Wu Kong is one of our favorite restaurants in Hong Kong. We eat there at least once per trip sometimes more. I can guarantee that whatever you order it will be good. No hit or miss in this restaurant.
You can order this refreshing drink made with fresh pear and longan either hot or cold.
pear & longan drink HK$20
As I’ve written in my other posts on Wu Kong, their xiao long bao is the best ever. It definitely beat Crystal Jade and Din Tai Fung in Hong Kong. The meat and soup ratio is perfect and both are extremely flavourful. The skin has an al dente texture and the meat is not mushy.
xiao long bao HK$24
If you don’t like lamb then you have to try this dish to be convinced. It doesn’t have any gamey taste or smell. If you didn’t know what it was you’d think it was beef. It was super tender and just sublime.
lamb with green peppers HK$92
I love anything made with bean curd skin and this was no exception. It was soft on the inside and crisp on the outside. It was filled with mushroom making this a vegetarian dish. A quick dip in black vinegar was all it needed.
fried bean curd skin HK$60
Usually we eat shad fish in Spring Deer and it’s on a sizzling plate. This time the fish was steamed with Chinese ham and shrimp on top. Shad fish is a freshwater fish from the Yongtzi River in China and is almost extinct that’s why it’s so expensive. This order was only half a fish and it cost HK$700.
清蒸鰣魚 shad fish HK$700 for half a fish
The waiter cut up the fish for us. The fish was full of bones large and small. I usually pick out all the bones carefully and pile the fish meat in a bowl and top it with the flavorful sauce and eat it. The meat is ultra fine and milky. It’s not like any fish I’ve ever eaten. It was worth every dollar. You should try this fish at least once in your life.
Wu Kong Shanghai Restaurant
Basement, Alpha House,
27 Nathan Road, Tsim Sha Tsui, Kowloon
telephone: 2366 7244