Fred L.
Google
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.