**** Fung Fung Yuen is now Golden Island
Fung Fung Yuen opened this past summer (on the ever lucky 08/08) to quite a bit of hype and fanfare. My friends who visited soon after the initial soft opening told me the place really didn't live up to their expectations. So I waited about six weeks. We'd moved offices and was now a bit closer to the place. Three of us, Calvin, "BigD", and myself, made two visits, after which we decided to give it a rest.
The restaurant does remind me of those "Dim Sum Palaces" of my youth, a nice, rather large, space (formerly Hometown Buffet).
The place is set-up for larger "family style" parties.
During our visits, there only seemed to be 2-3 carts rotating at a time. During our first visit, we never saw the steamed dumpling cart, so no siu mai, har gow, etc. On both visits, we never saw any Cheong Fun.
I've decided to start with the best item we had; which coincidentally was actually ordered off the menu; the Roast Pork ($14.95).
The pork was moist, the skin, while a bit too thick was decent. A very nice dish overall.
A remote second was the tripe.
No off flavors, decently cooked, nice "crunch" the gooey sauce was a bit on the "sweet" side for my taste.
I think it's kind of sad that the two main reasons the Shrimp Siu Mai is number 3 was that it was hot and it wasn't overly tough.
The Soy Sauce Noodles was on the colder side, a bit greasy and overcooked.
Sticky Rice wrapped in Lotus Leaf was barely past warm.
The rice was nice and tender, though the pork was really tough.
One look at the Har Gow and you can tell this wasn't going to be very good.
Dried out wrappers, hard and overcooked shrimp.
The Eggplant stuffed with shrimp was quite cold and greasy.
That sauce which was cold really didn't help matters.
The Ham Sui Gok, the fried glutinous rice dumplings stuffed with pork was also cold, thus the dumpling had become rather gummy. Check out the (lack of) filling, which was cold and tough.
The Bean Curd roll was at least served at a decent temperature. But the strips of vegetables were cut too thick and was undercooked.
Calvin just wanted the Xiao Long Bao.
Looking at the photo; you can kinda figure things out; cold, no soup, really thick, hard wrappers.
And yet, there was something even worse than the XLB; the Pearl Balls, these made with shrimp.
Cold, tough, some of the rice was just plain hard. 
There's obviously some kinks to work out here…..things like keeping your product at a decent temp in the carts…..which, by the way, only made one pass, and then was gone. It was a rather unsatisfying two meals. I'm hoping they get things straightened out. I'm hoping they work things out. Folks were telling me how busy the place was, but on our first visit the place was one-third full, on our second even less.
For balance, please check out Kirbie's and Faye's posts.
Fung Fung Yuen
10660 Camino Ruiz
San Diego, CA 92126