Fu Sing (Shark Fin Seafood) Restaurant in Causeway Bay is about as good dim sum or yum cha as you will ever eat. Some restaurants might try to up the game with fancy ingredients (Man Wah and LKH) and some restaurants might be a bit cheaper and have Michelin stars (Tim Ho Wan). All of those have their time and place but for week in, week out yum cha – this is my pick.
And the primary reason is the picture above. Pure char sui or barbecued pork insanity. The best you will ever have in Hong Kong or elsewhere. Fatty, deadly, delicious.
But Fu Sing also offers more than that. Their steamed dishes are good, their fried dishes are good, their unusual dishes you can get off menu or by randomly pointing at the Cantonese menu are good. It really is a complete experience. So what is the downside…
The downside is that Fu Sing is what you know and expect from a traditional Chinese yum cha experience. A horrible dining room with gold and gilt everywhere. Big TVs so no one will miss the races. Noise and chaos pervading every inch. Big, unwieldly tables. Semi abusive service. But the sad thing is I kind of like that.
Now this might seem ridiculous in light of my recent criticisms of places like Otto e Mezzo for their crappy ignorant service. But sometimes a place is what it is. Sometimes half of the charm is in what is not good. Take for instance, the classic English meal – the fry up. When I have a fry up I want formica tables and dated decor. It is part of overall experience.
And here are a couple of tips to try and lessen the downsides of Fu Sing as when the service is bad it is bad… Go early or late on a Saturday or Sunday. That way you get there before the rush and sometimes you will actually have service which is exceptional. And I mean that seriously. Also, for the non Cantonese or English speaking of you – just go for it. Be firmer than you normally would, be more demanding than you normally would, it’s expected.
And as for what to order – char sui, baby bak choy in a milky fish broth, baked bbq pork buns, turnip paste with shrimp cover and more of course.
- Price – HK$200 to 300 a head
- 1/F, 68 Yee Wo St, Causeway Bay, Hong Kong (2504 4228)
PS if you go on a Saturday or Sunday and see a tall gweilo in the corner. Say hi.