Fulum Palace is an affordable restaurant owned by the Hong Kong Fulum Group, which is blooming all over Hong Kong. The restaurant area is larger than that of Taoyuan Restaurant, and the design and decoration style are simpler and more down-to-earth.
The Group has a central kitchen covering an area of approximately 110,000 square feet (approximately 10,220 square meters) with a total of 5 floors in Tsuen Wan, New Territories. Unified procurement will be much lower than the market price, and the distribution of semi-processed food to various stores will also improve the efficiency of meal preparation and dilute the cost. Therefore, the restaurants of the same grade of the Fulin Group taste are similar, but the precious ingredients will be sent to high-end restaurants first.
Affordable and large portions are the key words of Fulin Palace, and it is the best place for family dinners. The palace often organizes activities, such as the dinner market, which has a choice of two specials: 18 yuan a head to take away the chicken, or 9.8 yuan a piece of oyster eight abalone deduction money (money is mushrooms). There are also 19.8 yuan a tael of Australian lobster (plus 50 Hong Kong dollars on the bottom of the noodles) and other irregular discounts. Basically, if there is no table, they will order a special, so the restaurant has attracted a lot of new customers, and regular customers will also be willing to bring more relatives and friends to eat.
The dishes in Fulin Palace are not expensive, there are many dishes under 100 yuan, and there are also twin treasure packages to choose from. The so-called Mario is a common set menu in popular restaurants in Hong Kong, consisting of two main dishes, which can be ordered together for a better price. For example, if Meal A contains a steamed Sabah Rice Ranch ($238) and half a Crispy Roast Chicken ($80), the two add up to more than HK$300 a la carte, while Set A costs only HK$248, which is very cost-effective. Seafish and lobster are often packaged as double treasure packages in restaurants. Although the price is affordable, every dish is made with care.
The claypot food in the restaurant was very well done. The eel itself is full of flesh and gravy, the fat and aroma of the pork belly are plump, and the addition of golden garlic and onion enhances the rich compound taste. When served, the whole dish is full of aroma, and the gravy and oil aroma blend and swirl in the mouth, which is very delicious. Pay attention to use a spoon to shovel the eel at the end of eating, otherwise it will easily stick to the pan. The seafood vermicelli pot is also very delicious, the shredded cabbage is crisp and fresh, the dried squid is salty and delicious, and the vermicelli is very delicious.
The decoration of each branch of Fulin Palace is relatively atmospheric and bright, but the environment is the decoration of the general restaurant, which is clean but not high-end. In terms of service, the overall attitude is good, and the speed of serving food is also very fast, although there is no meticulous attention to the attention of a star-rated hotel, but there is more enthusiasm and neighborhood atmosphere. Generally, there is no need to wait for a seat, and it is recommended to book a private room in advance.
In addition, Guangzhou, Zhuhai and Fujian each have a Fulin Palace, but there is still a gap between the taste and the Hong Kong restaurant, so local diners can choose to try it.
