Furong

Named after the provincial flower of Hunan, it makes perfect sense that this new brand under the Xin Rong Ji Group focusses on the Hunanese cuisine. The Hunanese chefdelivers authentic classics such as fish head covered in chopped chillies that pack a punch of flavour – make sure that it’s ordered in advance. Pork tripe soup with pickled radish and chanterelle is cooked in a casserole over charcoal. Bonus tip—you may order certain items in smaller portions as well.

Hunanese Culinary Specialties

• Furong specializes in authentic Hunanese cuisine, featuring bold flavors and unique dishes such as steamed fish head with chopped chili and pork tripe soup cooked over charcoal.

Unique Ingredients

• The restaurant offers unconventional dishes like softshell turtle, prepared either steamed with yellow chili or red braised, showcasing the diverse culinary traditions of Hunan.

Part of a Renowned Group

• Furong is part of the Xin Rong Ji Group, which is known for its commitment to high-quality Hunanese cuisine, enhancing its reputation in the culinary scene.

Signature Ingredients

• Steamed fish head with chopped chilli: A classic Hunanese dish that showcases the bold flavors of the region, featuring fresh fish heads steamed to perfection and topped with a spicy chili mixture, highlighting the restaurant's commitment to authentic Hunanese cuisine.
• Pork tripe soup with pickled radish: This dish is prepared in a casserole over charcoal, imparting a unique smoky flavor. The combination of tender pork tripe and tangy pickled radish creates a rich, briny depth that is a hallmark of Hunanese cooking.
• Softshell turtle: A specialty at Furong, this ingredient is either steamed with yellow chili or red braised, offering a unique texture and flavor profile. The smaller "horse-hoof" variety is particularly recommended for sharing, making it a popular choice for diners looking to experience traditional Hunanese flavors in a communal setting.