Fu Hui Hua (San Francisco, CA) – January Preview Menu
Fu Hui Hua (San Francisco, CA) – January Preview Menu
by NoodleThings
3 Comments
NoodleThings
Back again at Fu Hui Hua, this time for a regulars diner to test the new menu + last chance to try some of the older dishes before the menu changed. As always I really enjoyed it – FHH uses a mix of higher quality Chinese (Yellow croaker that’s never been frozen and processed with ikejime+shinkeijime+chinuki) and Japanese fish (today was Tsuri Ji-Kinme from Katsuura, Chiba – around the second best Kinmedai by typical provenance, although I’m sure excellent specimens are found all over) and rice (the rice is a blend of two from China and one from Hokkaido). The cooking and prep is all Chinese though and this seasons menu is focusing on offering an even more traditional meal going forward. I’m excited, the new dishes they previewed that night were all very conceptually fun for me and I think as it gets refined will be one of their more funnest menus yet
That day was quite fun – everyone ended up sharing a glass of what they brought – my guest brought a few bottles of nice wine which was kind of him, I brought three sake (Kuheiji HiNoKishi, Kaze No Mori Alpha 3 and Jikon Tokubetsu) and other diners had brought their own wines.
I maintain this is my favorite restaurant in San Francisco – although it’s still basically very difficult to reserve. I shared this on the reservations page but I wanted to offer to take more folks here since it’s essentially impossible to get a reservation normally so if you’re interested lmk – I can usually take 1-2 people and I’m trying to organize a dinner where I take some folks sometime in February. There’s no strings attached – just pay for your meal lol (I’m choosing seats by raffle though since around ~20 folks are interested rn)
kelduck1
What were your impressions?
I’ve had the page loaded and ready to refresh on the dot every time they have released reservations for the last 3 months and they’ve been gone within 10 seconds. How’d you swing it??
yeti900513
How do you even get a reservation here?? I try so hard every Friday.
3 Comments
Back again at Fu Hui Hua, this time for a regulars diner to test the new menu + last chance to try some of the older dishes before the menu changed. As always I really enjoyed it – FHH uses a mix of higher quality Chinese (Yellow croaker that’s never been frozen and processed with ikejime+shinkeijime+chinuki) and Japanese fish (today was Tsuri Ji-Kinme from Katsuura, Chiba – around the second best Kinmedai by typical provenance, although I’m sure excellent specimens are found all over) and rice (the rice is a blend of two from China and one from Hokkaido). The cooking and prep is all Chinese though and this seasons menu is focusing on offering an even more traditional meal going forward. I’m excited, the new dishes they previewed that night were all very conceptually fun for me and I think as it gets refined will be one of their more funnest menus yet
That day was quite fun – everyone ended up sharing a glass of what they brought – my guest brought a few bottles of nice wine which was kind of him, I brought three sake (Kuheiji HiNoKishi, Kaze No Mori Alpha 3 and Jikon Tokubetsu) and other diners had brought their own wines.
I maintain this is my favorite restaurant in San Francisco – although it’s still basically very difficult to reserve. I shared this on the reservations page but I wanted to offer to take more folks here since it’s essentially impossible to get a reservation normally so if you’re interested lmk – I can usually take 1-2 people and I’m trying to organize a dinner where I take some folks sometime in February. There’s no strings attached – just pay for your meal lol (I’m choosing seats by raffle though since around ~20 folks are interested rn)
What were your impressions?
I’ve had the page loaded and ready to refresh on the dot every time they have released reservations for the last 3 months and they’ve been gone within 10 seconds. How’d you swing it??
How do you even get a reservation here?? I try so hard every Friday.