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Fu He Hui

Shanghai

Plant-based dining for vegetarians and carnivores alike

All things zen: Situated among the leafy plane tree-lined streets of Shanghai’s Former French Concession, Fu He Hui extends over three floors of earth tone-hued private dining rooms. With its minimalistic, zen-like aesthetic, this premium vegetarian fine-dining oasis is seemingly a world away from the hustle and bustle of one of the globe’s most populated cities just outside its doorstep.

Seasonal sourcing: A crash course in the diversity of Chinese agriculture, the venue pays tribute to quality seasonal ingredients from across the country, serving meat-free creations by head chef Tony Lu. Working with regional farming communities to source produce – such as Yunnan aubergine, Guangdong daikon and Jiangxi bamboo – Chef Lu artistically presents each course employing time-honoured preparation methods dating back to the Ming and Qing dynasties.  

On the Pass

Tony Lu

On the menu: Guests will find only set menu offerings that rotate quarterly to highlight the freshest of local fare, matched with regional tea pairings. For both lunch and dinner, diners are presented with a series of 11 courses – each focusing on one key vegetable, fruit or flower. Expect the likes of Tofu Skin, with cordyceps flower, black fungus, daylily buds, quinoa, spinach and Mongolian leek; Pomelo Peel with olive kernel; and Eight Treasures – gum karaya, bamboo pith, tremella (a fungi), coix seed, lotus seed, honeylocust fruit, yam and almond.

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