Foo Hing Dim Sum Restaurant — Restaurant in Subang Jaya

Foo Hing Dim Sum has been quietly holding court in Puchong since 2009, and it shows. This isn’t some sleepy corner kopitiam serving reheated dumplings, it’s a full-on, bustling dim sum theatre. Crowds are a given, parking is a war zone, and as for the queue, if it’s a Wednesday, it’s tolerable. On weekends, pray to whatever god you believe in and hope it’s under 30 minutes. A lady barks your number through a speaker big enough for a concert. Don’t stand too close unless you want your eardrums varnished.

The menu is thick, detailed, and intimidating if you’ve never ordered dim sum before. The classics – fried yam dumplings (Wu Gok), har gow, and siew mai – arrive fresh, hot, and generously stuffed. The yam dumplings are a triumph: golden, crisp, creamy inside, and perfectly balanced between sweet and savoury. Even the self-professed yam-haters in the crowd give them a nod. The fried prawn dumplings come with a mayonnaise dip that somehow elevates the dish without overpowering the delicate prawn. BBQ bun and custard lava buns redeem almost any culinary misstep. And then there’s the Portuguese egg tart, the crown jewel: a simple pastry, flaky and buttery, carrying molten custard inside. Foo Hing uses Anchor butter, because if you’re going to cause cholesterol, you might as well do it in the most luxurious way.

Not everything hits perfection. The glutinous rice with chicken and Chinese sausage can be underwhelming, dry, and under-seasoned, a dish that might make your grandmother frown. Classic siew mai does the job; the abalone-topped version less so, with small abalone, minimal added flavour, and twice the damage to the wallet.

Service is brisk, efficient, and occasionally brusque, which is probably a survival mechanism against the relentless lunch rush. Waitstaff ferry trays of dim sum with near-military precision, while the AC cranks low enough to keep diners alert and shivering. Nothing like a chill breeze to hurry along the turnover.

For those chasing dim sum thrills, Foo Hing delivers. Recipes are faithful to the old ways, yet some dishes nod to creativity, from Portuguese squid to the steamed scallop dumpling. The food is consistently fresh, often delicious, sometimes uneven, but rarely disappointing. Prices are fair for Puchong standards, though a few fried items can catch you off guard with their cost. Some dishes falter, some are outstanding, but the Portuguese egg tart alone is worth the battle with the queue.

This isn’t a quiet tea house where time drifts by; it’s dim sum served with equal parts urgency and passion. So if you’re going, remember: 40 minutes is...

This dim sum restaurant needs no introduction. By far one of the most popular dim sum places in Puchong, while some might say in Klang Valley breakfast scene, Foo Hing has been growing strength to strength over the years... Attracting new customers while garnering their own legion of followers. Apparently the owner (boss) still work in the kitchen on daily basis to ensure the quality of dim sum coming out of their kitchen.

Getting a table on weekends is almost impossible unless you come very early, and I witnessed first hand when I was here for lunch on weekdays. The crowd was as strong as ever and we had to wait for a good 10 minutes before being shown to our tables. And for the information, they do not entertain incomplete group. My partners and I arrived at the front door, braving the traffic and then fought for every available parking space (one has to be eagled eyes to spot one) in this busy area.

The service team is trained to be friendly and highly efficient, which explains the relatively fast turnover time. As usual, steamed and special items have to be ticked on the order chit and passed to them. Deep fried, stir fried and some fast moving items will be brought directly to your table to be chosen.

◾char siew bao - fluffy bun with generous piping hot char siew fillings ◾Siew mai - freshly steamed and it has that old school taste to it. ◾Siew long bao - my least favourite item.. Dragon-i made better version of this. ◾Prawn dumpling aka har gao - fresh prawns and the thickness of the translucent skin was just right. ◾Fried turnip cake - quite a large okate to begin with.. and the spiciness level suited my taste bud. ◾Steamed phoenix claw - took everything in, sucked the skin and flesh and lastly spit out the remaining bones. ◾Egg tart - normally I do not order this but since my partner ordered, I took half and what do you know... The skin was mukti-layered, flaky and crispy with the not-overly-sweet fillings. Definitely the better one in the market. ◾Fried dim sums - salad prawns, deep fried prawn in beancurd skin plus deep fried lorbak cake... Everything was polished in matters of minutes. ◾Chee Cheong Fun - my personal opinion was that the skin was slightly thick to my liking with little ingredients inside but flavour-wise hit the spot. Others seem to agree.

I actually kind of missed the old school dim sum push cart lime the one in Xin Cuisine, Concorde Hotel. While they do not have this kind of service, the above average quality dim sum made up for it. Definitely worth the queue... But sti far from...

Had a satisfying dim sum brunch at Foo Hing Dim Sum Restaurant in Puchong — a well-loved spot that lives up to the hype in many ways, though with a few small misses.

⭐️ ⭐️ ⭐️ ⭐️ 💫 The Portuguese egg tart is a must-try here — one of the best in town. The crust is flaky and buttery, while the custard is smooth, creamy, and caramelized just right on top. We would come back just for these!

⭐️ ⭐️ ⭐️ ⭐️ The congee was warm and comforting, topped with fresh spring onions and crispy yau char kwai (fried dough sticks) that added a nice crunch. It was smooth and thick, great for those looking for something light yet hearty.

⭐️ ⭐️ ⭐️ 💫 The chee cheong fun had a lovely soft texture, with the rice rolls wrapping around minced filling, topped with aromatic fried shallots and green onions. The soy-based sauce wasn’t too salty and paired well with the rolls. The side of baby bok choy was a refreshing touch that balanced the meal.

⭐️ ⭐️ ⭐️ ⭐️ The siew mai came hot and juicy, with a nice bite and good ratio of meat to fat. Classic in flavor and well executed — not overly floury or dry like in some other places.

Service was surprisingly efficient even during the busy weekend crowd. Staff were attentive and cleared plates quickly, and the ordering system was smooth with clear itemized slips. However, the restaurant can get really crowded, so expect a short wait during peak hours — though the food does come out relatively fast once you're seated.

Price-wise, it's slightly above average, but justified by the quality, portion size, and variety. Great place for family dim sum gatherings or brunch...