Fung Tu

Had a birthday dinner here for my wife. From the moment I made the reservation a month ago, the restaurant was in contact with me regarding menu, allergy issues and party size options. On the night we showed up, the staff was courteous and service was fantastic. Could not gave been better. Will absolutely go back and highly recommend to others. Oh yes, and the food was delicious.

Fung Tu is a delicious addition to the south end of Orchard Street. Each dish we ordered was thoughtful, well prepared and very tasty. Highlights included:
* Smoked and Fried Dates Stuffed with Duck — crispy outside /​sweet and savory inside with just the right amount of smoke
* «China-​Quiles» Steamed Eggs with Sichuan Pork Sauce and Crunchy Yucca Chips — (think chawanmushi) perfectly steamed custard and the sichaun pork sauce is amazing. They give you a spoon for this one — spoon of custard + sauce + crunchy chip on top is the perfect bite.
* Braised Char Siu Beef Short Ribs with Broccoli Rabe and Koshihikari Rice — A fantastic example of char siu beef and one of the best I’ve eaten. I recommend ordering this and/​or the baby back ribs and the smoked fish and/​or brisket fried rice to eat together. We had the brisket version which was good, but I’d like to try the smoked fish next time based on the other reviews.
There’s also a bar in the front of the restaurant in case you’re looking to grab a drink instead of a meal. The wine list is well appointed and the cocktails were good, but not amazing.
If you’re looking for a pre-​dinner cocktail, a super-​close option is Leadbelly down the street but top picks would be Attaboy or Apotheke which are both very solid, generally easy to get into during pre-​dinner hours, and a close walk to the restaurant.
I will definitely be returning to this place to try more dishes. Highly recommended!

A hidden gem at the edge of Chinatown — the restaurant has a modern vibe with trendy but clean decorations, which is completely different from the shabby store front.
The service is beyond expectation — we had two waiters serve our table, both were very attentive and nice. They cleaned our table and changes the utensils according to our orders for multiple times.
Last but not least, food here was very creative, which again went beyond our expectations. The fried dates stuffed with duck was crispy, savory, and well-​balanced. (Although the presentation was unacceptably bad, they just simply put the four dates in a bowl without any garnish) The other two was pretty good.
Overall, Fung Tu is worth trying especially you have the oily/​cheap/​unappealing impression over Chinese food.

What a gem in Chinatown! A refreshing take on fusion cuisine that’s a definite upgrade from the typical slightly-​grungy traditional Chinese restaurant. «Americanized» but in a good way. Ambiance has a speakeasy-​type feel, dim and intimate. Overall I was really impressed. Fung Tu is making really good fusion food that’s creative and thoughtful.
For starters, the stuffed dates are great. They’re powerful little nuggets: densely sweet and chewy, stuffed with savory duck, fried crisp exterior. The arepas showcase a great marriage of Asian and Mexican flavors-​sandwiches are made for fusion. I loved the kohlrabi noodle salad, which tasted like the cold peanutty noodles from my childhood but lightened up. Really good way to get your veggies in. China-​quiles were the most interesting dish. A bed of silky steamed eggs topped with saucy ground pork (like you’d find in mapo tofu) and chips. Do you dip it? Eat it with a spoon? Whatever you choose, I think you’ll appreciate the creativity. Braised char siu beef short ribs… Order these. Fork tender, heavily flavored sauce that reminds me of hotpot dipping sauce (fermented black beans, sesame paste). The rice sitting below is a good call, it’s perfect for mixing the sauce and little bits leftover.
If you’re feeling like a cocktail, I highly recommend the baijiu bijou. Baijiu is uncommon stateside, and this cocktail showcases its fragrance. A sort of introduction to this (very) strong liquor, and dangerously good.
Although they offer a tasting menu, I think ordering a la carte is the way to go. Based on what we ordered for 2, I recommend ordering 4 – 5 small plates and 1 large plate. I usually prefer appetizers, which often seem more interesting than the large dishes. Will definitely be back — this place needs more love!

cool bar — good spot to have a quiet drink
beer /​liquor /​wine selection is very nicely selected for their menu
shrimp paste w cabbage as a delightful amuse to open
stuffed dates were nothing like we expected (glad the waiter recommended these, otherwise would have prob skipped)
honey mustard wings were excellent but only 3 to an order…
brisket fried rice was actually a bit disappointing, the brisket was a bit on the dry side and (i’m sure intentionally) chopped into tiny pieces made to look more like pork fried rice. maybe i had just set my expectations too high for this dish.
surprisingly, my friends’ bluefish fried rice was significantly tastier
char siu short rib was delicious but nothing to write home about…
good, but not in a rush to go back and not dreaming/​craving about anything specific.

