Fù Huì Huá 馥薈華

“After months of waiting, we finally made it to Fuhuihua, and it absolutely lived up to the anticipation. The meal was beautiful, thoughtful, and deeply satisfying. What stayed with me most was not just how delicious everything was, but how clearly the restaurant expressed the refinement and depth of Huaiyang/Shanghai cuisine. Every dish felt carefully composed and full of intention. By the end of the meal, I actually felt a little emotional — it reminded me how elegant, layered, and special this food culture can be when it is treated with this much care. A truly memorable experience, and one that felt worth celebrating.”

“Dined here for the “Winter’s Depth, Spring Approaches” experience. While there were some hiccups, this is definitely my new favorite restaurant in SF and would absolutely love to come back if I can snatch a reservation + Well balanced menu with fresh, high quality ingredients and a pretty unique cooking style in Bay Area, at a reasonable price as well. + Highlights were the fermented tomato soup with kinmedai and the duck. The wonton, geoduck, buddha jumps over the wall, and tangyuan were also delicious + Attentive and friendly seevice, especially from the two chefs +/- The portion was huge, on par with or bigger than even Californios. I should have done a 24-48 hour fast before coming here - Basically no way to reach the restaurant. There was a discrepancy in door open time between their Tock and the message they sent. So I ended up waiting outside for 10 minutes without being able to reach anyone (no one picked up the phone, no doorbell to ring, knocked the door to no success) = Reservations sold out in seconds”

“One of the best experiences I've had with authentic Shanghai Chinese food. I can't wait to visit again.”

“Creative food concept. Tasty dishes. Parking could be challenging. Chefs took time to explain the dishes and ingredients. Great dining experience overall.”

“The food here is undeniably good, and the atmosphere is fine, but the way the head chef handled a food quality issue was extremely disappointing and not up to the standard of fine dining. During the dessert course (osmanthus sweet rice balls), I found a 2-3 cm thin, hair-like object in the soup. It looked like it could have been a kitchen brush bristle or a stray fiber. I politely pointed it out to the chef, expecting a quick check and a standard apology. Instead, he took my bowl behind the kitchen curtain, and the entire kitchen staff disappeared for about 5 minutes. When he finally came back out, he simply announced that they will make me a new bowl. There was absolutely no explanation of what the foreign object was, no apology, and no acknowledgment of the situation whatsoever. Mistakes can happen in any kitchen, but in a high-end, prepaid setting, accountability and communication are just as important as the food. The chef's arrogant, "silent treatment" approach completely ruined the trust and premium hospitality you expect at this price point. Great culinary skills, but severely lacking in basic customer respect.”