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Hua Seng Hong Shark’s Fin 和成豐鱼翅

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Hua Seng Hong Shark’s Fin has expanded over the years from a warm and cramped restuarant to a more spacious and air-conditioned one. This has definitely made our most recent visit a more enjoyable one. This resturant will not strike a chord with wildlife activist but this is definitely a place to go for shark’s fin lovers. Priced at a mere Baht 300 (S$12), one would be served a generous portion of shark’s fin stewed to perfection in a piping hot, thick and flavourful soup. One would never get such a bargain in Singapore’s Thai or Chinese resturant, not even Rama Thai which often offer Shark’s fin soup promotion. The fish maw soup (Baht 200, S$8) was an equally good deal.

Shark's Fin Soup with Crab Meat in Red Soup
Shark’s Fin Soup with Crab Meat in Red Soup
Stewed Fish Maw in Red Soup
Stewed Fish Maw in Red Soup
Another dish not to be missed here is the egg noodles/green noodles with crab claw and shrimp dumplings. The green noodles (not shown here) are unique to Thailand, though we could not tell the distinct difference in taste between the egg noodles and green noodles. Nevertheless, they are still worth a try. A seemingly simple and ordinary noodle dish, this was well flavoured despite not having any apparent sauce (like those in Wanton noodles) added to the dry noodles. We gathered from the slight saltiness of the noodles that fish soy sauce could have been added to accentuate the overall taste of the dish. Another perk is the generous portion of shredded crab meat which allowed us to enjoy the crab meat while saving us the untidiness and hassle of handling the crab.
Egg Noodle with Crabs Claw and Shrimp Dumpling

Egg Noodle with Crabs Claw and Shrimp Dumpling

The crab cake and the oyster omelette did not fare as well. No doubt the paste was generously filled with crab meat, but we felt that the crab cake was a little too oily from the deep-frying and this process seemed to have diminished the very taste of the crab. The omelette though not over-starchy, was a little too thick and soft instead of the thinner and crispier kind which we prefered. However, the oysters added were big and juicy.
Fried Crab Meat with Japanese Beancurd

Fried Crab Meat with Japanese Beancurd

Fried Oyster Omelette

Fried Oyster Omelette

Har Gow

Har Gow

A new introduction to Hua Seng Hong Shark’s Fin was a section on Dim Sum. They had a decent range of Dim Sum but having tried the Har Gow, we personally felt that they weren’t up to standard. Good Dim Sum are still best found in Hong Kong. As for Hua Seng Hong Shark’s Fin, we felt that it would be better if they could stay true to their name and not venture into unknown territories.

Hua Seng Hong Shark’s Fin 和成豐鱼翅
China Town
Bangkok, Thailand


Written by foodphd

September 28, 2011 at 2:50 pm

Posted in Chinese, Thai

Tagged with , , ,

One Response

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  1. […] visiting the good ol’ Hua Seng Hong Shark’s Fin and Bankhunmae on every Bangkok trip, we decided to venture beyond the lesser known central […]

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