Formerly known as Fortuna Court Restaurant, Hsin Fortuna Restaurant specialises in offering Asian cuisine with a contemporary twist. The place proved to be quite popular with the locals, with a crowd of a good size present when we visited during the dinner hour.
We enjoyed the quality of the fish in their Sichuan Fish Fillet. The flesh easily flaked apart and was set off nicely by the crisp coating. The Sichuan sauce that the fish was tossed in gave the dish a delectable spicy flavour and the generous amount of green beans and capsicum added a bit of extra texture.
Sichuan Fish Fillet (Photographed by Jonathan Phoon)
The style of batter used in the Salt & Pepper Eggplant Pumpkin dish is similar to House of Chow's Salt and Pepper Beans, Eggplant and Mushrooms dish. The light batter allowed the distinctive taste of the eggplant and pumpkin to come through. There was also enough salt and pepper seasoning to lift the flavour of the vegetables without overwhelming them.
Salt & Pepper Eggplant Pumpkin (Photographed by Jonathan Phoon)
A dish we like to order when it is available, the slices of fried beef in their Crispy Peking Beef were of a good size and had the slightly chewy texture we expected. The sauce coating the pieces of beef gave the dish its signature sweet-savoury flavour without being too sweet.
Crispy Peking Beef (Photographed by Jonathan Phoon)
The portion size of the Pipa Tofu was very generous; its crisp coating acting as a good contrast to the soft filling. Their Pipa Tofu also seemingly included some chilli to give them a bit of kick. Served with the dish was sauce that the tofu can be dipped in to add extra flavour. Wah Hing's Pipa Tofu used to be our favourite. We were delighted that Hsin Fortuna's dish tasted just as good.
Pipa Tofu (Photographed by Jonathan Phoon)
For something that is a bit more "normal", the Chicken & Cashew Nut dish is a good choice. The pieces of chicken were cooked just right and the various vegetables were a good partner to the chicken. The cashew nuts added a wonderful crunchy element to the dish with the sauce subtly enhancing the flavour of the ingredients.
Chicken & Cashew Nut (Photographed by Jonathan Phoon)
Great for balancing out their meat dishes, their Dry Cooked String Beans had a vibrant appearance and a nice bite to them, which is indicative of their freshness. Compared to similar dishes we have tried at other restaurants, the string beans had a sweeter taste. If you like, you can request for sliced chilli in soy sauce to add a spicy kick and as a counter to the sweet taste. It is advisable to not be too heavy-handed as their chilli is quite spicy.
Dry Cooked String Beans (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a bit of a formal feel with the tables spaced a good distance apart from each other. More dishes, including a dessert menu, are planned to be added so you can look forward to seeing a wider variety of dishes in the future.