GBA Lifestyle News
Food & Drink Section
By Kate Springer | September 18th, 2015
  • Restaurant
  • HK Island, Sheung Wan
  • Address: 1/F, Grand Millennium Plaza, 181 Queen's Road Central, Sheung Wan
  • Website: http://fusinggroup.hk/
  • Open Hours: Dim Sum, Lunch, Dinner
  • Capacity: 200
  • Phone: 2643-3228
  • Rating: 4
  • Cuisine: Asian, Dim Sum
  • Ambience: Loud, Traditional

Dim Sum: The first branch of this long-time favorite opened in Wan Chai in 2004 in Sunshine Plaza, but we actually prefer the Millenium Plaza branch of the same name. The banquet room has a lot more space for dim sum and the service tends to be a bit more efficient—but not much warmer.

Look & Feel: With big windows that look out over Millenium Plaza, Fu Sing is an upscale dim sum banquet room—with all the bright lights and brighter red accents. Though there are the window seats: you have to ask for them specifically and even then, there’s no guarantee.

On the Menu: Fu Sing first established a reputation for having the very best char siu in town — and it definitely lives up to the high praise. The char siu bao are fantastic too — particularly the baked ones with sugar dusted on top. Pretty much anything on the dim sum menu is a winner, and we particularly love the har gao, xiao long bao, cheung fun and gooey custard buns.

Dim sum like a pro at Fu Sing
Dim sum like a pro at Fu Sing

Jeng: Aside from dim sum bites, you will also want to try the famed fried tofu: these lightly fried squares are crispy on the outside and silky smooth on the inside. The sweet and sour sauce adds a little extra zing to the dish —but it’s also delicious plain.

Not So Jeng: There’s not much here that we don’t love, however the steamed char siu bao are definitely not as good as their baked brethren. We’d also skip the taro balls here — they’re a little drier than normal.

Great For: If you’re looking to step up your yum cha game with classy cuisine and a (relatively) upbeat atmosphere,  Fu Sing is among the best in the business. Be sure to make a reservation, or else be prepared for long, long lines on weekends and during lunch hour.

This writeup was based on an independent tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.