Fu He Hui once again proves that vegetables are anything but ordinary.
A decade ago, the notion that “creative vegetarian Chinese cuisine” could ever reach such heights was unfathomable.
Now a Michelin two-starred and Asia’s 50 Best recognized restaurant, it not only sources the finest ingredients from across China but elevates them with extraordinary precision — down to an entirely new plate setting for each seasonal menu, with flavors and dishes inspired by regional traditions and origins.
Catching the final day of the spring menu — arguably the best time, when vegetables are at their peak and the variety is extraordinary — I’m reminded that this art form, classic and controlled, remains not just relevant, but deeply reverent. Fu He Hui continues to celebrate vegetables with the respect they’ve always deserved.
Four dishes stood out from the Spring 2026 menu:
Popiah 润饼
A Fujianese spring roll with a wheat flour wrapper, generously filled with crunchy peanut sprouts, carrots, and cabbage; dried tofu and mushrooms for that meaty effect; taro for heft; seaweed for umami; and peanuts, shallots, and pimento peppers for a kick.
Morels
Gigantic morels stuffed with wheat kernels and crunchy water chestnut, dressed in a mushroom sauce that was so rich it could have been mistaken for jus. Umami maxing.
Lily Bulb
Whole bulbs roasted with basil served atop lily bulb purée and celeriac with fried lily bulb petals and basil oil. Primal and ingredient focused.
Ma Lan Tou Noodles
Best dish of the meal. Rice noodles colored green with ma lan tou (Indian aster), served in a velvety pistachio sauce spiced with rattan pepper. The sauce was divine — fragrant, nutty, silky with the slightest prickle of pepper. Pickled vegetables and soybean chips for salt and crunch. Inspired by Shanghai’s sesame noodles.
Off-Menu Mapo Tofu
For the uninitiated: be sure to request the off-menu mapo tofu in advance. Off-menu, though hardly a secret anymore — it’s become a signature, and for good reason. Fragrant, numbing, spicy tofu with finely diced mushrooms, over rice.
Other dishes from Spring 2026
Tea Pairing
The tea pairing was fantastic — four teas built around the spring menu: jasmine, rose with black tea, orchid pu’er, and osmanthus with tomato water. The rose black tea (lightly floral) and the orchid pu’er (long lingering, never overwhelming) were the standouts. I’d recommend it, though if you’re leaning wine instead, pick one; the flavors clash across the two.
Summary
I’ve been to Fu He Hui plenty. This was by far the best experience I’ve ever had. If you haven’t been, make time. It’ll change the way you look at vegetables.
Seasonal tasting menu is ¥988; tea pairing is ¥298.
Fu He Hui
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