Only came in for dessert but heard so many good things.
We had the yuzu lemon sorbet it has a little kick of spice.
Then the oolong green tea ice cream probably my favorite with the egg custard.
Sesame ball peanut butter dark chocolate is an very lovely treat. I’m not a fan of sesame but I enjoyed it.
milk chocolate mousse with cashew ice cream another must try if you like different kinds of ice cream. We actually had a mix of so much stuff that the yuzu sorbet cleaned up your flavor.
I will probably have to visit to try some of the dinner options

Between my few times here, have managed to try most items on the menu, which consists of mostly hits and just a few run of the mill. Paired with the modern décor aesthetic, delicious cocktails, and consistently friendly device, Fung Tu’s worth a trip down to LES (from my Hell’s Kitchen apartment, it definitely counts as a trek) any day of the week.
The food runs a bit more on the «fusion» side than places like Mission Chinese Food, but the unique combinations do not ever stray too far from the Chinese roots. Some highlights:
— Smoked dates stuffed with duck: make sure your meal begins here. These bite sized goodies come out piping hot and are full of sweet and sour flavors from the dates and great smokiness and meaty flavor from the pulled duck. Delicious.
— Nduja with shrimp chips: a pretty sizable portion of nduja, for which the shrimp chips (yes, these are the artificially colored ones you find in regular Chinese restaurants) actually serve as a perfect vessel and add just the right crunch and texture balance. A little bit of the shrimp flavor also lightens up the otherwise strong and spicy nduja.
— Shaanxi arepas: a crossover between arepas and the roujiamo Chinese «burgers» (as Xi’an Famous Food calls them), the patties are pan seared to a great crisp and stuffed with soft brisket and a slaw and avocado crema that add a tanginess, crunch, and creaminess all at the same time.
— Fava bean terrine: the fava bean purée sits below a topping of chili oil, mustard green, and Chinese bacon, all of which add smoky and spicy flavors and a nice texture balance to the terrine, which is full of fava bean flavor. Small portion, but I’d argue just enough to share among a few people to get a good taste of the flavor.
— Smoked bluefish fried rice: the rice is stir-​fried perfectly without being too greasy, and the capers and generous portions of mustard seeds bring out a bolder, sour and sweet flavor you wouldn’t find in usual fried rice. Just wish there was a bit more fish, which I struggled to find.
Other dishes are good, but nothing too special:
— Seitan manchuri: I had a few versions of this manchuri (aka fried and lathered in typical sweet and sour sauce), once with sweetbreads and another with seitan. Just tastes like sweet and sour chicken you get from a Chinese food takeout, and rather small portion for $ 8.
— China quiles: honestly just a steamed egg dish. The pork sauce is a good pairing and the yucca chips adds a crunch, but generally nothing to write home about. A bit on the bland side.
— Pork belly egg roll: sounded great on paper, the dough is a bit thick for the filling (there are a few layers) and in general just a bit too dense.
— Beef short ribs: very nicely braised so it is tender and soft and served over a bed of white rice, but that’s about it. Just two pieces for $ 27.
— Steamed whole fish: again, nicely made but almost lacking flavor and the smokiness from the traditional Chinese style sizzling oil finish. Would stick with a few more snacks.
Still, even the worst items at Fung Tu still show a mastery of great cooking and mature execution, and the best dishes are fantastic. Best to come with a few friends and order a bunch of things to share (put focus on the snacks and appetizers and a side of carbs to share; the entrees are just ok in general), but be aware that the portion sizes run on the small side for the price.
Definitely save room for desserts, which rotate but some staples would be an oolong ice cream (deliciously light and not at all overly sweet) and peanut butter chocolate ganache balls covered in sesame (rich, chewy, and just the right denseness for you to grab a great combo of peanut butter and chocolate flavor).

I’m not typically a fan of Asian fusion, but Fung Tu is an exception. The food feels like logical extensions and updates of classical Chinese cuisine rather than the quick attempt to cash in that most fusion places are. It shouldn’t be surprising that it’s good in this way though, since Wilson Tang is also the proprietor of Nom Wah Tea Parlor.
In particular, I’m a fan of the Shaanxi Arepas and the smoked bluefish fried rice.
Make a reservation, it gets very busy.

