Eight Seats, Two Generations, a Personal View of Chinese Cooking

With just eight seats and two sittings each business day, Fu Hui Hua offers an unusually intimate setting for Chinese dining in San Francisco. Father-and-son chefs Yuezhong Ge and Tao William first built a following through sought-after pop-ups before opening their permanent dining room, where a changing tasting menu gives their ideas room to develop.

Chef Ge’s cooking draws on his Shanghai heritage and more than 20 years spent cooking in Japan. Japanese attention to detail and French techniques inform his work, while Jiangnan flavours remain its foundation. Working alongside his son, he brings those experiences to a menu that feels personal to both generations.

There is no fixed menu. The seasons, available ingredients and the chefs’ interests determine what reaches the table. Past creations have included Crab Fried Rice, Drunken Shrimp and an inventive “Fake Crab” made entirely from egg. That last dish captures some of the pleasure of dining here: the chance to discover what familiar ingredients can become in skilled hands.

Selected for the 2026 Elite 12 UNITED STATES, Fu Hui Hua offers a distinctive contribution to contemporary Chinese dining in America. Its small scale allows the chefs to pursue their own direction, drawing on years of experience while continuing to try new things. For diners, the appeal is being close to that process, one course at a time.