Fukfuku

The appeal of the eight-dish lunch is the chance to try several Chinese dishes in one sitting. On the day one visitor described, the spread included zha cai pickles, bang bang chicken, yun bai rou, seared cured mackerel with a sansho and spring onion sauce, shumai, boiled dumplings and prawn mayonnaise, along with rice and soup. The dishes change from day to day and are served in small portions, making this a good option for a lunch that offers plenty to sample. Another diner praised the preparation of the fish dish and the use of star anise in the sauce served with the dumplings, enjoying how each plate had its own flavour. Visitors note that rice can be refilled once, and that a smaller portion is available.

Mapo tofu is another lunchtime highlight. Alongside the regular version, diners can ask to switch to spice mapo tofu, made with ten spices and fresh sansho. One visitor recalled the flavour released when biting into a sansho berry. Some diners have mentioned asking for less sansho, or none, if its tingling heat is a concern; it may be worth checking when ordering.

In the evening, there are small plates to mix and match, including scallops and cabbage stir-fried in oyster sauce, hot-oil octopus topped with coriander, and squid and white leek stir-fried with fermented black beans. Depending on the dish, portions come in small, medium or large sizes. One diner said they enjoyed several dishes alone, and the format makes it easy to combine smaller portions of whatever appeals. Wine and beer are also available, offering a different way to enjoy the spice mapo tofu or another dish from the menu.