店子凌晨三時正開門，我們到達的時候是三點九，整間店都坐滿了人，有九成都是年輕的大學生，店員在馬不停蹄地包流沙包、出點心，在寧靜的士美菲路街頭，只有這裡是超熱鬧。鬆弛說這裡比以前舊舖小一點點，雖然人很多，可是我們找到最盡處的一張檯，和另外四個外國人坐在一起。
坦白說，這個流沙包是真的好吃的，流心程度好厲害，把包分開一半，裡面的蛋黃餡湧出來，麵包熱辣軟熟，餡料的蛋黃味很香很濃，也不會太甜，吃過那麼多流沙包，這個真的是數一數二好吃的。
蝦餃。裡面加入了大量的筍絲，印象中好久沒有吃過每口蝦肉都伴隨著清爽筍味的蝦餃了，蝦肉爽口，餃皮不太厚，有點煙靭，水準不錯。
牛肉球。牛肉球很扎實，沒有太多梳打粉的味道。
豉汁蒸排骨。排骨肉質軟腍，肥瘦均勻，而且我喜歡這裡的排骨細細粒，一口一件剛剛好。
炸鮮奶。年輕學生似乎對煎炸的食物比較著迷，新鮮炸好的炸鮮奶掀起一陣搶奪潮，鬆弛拿了兩件回來。剛炸好的味道一定不會太差，外層很脆口，也不會覺得太油膩，只是我覺得中間的餡甜了點。
蝦腸。腸粉的皮厚了點，不是太滑，蝦都不算小隻，幾爽口的。
事隔兩個多月，農曆年前在面書上，看到前立會議員陳淑莊，分享了一樣相片，原來，新興已經搬至不遠處的士美菲路，將會在新年假後重新營業。
新店的環境與舊店一樣地擠逼，顧客有老街坊，有一大班年青人，新興一向是港大學生的飯堂之一，所以這裡從來沒甚麻甩氣味，樂得老少咸宜，連我初戀女友，一星期都來喝三數次早茶，因為她住在附近，原因就是這樣簡單，街坊生意嘛。
看看點心的價目表，與三年前第一次來的時候比較，明顯地加價不少，羊毛出自羊身上，將成本轉介到消費者是無可厚非，但這三年內的人工，你們加了幾多呢？
蝦餃＄18一籠，皮薄，可惜的是太弱，外皮穿了小窿，餡料質素是沒有問題，蝦肉爽鮮，筍絲亦甜，完全是贏了內餡，輸了外表。
燒賣入口挺爽，肉味香甜，饒富肉汁。
山竹牛肉吃得出不是流水作業式的外來貨，質感鬆軟而帶有實在感，只是肉味略淡了一點。
懷舊點心代表豬潤燒賣，厚身的豬潤，爽中帶粉嫩，味道鮮美沒有異味，處理得宜。
流沙包一向是新興的皇牌點心，大抵是常識吧。當店員在廚房捧出來時，大叫流沙包，我想也不想，即刻要一籠。
店員：（這叫皮薄餡靚呀！）
難怪很多人都說，新興的流沙包，水準有時價之弊，作為小店，我們是否一定要包容？
說起包容，近期熱門的名詞，某些不知就裡的文化人，政客，經常說要包容，和諧，重覆又重覆，這些陳腔濫調，你我也聽到厭。
包容，也有個限度。終有一天，大家不會再沉默，整個社會的怒火，像我手上流沙包的奶黃一樣，爆發出來，一發不可收拾。
After one month of closure, Sun Hing Restaurant (新興食家) finally re-opened on the 17th of February, the new place looks much more brighter but a bit smaller than the old one, with red tables and chairs furnished which are very sharp indeed. Went there at 3p.m. today, about an hour before it close, no need to queue, may be the crowd (mostly the university students) always come at midnight. Today just ordered few kinds of dim sum as many of them had run out at that time.
The quality of steam beef ball (山竹牛肉球) here seems lowered a bit as they are not soft enough and with not enough dried tangerine skin. However for the pork tripe in curry sauce (咖哩金錢肚) is still very good, marinated for a long time that the inside are full of curry flavor, the texture is not too soft or hard, it is one of the dim sum that I order everytime I come here.
The lava creamy custard bun (流沙奶黃飽) is always the signature dish here that I look forward too, even tried it for so many times, nearly once a month. The sweetness and salty flavor balance of custard and buttery salted egg yolk filling is always good, it comes out like lava everytime even when it is rested and become cold, no one would ever doubt whether the filling would come out or not. Some people may like the a thicker filling but I prefer this one, with seems to be less heavy and greasy; and it will always make people order again and again as the buns are quite small and handy.
The quality of steam rice with slices of pork and salted fish (咸魚肉片飯) was really good today, as you can see from the picture the rice is in the right hardness, I always hate it too soft. I also like the pork being in slices but not in a minced way, which is different to many other places. The whole bowl of rice is full of the aroma of the salted fish, and with the aid of a bit of sweet soy sauce, would be the best part indeed.
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