Enjoyed the char siew bao, salted egg custard bun, Portuguese egg tart, and glutinous rice. The stir-fried carrot cake, fried shrimp wrapped in tofu skin, and egg tart were decent. Chee cheong fun was a bit underwhelming. Overall, a good dim sum place.
If you're sitting in the air-conditioned indoor area, you'll need to get a queue number and wait until they announce your turn (it's quite a popular place, so plan your arrival time wisely). However, if you're sitting outdoors, you don't need to take a number and can simply sit down—first come, first served.
I've never been to Foo Hing Dim Sum Restaurant before, but my family did and brought me here saying that their dim sum is not bad. Well, how could I turn down good dim sum?
蜜汁叉烧包 Steamed BBQ Bun/Char Siew Bao - RM3.50 per piece
I shared a bun with my dad. The filling-to-skin ratio was pretty good! The meat was juicy and tasty as well. Usually, I'd have a thing or two to criticise regarding char siew baos (e.g. the bun skin is too thick, too dry, or has a distinctive flour taste, or that the char siew tastes weird), but this exceeded my expectations.
流沙包 Salted Egg Custard Bun - RM7.50
Creamy and savoury, very appetising. This was actually my first time trying it. I might not be such a huge fan, but I definitely see the appeal of it and would order again.
古法糯米鸡 Steamed Glutinous Rice/Loh Mai Kai - RM7.50
This is one of my favourite dim sum dishes, so I might be biased. My only request is that every bite of the rice must be coated with gravy and cannot be dry, and this has passed the test. I do agree with other public reviews criticising the small portions of the chicken meat, mushroom, and sausage, though, but since it has helped me to save space for other dishes, I'm okay with the portion size haha.
千层鸡蛋挞 Egg Tart - RM6.50 for 3 bite-sized pieces
I usually like egg tarts more than Portuguese egg tarts (*cue dramatic gasp*), but I enjoyed the Portuguese egg tart here more than the egg tarts. The egg tarts are not bad, just not memorable. However, it is interesting that they use charcoal in the outer layer (see picture above).
澳门葡挞 Portuguese Egg Tart - RM3.50 per piece
This is their signature dish, and just by looking at the picture you can tell why. Hundred layers of crispy flakes are formed on the outside, surrounding a smooth and creamy caramelised custard. This was truly a delight.
港式肠粉 Hong Kong-styled Chee Cheong Fun - RM8.00
Sadly, this was a little subpar. We ordered chee cheong fun with a mixture of shrimp and char siew filling, but they were not distributed equally in the rice noodles and some shrimps were overly large.
腐皮鲜虾卷 Fried Shrimp Wrapped in Tofu Skin - RM8.50
A classic dim sum dish, it was pretty decent. Crispy tofu skin outside with shrimps inside, dipped in mayo sauce. Nothing much to say about this, but it's good.
香炒萝卜糕 Stir-Fried Carrot Cake/Lo Bak Gou - RM8.50
Lo Bak Gou is another one of my favourite dim sum dishes, so I might be biased again when I say I liked it. It can be a little bit spicy. Note: carrot cake in dim sum context is similar to Singapore carrot cake but not quite the same dish; dim sum carrot cake is less sweet and softer in texture as compared to Singapore carrot cake.
Also note: carrot cake has different meanings in Asian and Western cuisines. In Asian cuisine, it refers to daikon radish, which is a type of white radish, while in Western cuisine, it is referring to the sweet dessert made with carrots.
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