Fung Shing Restaurant

Really good selection of fresh, flavourful food! The portions are big, the service is fast and the place is just a buzz of action. Suited for big groups but not an issue for 2 or 3 people either. I was impressed by the suckling pig - crispy yet melted in your mouth. The fish was really fresh as well. You pay for the quality of ingredients for sure but that’s the way it should be. Highly recommend!

Old-school, very traditional Cantonese restaurant with delicious food! The chicken (炸子雞) was a standout, with perfectly crispy skin and tender, juicy meat. The salt & pepper white eel （椒鹽白鱔）, and their signature Fung Shing fried rice (鳳城炒飯）were also must-try dishes.

Visited 2x in 2 days! Lol. The menu was ok, the food was ok, the service and cleanliness were impressive. Unsure why the rating was not that high. The waiter kept on checking whether we were comfortable and added condiments, cutleries etc considering we were tourists and I’m not so well versed in using chopsticks.

Good place to experience Hong Kong dim sum culture and a lot of locals visit too. Sharing table with locals also help to learn their culture and language too! The auntie, uncle are very enthusiastic in sharing their fav dishes to me 😆😆

I have to say I like it! It’s very local din sum place. Good to spend the morning/or lunch time with family and friends. The din sum are quite fresh, shouldn’t be prepared dishes. The thing is all the staff are super busy, not really service-oriented, probably it’s their iconic style. A tips to you all, don’t forget to get egg rolls next door. It’s so good! The queue is worth it!

Very nice overall. Like the fried crispy chicken the most!

We were so lucky to try the Kung Fu dishes at Fung Shing tonight. The Kung Fu dishes need to be booked in advance, and they don't usually do them on holidays. The food was amazing, and we were incredibly fortunate that the legendary Chef Tam Kwok King was there. Chef Tam was such a legend that back in the day, he was invited onto Japanese TV programmes to demonstrate Chinese cooking. He's officially retired now, but he still pops into the kitchen occasionally! Great food at a reasonable price, highly recommended!

rare remaining cantonese “tea house” that serves good authentic dim sum and hk classic cuisines. food was above average, service super friendly. can play chinese domino and mahjong too. 36+ people of us definitely had a blast.

Wow this place is superb. I was lucky my parents took me here. It's not cheap but the food is really good. They specialize in food from Shun Tak which is a fishing village in Guangdong. Basically this is like a sub part of Cantonese food. The crispy chicken is superb. It is really juicy and tender yet the skin is crispy. It's almost like the skin is separately fried or something. Another outstanding dish is the steamed milk. Sorry that's the best way I can figure to translate. It is so ... the texture is so smooth. Really really good. Sorry not much English in menus. Service is adequate.

After years, back to this restaurant for the authentic Shun-Tak style dim sum. Food quality is still maintained. Taste is still good and delicious. Decoration is still the basic style. Customer service is OK and friendly. Nice to have them still serving the community.

The food was pretty good for Cantonese food. It was a good place for a larger family dinner. The service is standard. The seating was a little cramped, but we made do.

Typical Cantonese classic restaurant I went in North Point HOng Kong Island!!! FS restaurant has been a few decades in there, I ordered several typical Chinese dishes and it were very tasty n delicious!! Especially the Fried Crab claw!! Everything was stir fried and it was so freshly when it's hot hot hot!!! Services were so quick n efficient!!! The restaurant was so busy n packed, it's a very high volume turnover restaurant!!

This is definitely the vintage restaurant in the area. Taste of childhood and its consistent throughout decades. Shrimp toast is the bomb and a dish that must order. You will never find this classic taste anywhere. HK definitely need more of these old school restaurants. Whenever I am back to HK this is one of my must visit spot. This is not a place that has extraordinary taste, world class customer service and upscale high end decor. I visit because of the memory and local connection with the community.

That was then. This is now. Wait a minute, isn't that a novel? Yes, and written by S E Hinton. We were highly recommended to come to Fung Shing Restaurant (FS) as they received a prestigious "Best Restaurants" award in 2010. From our hotel we took a stroll to FS, where its dining room is on the second floor. One of our group members is physically disabled so the staff kindly directed us to use the apartment complex elevator next door - - just mention you're going to have dim sum at FS and the security guard will let you in. She was right. We were immediately seated to a table and was asked what type of tea we wanted. Just like how most dim sum restaurants in Hong Kong, the order sheets and pencils are on the table and you pencil in your food order. However, our dining experience spiraled downhill from this point. While waiting for our food to come, I noticed Wifi for FS and asked for their password but was informed "No Wifi here." I refreshed my screen and FS popped up again but locked (see attached photo). This time a group member asked a different staff and was informed the same thing. ***sigh*** It didn't take long for our food to arrive. The steamed shrimp dumplings and both plates of look funn rolls were standard, nothing special. The deep fried beancurd roll was ordered by mistake and it was not bad. I was impressed with the steamed chicken beancurd roll and steamed curried cuttlefish - - these are MUST orders. Steamed beancurd rolls were so plump filled with taro, chicken and fish maw. Very flavorful. The curried cuttlefish was AMAZING. It was so good that we ordered another one. The steamed mochi rice as poorly executed. Perhaps the rice was soaked too long and it was HEAVY. It was like eating JUNG. So heavy. Too dense. We ended up not finishing this. Also, the chicken feet was so underwhelming. It looked really good but sadly lacked in the flavor department. By pure coincidence the steamed beef meatballs were put in front of me and I immediately noticed a HAIR sticking out. And it was a long one. My table mates decided to let it go and tossed the hair onto the floor where I could no longer see it with the carpet design. Very skeptical, I looked into the basket again and saw another hair again but this time with the beef meatball stuck on it (see photo). Which means, the hair was in the meatball before cooking. The beef particle was STUCK on the hair and steamed. Sadly, this was bypassed the chef and staff before being delivered to our table. The staff were so busy talking among themselves. We had to repeatedly flag down the staff to have our teapots refilled. Towards the end it was most likely before their lunch rush because the next thing we know about 8 employees were hovered in the corner busy eating and talking. At this time we decided to leave. I can perhaps envision back in 2010 when they received the award. Some food I found amazing, But sadly, overall FS didn't live up to the hype. But then again - - That was then. This is now. 2018 #75

Hands down hand made traditional dim sum restaurant in North Point. There are other FS branches but this is the one to visit. Soup dumplings dish is a must try. The usual suspects Like shrimp balls and Siu mai are above par here. The shrimp ball skin is transparent and good chewy with authentic taste. The only missing link is bamboo shoot to complete the oldies flavor. The steam bun is soft and spongy with full flavor. My favorite is the chicken bun over the BBQ pork bun. There are many good dishes. You won't go wrong to try them all. This is a rare find and only a few handmade dim sum restaurant left in HK. Note: be prepare to share a table without being asked.

Mediocre dim sum, but fast and accommodating service. It was a family fave when we were kids.

My mom told me that the sponge cake tasted exactly the same as few decades ago, strong flavor of cane sugar but not very sweet, I think is a must try!