Fu Ho

Thanks to his considerable experience and skilfully executed dishes, the head chef has been enticing diners back here for over a decade. Named after the owner, the signature Ah Yung abalone is slowly braised in a secret sauce for up to 20 hours. Fried hump-head garoupa served in a claypot is perfumed with ginger, garlic, scallion and cilantro and boasts bouncy skin and crisp tasty meat. The dining room feels elegant and relaxing.

The restaurant has maintained a Michelin 1-star for 15 consecutive years

• Fu Ho Restaurant in Hong Kong has held a Michelin 1-star rating for 15 consecutive years (as of 2025), highlighting long-term consistency in presenting high-quality Cantonese cuisine.

Signature 'Ah Yong Abalone' and founder-led sourcing strategy

• The iconic Ah Yong Abalone dishes are tied to the founder 翁仰光 (Ah Yong). The owner is described as personally sourcing premium abalone, sea cucumbers, and bird's nest from around the world and bulk-purchasing these ingredients to lower costs, allowing premium dishes to be offered at more accessible prices.

Health-forward, MSG-free cooking focused on natural flavors

• Fu Ho emphasizes cooking without artificial colorings or MSG, instead highlighting carefully selected, high-quality ingredients and refined techniques to express the natural flavors of traditional Cantonese cuisine.

Signature Ingredients

• Abalone (鮑魚): 作為富豪酒家的招牌名菜核心，特別是《阿翁鮑魚名菜宴》與相關系列，將鮑魚打造成高級海味的象徵。餐廳堅持以精挑細選的優質食材為本，在烹煮中追求原汁原味與健康美味，避免使用人造色素與味精。阿翁鮑魚以其香氣、弹性與豐富層次著稱，成為星級餐府中不可或缺的代表性食材。
• Sea Cucumber (海參): 與鮑魚並列為阿翁名菜的核心海味之一，海參在廣東高端菜式中被視為珍貴食材。餐廳選用上乘海參，透過細膩的火候與協調的調味，呈現海參的膠質口感與滋養特性，凸顯高級海味的質感與層次。
• Shark's Fin (魚翅): 四大核心海味之一，代表傳統廣東菜的豪華材料。餐廳以精湛技法將魚翅融入精緻湯品與菜式中，展現絲滑口感與典雅風味，成為宴席與名菜中的重要元素。
• Bird's Nest (燕窩): 與前述海味並列的高端材料，燕窩在廣東養生與宴席文化中佔有重要地位。富豪酒家將燕窩融入多款名菜，提升香氣與口感的複雜度，體現珍貴與講究的烹飪哲學。