Fu He Hui

Unclaimed

Elegant, poetic, and pretty innovative vegetarian dishes with interesting flavours. The memorables were the daikon course which demonstrated the superb knife skill of the chef, the pine fungus soup, the bamboo shoot rice and the last eight treasure dessert. Not forgetting the mapo tofu from their hidden menu. The tea pairing mostly complemented the meal quite well. Service was cordial. Ambience was minimalist cosy.

We arrived on a Saturday evening to this michelin starred vegetarian restaurant. The three of us were seated in a private room decorated in muted earth tones and absolutely silent. We had an english speaking server and his assistant and received lots of attention. We all had a 12 course tasting menu. Each dish was beautifully presented often with the ingredients cleverly disguised. The kudzu root had crunchy toasted quinoa and crushed peanuts. The green rattan pepper sauce was somewhat hot. The wax gourd with bamboo shoots had subtle flavors and was cleverly executed. The fruit pepper had a sweet sour cranberry sauce with sweet corn inside. The bamboo shoot was fragrant with strong herbal flavors in the broth. The lotus root had an exterior of crunchy bamboo shoot chips and a lotus potato interior. The shanghaiese dumplings were flavorful. The goji berry was gelatin and sorbet with a strong ginger flavor, a good palate cleanser. Beverage service is limited, no cocktails. The tea is ceremoniously brewed at the table and kept heated. The dishes appeared promptly in order but it was a long evening and a lot of food. The meal was memorable though a times a bit bland. Come for the experience.

Honouring ingredients and honouring culture: two tall tasks most restaurants strive for and has Fu He Hui done this beautifully. It's hard to find a plant-forward fine dining menu that doesn't have one, if not, many dishes that feature truffle. It's a lazy, boring way to drive up the price of your menu while adding flavour. Fu He Hui brings out the dynamism and delicacy of vegetables. The standouts for me were the wax gourd, the wild mushroom, and the goji berry (shaoxing wine). The wax gourd has a gentle flavour and is so intricately assembled. The wild mushroom was the highlight for me. Normally, I hate mushrooms; I have tried it many times over the years, but the texture combined with the earthy flavour have always made me gag. I ate the entire portion here and then my partner's. It was cooked so well, the fig smoke infused into the flavour and the pistachio crumble completed its transformation to decadence. The goji berry was wild. I was skeptical of shaoxing wine being in a dessert, but the kick and sourness from it made this such a refreshing dessert. This on top of the fact that they were showcasing Chinese ingredients and cooking techniques. I'm so so impressed with this place. There are also tea pairings; I'm always a fan of places that don't rely on alcohol and usually prefer non-alcoholic pairings. They're much more difficult to execute well, in my opinion. The tea pairings complemented the food very well. Service is also wonderful. Can't say enough about this place, can't wait to come back and see what else they come up with.

The restaurant was named world top 15 for its super service and well designed menu. We had 11 dishes plus 2 chef’s specials. The service personnel placed each dish and explained how it was made. We were treated like royals because there were so many waiters serving us! The tea pairing was super especially for tea lovers, tea and food was well complementary to each other. It was pricey but worth it for a special occasion and experience.

I’m an elderly man who has spent a lifetime indulging in life’s pleasures. Even when I travel abroad from Korea, I make a point to visit Michelin-starred restaurants. I came to this one on the recommendation of a close female friend. The lunch and dinner menus seem to be similar and appear to change with the seasons. While Korea also uses some Chinese characters, the pronunciations are quite different from those in China. So I couldn’t understand many of the regional names mentioned in the ingredients. Still, the staff gave excellent explanations about the fascinating ingredients used. The staff spoke good English and seemed to have a solid understanding of the menu. Throughout the meal, I was so intrigued by the experience that I took notes and studied the dishes as if I were in a class. The food tasted great, but what stood out the most was the beautiful color coordination among the ingredients.