Believe it or not, it was my first return to this restaurant in about ... 20 years, 2 whole decades, but when I stepped into the place, I felt like a kid again because everything seemed to remain unchanged and yes I actually remember how the interior looked! Fung Lum is one of the few remaining old school Cantonese restaurant in town and my visit this evening was for my best friend's birthday celebration.
As I said, the decor remained pretty much the same over the years but it was this old school decor that gave this place the charm. One thing worth mentioning was that the dishes arrived at a good pace, unlike many Chinese restaurants which would serve the dishes almost all at once. It was also mentioned in the Michelin 2010 Hong Kong guide as well that the pacing of dishes were good here.
First came the Fried Salt Pepper Shrimp which was great! It was salty but in a delicious way. The batter was very thin as if there were none and the shrimps were quite fresh.
I usually would lick the outer skin for flavor and go straight to peeling the shell out but for this particular dish here, I had to lick the outer shell repeatedly til it was CLEAN because I don't want any to go to waste!
The Deep Fried Tofu was decent with the center being very silky smooth; however no surprises.
The Sweet and Sour Pork Ribs was a delightful surprise. The pork was tender but the best was the sauce. While the sauce was rich and intense in flavors, it did not give out the overly sour and vinegary taste and scent. Sometimes the scent / smell of the food is as important as how it actually tastes because it can be quite different in my opinion.
Steam fish might seem easy but it is pretty hard to get it right with the timing. The soy sauce and hot oil that is to be pour on top is another crucial yet often neglected element of a good steamed fish dish. The one being served here was good with the meat on the slightly chewy side giving a great sensation on every bite.
Black bean paste is in the bottom of the favorite food lists so it was only natural that I ate only a small portion of this Black Bean Paste Crab. The whole plate was so clean not long after it was served so that can be an indication of its taste and popularity I guess.
Whenever possible, I would order chicken by the whole as in one whole chicken instead of half portion because I really don't know when the half was being made. For all I know it can the the second half from an order 30 mins ago. Since we have more than 6 people this evening, perfect time to order Deep Fried Whole Chicken. It was good with very crispy and crunchy skin and the meat was not too dry even for the chicken breast. Thumbs up!
The Shrimp Paste Lettuce in Hot Claypot was rather disappointing. There were too much water, too moist and too soft, it should have been sizzling, at least the way how most places serve it.
Baked Sago Pudding with Lotus seed Paste is one of my favorite Chinese desserts. Most places that offer this usually require advance ordering because it would take quite some time to prepare I think.
Flavor was a bit light (sweetness wise) even for the lotus seed paste and the texture was rather tough / firm. But it satisfied my sweet craving nonetheless.
- Old-School decor with surprisingly politely and friendly service
- Good pacing of the dishes
- Fried Salt Pepper Shrimp - salty but in an addictive way
- Shrimp Paste Lettuce in Hot Claypot - too watery!
- Baked Sago Pudding with Lotus seed Paste - texture was a bit too tough / firm
Fung Lum Restaurant 楓林小館
45-47 Tsuen Nam Road,, Tai Wai
Tel: +852 2692 1175
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