Fuhuihua

Clay‑pot rice infused with crab oil

A crunchy, socarrat‑like rice finale infused with the oil of imported crab—rich, savory, and texturally thrilling

Money‑bag dumpling with crown daisy and bean curd

An intricately pleated dumpling filled with crown daisy and bean curd—delicate, vegetal, and beautifully crafted

Silky cod milt bonus course

A luxurious off‑menu cod milt course served with ginger‑scallion sauce—silky, rich, and unexpectedly elegant

Tangyuan (traditional Chinese sweet rice dumplings)

A refined take on tangyuan—glutinous rice sweet dumplings in syrup, compact and bright with lychee and yuzu accents

Tea‑smoked fish with pickled vegetables

A course of tea‑smoked fish balanced by bright pickled vegetables—smoky, tangy, and refined

Soy‑braised short rib with French technique

A rich soy‑braised short rib elevated by restrained French technique—deep, savory, and elegantly balanced

Stir-fried Wide Noodles

Coconut Granita Dessert

Claypot Rolled Fish

Braised Mushrooms