Fu He Hui福和慧

About This Restaurant

Fu He Hui is the restaurant that will change how you think about vegetarian food — and possibly how you think about food altogether. Tucked inside a converted 1920s villa on tree-canopied Yuyuan Road, this Michelin-starred temple to plant-based cuisine is where Chef Tony Lu transforms vegetables, mushrooms, and tofu into a tasting menu that rivals any meat-centric fine dining experience in Asia. Lu trained under the legendary Fu family of Fu 1088 fame, and his approach treats vegetables not as a restriction but as a creative frontier. Each course in the seasonal tasting menu arrives like a landscape painting: bamboo pith soup with a simulated 'ham' broth built from aged mushrooms, chilled cherry tomatoes with plum granita that tastes like summer condensed into a spoon, and a procession of fungi — morels, matsutake, cordyceps — each treated with the reverence a steakhouse reserves for wagyu. The dining room is a meditation on restraint: dark wood floors, calligraphy on cream walls, a single orchid on each table. Service is unhurried and almost ceremonial — a full tasting runs three hours, and the pacing is deliberate, each course arriving like a gift. This is Shanghai's most important vegetarian restaurant, and arguably its most creative fine dining experience, period.