even though extremely crowded.

Hi!

I am new to Openrice and just came back to Hong Kong after living in the US for 10+ years. 請多多指教!

If you have lived in Manhattan, you probably realize how hard it is to find good dim sum places in Chinatown. If you want slightly better versions, you will need to go all the way to Flushing, but that doesn't even get you good dim sum like those in Hong Kong.

That said, not every dim sum place in Hong Kong is great. There are too many chain establishments that serve cheap but mediocre dim sum. In my opinion, it’s totally worth it to pay the extra dollars to have great dim sum like those at 富聲.

Everyone seemed to rave about the 叉燒 @ 富聲. So when we had lunch there last two weeks ago, we ordered 3 different 叉燒 dishes: 和哥叉燒, 酥皮叉燒包, and 傳統叉燒包 . The 和哥叉燒 was definitely one of the highlights of the meal. The fatty portion was soft (鬆化)and flavorful while the skinner portion was still tender without being dry or stringy. The honey glaze was slightly sweet without being cloying. It had less char than the 叉燒 I had at 西苑 which I found to be a bit bitter in taste with the char. Personally I prefer the 叉燒@富聲 but that's just a personal preference.

The 酥皮叉燒包 and the traditional 傳統叉燒包 were great but not as spectacular as the plain 叉燒. That's because 1) the buns were quite small (the pictures made them look big) and 2) the 叉燒 pieces were chopped up too small with too little inside. The sauce was plentiful so flavorwise it was still terrific, but it lacked the texture (口感)of biting into the 叉燒 pieces. (I recalled the buns being bigger and with more fillings in the past. Was it because of 金融海嘨?). Next time I may order the 和哥叉燒 and tuck in the pieces into the 酥皮包 to “supersize” my 叉燒包

A good dim sum place can't just survive with 叉燒包 alone, and sure enough 富聲 offered other scrumptious dim sum:
- 七味豆付 was extremely good, crispy outside and silky inside;
- XO醬煎腸粉 was soft and thin with the right amount of soy sauce (XO醬 on top), not a bit oily;
- 素菜包 was a surprise because they were hot and full of fresh vegetables and mushrooms with just a touch of sesame oil to enhance the flavor;
- Even standard items like 蝦餃 (big juicy shrimps inside), chicken feet, and 春卷 were steamed/fried fresh and hot. Overall we were very impressed by the 點心 here.

For desserts, we had 脆麻花, 薑茶湯圓, 楊枝甘露. I think the 脆麻花 were quite good as they were freshly fried, warm and crispy. The other two were decent but nothing to right home about.

Service left a lot to be desired. They missed two of our orders (one being the dessert) twice and it turned out that they didn't put in the orders at all. For the desserts they even suggested us to cancel the items and pay the bill at once as if they wanted to kick us out to turn around tables. We were there on Friday and I couldn't imagine what their service would be like for weekends. This was frustrating because the poor service ruined the otherwise superb dim sum lunch.

Overall, 富聲 may not be the best dim sum place in town, but I will certainly consider it as one of the top-tiered dim sum restaurants.

Fu Sing has very good dim sum, but it is not easy to get a reservation because the place is popular with office workers who work in Causeway Bay. The place feels cramped because there are tables in the corridor.

The price for lunch is reasonable compared to the price for dinner, which is pricey.

went there 3 times, each time experience was night vs day depending who i went with. 1st time was with frequent customer, we had 2 tables. great service. food was pretty good but not blow your mind.

2nd time went with a bunch of friends on a weekday. since we looked relatively young, we did not get the basic service expected of any restaurant of repute. getting a waiter to take our order was a pain, even though the place was not busy. kept trying to recommend expensive but not filling dishes like abalone etc when obviously it was just a regular dinner with bunch of friends (i don't know who eats abalone on a regular basis, not even the super rich). finally they kept on trying to get us to order dessert and pay for the meal when we hadn't even gotten our last dish yet. so we chased them for it when they chased us to order dessert. and after 2 times, at 10pm, they tell us, sorry that chicken is sold out! and the dessert finally was compted but it was disappointed - had the ginger tea with 湯丸 and the ginger tea tasted like water! the 湯丸 was small and the mochi was "doughy". after this, i swore i would not go back.

3rd time went there as i didn't pick the restaurant. we ordered the "so good" abalone meal, $800pp. it was very crowded as it was near CNY but still the service was very good. no corkage was charged. the dishes on this menu was truly amazing, i was impressed, even with the bad previous experience. the char siu was perfect, sweet, juicy, tender, with no smelly pork taste sometimes char sius has. the pork lung soup was good, as good as Tim's kitchen (1 michelin star) i'd say. the dried fried "fun see" was tasty, not oily, and not clumpy as "so good" had described. the 3rd time having the ox tail in red wine sauce got a bit boring. the abalone was soft and tasty but not "sugar heart", and i've had tastier more strong flavoured abalone. the fish was ok but not very special. chicken was pretty good. overall, I recommend you order the dishes seperately in this set meal without the abalone, then it would be great value for money.

overall very inconsistent experience with the service and food, which is the reason why it's a tier below the best chinese restaurants in town.