Alright, time to wrap up the Hong Kong trip! The beauty about food haunts here are that so many of them had a long legacy of their own, easily passing on to the third/fourth generation by now. While some may have waned in quality, most faithfully stick to their precious recipes and continue to satisfy Hong Kongers' stomachs!
Located in Sheung Wan, Shung Hing is one of such old-school restaurants, whipping up classic teochew dishes for decades. Menu was rather minimal (so was the decor), but the experienced elderly employees surely knew their stuffs, easily making recommendations and suggesting serving portions to you. You know that your meal was in good hands!
Pig Stomach Soup, Duo of Seafood Meatballs
Boiled with white pepper and salted vegetables, the soup was warming good with a homecook feeling. Starts the stomach running for what follows after! The duo of prawn balls and crab balls were pretty much similar to 虾枣 in Singapore, but with higher seafood to flour proportion, making them more meaty than starchy. The crab ones were a notch better with finer texture and flavouring.
Oyster Omelette, Minced Pork and Oyster Porridge
Another similar dish, but this time round I preferred our local ones, with the version here being thinner, drier and with smaller oysters. The porridge, on the other hand, was very soothing with the broken rice and water absorbing all the natural sweetness of poultry and seafood.
Braised Large Intestine, Braised Goose Liver and Meat
Of course, we got to try out their braised specialities! The large intestines were wonderfully soft and chewy, and very thoroughly ridden of stench. As usual, I enjoyed the beancurd slices that had soaked up the tasty braised sauce!
Chinese foie gras? Not quite! The goose liver were thick, solid and juicy, much better than chicken/duck liver but unlike its melting french cousins. Goose meat wise, I felt that the ones at Ah Hung was slightly better in terms of tenderness and fats level, but they were really quite good already!
Yam Paste
And how could you not end off with this in a Teochew restaurant? Served piping hot, the paste was thick, smooth and very rich in yam flavour. Paired with topping of soft ginko nuts, it was just perfect!
I think the bill for three was about HKD500, that's considering the amount of food we ordered! Unpretentious and sincere, Shung Hing is the kind of place you want to go for comfort food with your family and buddies. Let's hope they keep it that way!
Shung Hing Teochew Restaurant
29 Queen's Road West, Sheung Wan, HK Island
Tel: 2854 4557
Note: You might be confused as to which one I'm talking about, as you will realise there are three identically named Shung Hing along the street. Don't worry, its not some sibling rivalry, but really the same one spread over three shopfronts!
Taken with Nikon D70
4 comments:
Haha i almost always end off with orh nee if i spot it in the menu! usually the ginko nuts are hidden within the paste so my mum would dig them out and give them to us. haha
Charlene: haha, its one of my favourite chinese desserts too! You know those food expos that we always have? I usually couldn't resist buying a bowl if i were to walk pass.. haha
I went there before!!!!! You have to wait for your turn man. Quite a bit of queue. Memorable meal. I remembered the Crab balls!! I had quite a number of it :)
Reiz: Hey! haha I went on a lazy tuesday evening, so the queue was still alright. Good stuffs, I missed out on cold crabs though!
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