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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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With a craving for dumplings and a curious notice on the liquor control board web site, A&E editor Craig Sailor and I took to South Tacoma Way Friday.
We drove up to Hong Sheng Fung, ready and hoping for dumplings aplenty, but, sadly, the empty storefront was a punch in our gullets. I suspected it might have closed after seeing the restaurant's liquor license had expired. But it truly was sucktastic to confirm.
Here, look for yourself at the empty restaurant. (photo by Craig Sailor, I'm not capable of such photographic artistry).
What happened? Anyone know where chef-owner Jennifer Chang might be cooking? We came to adore her delicious dumplings, served fried or steamed. The Korean-born chef doled out delicious little dishes of the Korean appetizer banchan, too. The menu was limited, but well done. I've been to more than one party where Hong Sheng Fung dumplings were the main attraction (you could buy a bag of frozen dumplings for about $20).
Curious now, too... where should Craig and I go for dumplings? Comment and tell us, pretty please.
Click this link to read a review we published in our GO entertainment section last August after Hong Sheng Fung opened in July 2007. Sort of mean to post it, considering you can't eat there anymore, but it's a nice little eulogy for the restaurant. Rest in peace, Hong Sheng Fung.
