Fu Hao

The Room

Fu Hao occupies the space next to Li's Kitchen on Level 6 of Metropolitan Oriental Plaza and is one of the four Michelin-starred restaurants that opened in the development in 2025. The concept is roast-goose Cantonese cuisine — the specific Hong Kong tradition of charcoal-roasted whole goose, served in the classical Kowloon manner with a plum-sauce accompaniment and sticky rice.

The signature dish is the whole roast goose, carved tableside, served with the bird's rendered fat on the side and a sticky-rice congee course that follows. Beyond the goose, the menu runs the full classical Cantonese range — steamed Star-garoupa, wok-hei-focused stir-fries, slow-braised abalone, Peking-style char siu, and a serious dim sum lunch service. The Michelin star recognised the full kitchen, not just the goose; the dim sum alone would earn the restaurant its reputation in Hong Kong.

The room is formal and modern — dark wood, brass accents, single-table private dining rooms alongside the main hall. Seating is approximately seventy in the main hall with eight private rooms available for bookings of six to fourteen. Service is at the Cantonese fine-dining level, which in practice means faster and more interactive than Japanese or French service at the same tier — the staff are active partners in the meal's choreography.

Pricing runs ¥1,500-2,500 per person for a full dinner with wine or tea. The whole goose is priced separately at ¥888 (half) or ¥1,488 (whole), and any table of four or more should order the half at minimum. The wine list is balanced between French, Italian, and Chinese; the tea list is Cantonese-centric with strong aged pu-erh options that pair unusually well with the goose's richness.