Fu He Hui

1 · POSITION

Fu He Hui makes vegetables, fungi and tea the centre of a formal restaurant meal in Shanghai. Led by Tony Lu, the Yuyuan Road restaurant received a second star in Michelin's Shanghai 2025 selection. Its interest lies in the range of ingredients and preparations that can sustain an extended tasting menu without meat supplying the principal occasion. [1, 2]

2 · A GEOGRAPHY OF PRODUCE

The 50 Best account describes sourcing from different Chinese regions, including aubergine from Yunnan, daikon from Guangdong and bamboo from Jiangxi. This makes the menu a small survey of agricultural variety. The distinction between courses can come from the ingredient's origin, texture and preparation, giving a vegetable the attention commonly reserved for a named fish or cut of meat. [1]

3 · SMOKE INSIDE A JAR

A separate 50 Best description records porcini presented in a glass jar with grapevine smoke. Its dessert example combines roselle and apple ice cream beneath cocoa and a dehydrated enoki mushroom flower. These preparations demonstrate how scent, temperature and visual form can extend the experience beyond the familiar category of a vegetable side dish. They are published examples of Lu's repertoire, rather than a fixed menu for every season. [3]

4 · TEA CARRIES THE SEQUENCE

The restaurant's set menus are accompanied by Chinese tea pairings, while private dining rooms and restrained materials support a quiet atmosphere. Tea gives the beverage service its own regional vocabulary alongside the food. The result is a complete dining format in which ingredients, drinks and room contribute to the same sustained attention, rather than vegetarian cooking appearing as an alternative requested within another menu. [1, 3]

5 · ⚑ CANDOUR

⚑ Descriptions of the restaurant as serene or Zen-like concern its atmosphere. They do not establish that it is a temple restaurant or that its menu directly reproduces monastic meals. The second Michelin star is dated to the 2025 selection; individual dishes change. [1–3]