Sheung Hing restaurant is a no-frills affair but reputedly very good for this cuisine. Typically of the cuisine, little thimble-sized cups of tea are served as we sat down. We kicked off with the dumplings, fried, which were perfectly nice. The goose blood with pieces of squid turned up; annoyingly, I forgot to take a photo of it. It had the texture of soft silken tofu, and the flavour, slightly iron-rich was mild. I enjoyed it far more than I thought I would.
The dishes then arrived in quick succession and our table groaned under the weight of it all. Baby oyster congee was very different to Cantonese congee; rather than thick and slightly gloopy, it was more of a rice soup, some of the grains still intact. Little baby oysters along with minced pork bobbed around and gave the soup a subtle seafood flavour and were sweet in the mouth.
Steamed goose, resting atop cubes of fried tofu was excellent. Moist, tender and a flavourful strip of fat, dribbling all its juices onto the sponge-like tofu underneath.
Surf clams were served in their shell. The flesh was sweet and chewy, coated lightly with a black bean sauce. It was a shame more shells were empty than I'd have liked.
A soup of skinned mung beans, on the house, was hot, sweet and slightly bland.
These taro sticks, coated in sugar and deep fried were intensely sweet. I really dislike taro as a dessert but stuffed one down in politeness. My teeth ached a bit afterwards.
Far more to my taste were these crystal balls, also served hot and filled with either yellow bean paste or red bean paste. They were little squidgy balls of joy.
This was one of the best meals we ate in Hong Kong; that baby oyster congee was such a great balance of meatiness, tastes of the sea and light in flavour. Now, where can I find Chiu Chow in London?
Sheung Hing Chiu Chow Restaurant
29 Queen's Road West,