Fu Rong Huang

The restaurant prioritises privacy, with its tables separated by wood slat dividers. The experienced kitchen team specialises in traditional Sichuan dishes, many of which are painstaking to prepare, such as the signatures snowflake minced chicken and scrambled egg white with fish tripe. Round it off with the quintessential Sichuan sweet twice-cooked shaobai – pork belly slices layered with red bean paste over glutinous rice.

• Privacy-first dining room layout, with wooden slatted partitions between tables
• Traditional Sichuanese repertoire, executed by a veteran kitchen team
• Notable dishes called out include sautéed pork liver with chilli and fu qi fei pian

Signature Ingredients

• Chilli and chilli oil, central to dishes like sautéed pork liver with chilli and fu qi fei pian
• Beef offal, used for fu qi fei pian
• Pork liver, cooked quickly to keep the texture tender

Menu

Fu Rong Huang focuses on traditional Sichuanese cooking, with a veteran kitchen team and a menu built around labour-intensive local classics. Dishes highlighted include sautéed pork liver with chilli, and fu qi fei pian, sliced beef offal dressed in chilli oil.

Room

Privacy is emphasised, with tables separated by wooden slatted partitions, plus private rooms.