Wow, Fung Tu impressed me. We stopped in here early on a Saturday evening after attempting Mission Chinese and seeing the ridiculous wait. They seated us as walk-​ins, with the caveat that we only have an hour with the table. It turned out to be plenty of time, and the service was still exceedingly attentive and warm.
We shared three small plates and a rice dish. Our choices included the Steamed Buns Stuffed with Smoked Trumpet Royale Mushrooms, China-​Quiles with Sichuan Pork Sauce and Crunchy Yucca Chips, Shaanxi Arepas with Braised Beef and Napa Cabbage Slaw, and the Fried Rice with Brisket, Broccoli and Pomegranate. Everything was above and beyond delicious, except the buns with mushrooms we probably could have done without. The China-​Quiles was such a unique and addicting dish, we both could’ve eaten it all night. The Arepas are filling and full of rich flavors, a must-​try. And the fried rice had rhubarb instead of pomegranate tonight, which turned out to be just as sweet and satisfying. It would have been nice to enjoy the rice as a side dish with all the others rather than on its own served at the end, but that’s just nit-​picking. I can’t wait to return to try everything else on this ever-​changing menu!

This was the first place we ate when we landed in NY. It was very good. The wine list is amazing and the workers there are great at what they do. Here is what I recommend:
/​/​Steamed Fish — $ 32 — WOWOWOW, this was soooo delicious. I could not stop eating it. one of the best fish meals Ive ever had.
/​/​Egg Rolls — $ 13 — I thought this would be a little bit better. It was OKAY. I would not recommend.
/​/​Bok Choy — $ 5 — Skip. not worth it
/​/​China-​Quiles — $ 15 — This was amazing. I really like what they did with this chinese mexican fusion. It came out hot and tasty.

About the tasting menu: the first 3 small plates was wonderful. Then: chinese custard too big, maybe because food cost. Won ton soup (2^nd soup in a raw) again too big and soggy. Buttermilk fried chicken was burnt and oily. The yuzu granita was delicious but scarce. The white chocolate mousse was terrible and again, maybe because food cost… A LOT. Too expensive experience.

Hands down one of my favorite «Chinese» places in the city. Of course, this isn’t one of those authentic restaurants that I’d… say… recommend to my parents… but trust me: super worth it – authentic flavors with new world techniques. Try the smoked and fried dates stuffed with duck appetizer. Honestly, everything here is bomb. I had a couple main dishes and even the tiny lacking bits were over compensated by creativity and the love that went into the dish. Just wish service and ambiance was a bit better.

Went to Fung Tu mostly for cocktails, though I did try some of their food. The restaurant is very Asian fusion inspired, and the cocktails are no exception. Well, some of them. Other ones are just normal drinks with Asian-​inspired names. I gravitated more toward those ones. I liked the White Tiger (rum, cognac, cashew orgeat, sherry, lemon/​orange) and the Remember the Mainland (Old Granddad whiskey, Salers, vermouth and Luxardo). Cocktails are reasonably priced at $ 13 a pop, and the bartender was fun to talk to. The décor of the place is cool as well. Very clean with a deceptively dining area. But I liked the bar most of all, not only because the marble (?) top was pretty to look at, but because. y’know, I really like bars. Anyway, also tried a few bites of the udon. Not the greatest, and up there in terms of price-​to-​portion ratio, but always nice to have late-​night options.

Stopped here for a late night drink. The bar was really cool, and the bartender even cooler. When he overheard me mention to my friends that I needed to grab a little something to eat, he asked me if I wanted to see their dessert menu.
Normally, that’s a very accurate question to ask a sugar monster such as myself, but in this case, I’d already had dessert and now needed dinner. People do that right… or is it just me? We had a good laugh over that and he gave me the food menu.
I decided to go with one of the small plates, Kohlrabi Noodle Salad with Sesame-​Peanut Dressing and Anchovies. Also ordered a cocktail, which unfortunately I forgot the name of, but it was well-​made, sweet and refreshing. The noodle salad is actually a play on words, as the «noodles» were actually ribbon thin strips of kohlrabi, a vegetable which I happen to love. The sauce of sesame peanut with salty anchovies had a really nice flavor profile, sweet and savory and salty. It was a little overpriced for the portion, but I’m willing to let that slide since it was a really nicely made dish.
The bartender was also very cool to chat with, and didn’t mind that the group of people I was with were getting a little loud and rowdy (the patrons, on the other hand…). He also gave me a sample of wine after we got into a conversation about wines. Very cool place!

