Fu He Hui
There has long been a tendency in the world of vegetarian cuisine to disguise meat-free products to resemble their fleshier counterparts – for example, who could forget glorious names of decades past like Not Dogs and Facon? It’s refreshing then that acclaimed chef and restaurateur duo Tony Lu and Fang Yuan (of Fu1015 fame) have opted to champion a different cause in their recently opened, veggie-centric eatery Fu Hei Hui.
Within the sprawling confines of FHH’s opulent, oriental-style space – spanning three floors and comprising mostly private dining rooms fit with glossy granite floors, sleek wooden furniture and art pieces from the Qing and Ming dynasties – greens reign supreme, and are celebrated on the plate in all their natural glory. Lu’s 8-course prix fixe menus feature standout dishes like mushroom pie with wild sprouts, yams, peas and black pepper sauce; pigeon egg with black truffle and morels; and a chestnut Napoleon mille-feuille with a sharp kumquat sorbet. The only ‘veg imitating meat’ moment comes with Lu’s take on traditional Peking Duck, where king oyster mushrooms and bean curd sheets stand in for the usual poultry filling. Choose your preferred accompaniments from their tightly edited, predominantly Australian wine list, or take the traditional route with a pot of green or black tea. Go on, eat your greens!
1047 Yuyuan Lu / Changning / +63 21 3980 9188 / lunch & dinner daily