Dim sum is one of the most iconic food in Hong Kong and there is no shortage of dim sum restaurants in Hong Kong. From Michelin-starred restaurants to small shops, there is something for every budget.
The dim sum restaurant that I am going to introduce to you is called Fulum Fisherman’s Wharf Restaurant. A local introduced this place to me and it has become the place I go for my dim sum fix whenever I am in Hong Kong.
Fulum Fisherman’s Wharf Restaurant is part of the Fulum Group, this cluster of restaurants specializes in serving quality seafood. I am not sure about the other branches, but this particular Fulum Fisherman’s Wharf Restaurant in Jordan also serves dim sum.
Located at on the third floor of Pak Shing Building on Jordan Road, its small signage makes it easy to miss it. The signage is just below the McDonald signboard, do you see it?
Decked out in marble flooring and elegant chandeliers, Fulum Fisherman’s Wharf Restaurant exudes nostalgic charm of old-style Cantonese restaurant.
The dim sums are sold from traditional pushcart trolleys that are pushed around the restaurant by the staff.
The dim sum breakfast is available until 4pm. There are 47 classic Hong Kong dim sums to choose from, each item is marked with S, M, L or D with prices ranging from HK$12.80 – HK$22.80 on Monday – Saturday and HK$13.80 – HK$23.80 on Sundays and public holidays. There are also roasted meats such as Roasted Goose and Roasted Pork Belly in Chinese Style and snacks such as Fried Marinated Tofu, but these are only available after 11am.
Let me show you a few of my favorite dim sums at Fulum Fisherman’s Wharf Restaurant.
Steamed Shrimp Dumplings [HK$22.80/HK$23.80] is also known as ha gaau in Cantonese. I find that the skin is a little too thick but the whole succulent prawn inside makes up for the skin.
Steamed Chicken Feet in Black Bean [HK$16.80/HK$17.80] is well-marinated with the black bean sauce but it could do with a little more steaming. It is not as fall-off-the-bone tender as Mouth Kitchen’s Steamed Chicken Feet.
Signature Bun with Egg Yolk & Cream [HK$16.80/HK$17.80] is also commonly known as liu sha bao. The fluffy bread envelopes creamy runny salted egg yolk sauce. I can’t get enough of this and I order it every time.
Steamed Pork Dumplings with Shrimp [HK$19.80/HK$20.80], more commonly known as “siew mai”, is one of the most classic Hong Kong dim sum. Fulum’s version uses minced pork and shrimp which gives a slight sweetness. The golden fish roe that tops the siew mai gives it a touch of luxury.
Most people know this as “xiao long bao” but Fulum calls it Steamed Dumplings with Chicken Gravy [HK$19.80/HK$20.80]. It may not be as famous or as delicately-made as Din Tai Fung’s Xiao Long Bao, but it is very tasty too.
Rice dumplings originated from China but it is available in many Asian countries. The fillings used for rice dumplings differ from country to country. Cantonese Rice Dumpling [HK$22.80/HK23.80] contains green beans, pork and chestnuts. The fragrance from the lotus leaf gives the dumpling a refreshing fragrance.
Shrimp Tofu Skin Roll [HK$22.80/HK23.80] is a delicious fried dim sum made with rolling fresh shrimp in tofu skin which are then deep-fried. If you find this too oily, there is the Steamed Pork with Shrimp Beancurd Roll [HK$16.80/HK$17.80].
Fulum’s Fried Pumpkin Glutinous Ball [HK$16.80/HK$17.80] reminds me of “jian dui”, a Chinese pastry commonly found in Singapore and many Asian countries. Inside the pastry is a large hollow, caused by the expansion of the dough. Instead of the usual lotus paste, red bean paste and peanut paste, Fulum’s version is filled with ball of mashed pumpkin. The outside pastry is made with glutinous rice flour and coated with sesame seeds.
I find the radish in the Pan-Fried Radish Cakes [HK$16.80/HK$17.80] too finely grated. I like it better when I can still taste chunks of radish, there is more bite.
Steamed rice rolls originated from Southern China and it is commonly served as a type of dim sum in Hong Kong. Steamed rice rolls are known as “cheung” in Cantonese and the most common ones found in Hong Kong are prawn rice rolls and char siew rice rolls. Fulum’s Steamed Rice Rolls with King Prawn and Vegetable [HK22.80/HK23.80] has vegetable together with prawns which makes the rice rolls more refreshing.
Salted Egg & Preserved Egg Congee [HK$19.80/HK$20.80] is one of the most classic congee in dim sum. The Cantonese-style congee is cooked for many hours until it is almost grainless. The salted egg and preserved egg gives the congee some richness.
If Salted Egg & Preserved Egg Congee has too strong of a taste for you and you want to have something lighter in taste, Lettuce & Mashed Fish Congee [HK$19.80/HK$20.80] is a good combination. The combination of vegetables and mashed fish makes this the perfect porridge for kids and old folks as well.
I personally find the Wolfberry and Osmanthus Cake [$12.80] too sweet, I can’t taste the delicate sweetness of the osmanthus at all.
If you don’t have the time to try Yee Shun Milk Company’s Double Skin Steamed Milk, you can try it at Fulum. It’s not listed on the dim sum menu so you will have to check with the staff on it’s availablity and price.
Although the staff seem to be in a perpetual bad mood and the dim sum are definitely not the best Hong Kong has to offer, but the reasonable pricing and the experience of having a good variety of dim sum in a traditional Cantonese restaurant alongside locals are reasons enough to make me come back.
Fulum Fisherman’s Wharf Restaurant
Address: 31 – 37 Jordan Road, Pak Shing Building 3rd Floor, Jordan
Opening Hours: 6.30am – 4pm