What do you get when you cross the intricacy of fine dining establishment Per Se, with the down and dirty Chinese restaurant institution Nom Wah Tea Parlor? What you get is Fung Tu’s imaginatively crafted dishes that hark back to the food of Head Chef Jonathan Wu’s Chinese upbringing.

Interestingly, a quick Google search for Fung Tu’s restaurant reviews will uncover some mixed opinion on the quality of the food – and the bad may even outweigh the good. But the important thing to remember (other than the fact that it wouldn’t be on Melting Butter if it wasn’t good) is that taste plays a big part in how you perceive this restaurant.

You see, Fung Tu probably won’t appeal to your average American palette that has become accustomed to bold, even brash flavors. It will however appeal to those more attuned to a simpler, fresher, more cerebral approach to cooking that doesn’t necessarily involve umami galore. And our humble opinion is that Fung Tu’s food is delicately cooked and manages to mix the heady flavors of China in an upscale, innovative style

http://fungtu.com/

22 Orchard St, New York, NY 10002
(212) 219-8785

Inside Fung Tu ”“ Photo: Paul Wagtouicz

Congee: Koshihikari Rice Porridge with Soy-Anise Egg, Shredded Beef, Seasonal Pickles ”“ Photo: Paul Wagtouicz

China-quiles: Crunchy Yucca Chips smothered in Sichuan Pork Sauce on top of Chinese Steamed Eggs – Paul Wagtouicz

(Feature Image: Savory Egg Custard with Smoked Chicken Broth & Summer Vegetables ”“ Photo: Paul Wagtouicz)

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