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2023-05-28
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[ Sun Hing Chang 新興棧 | 佐敦 ]I recently came across this old-style congee shop that specialises in different cuts of fish congee! Ranging from heads to stomachs, and jaws. Being a fish enthusiast, I knew I had to come try. I came around 12 on a Saturday afternoon and a table was available. But after a while, more people started to come and we had to 搭枱. —— —— 爽滑魚皮 $39This appetizer is also one of their most famous dishes and it is quite rare to find fish skin that isn’t fried in HK. I really love
I recently came across this old-style congee shop that specialises in different cuts of fish congee! Ranging from heads to stomachs, and jaws. Being a fish enthusiast, I knew I had to come try.
I came around 12 on a Saturday afternoon and a table was available. But after a while, more people started to come and we had to 搭枱.
—— ——
爽滑魚皮 $39
This appetizer is also one of their most famous dishes and it is quite rare to find fish skin that isn’t fried in HK. I really loved the bouncy and crunchy texture of the skin, it is not as chewy as I thought it would be and definitely more on the crunchy side. The sauce they serve it on is addictive and reminds me of the steamed fish soy sauce and scallion oil but more ginger. The raw slices of ginger and scallions on top adds a very strong pungency and flavour to the otherwise bland fish skin.
Portion can be for one hungry person or share between two alongside a congee.
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魚腩加魚頭粥 $65
I originally wanted their fish collar (as did many of the latecomers) but they were sold out so I went for their fish belly and head instead.
This bowl arrived bubbling hot and practically overfilling and the thing that separates them from other congee places is the addition of lettuce on top. This may seem strange but it surprisingly works very well. The crunchy, sweet, and refreshing lettuce slightly cooks into the hot congee, offering new and exciting textures for each bite. The consistency of the congee starts off as thick but it gets looser as you eat through it.
Flavour-wise, it is definitely a memorable bowl of congee. The fish pieces are fried in a wok with extreme wok hei (you can see the flames) and thus embodies a smoky flavour which is transferred into the congee as they bring it to a boil together. This smokiness is quite intense and thus may put off people who enjoy bland congee.
On to the actual fish themselves, the size of the fish belly is a lot of generous than other shops as they gave me two medium size- but extremely thick pieces of fish belly. I don’t normally get this as the slices are often thin, but here you get plump and a lot of meat which I loved. The fish head is also great with a lot of gelatinous skin and my favourite cheek, eyes, and jaw.
My companion got the 魚腩加魚卜粥 $70 and the 魚卜are so interesting! It is the air bladder of the fish and holds two different textures. The first is the creamy, silky, almost slimy layer of fat and collagen that encapsulates the air bladder. Super fatty and flavourful. The second is the actual air bladder which is extremely chewy and bouncy with a less pronounced flavour. Definitely recommend it if you like interesting textures.
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推介 🙆🏻♀️
💬 Overall, a very hearty brunch with old-school style fish skin and congee. The environment is also very old-school style and not very clean with a few flies but there is still fans and the floors aren’t too horrendous.
🗓 Revisit? ✅⭕️ / ❎
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