Wah Fung review
This is a little local place on Wellington Street. I’m not sure how long it’s been there but I think it’s quite new. One thing that strikes me about it is that there always seems to be a queue outside so the other day a colleague and I decided to have a late lunch and went along in the middle of the afternoon.
Even at three o’clock there were still plenty of customers. There’s has a slight retro feel to the decor. I can’t quite give it a period, but it’s pleasant enough.
It’s an interesting menu. It’s also bilingual so non-native speakers can order with confidence. We opened our account with a plate of classic Char Siu ($60). I’d decided against having any rice but my colleague felt that it would be improper to eat char siu without it.
And it was good char siu, we’d demolished the whole plate by the time the next dish arrived. This was braised Tianjin cabbage with ham ($50). It was piping hot too, we had to wait for it to cool a little.
Moments later the Szechuan chicken arrived ($58). This, of course, was quite spicy. Not as hot as it could have been, I felt, by quite a margin. It got it’s heat from chillies rather than the fagara pepper. My companion disagreed. He said it was plenty hot enough. In fact he as going to let me have the lions share of it.
It was a shrewd move, he was saving himself for the Baked shrimp and Garoupa with cheese and e-fu noodles ($98). It’s a interesting dish, I have had something similar in a Vietnamese restaurant a few months ago. That was made with rice and lacked the shrimps but as far as I know this is the only Asian dish I can remember that features cheese.
It’s an enjoyable dish although the cheese tends to make the noodles rather sticky and unmanageable.
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There were desserts on the menu but we were both too full. These are quite large portions that are meant to be shared. We had easily eaten our way through enough food for four.
112-114 Wellington Street
Tel 2544 3466