Fortunate Restaurant I

For over 30 years, Fortunate Restaurant has served up piping hot dim sum favourites that just keep the crowds coming. Early in the morning today, My Family and i, together with my aunt, were at ToaPayoh and we thought, why not visit Fortunate Restaurant since we hadnt had our breakfast.

We arrived at the restaurant and couldnt resist the temptation especially when the pushcarts similar to those in the 1960s and 1970s by pass us with Hong Kong style dim sum and seafood delicacies in steaming bamboo baskets.

Before enjoying the food, My sis and i camwhored as usual :)

Har Gow or the Crystal Prawn Dumplings was the first dish we ordered.
This is my family's all time favourite. Well, it's available any else where though.
The prawn fillings were very fresh, and the thin dumpling skin tastes as nice.
Well, we love Har Gows :D

Presenting our second dish of the day.
It's the Xiao Long Bao. I've yet to try Ding Tai Fung's XiaoLongBao. well, shall ask mum to bring me there someday. Well, this Xiao Long Bao's skin wasnt that thin. I like the lean meat filling inside and of course the soup in it. With a mix of ginger and vineger, i guess the Xiao Long Bao's taste better :)

Well, the third dish we ordered. It's Fried ___ something :/
opps, sorry i dont remember the name.
It's something similar to Popiah, the fillinfs and all. Just that the skin is made of Beancurd Skin, or Dou Pi. haha, Aunt ordered this. well, i didnt try this Popiah thingy, so i dont know how it taste like :/

This is Dad's favourite dish of the day. My dad has always liked pig trotters.
This dish, Pig Trotters in Black Vinegar, is a popular dish for festive occasions such as the Chinese New Year. I've always liked the Black Vinegar in it, but not the trotters, because of the huge amount of fats. haha, however, this pig trotters served here, are definately more lean.

Then, came the Pork Ribs with Coffee Sauce.

Pork Ribs with Coffee Sauce is the creation of one of Fortunate’s award-winning Hong Kong chef, Huang Ching Biao. Of course we have to try it :D
Well, this original creation was a savour.
The pork ribs itself was succulent, i like it especially beacause there isnt a lot of fats. hah, the fats were of a right amount. Also, the Sauce was thick & sweet. That's a creative way of using coffee, i thought.

Next in line, was the Ngor Hiong or you call it the Wu Xiang. Similarly, Chinese New Year is a good time for eating this dish. The meat and prawn paste was delicious, however, i still find this a little oily. Perhaps, they could add water chesnut to the filling, like what my aunt did. My aunt makes real tasty Ngor Hiongs :)

Here comes my favourite dish of the day.

It's the Cold Toufu with CenturyEgg and Sauce. I'm not sure what's the sauce, probably it's Oyster sauce? It taste better than Oyster Sauce. hah.
I love Toufu aka the beancurd since young, and i have it for meal more than 3times a week. yeah, it's true, and till now :) and immediately seeing this dish moving around on the pushcart, i stopped the waitress and ask for a plate of it as well.
Dont get mistaken. The floss isnt Pork/Chicken Floss. It's the Fish Floss! hah, yeah. Try eating Cold Toufu with Fish Floss, it's super tasty and definately too delicious to resist.

We idled a while before proceeding to order somemore delicacies.

Here comes the Fried FishPaste with Almond coating. Well, i dont know the exact name for this dish, and i invented its own name. Lol. But yah, it's deepfried fishpaste with Almond Coating on it. hah, i like the Crispy part of the almond, especially because it's hot.
But however, i feel that the Fried Yam Paste with Almond Coating i've tried in expo last week, tastes better :( probably because i prefer Yam Paste...

Aunt ordered two bowl of this.

The Century Egg Porridge. I didnt feel like eating it cos we just had porridge for lunch the day before, and i didnt like the sight of fish maw. But Sis inisist i have to help her finish half a bowl first. hmmm, in the end, i tried the porridge. And i didnt regret trying it.

Mum wanted to eat fried stuff, and this little crabby was lying on the pushcart.
so we ordered it.

The Deep-Fried Soft Shell Crab. It's super cripsy, especially when it's served hot.
i gurantee it tastes 100 times better than the one we had at expo during the singapore food fair. However, the same problem lies here as well. It was too oily. haha.
But it's alright to eat this once in a blue moon.

This Shark's Fin Soup is simlar in consistency to braised fish maw soup. It is served with generous chunks of fresh crabmeat, egg white and of course, the shark's fin. I've read reviews on Tung Lok Restaurant's Shark Fin Soup. They added corn kernels to meet the requirement of 2 servings of veggies, which i think Fortunate Restaurant can incorporate as well :)

We wanted this badly.

Yeah, It's Prawn With Fruit Salad Dressing. Another dish served cold.
It's Salad and not Mayo okay. haha, so its healthier as Mayo contains more saturated fats.
Well, It's HoneyDew and Rockmelon baby :D i love. & not forgetting the fresh prawns Fortunate Restaurant serves. Thumbs up! oh, and this is the dish that we wiped out the fastest!

I was waiting for this to come to me. Lol.

It's the Signature Toufu. I remembered on my previous trip to Fortunate Restaurant in early June, i ate 3 of this. haha! oh, but i only ate one today, cos i was rather full already.
This is one of the 'house specialty' :)
Well, the toufu is well fried with browned skin and a soft center. It aint normal Toufu. You can taste the filling of seafood paste as well as veggies. With the specially made sweet and sour sauce, as well as salad, this dish is almost heavenly.

And our last main dish..... the king of fruits.

We ordered Fried Durian Fritters specially. It isnt on the pushcarts.
Aunt wanted to try it badly, and we ordered Six instead of just Five. hah.
The dry and mature durian pulps is coated with flour batter that does not fall off when you bite into it. wooah, i wonder how they do it.

& after a bite,

look at this. dont you drool? haha.
Highly recommended.

Before we leave, we tried 2 kinds of desserts.

The Mango Pudding was my all time favourite dessert. Everywhere i dine, i will have to order it as dessert. It tastes very refreshing, and im quite sure that they use real mangoes. The diced mangoes could be seen and the pudding itself taste like Mousse.
that's what i like about mango puddings!

Aunt finished this whole bowl of Almond Jelly with Longan.
I dont really like it, cos its kind of too sweet. haha.

Well, we spent $103.40 in total after adding the service charges and all.

Overall, the service was not bad alrd, as compared to some other restaurants i've visited. The standard of their food was great too, and it is definately worth visiting again.

Fortunate Restaurant Blk 181 Lorong 4 Toa Payoh
#02-602 Singapore 310181
Opening Hours: 8am-11pm Tel: 6363 1717 Fax: 6252 2342
Email: fortunate@singnet.com.sg