54
14
8
Telephone
2893 0881
Introduction
Fu Sing Shark Fin Seafood Restaurant offers a special dim sum and high quality seafoods to attract customers. Both Shark fin and Abalone are the best choice for dinner. continue reading
Opening Hours
Mon-Sat
11:00-23:00
Sun
10:30-23:00
Public Holiday
10:30-23:00
Payment Method
Visa Master Cash UnionPay
Number of Seats
160
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
Parking
Phone Reservation
10% Service Charge
TV Broadcast
Signature Dishes
BBQ Pork Toast with Shimp and Mango Pan Chestnut Soft Cake Baked Pasty and BBQ Pork Bun Cabbage with Shimp Sauce Shark Fin with Crab Egg White
Review (83)
Level2 2014-03-26
11015 views
This is not the first time I have visited Fu Sing, who is kwnon for its signature char siew. Fu Sing is also known to be one of the "rich men's canteen", so don't be surprised if you spot celebrities or socialites sitting near you.The restaurant was filled to the brim during lunch hour, and atmosphere was noisy as almost everybody is talking at the same time. This is a very typical scene not unlike what you see in TVB dramas.The char siew was up to its usual standard, a good mix of fatty parts and meat, with sticky honey glaze and a almost buttery taste. It is this unique taste that bring customers back repeatedly. Honestly, I like it, but I don't love it the way others do. I like mine done the traditional way. The plump shrimp dumplings (ie har gao) are pretty good too, translucent little parcels filled with shrimp and bamboo shoot. I also like their ham sui kok, which is essentially a mix of meat, mushrooms and other stuff wrapped in a glutinous rice pastry and deep fried. Less than satisfactory items included the wantons in chili oil, which was quite bland and not spicy at all. The fried XO rice rolls were a little dry and stuck to each other, but that could possibly be due to the fact that they were served up quite early on. Despite the hits and misses, we will come back again. Just have to order more carefully. From memory, their salted yolk custard buns were fabulous! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2014-03-05
4590 views
是日與朋友一家人食飯,菜式由佢地點但我去到只剩下這幾味,呵呵但都夠我食啦最深刻就是黃金蝦,看圖,炒得十分整齊,咸蛋黃完全附身又不太有油膩感,蝦肉爽身鮮甜食黃金蝦,一定要連殼食,因為個殼也是很脆實在出色,其他食物印象一般價錢不詳,小朋友無錢比麻 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2014-02-15
4062 views
