Fu He Hui

Garden course (baby carrots and micro radish in potato mousse)

Playful, artful presentation with sweet crunch and airy potato mousse

Grilled porcini smoked in a jar

Earthy mushroom aroma released at the table, smoky and aromatic

Mashed taro dumpling with pumpkin sauce, spinach layer, yam and mushroom interior

Layered textures—smooth pumpkin, soft spinach, and diced yam‑mushroom filling

Clear mushroom broth

Immaculately pure mushroom soup, light and refined

Mapo tofu

Silky tofu with Sichuan peppercorns and spicy chili paste—vegetarian reinterpretation

Eggplant rolls with Chinese broccoli in teriyaki sauce

Delicate eggplant wrapped around Chinese broccoli in teriyaki sauce

Pea shoot dumpling

Sweet potato

Eight treasures

Taro

Hawthorn

Carrot rice

Persimmon

Bamboo shoot

Chestnut

Hibiscus egg

Bean curd puff

Mushroom kut teh

Golden fungus