Special thanks to Fu Er Dai for extending this food review invitation.
Opposite of Thirty Two At The Mansion is Fu Er Dai (富二代). “Fu Er Dai” literally means “rich second generation”. According to the staff, the name is just random gibberish; there is no special meaning attached to this phrase.
Fu Er Dai serves Cantonese-style dim sum (点心). Unlike Tho Yuen where food is carted around the dining area, Fu Er Dai requires customers collect dim sum at the serving counter.
There are approximately several dozen types of dim sum on the menu. The vast majority are steamed types. Dim sum is typically steamed (and served) in bamboo containers.
Signature Siew Mai With King Prawn (烧卖王, RM6.50) are made from fish paste and are topped with shrimps and fish roe. Meanwhile, Siew Mai With Fish Roe (烧卖, RM4.00) use minced pork instead. For something unconventional, try the spicy Indian Curry Siew Mai (印度咖喱烧卖, RM5.00).
Prawn Dumplings (虾饺, RM6.50) are another essential delicacy in any dim sum restaurant. The juicy shrimps make the dumplings so delectable. However, I feel that the dough skin is too thick that it tends to mask the crunchiness of shrimps. For something lighter on the palate, I recommend the Spinach Prawn Dumplings (菠菜饺, RM6.50).
I personally love the Steamed Grouper Fish Head With Black Bean Sauce (豉汁蒸石斑鱼头, RM12.00). Stuffed Phoenix Dumplings (凤尾虾, RM8.50) are also recommended if you enjoy the crunchiness of shrimps. Some people also treat Steamed Chicken Feet (桂林凤爪, RM4.00) as a delicacy. Chicken feet may not be everyone’s cup of tea, but do give them a go.
Steamed Handmade Fish Balls (手打鱼卖, RM4.50) are reasonably springy and are served with cabbage. Also included are Steamed Fish Maw Dumplings With Thai Sauce (泰式蒸鱼鳔, RM7.00). Fish maw does not have any flavor on its own, but its spongy texture readily absorbs the sweet-tangy sauce.
Moving on, Steamed Beancurd Roll (鲜竹卷, RM5.00) is cooked with fermented black soybean (豆豉). The thick gravy is quite flavorful.
Steamed Golden Lava Buns (流沙包, RM6.50) are best eaten while the creamy sweet paste inside is still fluid. Other types of buns are Steamed Red Bean Paste Bun (豆沙包, RM1.90 each) and Steamed BBQ Pork Bun (叉烧包, RM1.90 each).
Generally, fried and baked dim sum dishes are more surfeiting than their steamed counterparts. Therefore, I recommend that you go for these items after your first or second helping.
Deep Fried Prawn Dumplings (虾角, RM5.00) and Deep Fried Beancurd Rolls With Prawn (虾卷, RM6.50) are examples of fried dim sum. The crispiness of tofu skin appeals to children.
The hat-shaped UFO Leek Vege Cakes (外星韭菜饼, RM5.00) are filled with chopped garlic chives. The dumplings are at the zenith of crispiness while they are still warm.
Yam Puffs With BBQ Pork (芋角, RM5.00) are made from taro, mushrooms and pork. The main appeal of these puffs is their crispy coatings.
Another popular item for dim sum is Deep Fried Carrot Cake (炸萝卜糕, RM4.00). For this dish, the “carrot” refers to the Chinese radish. Mixed with rice flour, the cake is then fried such that its surface is slightly crispy.
Another way to enjoy Chinese radish cake is by stir-frying pieces of it with egg, garlic chives, bean sprouts and soy sauce. Fried Radish Cake (豉油皇炒萝卜糕, RM6.50) should be consumed while it is hot because its “fiery aroma” (镬气) is very sensitive to temperature.
Pork Puffs (蜜汁叉烧酥, RM2.00 each) contain sweetened minced pork as filling. Sesame seeds on the glossy surface are meant for aesthetic appeal.
Baked Bacon Rolls (蜜汁焗烟肉, RM6.00) consist of bacon strips wrapped around minced pork. Served in sweet-tangy sauce, these rolls are quite succulent.
Egg Tart (蛋挞, RM2.00 each) is another popular item during a dim sum feast. The flaky crust is filled with soft egg custard, making the tart quite satisfying.
Banana Prawn (香蕉虾, RM6.50) is a new item that has yet to be listed on the regular menu. The odd marriage between banana and shrimps presents an interesting combination of flavors, but I would say that people’s response to this dish can be very polarizing.
Prawn Rice Flour (鲜虾肠粉, RM5.00) is made from a sheet of steamed rice flour, which is folded over with fresh shrimps and then served with light soy sauce, dried shrimps, chopped scallion and fried onions. The scallop version is also available. This Hong Kong-style dish is similar to chee cheong fun (猪肠粉) in terms of flour texture, but the respective sauces are significantly different from each other.
Also common in dim sum restaurants is Minced Pork Congee With Century Egg (皮蛋廋肉粥, RM4.00). Hong Kong’s congee differs from local porridge in the fact that the rice grains are nearly disintegrated into the mushy mass. Also added to the congee are crispy crackers, julienned ginger, chopped scallion and sesame oil.
As for noodles, one of Fu Er Dai’s signature dishes is the Braised Fish Head Yin Yong (红烧鱼头鸳鸯, RM18.00 for medium portion). This noodle dish is cooked to order, so expect to wait for a while. The term “yin yong” refers to the fact that two types of noodles are used: flat noodle (河粉) and rice vermicelli (米粉). However, the main appeal of this dish is grouper (石斑鱼). The fish head does not contain much flesh, though.
Another popular choice is Sin Chew Fried Mee Hun (星洲炒香粉, RM11.00 for medium portion). Rice vermicelli is stir-fried with shrimps, egg and bean sprouts. Tomato and chili ketchup serve as primary flavoring. Fried onion is sprinkled on top to enhance aroma and mouthfeel.
There aren’t many desserts on Fu Er Dai’s dim sum menu. However if you are here on weekends, you should try the Osmanthus Jelly (桂花糕, RM4.50). This dessert is pleasantly sweet and is loaded with osmanthus flowers (桂花) and wolfberries (枸杞).
Chinese tea, especially Pu Er (普洱, RM1.30 per person), is often paired with dim sum. The soothing tea not only helps to cleanse the palate, but is also effective in improving digestion. There are several hot water dispensers at the dining area where customers can refill their own teapots.
Considering the food quality, Fu Er Dai’s dim sum is quite affordable for most people. This explains why the restaurant is packed with customers on weekends. To avoid the crowd, it is advisable to arrive before 9:00am. The restaurant has a small parking area but it fills up very quickly. Alternatively, customers can park at the adjacent land for RM3.00 per vehicle.
Fu Er Dai’s dim sum is available from 6:30am to 2:00pm every day. In the evening, the restaurant serves fish head noodles instead. I am looking forward to trying the dinner menu.
Name: Fu Er Dai (富二代)
Address: 7, Jalan Sultan Ahmad Shah, 10050 George Town, Pulau Pinang
Contact: 04-251-9289
Business hours: 6:30am-2:00pm, 6:00pm-12:00am
Website: https://www.facebook.com/fuerdaipg
Coordinates: 5.42314 N, 100.33274 E
Directions: Driving westward along Jalan Sultan Ahmad Shah, Fu Er Dai is located on the left immediately after the Old Protestant Cemetery. The restaurant is directly opposite of Thirty Two At The Mansion. There are parking spaces next to the restaurant, and also on the private land adjacent to it.