Visited during RW with a big party of friends. Staff are really friendly.
I had two glasses of Shanghai 75 with Gin. Ordered from restaurant menu, I got pork belly egg roll, short rib, and olong ice cream. Overall, the dining environment is great and food is good but the main dish is relatively too simple and small in portion (I had the short rib), and price is on the high end (compared to avg Chinese restaurants).
My favorite item is pork belly egg roll, the portion is huge (almost like a main dish, can for 4ppl to share!) and Shanghai 75. Main dish was short rib that had nothing surprising and small portion. Olong ice cream is good tho.
Overall, I enjoyed the food and drinks. But will probably not revisit because I also have many other cheaper and good choices in the neighborhood; or I would prefer Café China or chine blue in midtown or downtown for similar ambiance and food but more variety and cheaper price.

Always a bit of a skeptic when it comes to «high-​end» chinese food (that in itself sounds wrong to me), but this place definitely sets the bar.
Started out with the fried dates stuffed with duck. OMG — so delicious! It was the perfect balance between sweet and savory, it was just so great I can’t even describe it.
Appetizer I had the kholrabi noodle salad which was a little bit too salty but otherwise super flavorful and made me realize how great anchovies could be again. Also ate some of my partner’s app which was the china quiles. That sichuan sauce was definitely on point and the egg custard was so soft and cool… it really paired well with the sichuan spiciness.
For the entrée I chose the vegetarian curry pot pie and mmm that flaky pastry puff! There was also chinese broccoli (or rabe, not too sure) in there which was great. My friend had the braised char siu beef short rib and omg I wish I had gotten that in addition to my curry haha. The beef was super juicy and soo good.
For dessert I had the white chocolate mousse with the black berries. I think the dessert was the weakest part of this whole experience. The plating was meh and the blackberry compote didn’t really taste that fresh to be honest. I had another bite (I guess I pretty much ate 2 meals here, mine + at least half of my dinner partner’s lmao) of my friend’s peanut butter and chocolate ganache balls and they were pretty good. Dense but not overwhelmingly sweet.
Definitely worth revisiting here to try out more of their menu and their cocktails next time around!

Asian fusion is the bane of my existence. Too often, what I have put in front of me is a sad dilution of other cuisines mixed with fried rice or some noodles. Now, Fung Tu’s menu is not completely devoid of Chinese food, but it doesn’t try to pass off crab fried rice as anything other than what it is. And those true «fusion» dishes really do present something new to the palate.
We started with the Sichuan nduja, which was a truly new experience to the palate. Not only was the concept of nduja new to me, but the choice to deliver it to the mouth via shrimp chips, an all-​too-​familiar snack I had grown up with. Next, the small plates: kohlrabi noodle salad, fava bean curd terrine, China-​quiles, and pork belly egg roll. All four were tremendous successes, very easy to share and righteously delicious. The noodle salad in particular was incredibly refreshing, cool to the tongue and a great palate cleanser. Meanwhile the egg roll was simply decadent, packed with savoriness and juiciness.
As for entrees, we had the braised beef short ribs as well as the baby back ribs. The baby back ribs, while cooked well was lacking in flavor and thought compared to the other plates. Quite the opposite, the short ribs were rich and the texture perfect, surrendering to the force of a fork. To finish the meal, the ice cream and sorbets were simply wonderful. My oolong ice cream was hands down the best ice cream I have ever head, and the generous serving did not hurt either.
Fung Tu is a very unassuming restaurant from the outside, located on a less-​trafficked side street between Chinatown and the Lower East Side. However, inside is an establishment dedicated to explore new flavors while staying true to its roots. With great service and a fabulous drinks program, I encourage the curious to drop by and give Fung Tu a shot, Restaurant Week be damned.