其實幾年前曾經來過富聲, 只是當時是跟公司老闆及同事來飲茶, 他們叫怎麼便吃怎麼, 沒有特別想要吃怎麼早前朋友說這裡的叉燒很有名很好吃, 加上豬先生最愛吃叉燒, 又答應用我在公司春茗抽中的500大元請他飲茶, 便提議到富聲試下他們的叉燒到底有幾好味週末是開11點的, 10點多打去還訂到位子, 準時12點到達, 只有部份枱有客人, 可能週末來說, 還算是早啦, 看看點心紙, 選擇不算多, 枱上放著一張附有幾款特色點心的相片, 總有些算是比一般酒樓精緻一點的點心吧, 因為只有2個人, 不敢叫太多點心, 尤其豬先生不吃甜點, 即使很想叫他們的懷舊馬拉糕, 最終還是沒有點, 只點了數個點心, 包括蝦卷炸兩腸粉, 水晶蝦餃, 露笋帶子餃, 干蒸燒賣, 蒸排骨, 叉燒飽, 當然點了特別來試的叉燒啦!燒賣及排骨是豬先生說一定要點的, 他的理論是要看出飯店的點心是否出色, 吃這2個點心就會知道...小小的一碟叉燒收費$128, 就只有10件, 上來時還是熱的, 肉質很稔, 燒得很出色, 少少肥肉剛剛好, 果然名不虛傳...豬先生亦讚不絕口點心呢, 蝦卷炸兩腸粉亦很好吃, 只是蝦肉好像太多, 很難一口吃下去, 蝦餃沒怎麼特別, 露笋帶子餃就味道清清的, 小小一個餃子很有帶子味, 值得推介! 問吓豬先生覺得干蒸燒賣及蒸排骨怎樣, 他說味道不錯, 至少兩個點心不像其他酒樓只有肥肉, 但排骨欠缺了豆豉的味道...2個人..埋單$440, 算是貴了點, 但也值得一試! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level8 2014-02-06
2492 views
除預先有特別的安排,否則週末與家人的聚會,我們都愛到酒樓嚐點心去。廣東點心經過時代的不斷變遷,現在除保留傳統的懷舊風味外,也注入不少創新的意念,令廣東點心能與時並進、百吃不厭!聽聞富聲的點心出眾,所以當天特意約同老媽和弟弟等一同嘗試。老媽、老公和我甫坐下,弟弟的兒子便給我遞上僅盛有三條魚乾的小碟子予我。我立即試了一尾,金黃酥脆、鹹香而不油的小魚乾,非常滋味!怪不得只餘下三條予我們三人,不 "毁屍滅跡" 已算 "手下留情" 了!每次跟家人嚐點心,節奏總是澎湃如巨風下的海浪。先送來的是瑤柱豆苗餃和水晶鮮蝦餃,兩者水準也恰好,皮薄富煙韌感,餡料新鮮多汁,是水準之作。再來的是甜梅菜乾蒸燒賣、珍珠糯米雞、鮮竹牛肉球和豉汁蒸鳳爪。四者中,我最喜歡甜梅菜乾蒸燒賣和豉汁蒸鳳爪。甜梅菜乾蒸燒賣帶來了新鮮感,梅菜清香甜美,爽口的質感與豬肉餡混和,營造不錯的層次感,而味道也順和恰好。豉汁蒸鳳爪沒有雪藏的味道,且保持完好的鳳爪形狀。放進嘴巴,頓感鳳爪皮爽、筋絡煙韌,口感相當不錯,不過論最吸引之處,必定是那惹味的醬油,鹹甜香辣,令傳統的豉汁蒸鳳爪更加攝人。鮮竹牛肉球肉質滑溜、充滿彈性,水準要比一般酒樓高;而珍珠糯米雞味道則一般,未見突出!生煎鮮肉鍋貼味道還可,以持平的原則,效果總不能跟京滬菜相提並論。腸粉是小朋友的必吃類別。腸粉皮幼滑,豉油鹹甜適中,可惜陳皮馬蹄牛鬆和薑米豬膶的餡料未夠豐盛,而豬膶更是過熟,薑味亦不足。蝦卷炸兩腸粉當中的蝦膠口感不算明顯,脆口感還可以,整體屬一般。而椒鹽魷魚鬚,效果則不夠香脆惹味,大家對此均有點失望,老公謂當天的椒鹽魷魚鬚確是失準了!炒粉絲是老公的必食推介。侍應直接將粉絲放在砂鍋中,配上蛋絲、唐芹、芽菜、蝦乾和臘腸等一同烹調。筷子一夾,粉絲不黏、線條分明、色澤均勻,炒得非常乾爽。入口果然不油不膩,味道並不濃烈,反而透出絲絲誘人的香氣。這道粆粉絲的炒功與味道均令人有著意外的驚喜和喜悅!合桃燒雞酥的餅皮薄脆,兼富有濃濃的牛奶香氣。表層的合桃香脆可口,非常稱心。而餡料的雞肉則採用了叉燒醬汁,帶著輕怡的蜜甜,味道也不錯!小朋友愛吃雞腳,尤愛鮑汁雞腳,不過當天的鮑汁雞腳卻未如理想。鮑汁乏味,欠缺膠質,因而令致雞腳的食味也甚為遜色!富聲的蘿蔔糕是釀有蝦膠的,是我期待一試的點心。喜歡蘿蔔糕的質感,軟滑中帶著幼幼的蘿蔔絲,味道清甜。可是當中的蝦膠未能突圍而出,也許質感跟食味與軟綿的蘿蔔糕太接近了。富聲叉燒也是必試的食物。叉燒被薄而濃郁的醬汁包裹,入口肉質鬆化、軟滑而又不失彈性。外層富有蜜甜而不膩的醬汁,當然也是令人回味的重要元素!看著甜品的餐紙,大家興奮地點了幾款不同的甜品。金絲脆麻花十分鬆脆,襯上輕甜的糖漿,味道恰好!楊枝甘露同是小朋友和大人的喜好,達到水平!弟弟自小喜歡白糖糕,欲懷緬小時候的滋味。可惜弟弟認為白糖糕的鬆度仍未達到他的要求,還是舊的較為合意!無論弟弟女兒如何盛讚外婆做的芒果布甸有多好,但她每趟都會點上芒果布甸。鮮芒果用量和布甸的自然質感,當然無法與自家製的作比較。熱騰騰的自家製麻沙糍確實很軟滑,若黑芝麻餡再香濃一點便更加完美了!脆酥皮蛋撻給弟弟和我開了一個玩笑。由於落單後,遲遲還未送來,於是向經理查詢 "皮蛋撻" 的去向。可是經理回應富聲沒有做 "皮蛋撻",我們唯有翻查甜品的餐紙,"皮蛋撻" 明明存在,為什麼........再多看幾遍,最終發現真正的名稱原來是 "脆酥皮..蛋撻" 而不是 "脆酥...皮蛋撻",我們眾人立即仰天哈哈大笑。脆酥皮蛋撻新鮮製造,不過並不是酥皮,而是曲奇皮才對,蛋香甜度還可,但蛋香則平平!因富聲之名,與家人一嚐其點心。當天的嘗試既有驚喜的,亦有未如理想的。不過觀乎富聲點心的價格定位,我對她的要求也會相應提高! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2013-04-29
1917 views
一連幾個星期也光顧富聲,因為人少,食物水準不錯。今日點了幾個點心,首先想介紹的是黃金土豆絲, 用咸旦黃包裹土豆絲,幾特別,而且咸咸甜甜的,十分惹味,不過略嫌不夠鬆脆。今日的馬拉糕,就發得不夠,扁扁塌塌的,賣相不行,不過其實都很鬆軟。至於百花釀魚肚,魚肚夠諗,蝦膠彈牙。乾炒牛河,細細碟,兩人份量剛剛好,不過色水略淡,油亦多,牛肉似乎是用梳打粉醃過的。炒年糕,亦是多油,味道一般,沒有驚喜。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)