I do not know why my girlfriends suggested to have our monthly gathering there. Strangely enough, I wanted to give the restaurant one last chance to impress me and did not oppose to the suggestion.
The first dish we had was Jellyfish and chicken shreds served with sesame oil, a very traditional Chinese appetizer. This cold dish was very delicate. The jellyfish was very crunchy and chewy. The ratio of the sesame oil was just right. Some restaurants are too generous on the seasoning, making the chicken and jellyfish too greasy.
Then came the stir-fried milk, which I once thought was a wholly-foreign dish. It was a very authentic cooking idea and perceivable a very difficult dish to make. The milk and egg white was smooth and delicate. The addition of pine nuts gave the mixture its rich sweetness and interesting texture.
The steamed luffa was fine... well, you can never go wrong with this dish. Luffa is tasteless. The chef only needs to give a generous helping of minced garlic and take care not to put too much soy sauce.
The Pan-fried lotus cake was their signature dish. My friend stressed this is a must-have item of this restaurant. Nothing surprising again. It tasted like the boring meat cake my mom pan-fries at home. The cakes came with a very strong odor of meat, a smell which I dislike most. yuk. I guess it is a love'em or hate'em dish.
This pork chop with orange sauce was abysmal. It's like... a failed attempt to resurrect some pork leftover with orange juice. It was the only dish we could not finish.
After the evening, I still regard Fung Shing a restaurant for the old folks. No plan to go back in the near future. But I may want to go back when I grow older Lolz.
Fung Shing Restaurant
2/F, Pearl City, 24-32 Paterson Street,
Causeway Bay, Hong Kong
