Fu He Hui

Shanghai, China

Zen temple of haute vegetarian cuisine that offers a discovery of China’s exotic fungi

Fu He Hui

On the Pass

Tony Lu

What to expect? A meal at this tasting menu-only restaurant is a journey in understanding China’s diverse supply of fungi, some of which are extremely exotic.

What’s better than meat? Even carnivores will love the grilled porcini smoked in a jar with a wand of grape vine, served in a shallow pond of mushroom dip strewn with petals of shallot alongside a shot of palate-cleansing fruit vinegar. Among the other options, don’t miss the brasenia (aquatic plant) with tofu, kelp and soy jelly; or the asparagus with rocket flower and pickled lemon.

A word on the chef: Apart from leading a stable of four restaurants in the Fu group, executive chef Tony Lu also serves as a consultant to Yong Yi Ting at Mandarin Oriental Pudong.

Why the dining space is alluring: Outfitted in a neutral palette of earth and grey tones with lots of stone, wood and fabrics, the 90-seat restaurant offers 11 private rooms, two gargantuan VIP rooms and a main dining hall on each of the three storeys. 

Do you know? Fu He Hui landed at No.19 in Asia’s 50 Best Restaurants 2015, earning itself the Highest New Entry title just a year after opening. The Fu group owns three other restaurants in the same Changning District – Fu 1015, Fu 1039 and Fu 1088.


1037 Yuyuan Road, Changning District, Shanghai

+86 21 3980 9188