Fung Shing closed in January 2011, after its owner retired. Although it was a little past its best in recent times, it was still a useful venue in Chinatown, so I was sorry to see it go. The brief notes below are purely of historical interest.
One of the most reliable Chinatown places, with a long narrow dining room and a further room at the back that is used when they are busy (which is often). The cooking can definitely have off-nights, which is why I have scored it just 12/20, though at its best it is better than this.
Seafood is generally handled well here e.g. steamed sea bass with black bean sauce is well-timed. Pork belly in a clay pot with yam is an excellent house speciality, while vegetables are treated very well. Bak choi is excellent, and even better is gai lan (which is not on the menu, but you can ask for it), Chinese broccoli steamed lightly with garlic, cooked almost as well as at the Royal China.