This place is phenomenal. My bar is high for Chinese food, and I tend to be super skeptical with high end Chinese/​Asian fusion food. I had their special 2^nd anniversary prix-​fixe menu and simply LOVED it. Special thanks to our waiter Philips for recommending us the menu! If you’re going this weekend, take the jump and try their special menu.
My personal favorites from the 6-​course menu are
* Scallop Wontons with Truffle Dashi — The wontons are delightful and broth is light and tasty.
* Char Siu Pork Belly over Rice — This dish itself is worth at least half the price you’re paying for the meal. The char siu pork belly was incredibly sumptuous and had just the right amount of fat. You usually don’t notice the rice in a dish, but this rice was really amazing. It was very light and slightly nutty.
* Clementine Sorbet and Mooncake — Loved the clementine sorbet. I am well-​aware of how traditional mooncakes can make people feel, but don’t worry about this one! It is a rich, sweet and smooth. A great spin on the concept and I wish I can get that for Mid-​Autumn Festival.

Fung Tu isn’t the best Chinese restaurant you’ll ever try, but that’s not really the point. If you want straight up, classic Chinese food, please take the time to walk a few blocks to Chinatown instead. I can tell that more than a few of the negative reviews here just totally misunderstood the concept of Fung Tu’s execution.
«Asian fusion» has a pretty negative connotation these days, conjuring images of cream-​cheese filled sushi rolls and awfully corny puns on menus with vaguely racist fonts. HOWEVER, Fung Tu isn’t that kind of Asian fusion at all — I’d call it hipster Chinese. Not quite like Mission Chinese (that place sort of defies categorization, and not as classic-​twisty as Kings County Imperial). The food here is offbeat and creative, but not OMG WOW WHAT IS THIS. There are some unfamiliar but welcome flavor combinations, and overall, we really enjoyed our meal here but it wasn’t life changing.
We came here for dinner on a Saturday night and didn’t have to wait too long for a table. The space is beautiful, with low lighting and geometric, organic décor. I especially loved the light fixtures, which are apparently made by the chef’s wife. Our jack-​of-​all-​trades server (who also had roles behind the bar and in the kitchen) was super helpful, enthusiastic, and friendly — he gets 5 stars and an A+.
There are lots of house-​made ingredients on the cocktail menu, from Thai bird chile-​infused tequila to cashew orgeat syrup, and naturally I had to try a few. We had the Crouching Thai Bird (featuring that chile tequila), the Chang Pao (osmanthus infushed Cocchi Americano and prosecco, interestingly, served over ice in a highball glass), and the Last Emperor (with beach plum gin and chartreuse).
For our food, we had the Smoked and Fried Duck-​Stuffed Dates, the Kohlrabi salad, the China-​Quiles, the Fried Rice with crab, and the Duck. Our meal ended up costing about $ 180 for two people, including two drinks each.
The Smoked and Fried Dates stuffed with duck: I love any kind of stuffed date, and the texture on these was great — soft and meaty on the inside, lightly battered and crispy on the outside. The duck was flavorful, and yes, these are sweet, but it’s a date — what are you expecting?
Kohlrabi Salad: This was fun. The kohlrabi is shaved into flat noodles, and mixed with a sauce of rice vinegar, soy sauce, sesame oil, and possibly some spices/​chili/​peanut. There are also delightful slivers of pickled fresh anchovy (mackerel?), crunchy cashews, and crunchy airy puffs of rice noodle on top. The texture in this one features all different kinds of crunch.
China-​Quiles: Important things about me: I love chilaquiles, I love mapo tofu, and I love doufu fa. This is a magical mixture of all three — a soft, delicate but still slightly spicy eggy-​tofu-​custardy base, a heaping of savory chorizo, thin rounds of crispy cassava chips, and cilantro on top. Comforting and familiar, but also novel. Loved this! But if you don’t like mushy food, this is definitely not for you.
Fried Rice: This had crab, capers, pickled mustard seeds, pickled onions, scallions, some leafy green veg, and a few other things. Well composed, with a hint of the wok flavor, and the vinegar kick from the mustard seeds was a nice touch — I wish this had popped a little more, flavor-​wise. Not a must-​have, but pretty delicious.
Duck: A riff on the glazed peking ducks hanging all over Chinatown, this duck seemed to have been treated with much more respect than those poor fowl. This meat was tender and flavorful, with a crispy, tasty skin. The corn was fresh and sweet, and the rice perfectly adequate, but I felt as if this were missing something exciting to accompany it. Meat was excellent though!
Overall, I’d recommend the dates, kohlrabi salad, and the China-​quiles if you share my texture tastes — our meal here was enjoyable, and I’d like the chance to try another rotation of dishes.

