Located near Hotaru Japanese Restaurant, Fung Shing Chinese Restaurant offers both a good selection of Chinese dishes and various dishes that you can expect to see offered for yum cha. Their congee dishes appear to be pretty popular with the customers. Aside from the dishes on their menu, they also have a few specials displayed on the walls of the restaurant. All the dishes are very reasonably priced.
The chunks of tofu in their Combination Japanese Tofu were of a generous size, complemented by beef, squid, chicken and vegetables, and cooked in a delicious sauce that tied everything together.
Combination Japanese Tofu (Photographed by Jonathan Phoon)
Similar to the Chive Omelette dish that was offered at Mongkok Chinese Restaurant, the eggs in their Scrambled Eggs with Leek had a fluffy texture with the leeks subtly enhancing its flavour. If you desire, you can request for sliced fresh chilli in soy sauce to dip the egg in to add a bit of spice but it is advisable to not be too heavy-handed as their chilli is pretty hot. We are happy to have found this dish as Mongkok has since been replaced by Dragon Court Seafood Restaurant, which does not offer Chive Omelette on their menu.
Scrambled Eggs with Leek (Photographed by Jonathan Phoon)
Available both with and without bones, the chunks of chicken in their Spicy Fried Chicken were of a generous size with a lovely crispy coating. This dish had the tongue-numbing sensation that we expected but was not potent to the point where it was difficult to eat repeatedly. It also had a few slices of garlic to add an extra element of flavour.
Spicy Fried Chicken (Photographed by Jonathan Phoon)
Somewhat similar to a soup, the fish in the Fish Fillets with Pickled Cabbage was tender with the pickled cabbage helping to give the dish a delectable tangy flavour. We were also able to taste a hint of spiciness from the likely inclusion of chilli to the dish. My father loved the soup and could not stop drinking it.
Fish Fillets with Pickled Cabbage (Photographed by Jonathan Phoon)
Compared to the tofu in the Combination Japanese Tofu, the tofu in the Braised Tofu had a firmer texture with the sauce helping to bring out its flavour. Broccoli helped to add some extra texture to the dish along with some Char Siu (barbequed pork) to give the dish a bit of a sweet-savoury flavour.
Braised Tofu (Photographed by Jonathan Phoon)
Their Stir-fried Diced Beef with Chutney is a nice take of the dish known as Broad Beans with Chinese Chutney with the beef taking the place of the tofu. The broad beans had the right amount of bite to them and were partnered well by the perfectly cooked beef. It also had the right amount of sauce to ensure the dish was not too dry, with the flavour of the sauce helping to tie everything together.
Stir-fried Diced Beef with Chutney (Photographed by Jonathan Phoon)
Ambience of the restaurant was very good with a decent amount of seating spaced a good distance apart from each other. A good amount of parking space is also available on the street where the restaurant is located.