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Furong
Hunan
Hunan cuisine gets less airtime in Hong Kong than Cantonese or Sichuan, and Fu Rong Wu Shuang is quietly making that case in Central. It's a polished, sit-down Chinese restaurant from the Xin Rong Ji group, with interiors by André Fu Studio, so the room is easy on the eyes. The menu leans into Hunanese classics with a lighter touch, and the stinky tofu, fermented with squid ink and black mushrooms before frying, tends to stop the table.
The awards strongest first
- Michelin Guide Selected Restaurant
- South China Morning Post 2026 · 100 Top Tables
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Rongyuan stinky tofu
“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.”
South China Morning Post, 2026 -
Softshell turtle
“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.”
South China Morning Post, 2026 -
Golden braised fish
“Try the steamed pork belly with fermented black beans and chillies, and the golden braised fish.”
Michelin Guide
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