*This* place! Say you’re in Chinatown and you’re Unilocaling Chinese food because risk-​taking and Chinese food do not go hand in hand. Some are little holes in the wall that serve great food. Some are little holes in the wall that serve terrible food. I lived in Chinatown for a year, wayyyy before Unilocal existed and I did my share of experimenting. I had my years of 69 restaurant (who knows what that’s even really called?) and because it fell into the «hole in the wall, but the food is actually pretty tasty» category, I stuck with it, even when I wasn’t an underage NYU student looking for a 5am post-​club dinner. Then there were the Congee Village years. Congree Village is a fun place. It’s pretty hit or miss and usually pretty crowded with a long wait to get in on a Saturday night. Besides, I wanted to try something new. I don’t need to stick to tried and true these days!
That’s a long preface to say… I’m out of the loop on decent Chinese food in Chinatown. Oh, I tried to get into Mission Chinese, but with a two hour wait and the prospect of waiting these hours out at the meh 169 Bar next door was not too appealing. So, I Unilocaled and up came Fung Tu, which falls into the nice atmosphere, phenomenal service & food category of Chinese restaurants! Don’t expect traditional tried and true comfort food dishes. There are no egg rolls or chow meins going on up in here!
Chinatown is kind of blowing my mind these days, y’all! When I lived there X amount of years ago, I had to walk a half mile to the East Village for the kind of nightlife that didn’t involve shootings at the local pool hall (ie, the one downstairs from my building). Now I’m finding an array of restaurants and even a trendy bar or two. Of course you’ll see that Fung Tu is right on the edge of the LES & Chinatown, which holy hell, just 10 or 15 years ago… let’s just say it was just not like it is now. You weren’t dining on creative Chinese food accompanied by craft cocktails under Edison bulbs, that’s for sure.
The vibe at Fung Tu is dark & sexy, not at all what you’d expect walking in (what you’d expect: bright lights and enormous round tables… big menus with stock photos of food etc). It’s impeccably laid out so that yes, it’s small, but you don’t feel thoroughly Manhattanized (IE crammed in there), thanks to a bunch of tiny booths for two lining the more narrow entry and then booths for four as the restaurant widens to its full capacity. This is definitely a date night place and traditionally you don’t equate Chinatown with date night!
When I looked at the menu, I saw all kinds of interesting things… all of which contained meat or seafood (there are vegetarian buns, however these are not vegan). All I had to do was mention to my server that I’m vegan and he was so cool and helpful and went over literally everything on the menu that could be veganized without sacrifices. No dreaded sigh and «but you eat seafood, right?» No, «you can get the steak without the steak,» so it’s just a tiny pile of veggies (but still pay 25 bucks). I’m really bummed that I cannot recall our server’s name because he really just made the experience at Fung Tu absolutely stellar and I want to give him credit for that! On the way out, he even gave us a recommendation for a vegan restaurant near by (Buddha Bodhai, which I reviewed a couple years back).
I started with a Cháng Páo cocktail: Osmanthus, Infused Cocchi, Americano, Prosecco. This drink is delicate and mixed impeccably. I’m a big fan of cocktails and I can tell you that I’ve never had anything quite like this bit of delicious alchemy in a glass. It’s not sweet nor bitter but there’s a pleasant taste that lingers after you sip. If you’re a fan of bubbly cocktails that aren’t sweet, do try it.
On to the food. Note: if you’re really hungry, you’ll want to order a bunch of plates. This was our first dinner of the evening (seriously. We were on an eating mission due to limited time). Similar to the delicate and expertly crafted cocktail, the plate that was placed in front of me was a work of art and just as delicious. Don’t hate me. I don’t have a photo! They veganized the Celtuce (which is exactly what you think it is: celery/​lettuce and it’s divine!) with Garlic Chives, and Dehydrated Doufu Ru (fermented bean curd). This is one of those «angels sang» moments, people. Small plates realized to their absolute full potential, as in, they contain some of the most vibrant and unusual flavors you’ve ever experienced. In a nutshell and pedestrianly-​put: small plates, enormous flavor.
It’s rare that I award five stars based on one visit, but Fung Tu is in a league of its own. Gorgeous atmosphere, friendly *perfect* service + delicious, creative food and cocktails… it just doesn’t get any better than this.