Date
22 June 2017
Pork belly slider bun (left) and roasted pigeons from Fortune Young. Photo: HKEJ
Pork belly slider bun (left) and roasted pigeons from Fortune Young. Photo: HKEJ

Great food and wine to lift the spirits

Fortune Young (盈福 28) has opened a new branch on the fifth floor of Causeway Bay Plaza 2, and just a few days ago I went there for lunch.

Unlike traditional Chinese restaurants, Fortune Young has a fashionable interior decor.

It serves brown rice green tea, dim sum and typical small dishes. I’m referring to dandan noodles, chili pork dumplings, wonton noodles, deep-fried whole sea bass with pine nuts in sweet and sour sauce, steamed fish with Chinese olives, fish fillets in chili oil, spicy stir-fried chicken, roasted pigeon, long spring rolls, steamed shrimp dumplings with pork, tomatoes and eggs, grapefruit shrimp dumplings, and Taiwanese-style scallion pancakes.

I could see the dishes used quality ingredients, displaying the chef’s exquisite culinary skills.

The roasted pigeons were so tender while the smoked duck vegetable rolls were refreshing. Fish fillets in chili oil and dandan noodles had just the right amount of oil, making them a lot healthier.

The lunch was quite filling, and there was no better way to end it than with a few bites of lovely-looking chilled green bean cakes.

In the evening, I had a wonderful time with old friends at Guo Fu Lou (國福樓) in Wan Chai. Our wine expert kickstarted the night with a 1979 Château Haut-Brion and a 1991 Château Latour.

Spicy frog legs and roasted pork belly made great companions for the drinks.

Then we had shark’s fin in supreme broth, which had the rich umami taste of Chinese ham, but the steamed crab claws with egg white in fish broth were rather disappointing as the claws were much smaller than usual.

The restaurant manager did not utter an explanation when we mentioned this.

The shrimp paste in the braised tofu with roast pork belly pot was definitely of premium grade, not overly salty. The braised fish belly was excellent.

As the evening grew deeper, we chatted endlessly and indulged ourselves in the pleasures of food and wine. All the cares of the world simply flew away!

This article appeared in the Hong Kong Economic Journal on Feb. 3

Translation by Darlie Yiu

[Chinese version 中文版]

– Contact us at english@hkej.com

DY/AC/CG

Steamed shrimp dumplings with pork, tomatoes and eggs (left) and grapefruit shrimp dumplings. Photo: HKEJ


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