Address: 7/F, 31 Hollywood Road, Central
Telephone:+852 2336 8812
Those of us who have lived overseas will no doubt feel nostalgic for old-school China Town dishes sometimes, which are predictable, yet oddly comforting and satisfying. While Hong Kong has restaurants of almost every kind, it is the first time that someone is bringing China Town dishes to the city. Fu Lu Shou, opened by Ping who comes from Australia, is a sleek rooftop bar and casual eatery which serves a selection of creative Asian-inspired cocktails and snacks.
Newly opened on 8 April 2014, the restaurant is currently still in soft opening, and me and some other food bloggers were invited to give this new venture a try. The space of the rooftop bar is funky and stylish, with Chinese characters on the wall and oriental ornaments giving it a modernised Asian vibe. The service, even though friendly and eager, was rather slow, but this can be forgiven as the restaurant is still in soft opening.
(1) There was a decent selection of creative cocktails on offer, and the Chrysantini ($118), made with Beefeater 24, homemade chrysanthemum syrup, lemon juice and egg white, certainly did not disappoint. The taste of chrysanthemum could have been a tad stronger, but the drink was otherwise refreshing, light and soothing.
(2) A few of us got instantly addicted to Joh Sun “Good Morning Hong Kong!” ($108). A mixture of homemade lemongrass syrup, fresh ginger juice and lemon juice gave this drink an utterly refreshing herbal taste, and some fresh chilli offered a mild spicy kick which we found completely irresistable.
(3) Many customers asked the owner, Ping, why the pork wonton soup was called “Short Soup” ($68), and every time Ping would patiently explain that in Australian China Town restaurants, “short soup” means wonton soup and “long soup” means noodles in broth. The wonton was appropriately sized and the pork inside was tender and fresh; there was a lot of depth in the homemade chicken broth, but it could have been a tad more salty.
(4) The mixed starter sampler ($138), which comprised a “Big Arse” Steamed Dim Sum (i.e. a giant “siu mai” pork dumpling), prawn toast and spring rolls, looked completely appetising. The dim sums were piping hot and delicious, and tasted even better with a dash of chilli sauce.
(5) The Boss’s honey prawns ($188) had a delightfully light and crispy batter on the outside, but the prawns were unfortunately a bit soft and limp.
(6) The flavour of the sweet and sour pork ($138) was spot on, but I wished the pork was a bit crispier.
(7) The kung pao chicken ($138) was pleasantly spicy and tangy, and was fantastic to go with our sweet cocktails.
(8) The flavour of the beef in black bean sauce ($148) was intense and slightly on the salty side, but was just right when eaten with steamed rice.
(9) The fried tofu in spicy salt ($128) was a job well done – the batter of the tofu was decadently thick and crispy, and the tofu in the middle was hot, smooth and moist; the spicy salt was also absolutely moreish, and many of us thought that this was the best dish of the night!
(10) Please do not scream, but a banana split with ice cream ($88) can be ordered here and it even comes with a moveable paper umbrella, which is insanely old-school (yes, the dessert did lead to a lot of screaming when it arrived at our table). This dessert, served with unfussy Dairy Farm vanilla ice cream, was the epitome of China Town desserts and would certainly satisfy your nostalgia. Now, where is my deep fried ice cream?
Since there are so many high standard Chinese restaurants in town, I feel that Fu Lu Shou need to step up their game a little with their Chinese dishes in order to stay competitive in the industry. Having said that, their cocktails were completely innovative and impressive, therefore while this new baby may not be the best place for dinner, it is certainly an excellent haunt for drinks in the evening!