Wineshark HK Restaurant Review - Fong Wing Kee

This restaurant is located in Kowloon City, being one of the famous hotpot restaurants in town, and in my memories one of the first to promote the best quality local beef. Not a beef-eater, I did not try their signature beef offerings but rather go for their other well known dish - the satay soup base.

The pot is a 'hybrid', with one half being the clear broth and the other half the satay soup base. Decided to go for the normal dishes instead of expensive seafood, we had prawns, mutton roll, chicken pieces, squid balls, Grass Carp pieces, Vegetables and a bag of Udon.

The clear soup in fact was not clear, but a rich, intense soup base prepared with a large piece of dried flounder. And the satay soup was really concentrated, and even after adding water to the soup base for many times, at the end of the meal the soup was still very flavorful.

All the food ordered was fairly good, with the prawn meat firm even though they were not live ones. The mutton roll was best when cooked in the satay soup, as well as the chicken pieces. For the squid balls, you can put it at either soup and they are still decent. But it was more those you would buy from supermarket than ones made on their own. So maybe better to order the squid paste instead.

The grass carp was generous in portion, particularly considering the price. But just that there were quite a number of small bones so for foreigners or someone not apt at eating such fish it might be difficult.

Personally I like the udon quite well, as they are of a nice texture and after absorbing the flavors of the soup it was in fact very tasty. The vegetable is a mix of two types which has no surprises.

The overall environment is clean, bright and with good air-conditioning so even in the hot summer like tonight you won't feel hot eating the hotpot. As mentioned, the price is very reasonable with the total bill only $422 which in today's standard very good valued, with good portion on all the food.

My rating in summary is 60/100.