Shunde Cuisine at Fung Shing Restaurant (鳳城酒家) Nathan Road

Shunde Cuisine at Fung Shing Restaurant (鳳城酒家) Nathan Road

If you are into a gastronomical adventure in Hong Kong, you should try Shunde Cuisines. Shunde is a district in Foshan, Guangdong. It is also popular with its unique cuisine (slightly different from the common Guangdong cuisine). Due to its close proximity, there are a number of Chinese restaurants offer authentic Shunde cuisines in Hong Kong.

One of them is Fung Shing Restaurant (鳳城酒家). They have a few outlets in the country but I dined at their Nathan Road outlet in Prince Edward. The person who introduced me to Shunde food is no other than Ms. Vivian from Tourism Tasmania.

Read also Shunde Cuisine in Kuala Lumpur: Youmiqi Cuisine Old Klang Road

Fung Shing Restaurant (鳳城酒家) is also popular with its Guangdong dim sum in the morning and they also specialised on Shunde cuisines. This was my first time having Shunde cuisine.

Like the TVB dramas I watched on TV, restaurants in Hong Kong are always packed and it is the same goes to Fung Shing Restaurant (鳳城酒家). We waited briefly before we got our table and the restaurant was packed that evening.

The dinner started with Platter of Four Combinations. They are two different styles of pig intestines, roasted suckling pig and jelly fish. If you are into pig intestines, this is the one to order and the roasted suckling pig was enjoyable too.

Next, Fish Maw with Corn Soup (粟米魚肚更). This is the alternative to shark fins soup in my opinion. It is by replacing shark fins with fish maw. I noticed that corn is a favourite ingredient for soup and congee in Hong Kong and China. Even though the picture didn’t show the corn, Fish Maw with Corn Soup (粟米魚肚更) taste was good.

For a not so Shunde cuisine, I ordered the Fried Calamari with Salt and Pepper. As expected, it was crispy and the taste was well balanced. It is hard to go wrong with deep fried food.

Vegetable (Sprout) with Dried Scallops. I never had this kind of style with dried scallops before. They were generous with dried scallops and it went well with the sprout.

Pan fried Lotus Root Cake is one of the uncommon in the menu list. Using lotus root to make a “meat cake” is unusual but it gives an extra crunchy texture. It blends well with the minced pork, worth to order!

The Fish Roll (桂花魚卷) is another special one. I can’t put details what the ingredients inside the fish roll but they were unique.

Lastly, I had the Mung Bean paste as dessert. In Chinese, many referred it as green bean paste due to its colour. It wasn’t too sweet and nothing extraordinary either.

For the total bill it came to approx. HK$ 1000. It is the standard pricing for dinner in many restaurants in Hong Kong as I was informed. The Shunde cuisine was definitely different than the other Chinese cuisines and also Malaysia Chinese cuisines. Fung Shing Restaurant (鳳城酒家) has a few outlets and as I mentioned before, they are also popular with its Guangdong dim sum “yum char” session.