Rating: 8 / 10
Checking my vital signs before walking in the door, after 10 days of gluttony, I pushed forward to conquer one last restaurant before heading west to Cambodia. Dumplings are my lifeblood, and having lived in both Taiwan and Hong Kong, have become a part of my daily rituals. Tho they vary in quality, I can even find joy in a 7-11 Siu Mai, that's how far i'll go for the lifestyle.
Wang Fu was on the list but overlooked a few times due to my stomach already having been crammed at either Yat Lok or other central haunts. However, I finally made the pilgrimage and found it empty between the lunchtime rush and afternoon chill.
Dumplings were ordered from a smiling woman, the chef received instructions and began steaming and preparing them.
Having been in Beijing almost two decades ago, I instantly was transported back when biting into the delicious dumpling. The filling was succulent and flavoursome, the wonton wrapper the stickier kind but not gluey.
I only managed 6 since my burger in Wan Chai was still being digested.
Heading out into the brisk sunlight of Central Hong Kong in the afternoon, life was the perfect balance of contentment and optimism. Food is the lifeblood of this part of the world, and little gems like Wang Fu are yet another reason to spend quality time in Hong Kong and allow it to win you over with it's limitless cuisine.
These recommendations are just personal opinions based on my palate, things change, chefs get fired or replaced, places open-close, relocate, so take it all with a pinch of MSG and discover your own gems too. But please do try a few of these, they have been researched exhaustively.
"Tastes are subjective, so take everything with a pinch of salty tears"