Fung Lum Restaurant

Went cycling with some friends in Shatin and a friend suggested dinner here. We were quite early so we were able to secure a table without reservations. The restaurant is very old school. Most of the servers here probably have worked here their entire lives and are in their retirement age. But they are very friendly and recommended to us what they were well known for.
I just realized most of the dishes we ordered were deep fried (here goes my work out…) but as all old school traditional Cantonese restaurants do, they excel in these dishes! Everything was so delicious and we kept ordering more beer… (I am so not coming after a work out next time!)

Every dish we tried is finely cooked and delicious; service is impeccable, seating is comfortable, restoom is clean and spacious; some of their classic dishes ae hard to find elsewhere such as beef bone marrow; Expensive but great value. We ordered 4 dishes cost $ 850

Many people know of Sha Tin as a place with many restaurants famed for their roasted pigeons, and Fung Lum restaurant opposite the Tai Wai Station is one such restaurant. The exterior of the restaurant is a solid pale yellow and kind of resembles a traditional Chinese pagoda.
The inside of the restaurant is very typical of Cantonese cuisines. Tables and chairs are placed quite close to each other to maximize the number of customers at once, and there are many large tables to accommodate big groups. The restaurant is typically quite loud with people chattering over their food.
I’ve been here a couple of times with my family and we usually order the same things — salt and pepper shrimp, fried tofu with shrimp paste and of course, the roasted pigeon. I am not a huge fan of shrimp, so I usually do not eat a lot of it. It is seasoned really well though and the shrimp tastes very fresh. Anybody who likes shrimp would probably really like this dish. I personally love fried tofu — well, I love tofu, and who wouldn’t admit that their guilty pleasure is anything that’s fried? The fried tofu here is amazing — it’s fried to golden brown perfection and the crispy exterior balances out with the silkiness of the tofu. Tofu normally doesn’t have much taste, so it’s the shrimp paste in this dish that provides most of the flavor. The shrimp paste is very good, although a little salty. And finally, the roasted pigeon — I can easily have an entire one to myself! The skin of the pigeon is nice and just the right amount of crispy, and the meat is extremely tender. The dish comes with a couple of shrimp crackers as well. Some of them are really oily though. The prices at the restaurant are a little on the expensive side, but it’s nothing outrageous.
Up till after my second-​most recent visit, I would give Fung Lum a solid four stars — knocking one off because the restaurant is normally really crowded that sometimes it’s hard to get the waiters’ attention as they are normally so busy. However, after my most recent visit two months ago with my mother, both of us ended up with a stomachache! We’re a little fearful now and haven’t been back since… It probably will be some time before we go there again!