A culinary journey into intimacy, warmth

Fu He Hui is not simply a posh, upscale vegetarian restaurant. It is a culinary journey.

Fu He Hui is not simply a posh, upscale vegetarian restaurant. It is a culinary journey.

Diners walk through the front door into a haven of tranquility. Renowned architect Lu Yongzhong has worked his magic to create a space integrating fine materials, exquisite craftsmanship and modern Chinese elements.

The earthy tones and recessed lighting evoke a feeling of intimacy and warmth.

Simple wood furniture, tableware and accessories designed by Lu look more like one-of-a-kind artworks and help transform the space into a sanctuary, not just a restaurant. 

The three-story, 600-square-meter restaurant is the perfect getaway for anyone who wants to escape the hustle of the city, to unwind and embark on a journey of a well-crafted vegetarian experience.

And trust me, even a meat-lover would find this place exceptional.

Ti Gong

Fu He Hui is a perfect getaway for anyone who wants to escape the hustle of the city.

Chef Tony Lu emphasizes on unique ingredients and experimental cooking methods.

I was thrilled to experience its newly launched set menu. The nibbles whet my appetite with an artsy presentation. The asparagus, pickled lemon, asparagus puree and miso paste was a refreshing start, bringing a touch of freshness to the cold season. 

Then the journey started with brasenia (water shield plant) in a quite classic soothing soup, but given a twist by adding tofu, kombu and soy jelly.

The experience was soft and tranquil.

It was followed by the beetroot, which was a more unconventional dish.

A balanced mixture of red and yellow beetroot was paired with passionfruit crisps and strawberry cream cheese. A dash of balsamic surprisingly brought out the sweet, earthy flavors.

SHINE

Pumpkin, salted egg yolk, coconut, taro and paprika

The next two dishes, porcini cappuccino, porcini powder and chestnut, and pumpkin, salted egg yolk, coconut, taro and paprika were both delicate yet comforting. Each dish was amazingly delicate and flavorsome. When the truffle steamed rice came to the table, it elevated the whole experience.

Black truffle from South Australia is an ultimate delicacy. Mixed in Hokkaido rice and winter bamboo shoot, it was definitely the highlight of the culinary journey. The set menus are priced at 580 yuan (US$87.67), 780 yuan and 880 yuan.

Info

Opening hours: 11:10am-2:30pm, 5:15pm-10:30pm 

Tel: 3980-9188

Address: 1037 Yuyuan Rd

Average price: 600 yuan

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