While Cantonese, Shanghainese and Sichuan cuisines dominate Hong Kong’s dining scene, Fu Rong Wu Shuang shines a light on an under-appreciated culinary tradition: Hunanese. The restaurant is a Xin Rong Ji concept that counts The Chairman, Vea and Wing as close neighbours and opened last January with interiors by André Fu Studio. The menu offers Hunanese classics with a refined, modern and often healthy twist. Guests can enjoy the Rongyuan stinky tofu, which is fermented with black mushrooms, squid ink and fermented black beans, then deep-fried until crispy and served with broth. Softshell turtle also features on the menu, braised with Hunan lotus seeds, Sichuan green peppers and green-cracking Russula mushrooms – a dish that delivers balanced umami, collagen and spice.

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