Recently, the movie “Twilight of the Warriors: Walled In” has sparked a lot of interest. But in the 50s-60s, in addition to the Kowloon Walled City, there was also the “Chiu Chow Alley” in Sheung Wan. At that time, the “Hing Kee” restaurant, which was hidden here, was run by Mr. Shuin Chun Kwong and his wife, who were masters of braised dishes and wok-fried dishes.
Today, the second-generation owner, Mr. Tony Suen, has inherited the family business and opened the “Sheung Shing Chiu Chow Seafood Restaurant” in Central, continuing the 50-year-old flavors.
The second-generation owner, Mr. Tony Suen, has opened the new “Sheung Shing Chiu Chow Seafood Restaurant” to continue his father's legacy of authentic Chiu Chow cuisine.
Preserving traditional dishes with the same flavors and sentiment of nostalgia.
Mr. Tony Suen grew up playing around and watching Chiu Chow chefs cooking since he was child. And even started helping out at the restaurant after finishing high school. It's no wonder that Mr. Tony Suen believes that flavors are a form of memory.
“We have always insisted on preserving the old Hong Kong taste. My father moved the “Hing Kee” from “Chiu Chow Alley” to a new shop. And now I moved to the new “Sheung Shing” restaurant with the same culinary team, continuing to have the traditional handmade dishes. Because memory of the flavors is irreplaceable. The surprise of tasting a certain dish for the first time will always be deeply etched in one's mind. I hope diners can reminisce about old Hong Kong and the nostalgic flavors here.”
(Left) Mr. Tony Suen, (Right) Chef Mr. Chan and the original culinary team to open the new “Sheung Shing” restaurant.
Classic and elegant decor, suitable for hosting banquets and group gatherings.
The ancestral braised sauce best represents the connection between two generations. The new “Sheung Shing” restaurant still uses the old family recipe for the braised sauce, which has been simmered for over 50 years, with water and ingredients added daily. “The longer the braised sauce is cooked, the more fragrant and unique flavors become. It is especially delicious for cooking Chiu Chow goose meat. That's why many customers come in and order Goose Meat with Soy Sauce first.”
Goose Meat with Soy Sauce. Using ancestral braised sauce that has been simmered for over 50 years.
Hospitable Chiu Chow people are sure to serve distinguished dishes when hosting guests. Of course, the Superior Shark’s Fin with Brown Sauce is a must-have. Simmered with old chicken, pork bones, and cured ham.
Superior Shark’s Fin with Brown Sauce. Meticulously prepared with generous portions.
However, having 50 years of history does not mean they are stuck in their ways. Mr. Suen is always striving for progress: “One should never stop improving. Even at my age over 60, I continue to explore new things and research new dishes. For example, the traditional Fried Pomegranate Chicken with Chrysanthemum that the older generation loves, I've flipped the script by deep-frying it with scallops instead. Back in the day, we would never have had access to such premium ingredients like scallops, but now we can achieve that perfect crisp exterior and juicy interior.”
Fried Pomegranate Chicken with Chrysanthemum. The Chiu Chow handcrafted dishes. Wrap chicken, shiitake mushrooms and other ingredients in egg white skin.
Scallops with Chrysanthemum. Inspired by the traditional Fried Pomegranate Chicken with Chrysanthemum, created a new dish with a crisp exterior and juicy interior.
At “Sheung Sheng” new opening, Mr. Suen has also created a new dish - Boneless Eel with Rich Broth. “This dish requires exceptional knife skills from the chef. The key is to completely debone the white eels so that one can enjoy the rich, umami flavor and delightful bouncy texture.”
Boneless Eel with Rich Broth. With masterful knife skills to debone.
Moreover, the serving method is quite unique. The staff will help place the white eel slices into the rich broth and serve each slice to the diners, providing a complete and satisfying dining experience. “Because the details determine whether a dish is delicious or not, we train our staff to master the cooking time. For signature Chiu Chow dishes like the Cold Crab (Chiu-Chow Style) and Cold Threadfin (Chiu-Chow Style), the cooling time is crucial, so we prepare as early as 11am every morning, ensuring the seafood is always fresh.”
Cold Crab (Chiu-Chow Style). Start preparing fresh crab as early as 11am every morning.
Cold Threadfin (Chiu-Chow Style). Each cold dish requires meticulous attention to the cooling time, in order to preserve the fresh flavors.
Authentic Chiu Chow cuisine goes beyond just braised and cold dishes, pairing with deep-fried dishes and beer is the local experience. Deep Fried Fish with Spiced Salt is made using fresh fish, perfect crispy showcasing the chef's skills. And for those who dislike the stringy texture of chives, Deep Fried Chives Crispy Cake has blended chives into a batter with a delightful crab and shrimp filling inside.
Deep Fried Fish with Spiced Salt. Using fresh fish, fried to a crispy texture.
Deep Fried Chives Crispy Cake. Chives are blended into a batter, retaining the chive aroma without the stringy texture.
As the meal comes to a close, the restaurant serves a hot kung fu tea to cleanse the palate. As Mr. Tony Suen said “Kung fu tea is a must. This is our way of hosting guests.” For such a venerable establishment with hospitality and traditional craftsmanship at the forefront, it's no wonder they were graced with the presence of Mr. Chua Lam during the photo shooting day.
Sheung Shing Chiu Chow Seafood Restaurant
Add.: Shop G04, G/F, Man Yee Building, 68 Des Voeux Road Central, Central
Tel.: 28544557